Chocolate Chip Cookies

What could be better than a warm chocolate chip cookie right from the oven? A warm chocolate chip cookie that takes just a little extra work. Fortunately, these cookies aren’t that much extra work and the pay off is well worth it.

Both of these recipes produce incredibly awesome cookies. You literally cannot go wrong with either of them. The “Full Measure” recipe is taken from a clone of the Levain Chocolate Chip Cookie as published by Delish and requires only a few extra steps. The necessary equipment is listed below.

Regular Recipe

Credit: Toll House Original Recipe
Yield: 5 Dozen Small –or— 1 Dozen Reality Sized
Time: 24 Minutes

Ingredients

• 2 1/4 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup (2 sticks) butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 tsp vanilla extract

• 2 large eggs

• 2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels

• 1 cup chopped nuts

Equipment Needed:

• 2 Mixing Bowls

• Wooden Spoon

• Microwave

• Baking Sheets

• Oven

Method

• Preheat oven to 375°F

• Combine all dry ingredients in a bowl

• Cream butter, both sugars, and vanilla until smooth, about 3 minutes

• Gradually beat in dry mix

• Stir in Chips and (optional) nuts

• Drop a rounded table spoon of dough on dry baking sheets

• Bake for 9 to 11 minutes or until golden brown

• Let cool on sheets for 2 minutes

• Remove to wire racks to cool completely

Full Measure Recipe

Credit: Levain Cookie Clone (Delish)
Yield: 8 Cookies
Time: 2 hours 20 Minutes

Ingredients

• 2 cup all-purpose flour

• 1 1/4 cup cake flour 

• 2 tsp baking powder 

• 1/4 tsp baking soda  

• 1/4 tsp kosher salt 

• 1 cup (2 sticks) cold butter, cubed 

• 2/3 cup packed brown sugar 

• 2/3 cups granulated sugar 

• 2 cups dark chocolate chips

• 1 cup chopped walnuts, lightly toasted

• 2 large eggs, lightly beaten 

Equipment Needed:

• 2 Baking Sheets

• Parchment Paper

• Stand Mixer

• 2 oz Scoop

• Whisk

• Freezer

• Oven

Method

1. Line two baking sheets with parchment

2. Whisk Flours, baking powder, baking soda and salt together in a medium bowl

3. Use stand mixer to cream cold butter on low until cubes lose half their shape (30-45 seconds)

4. Add sugars to stand mixer and cream for another 30-60 seconds

5. Add chocolate and walnuts, mix until combined

6. Gradually add flour mixture and combine (mixture will be crumbly use hands to break up any large pieces of butter)

7. Add eggs and beat until fully combined and smooth

8. Use 2 oz. scoop three times to create a 6 oz. ball of dough and place them on each prepared tray.

9. Place in freezer and chill for 90 minutes

10. When ready to bake preheat oven to 375°F

11. Place one empty baking sheet upside-down in oven when ready to bake

12. Remove one sheet from the freezer and bake on tope of sheet in the oven, bake one sheet of cookies at a time.

13. Bake until edges and spot on top are golden but inside is still slightly doughy, about 26 minutes