More Chocolate Chip Cookies

More Chocolate Chip Cookies

I still have a quest to find a chocolate chip cookie better than King Arthur's. So far, no success.

I was at the blog, Parsley, Sage, Desserts and Line Drives. Lisa has been working on a Copy Cat version of the Levain chocolate chip cookie. Check out her blog. It is fascinating how she goes about developing her recipes.

I had to try her latest rendition of the cookie... I did adapt it, in a few ways so this is not her creation although I, hopefully, used the best elements of it.

Chocolate Chip Cookies (adapted from Levain and Parsley, Sage, Desserts and Line Drives.

Ingredients:

• 1 sticks cold margarine
• 1 cup Canola oil
• 1/2 cup granulated sugar
• 11/2 cups light brown sugar
• 2 eggs
• 3 cups all purpose flour
• 1 teaspoon table salt
• 1 teaspoon baking powder
• 1/4 tsp baking soda
• 2 cups semisweet chocolate chips or chunks
• 1 cup walnuts , chopped and toasted

Method:

Preheat oven to 375 degrees.

With an electric mixer, cream together margarine and sugars until well blended and fluffy.

Add eggs, one at a time.. and beat until well incorporated.

Add flour, salt, baking soda, baking powder and mix until just combined.

Gently fold in chocolate chips/chunks and nuts.

Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.

Place each on sheet pan lined with parchment paper and bake in the preheated oven 10 - 12 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to over-bake. (I made small ones so baking time could be even less. I started checking at 8 minutes. I found that I had to take them out when almost still white. When they browned more than the slightest bit, they were hard to bite into. When slightly cooked, they were delicious. They were taste tested by my class who also did not like the ones cooked completely.

Let cool on rack and store what you don’t immediately eat in an airtight container.

Go to Lisa's blog for hints and her photos.

Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.