This is my homage to Levain Bakery in New York City. If you have never been to Levain Bakery, they sell gigantic cookies. Their most popular is their chocolate chip walnut cookies. They are chewy and gooey even when they aren’t straight out of the oven. They are almost cake like cookies. Everyone tries to copy them (including me) and fail. I will not say mine are the same. They are close but different, but oh so yummy. My oldest son calls them Mt. CookieManjaros and the name has stuck. My kids tell me they don’t like them. They LOVE them! It’s a great recipe to make with your kids.
I adapted the recipe using a cheat sheet from http://www.handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/. With those notes in hand, I used bread flour, baking powder and brown sugar to give the cookie that cake like quality I was looking for. I also used an ice cream scoop to give the large size I wanted for the cookie. Here is how I made it:
Mix all dry ingredients.
Cream butter, sugars, and vanilla. Beat 2 minutes so that cookies will be nice and fluffy.
Add eggs and then mix. Then add flour and mix.
Add dark chocolate chips and mix with a spoon. I prefer dark to offset the sweetness from the sugars.
Scoop out on a tray. I am able to fit 6 on a sheet. You should have enough to make 18 cookies. I use a silpat so my cookies don’t stick.
Now these puppies need to go in the fridge for 30 minutes. Do not skip that step.
Bake for about 15 – 18 minutes until golden brown.
Mt. CookieManjarosPrint Recipe
- 3 cups bread flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 tsp vanila
- 2 eggs, room temperature
- 2 cups dark chocolate chips
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda and salt in a small bowl.
In another bowl, cream butter, sugars, and vanilla. Beat for about 2 minutes.
Add eggs one at a time and beat until combined.
Slowly mix in flour, mixing in a little at at time until gone.
Add chocolate chips and mix with a wooden spoon or any spoon.
Using an ice cream scoop, scoop out cookies on a cookie sheet lined with parchment or silpat.
Put in the fridge for 30 minutes. DO NOT SKIP THIS STEP.
Take them out of the fridge, and bake for about 15-18 minutes until golden brown.