My nesting has taken the form of crafting, cleaning, and cooking. This is great news for us- especially financially. Not eating out is a real money saver. Plus, leftovers are delicious.
Last night I made homemade low-fat mac & cheese with a baked chicken breast coated in corn flakes. Very delicious. Erik loved it :) and we had it for leftovers tonight as well.
Yesterday, I also wanted to bring something to our Bradley birth class and decided on cookies. I found a recipe for the "Best Homemade Cookies in the World". They were pretty darn tasty and none were left by the end of class. When we returned home last night we watched the Food Network Channel and Bobby Flay was having a throwdown with Levain's Bakery in NYC. The challenge was chocolate chip cookies! How convenient! Well, I quickly realized that my "best" homemade cookies were not the best and that I needed to find a copycat recipe of Levain's. Levain's Bakery makes HUGE cookies (6 oz to be exact) and they looked chewy and mouth watering.
I made my own, smaller (3 oz), version this evening. Erik proclaimed them better than the cookies last night. Recipe below (adapted from Judy's Kitchen blog recipe)
Copycat Levain Bakery Chocolate Chip Cookies INGREDIENTS:
1 stick cold unsalted butter, cut into small chunks
3/4 cup sugar (half brown, half white)I used about 1/3 cup brown and about 2 tsp. Stevia
1 large egg, cold
1 cup unbleached all-purpose flour, lightly spooned and swept
3/4 cup sugar (half brown, half white)I used about 1/3 cup brown and about 2 tsp. Stevia
1 large egg, cold
1 cup unbleached all-purpose flour, lightly spooned and swept
3/4 cup wheat flour (this is my addition because I ran out of all purpose, but Judy suggested doing 1 3/4 cup all-purpose flour)
1/4 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup chocolate chips
DIRECTIONS: Preheat oven to 350F. Line a baking sheet with parchment paper. In the bowl of a stand mixer, combine butter and sugars on low speed and mix just till somewhat combined, not creamed, and not fluffy, about 1 minute. Add the egg and flavoring and continue to mix on low for about another minute, till they are incorporated. Fold in the dry ingredients and the nuts which you have first measured and mixed together. Continue mixing on low speed for about 1-2 minutes, or till flour is incorporated. Add chips and mix another 30 seconds. Measure out 2 oz. dough for each cookie (or more if you want them bigger). Bake for 11-13 minutes, or till toothpick inserted near center returns almost clean. Transfer immediately to wire rack to cool.
1/4 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup chocolate chips
DIRECTIONS: Preheat oven to 350F. Line a baking sheet with parchment paper. In the bowl of a stand mixer, combine butter and sugars on low speed and mix just till somewhat combined, not creamed, and not fluffy, about 1 minute. Add the egg and flavoring and continue to mix on low for about another minute, till they are incorporated. Fold in the dry ingredients and the nuts which you have first measured and mixed together. Continue mixing on low speed for about 1-2 minutes, or till flour is incorporated. Add chips and mix another 30 seconds. Measure out 2 oz. dough for each cookie (or more if you want them bigger). Bake for 11-13 minutes, or till toothpick inserted near center returns almost clean. Transfer immediately to wire rack to cool.
1 comment:
yummy I love cookies
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