My daughter invited a friend over to play. She asked me to bake some cookies for them.
While I was scrolling down my Pinterest fied looking for inspiration, I came across this fabulous blog. The lady has a tone of recipes I’d like to try.
But for today, I tried the copycat Levain Bakery dark chocolate chocolate chips cookies. Like you probably would have guessed, I slighted modified the recipe, i.e. primarily reduced the amount of sugar. And converted the cup into grams. Gosh, I hate the recipes that give measurements in cups. To me, it is not precise – sorry I am French…
Here is the original recipe if you feel comfortable with the American standards
Oh and as I don’t have a food processor, I had to work with softened butter and not cold like in the original recipe. Allow me to build-up some muscles in my kitchen to compensate a lack of exercise…
So here I deliver you my version:
Ingredients:
- 150 gr. of brown sugar
- 100 gr. of granulated sugar
- ½ teaspoon of salt
- 225 gr. of unsalted room temperature butter – had to compensate the reduced amount of sugar
- 2 large eggs
- 290 gr. of all-purpose flour
- 35 gr. of cornstach
- 65 gr. of unsweetened cocoa powder
- ¾ teaspoon of baking soda
- 150 gr. of dark chocolate chips, you can go up to 250 gr for more gourmandise
Directions:
- Measure and cut your butter into cubs, place them in a large mixing bowl and leave it out of the fridge for about 30 minutes
- When ready to bake, preheat your oven to 200°C
- Sift the flour with the cornstach, the cocoa powder and the baking soda well. Repeat the operation 4/5 times to make sure all ingredients are well blended
- With a wooden spoon – any spoon will work, thoroughly blend the butter, the sugars and salt to a smooth texture. Don’t hesitate to squash the butter against the mixing bowl to soften it
- Add one egg at a time to the mixture and whisk well
- Pour the dry mixture into the mixing bowl and whisk with the spoon. This is when you realise you should resume exercising
- Once the dry and the wet mixtures are well combined, add the dark chocolate chips
- Line a parchment paper on your baking tray and using two tablespoons, make small mounds of the mixture and set them in staggered rows like a diamond shape. The mounds will expand while baking; you need to leave sufficient space between them so they don’t stick to each other. I have a 28X38 cm baking tray, I placed 3 mounds on the upper line, 2 mounds in the middle and another 3 mounds on the lower line
- Bake each batch for about 10 minutes
- Let the cookies cool on the tray for about 2/3 minutes and then move them onto a cooling rack
Tada!!
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| Yummy Crunchy on the bottom and soft inside, not too sweet. A perfect afternoon snack for the adults and the children |
Enjoy!
