The most blissful crumbly chocolate chip cookies you will ever have
I’ve always been fond of eating chocolate chip cookies throughout my childhood and have had an uncanny appreciation or rather obsession with the Cookie Monster from Sesame Street. In my opinion, the perfect cookie has to taste downright blissful upon the first bite, crumble as you slowly savour the taste and leave you in a state of pure delight as you lick the chocolate chip stains from your fingers.
These cookies are inspired by the legendary Levain Bakery, in New York City, chocolate chip cookies. Legend has it, if you visit Levain once, you’ll always be yearning to return. Till then, one can always try to imitate the unique cookie experience from the comfort of their kitchens.
Plain flour – 3 cups
Baking powder – 1 teaspoon
Baking soda – ¼ teaspoon
Salt – ¾ teaspoon salt
Unsalted butter – 1 cup (Cold and cut into cubes)
Brown sugar – ¾ cup + 4 teaspoons
Granulated white sugar – ½ cup
Eggs – 2 (Cold, lightly beaten in a separate bowl)
Vanilla extract – 1 teaspoon
Dark chocolate chips – 1½ cups
1. Line your baking tray with baking paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt and set it aside.
3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, for about one minute.
4. Add both sugars and continue to beat for another one to two minutes, until all of the sugar has been incorporated into the butter.
5. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy).
6. Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour remains.
7. Add in the chocolate chips, (with clean hands) as it allows the choc chips to incorporate well into the mixture.
8. Divide the dough into 12 even pieces. Take the dough by the handful, roughly shaping it into a ball (it does not need to be a smooth ball).
9. Place them (evenly spaced) on the prepared baking sheet.
10. Refrigerate for 30 minutes.
11. Preheat oven to 160 degrees.
12. Bake for 18 to 24 minutes, or until light golden brown on top.
13. Let the cookies cool for five minutes on the baking tray and then remove to a wire rack to finish cooling.
Enjoy them while they are warm!
All photos: Mahrukh Humayun
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