Serving: Serve warm with a cold glass of milk or a hot cup of coffee for the ultimate treat.
Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cookies for up to a week.
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Variants:
Double Chocolate: Replace ¼ cup of flour with cocoa powder and use white chocolate chips for a double chocolate twist.
Peanut Butter Chocolate: Add ½ cup of peanut butter to the dough and use peanut butter chips for a nutty variation.
Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend for a celiac-friendly option.
Nut-Free: Omit the nuts entirely and increase the chocolate chips for an extra chocolatey version.
FAQ:
1. Why use cold butter?
Cold butter helps the cookies maintain their thick, chunky shape and prevents spreading during baking.
2. Can I make smaller cookies?
Yes, but adjust the baking time to 7–9 minutes for smaller cookies to ensure they don’t overbake.
3. What’s the secret to gooey centers?
Underbaking slightly is key. The residual heat will continue to cook the cookies after they’re removed from the oven, leaving the centers soft and gooey.
4. Can I use milk chocolate chips?
Absolutely! Use any chocolate you prefer—milk, dark, or even a mix of both for added depth of flavor.
Bake these Levain Bakery-Style Super-Thick Chocolate Chip Cookies and bring the magic of NYC right to your kitchen. They’re guaranteed to satisfy any cookie lover’s cravings! Let me know if you’d like further tips or tweaks.
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