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giant semi-sweet chocolate chunk cookies

giant semi-sweet chocolate chunk cookies

On Monday with V-Day the next day and an unscheduled week ahead of me I decided to make some cookies. I set out to make a copycat of the famous Levain cookie. Several Google searches later, I thought I had figured out the secret to making the boulder sized cookies Levain is famous for.

semi-sweet chocolate chunk cookie

My baking background and weird obsession with the chemistry behind cookie baking (thanks to Good Eats and Alton) led me to believe as long as I keep my butter cold and my oven temp high I would be good to go. However, between having to mix by hand and a phone call from my mama I managed to space completely and let my butter get warm. SOOOO when my cookies turned out to be huge frisbees I couldn’t be too mad.

They’re not just hella big, they’re hella yummy and I forgot about what they should  have looked like after finishing a whole one in 5 seconds flat.

semi-sweet chocolate chunk cookie

Moral of the story: Keep your butter cold and you’ll get the insta worthy cookie. Accidentally let your butter get warm and you’ll get something equally as great that you can enjoy ASAP and not worry about finding good lighting.

semi-sweet chocolate chunk cookie

recipe
1 cup cold butter, cubed
1 cup brown sugar
½ cup white sugar
2 eggs
3 cups gf all purpose flour
1 tsp cornstarch
¾ tsp baking soda
¾ tsp salt
1 cup chocolate chips
2 cups chocolate chunks
If you want nuts at 2 cups walnuts for more texture

  1. Preheat oven to 410 degrees

  2. In a medium bowl combine the flour, cornstarch, baking soda and salt. Set aside

  3. In a mixing bowl add cubed butter (cold), crown and whites sugar, mix together for 3 minutes or until creamy

  4. Add eggs one at a time, incorporating each fully before adding the next

  5. Stir in the flour mixture in 3 segments, making sure the mixture is fully incorporated after each round - do not overmix

  6. Stir in the goodies, chocolate chips & chunks (nuts if you want)

  7. Separate into palm sized dough balls on a large baking sheet. You should only be able to fit 4-5 cookies on each sheet...yeah they’re THAT big

  8. Bake for 9-12 minutes or until they are a nice golden brown

  9. Let cool on sheet for 3 minutes before transferring to a wire cooling rack for another 7-10 minutes to fully cool.

 

ENJOY!


 

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