It’s snowing like crazy right now in Philadelphia and all I want is a big, chewy, doughy chocolate chip cookies with a tall glass of milk. I love cookies (I basically don’t discriminate against any cookie) but I especially love when they are slightly gooey on the inside with a nice bite on the outside. These are similar to the famous Levain cookies in NYC (drool) except for that I used mostly whole grain flour because not only does it provide more protein and fiber, it also adds a nuttiness and denseness that I love in baked goods.

*If you’re looking for my vegan chocolate chip cookies those are in an older post, so keep looking!*

What you need:

1 Cup salted butter (2 sticks), room temp.
1/2 cup raw cane sugar
1 cup light brown sugar
1 tsp almond extract (you can use vanilla, too)
2 eggs, room temp.
1/2 tsp kosher salt
1 tsp baking powder
2 tsp cornstarch
2 cups whole grain flour (I love Sunrise Flour Mill from Minnesota)
1 cup white flour
2 cups semi-sweet chocolate chunks

Using a hand or stander mixer, mix softened butter with both sugars for at least 3 minutes. Add in almond extract and eggs and mix until just incorporated. Add in baking powder, cornstarch, salt and 1 cup of flour and at a time while you slowly mix. Only mix until flour is just incorporated. Using a wooden spoon, stir in the chocolate chunks. At this point, using wet hands, I roll dough balls and place them on a lined baking sheet and pop them in the freezer. Once cold, I put all of the cookie dough balls into a large ziplock bag and bake them as needed! That way I have cookies for a few weeks and can bake just a few at a time. If you want to bake some right away, still freeze the dough for at least 30 minutes and then bake for about 8 minutes in a 400 degree oven. I don’t flatten the cookies once they’re baked, I love how they stay thick — the inside is gooey and perfect!

Chewy, Gooey, chocolatey

Tryin to be like you, Levain Cookie!

Chewy Chocolate Chip Cookies (Like Levain!)