Levain Fall Chocolate Chunk Cookies: Made at Home
Ingredients
- 3/4 cups cold cubed butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons molasses
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cup chocolate chips/callets/chunks
Instructions
In a medium bowl, whisk together the dry ingredients.
In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugars, and molasses on medium-high speed until pale and fluffy roughly 4 minutes.
Add the eggs, one at a time, beating until fully combined after each addition. Scrape the bottom and sides of the bowl before adding the dry ingredients.
Mix in half of the flour mixture on low speed just until combined. Take care not to overmix. Lastly, add in your chocolate until evenly distributed.
Divide the dough into 8 equal-sized mounds for Levain Style Cookies I do 5 ounces which is just over 1/2 cup each.
- Now the hard part, waiting. Transfer the mounds of cookie dough to a parchment-lined plate and wrap them airtight with plastic wrap. Chill the dough in the refrigerator overnight or for at least 3-6 hours. It makes the world of difference!When ready to bake. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Place 4 cookies on each baking sheet, leaving space between them. Bake for 15 to 20 minutes or until the cookies should look golden brown all around, with some cracks and ridges.