I am always a little indecisive about what to make for introducing myself to the neighbors, but generally come to the conclusion that a classic cookie can never go amiss! This week, I baked up a batch of classic chocolate chip cookies with a little bit of NYC flair.
The cookies are thick and buttery, inspired by the famous Levain Bakery cookies. Despite appearances, they are not overly sweet, mellowed out by the rich bitterness of the chocolate and the hint of flakey salt. They are deliciously decadent and best enjoyed warm with an ice-cold glass of milk.
Chocolate Chip Cookies
Ingredients for the cookies:
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 1/3 cup all-purpose flour
1/4 cup cornstarch
3/4 tsp baking soda
3/4 tsp salt
4 cups semi-sweet chocolate chips
6-ounce ice cream scoop (optional)
Instructions for the cookies:
Preheat oven to 410 degrees.
In a large mixing bowl, cream together butter, brown sugar, and sugar for 5 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Add in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.
Mix in chocolate chips.
Use a 6-ounce scoop to create large balls of dough and place on lightly colored cookie sheet. If you do not have a large scoop, form the dough into rough balls, the size of your fist.
Wrap and chill dough 2 hours or over night.
Bake for 9-12 minutes or until golden brown on the top.
Let them rest for at least 10 minutes to set before removing from the tray.
Enjoy cookies while still warm.
Storage: Eat within 2 to 3 days