When you just want two Levain Bakery Chocolate Chip Cookies! This small batch recipe make two perfect gooey Levain Bakery Chocolate Chip Cookies in minutes!
Ingredients
1/4 cupunsalted butter, softened
3tablespoonsbrown sugar
2tablespoonsgranulated sugar
2 tablespoonsbeaten egg (beat one egg and pour 2 tablespoons into measuring spoon)
1/4cupcake flour (or 1/2 teaspoon of cornstarch and 1/4 cup sifted AP flour)
1/4cup+ 1 tablespoon all purpose flour
1/4teaspoonbaking powder
1/4teaspoonbaking soda
1generouspinch of sea salt
1/4 cupchopped pecans or walnuts, OR chopped pretzels
1/4cupplus 1 tablespoon dark or light chocolate chips
Instructions
Preheat oven to 425 degrees* or 400 convection bake and set rack in center of the oven.
Place the soft butter into a medium size bowl.
Mash the butter with a large spoon. Add the sugars and mix well with spoon.
Add 2 tablespoons beaten egg. Mix again.
Add the remaining dry ingredients to the bowl.
Fold wet and dry ingredients together until incorporated.
Split the dough in half and place on a baking sheet, or line the baking pan with a sheet of parchment paper. Each piece should weigh approx 6 oz.
Bake on center rack for 6-8 minutes or until top is set and no longer looks wet or shiny.
Remove from oven and let cool for 30 or more minutes.
Notes
The temperature in the oven will vary according to your oven. I bake this cookie at 400 convection bake, but this may be too high for some ovens. If your oven tends to bake hot, try to lower the temperature 25 degrees. If you have convection, use it! Your cookies will bake more evenly using convection bake if it is available.
If, after folding together the wet and dry ingredients, the dough looks very wet and sticky, you may sprinkle an additional tablespoon of all purpose flour over the dough and fold into dough.
If you don't like nuts, they may be substituted with pretzels. if you are using pretzels, chop coarsely and then measure. The pretzels weigh less than nuts, so the cookies will weigh less than 6 oz each cookie.