Subj : Top 10 Famous Desserts 04
To : All
From : Dave Drum
Date : Sat Jul 27 2024 16:34:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Levain Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate, Nuts
Yield: 12 servings
3/4 c (170g) unsalted butter;
- softened
3/4 c (150g) dark brown sugar
3/4 c (150g) white sugar
2 ts (13g) kosher salt
2 1/2 ts (11g) baking powder
1 1/2 ts (9g) baking soda
3 lg Eggs; cold
3 1/2 c (420g) A-P flour
3 c (530g) blend of dark and
- semi-sweet chocolate chips
3 c (280g) walnut halves
Whisk together the flour, baking soda, and baking
powder. Set aside.
In the bowl of a stand mixer, fitted with the paddle
attachment, cream together the sugar, salt, and butter;
about 8 minutes on medium-low.
Add the eggs, one at a time, mixing until fully combined
into the dough after each addition
Editor's Tip: Take care to properly cream your sugar and
butter. This will limit cookie spread, improve the rise
of the cookies, and enhances their final baked texture.
Seriously, don't rush this process-you really want to
see the mixture go through an obvious change in your
mixer. Properly aerated butter and sugar should be
fluffy and noticeably lighter in color.
With the mixer on low, stir in the dry ingredients until
just combined.
With the mixer on low, fold in the chocolate and walnuts
mixing until evenly combined and the walnuts have become
partially broken up a bit by the mixer's paddle.
Using a food scale, portion out twelve roughly-hewn
5.5oz (156g) balls of dough (they're more like globs if
you want to be technical).
Transfer to a large parchment-lined container with a lid
and chill the cookie dough for at least 6 hours or
overnight for best results.
Set the oven @ 350oF/175oC.
Transfer the chilled "globs" of dough onto a parchment
lined baking sheet about 2" apart.
Bake for 20-25 minutes until the internal temperature of
the cookies registers 180oF/82oC when using an
instant-read thermometer. The cookies should appear
almost fully set and have a warm golden color on their
top and edges.
Let the cookies cool for 5 to 10 minutes on the sheet
pan and then transfer to a wire rack to cool for another
5 to 10 minutes before digging in.
Taste of Home Test Kitchen
Makes: 12 giant Levain-style cookies
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Salted caramels are only a fad. Chocolate is a permanent thing.
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