Quarter Pound Cookies

I always say that I am going to stop trying new chocolate chip cookie recipes yet it seems like every time I make them I am using a new recipe. When I saw these outrageously huge 4oz cookies on Shawnda's blog I knew that I would not be able to resist. I grabbed some extra cold butter from the freezer and set out on my marry way. The dough started out on the dry side and I was worried that it would not come together correctly but I was mistaken. By the time the chocolate and nuts were mixed in, the dough was perfect. I pushed the tops of my dough balls down a bit which made them wider and a tad flatter than others, if you want to make sure you have nice tall puffy cookies keep the dough in a ball when you place it onto the cookie sheet.


These cookies are definitely quite impressive in both size and flavor. These quarter pound cookies measure about 4 1/2 inches across and about 3/4 of an inch thick. A slightly crisp outer shell partnered with a gooey buttery inside makes these cookies pretty much irresistible. I will definitely be making these amazing cookies again. I recommend you try them out, immediately.


Levain Bakery-ish Chocolate Chip Cookies
adapted from Confections of a Foodie Bride

yields ~12 cookies

Ingredients
8 oz (2 sticks) unsalted butter (very cold, shredded with your food processor)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
3 cups all purpose flour (13 1/2 oz)
3/4 tsp sea salt
1 1/4 tsp baking powder
1/2 tsp baking soda
12oz good quality semisweet chocolate, chopped
1 cup walnuts, chopped

Directions
Preheat oven to 375. Beat the cold butter and both sugars until just combined. Add the eggs and vanilla and beat just until incorporated.

Stir together flour, baking soda, baking powder and salt. Add to the mixer bowl and mix just until blended. Add the chocolate chips and walnuts and mix until distributed. (The dough will be VERY stiff at this point.)

Divide the dough into 12 balls, approx 4 oz each (think a little larger than a golf ball; a slightly rounded 2.5-inch scoop will do the trick perfectly) and place on an ungreased baking pan. Chill the dough for 20 minutes. Bake for 18-22 minutes or until browned on the edges and set in the center. Let cool completely on the pans before transferring to airtight storage.