MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Levain Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate, Nuts
     Yield: 12 Servings

   3/4 c  Unsalted butter (170 g);
          - softened
   3/4 c  Dark brown sugar (150 g)
   3/4 c  White sugar (150 g)
     2 ts Kosher salt (13 g)
 2 1/2 ts Baking powder (11 g)
 1 1/2 ts Baking soda (9 g)
     3 lg Eggs; cold
 3 1/2 c  A-P flour (420 g)
     3 c  Blend of dark and semi-sweet
          - chocolate chips (530 g)
     3 c  Walnut halves (280 g)

 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

 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 5.5 oz (156 g)
 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 @ 350 F/175 C.

 Transfer the chilled "globs" of dough onto a parchment lined baking
 sheet about 2" apart.

 Bake for 20 to 25 minutes until the internal temperature of the
 cookies registers 180 F/82 C 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

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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