Levain Bakery - Style Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
½ cup cold, cubed salted butter½ cup cold, cubed non-hydrogenated shortening1 cup light brown sugar½ cup granulated sugar1 egg1 egg replacer (such as Ener-G or my homemade one), prepared1 tbsp vanilla2 cups all-purpose flour1 cup whole wheat bread flourpinch nutmeg1 tsp baking powder¼ tsp baking soda½ tsp salt1 cup large chocolate chips1 cup mini chocolate chips
Line a baking sheet with parchment paper; set aside.
Beat the butter and shortening in a stand mixer on medium speed 1 minute, until it comes together in a mass.
Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter.
Gradually add the egg, egg replacer and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once.
Gradually add the flours, nutmeg, baking powder, baking soda and salt and beat in just until flour is incorporated.
Fold in the chocolate chips by hand.
Divide the dough into 12 even pieces, roughly shaping each into a ball (it should not be smooth).
Place them on the baking sheet and freeze for at least 30 minutes (or freeze firm, transfer to an airtight container and freeze up to 4 months).
Preheat oven to 375F.
Bake cookies “fresh” for 18 to 24 minutes, frozen solid for 20-28 minutes, or until light golden brown on top.
Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling.
Leftovers can be stored in an airtight container at room temperature for up to 4 days, or frozen.
Serving Size: Makes 12 GIANT cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Beat the butter and shortening in a stand mixer on medium speed 1 minute, until it comes together in a mass.
Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter.
Gradually add the egg, egg replacer and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once.
Gradually add the flours, nutmeg, baking powder, baking soda and salt and beat in just until flour is incorporated.
Fold in the chocolate chips by hand.
Divide the dough into 12 even pieces, roughly shaping each into a ball (it should not be smooth).
Place them on the baking sheet and freeze for at least 30 minutes (or freeze firm, transfer to an airtight container and freeze up to 4 months).
Preheat oven to 375F.
Bake cookies “fresh” for 18 to 24 minutes, frozen solid for 20-28 minutes, or until light golden brown on top.
Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling.
Leftovers can be stored in an airtight container at room temperature for up to 4 days, or frozen.
Serving Size: Makes 12 GIANT cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 530.2
- Total Fat: 27.0 g
- Cholesterol: 36.2 mg
- Sodium: 215.5 mg
- Total Carbs: 77.1 g
- Dietary Fiber: 3.6 g
- Protein: 6.2 g
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