MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Levain Chocolate Chip Cookies
 Categories: Cookies, Snacks, Chocolate, Nuts
      Yield: 12 Servings
 
    3/4 c  Unsalted butter (170 g);
           - softened
    3/4 c  Dark brown sugar (150 g)
    3/4 c  White sugar (150 g)
      2 ts Kosher salt (13 g)
  2 1/2 ts Baking powder (11 g)
  1 1/2 ts Baking soda (9 g)
      3 lg Eggs; cold
  3 1/2 c  A-P flour (420 g)
      3 c  Blend of dark and semi-sweet
           - chocolate chips (530 g)
      3 c  Walnut halves (280 g)
 
  Whisk together the flour, baking soda, and baking powder. Set aside.
  
  In the bowl of a stand mixer, fitted with the paddle attachment,
  cream together the sugar, salt, and butter; about 8 minutes on
  medium-low.
  
  Add the eggs, one at a time, mixing until fully combined into the
  dough after each addition
  
  Tip: Take care to properly cream your sugar and butter. This will
  limit cookie spread, improve the rise of the cookies, and enhances
  their final baked texture. Seriously, don't rush this process-you
  really want to see the mixture go through an obvious change in your
  mixer. Properly aerated butter and sugar should be fluffy and
  noticeably lighter in color.
  
  With the mixer on low, stir in the dry ingredients until just
  combined.
  
  With the mixer on low, fold in the chocolate and walnuts mixing
  until evenly combined and the walnuts have become partially broken
  up a bit by the mixer's paddle.
  
  Using a food scale, portion out twelve roughly-hewn 5.5 oz (156 g)
  balls of dough (they're more like globs if you want to be technical).
  
  Transfer to a large parchment-lined container with a lid and chill
  the cookie dough for at least 6 hours or overnight for best results.
  
  Set the oven @ 350 F/175 C.
  
  Transfer the chilled "globs" of dough onto a parchment lined baking
  sheet about 2" apart.
  
  Bake for 20 to 25 minutes until the internal temperature of the
  cookies registers 180 F/82 C when using an instant-read
  thermometer. The cookies should appear almost fully set and have a
  warm golden color on their top and edges.
  
  Let the cookies cool for 5 to 10 minutes on the sheet pan and then
  transfer to a wire rack to cool for another 5 to 10 minutes before
  digging in.
  
  Taste of Home Test Kitchen
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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