Best Chocolate Chip Cookies (so far...)

The following is a recipe that came together after scouring other blogs that claim to have found a replica recipe for the famous

Levain Bakery Chocolate Chip Walnut Cookie. The truth is, after attempting each of the recipes I could find,

I can say with certainty that none of the replica recipes comes close to the taste of a real Levain cookie.

And yet each of them makes a pretty fantastic chocolate chip cookie in their own right.

After putting together this recipe, I had my dear friend and recipe tester, Ana, give them a try.

She gave them rave reviews and said they reminded of Mrs. Fields cookies.

So it's back to the drawing board in terms of Levain replicas... In the meantime,

Mrs. Fields still makes a mean cookie so the recipe's worth trying.

So far, this is the best Chocolate Chip cookie recipe I've come up with.

Don't forget these cookie baking tips:

-when you're ready to store any cookies: Put them in a sealed container atop a slice of soft bread.

It really keeps them moist and chewy (if, like me, you love a chewy cookie.)

-chilling the dough and the cookie sheet will make for less cookie spread (if you are looking for a thicker cookie)

-Chilling the dough overnight makes for the best chocolate chip cookies, no matter what recipe you're using

(that tip is from Maury of THE CITY BAKERY himself!)

The Best Chocolate Chip Cookies (so Far)

1 stick butter, cold and cubed

1 c. brown sugar

1 egg

In an electric mixer, or by hand cream all above ingredients

add:

3/4 c. all purpose flour (using only BLEACHED flour will result in less cookie spread)

3/4 c. white whole wheat flour

1/2 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

1/2 Tbsp. Cornstarch

Mix all ingredients with an electric beater until incorporated and a thick, creamy dough is created. Then mix in:

1/2 cups of crushed walnuts

1 cup of {good quality, small} semi-sweet chocolate chips

Beat again with electric mixer.

please excuse my graphic design additions...I've been going a bit photoshop crazy these days...

If you have the time, do take the time to work these a bit by hand (knead) like a bread dough. It's not necessary, but they are a bit more Levain-y that way :)

Drop large balls of dough on cookie sheet covered in parchment or, my fave: silpat mat.

Bake 350 degrees for 10-15 minutes (depending on desired gooey-ness), or until the tips of the cookies have turned light brown. Remove from cookie sheet. Cool and ENJOY!!!!