My favorite kind of chocolate chip cookie is cakey and thick. It is a chewy and warm and can reliably be purchased at Levain's Bakery in New York City. In my twenty-three year life span, I have endeavored several dozen recipes to achieve this end at home. But over the weekend, when I made scones, it occurred to me that I might adapt that scone recipe to create a cookie of a similar consistency.
The key to maintaining the shape? Using butter that is extremely cold. And using much less butter than the canonical Toll House recipe.
- 8 tablespoons unsalted butter (1 stick)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 1 egg
- 1 cup of chocolate chips
Preheat oven to 400, and line a baking sheet with parchment paper.
Slice butter into edamame-sized pieces, then stick it in the freezer.
In a medium bowl, mix flour, sugar, baking powder, and salt until fluffy.
Rub the butter into the dry ingredients quickly using your fingertips until no pieces larger than a pea remain.
Add the cream and egg to the dry ingredients, and mix with a fork until a shaggy dough forms. Fold in the chocolate chips, and knead a few times if necessary.
Use an ice cream scoop to scoop even sized portions of cookie dough onto the parchment paper, leaving about 1.5 inches of space in between each scoop of dough.
When you put the baking sheet in the oven, lower the temperature to 375.
Bake for 30 minutes, or until golden and firm.
25 minutes prep time, 1 hour total. Makes 16 cookies.