make them now, thank me later:
Levain Bakery Copycat Chocolate Chip Walnut Cookies (**Yield- 1 dozen cookies)
2 sticks ‘cold and cubed’ unsalted butter
1/2 cup granulated sugar
1 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.
3 1/4 to 3 1/2 cups AP flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands)
3/4 teaspoon Kosher salt
3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate AND, a little birdy told me they use Guittard)
1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like. I love macadamias in these)
Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each.. freeze for at least 30-40 mins
4. Place each on sheet pan lined with parchment paper and bake immediately from freezer (dont let them thaw) in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw interior), until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
recipe adapted from here: http://lisamichele.wordpress.com/2008...
Shortening does help. Butter (relative to shortening) will flatten the cookies a bit, but there are many other things as well. The amount of egg, flour, sugar.... all play a role in the texture of the cookies.
Sugar and fat overall will flatten the cookie (along with other texture change).
Eggs give a stronger binding, and enough will give you a cake like texture.
Flour and oatmeal will give more body.
I would cut down the amount of sugar and/or fat, increase the amount of egg and/or flour. Increase the baking temperature just a bit and decrease the bake time to make that up. ....etc. You don't see to do all at the same time, just select your choices. Although decreasing sugar and decreasing fat will both make your cookie rise more (less flatten), the two options produce different texture, so you have to play around.
Now, the baking temperature and bake time and even the baking sheet makes a big difference too.
If you are using those air insulated baking sheets, you will find your cookies to be more spread out.
Wow great answer I do sometimes use insulated baking sheets and always use butter. I switched to non-hydrongenated shortening but haven't tried that in the chocolate chip cookies or even the oatmeat cookies. I'll let everyone know if that helps.
Wouldn't cake or pastry flour make the cookies more tender?
Yes, the cake flour will make it more cake like but it will make a taller cookie. Kind of a give and take. Shortening will make the cookies not fall but I prefer butter in my cookies. Half and half would also work and give you some butter taste but I still don't like that hydrogenated oil coating in my mouth.
I'd also add refrigerate the dough--from cold will flatten less quickly. Overnight would be ideal. If you don't want a cakey cookie, try half cake and half bread flour. Don't use silpat mats but use parchment instead. Start w/ a cold cookie sheet. You can also use stacked cookie sheets to bake. Also, make sure cookies are fully baked. Undercooked cookies will always flatten, although there are merits to underbaked cookies, too.
For puffy or chunky cookies, use shortening or margarine (not butter) and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking. And, finally, don't overmix.