Today is another recipe from my chocolate chip category (I believe I have 34 ccc recipes). This is a pretty large cookie, in the spirit of the famous Levain Bakery in NYC. I have never been there, but hope to rectify that the next time Rob and I visit our friends Mark and Marcy. I believe cookies at Levain are 6 ounces(!) and cost at least 4 dollars. Mine are not quite that big and I do not charge for treats. ☺ I used my large ice cream scoop (1/4 cup). I have seen some techniques where the cookies are baked on an upside down cookie sheet. I tried that and the results were good! You could use 1/2 cup dough for each cookie, but your baking times may be closer to 20 minutes.

To make the butter easier to work with, I grated it with a cheese grater. If you don’t have cake flour, you can sift together 1 1/4 cups all purpose flour with 1 tbs and 1 tbs cornstarch. I froze the individual mounds of cookie dough for 30 minutes. Remember to scoop your flour from your flour bag into your measuring cup and preheat your oven for 20 minutes before baking.

• Ingredients
• 1 cup cold butter
• 2/3 cup brown sugar
• 2/3 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 1/4 cups cake flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups chocolate chips

Directions – cream butter, brown sugar and sugar for a couple minutes. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Freeze 30 minutes. Preheat oven 20 minutes. On upside down cookie sheet, stagger dough. Bake 15 minutes (light golden patches on top). Cool on sheet 10 minutes. Remove from sheet and cool completely. Store in covered container.