I did it. I went to Levain when the doc and I were in NYC this past October, and I ate one of their monster chocolate chip walnut cookies that tastes bready, almost, its so dense.
And then I went home and managed to recreate them in my own kitchen. I decided the keys were: very cold butter mixed with sugar, a dab of cornstarch, and a bit of cake flour. No vanilla. My process was very close to this one.
They were magical. I wouldn’t want these as a replacement to my own, silver dollar sized and so soft mini chip cookies, but I’d add these into rotation every now and again. It was a great experiment in the kitchen; one that paid in dividends.
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