My family loves cookies, any cookie really, but chocolate chip stands out as number one in our house. We’re pretty picky though, and always seem to find something wrong with every recipe I try in our quest for the best chocolate chip cookie. To flat, to crispy, not enough chips, to salty… you get the idea. So when I came across this recipe as I was looking for one to enter in The Crazy Cooking Challenge, (details below) I thought, just maybe, that I had finally found the perfect chocolate chip cookie that my family had been searching for. This recipe was found on the awesome blog, Buns In My Oven. She credits them to being a copycat recipe from a bakery located in New York called, Levain Bakery. I had never heard of them before, but I guess their cookies are so good that people are willing to pay $22.00 for four of them! There is no way I would pay that much money for cookies, so I’m glad she had the recipe to share so I could try a cookie worth $5.50 a piece. : ) I am excited to announce that our search is over. I have found THE BEST chocolate chip cookie! These cookies were so soft and chewy in the middle, with slightly crispy edges, and just the right amount of chips and nuts. And the thickness! We fell in love with how puffy and golden they were, no flat cookies here. Try them for yourself and see just how good they are.

8 tbsp cold butter, cut into small cubes
3/4 cup brown sugar
1 large egg, cold
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt (I used sea salt)
1 cup semi-sweet chocolate chips
1/2 cup toasted walnuts (optional) (I used pecans)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.

Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.

Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.

Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.

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april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.

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