Breakfast of Champions.
A biscuit is not the same as a cookie. Literally, maybe yes, cookie means cookie, we agree, but when we imagine a cookie, we think of those cookies that the Cookie Monster devoured: big with lots of chocolate chips, crispy but also a little soft in the center, that dough tastes good.
The masters of those American cookies, of that crunchy but juicy, are Levin Bakery, ask any New Yorker. If you have tried them, you will know what we are talking about, because every so often you dream of those monstrous cookies.
We do not have the recipe for Levain Bakery, but we are going to indulge our sweet tooth: we have obtained the instructions for the authentic american chocolate cookies thanks to the American Guittard Chocolate and one of the yankee cookie meccas in Madrid, The Cookie Lab, where we will return when all this is over to savor his secret recipe.
Chocolate cookie, yummy!
American chocolate cookies recipe:
INGREDIENTS for about 24 cookies (depending on the size of the dough balls):
2 and a half cups of flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) Guittard Real Semisweet Chocolate Chips
1 cup of chopped walnuts (optional)
ELABORATION:
Preheat the oven to 180º.
In small bowl, combine flour, baking soda and salt; set aside.
In a large bowl, mix butter, sugar, and brown sugar until light. Beat the eggs and vanilla until smooth. Gradually add the flour mixture until just combined.
Finally, add the chocolate chips and nuts.
Pass the dough in well-rounded teaspoons and place them on ungreased baking trays.
To bake between 8 and 10 minutes or until golden brown.
Enjoy your cookies!
Fresh out of the oven.