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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Levain Chocolate Chip Cookies   
    Categories: Cookies, Snacks, Chocolate, Nuts   
         Yield: 12 servings   
       
       3/4 c  (170g) unsalted butter;   
              - softened   
       3/4 c  (150g) dark brown sugar   
       3/4 c  (150g) white sugar   
         2 ts (13g) kosher salt   
     2 1/2 ts (11g) baking powder   
     1 1/2 ts (9g) baking soda   
         3 lg Eggs; cold   
     3 1/2 c  (420g) A-P flour   
         3 c  (530g) blend of dark and   
              - semi-sweet chocolate chips   
         3 c  (280g) walnut halves   
       
     Whisk together the flour, baking soda, and baking   
     powder. Set aside.   
        
     In the bowl of a stand mixer, fitted with the paddle   
     attachment, cream together the sugar, salt, and butter;   
     about 8 minutes on medium-low.   
        
     Add the eggs, one at a time, mixing until fully combined   
     into the dough after each addition   
        
     Editor's Tip: Take care to properly cream your sugar and   
     butter. This will limit cookie spread, improve the rise   
     of the cookies, and enhances their final baked texture.   
     Seriously, don't rush this process-you really want to   
     see the mixture go through an obvious change in your   
     mixer. Properly aerated butter and sugar should be   
     fluffy and noticeably lighter in color.   
        
     With the mixer on low, stir in the dry ingredients until   
     just combined.   
        
     With the mixer on low, fold in the chocolate and walnuts   
     mixing until evenly combined and the walnuts have become   
     partially broken up a bit by the mixer's paddle.   
        
     Using a food scale, portion out twelve roughly-hewn   
     5.5oz (156g) balls of dough (they're more like globs if   
     you want to be technical).   
        
     Transfer to a large parchment-lined container with a lid   
     and chill the cookie dough for at least 6 hours or   
     overnight for best results.   
        
     Set the oven @ 350oF/175oC.   
        
     Transfer the chilled "globs" of dough onto a parchment   
     lined baking sheet about 2" apart.   
        
     Bake for 20-25 minutes until the internal temperature of   
     the cookies registers 180oF/82oC when using an   
     instant-read thermometer. The cookies should appear   
     almost fully set and have a warm golden color on their   
     top and edges.   
        
     Let the cookies cool for 5 to 10 minutes on the sheet   
     pan and then transfer to a wire rack to cool for another   
     5 to 10 minutes before digging in.   
        
     Taste of Home Test Kitchen   
        
     Makes: 12 giant Levain-style cookies   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Salted caramels are only a fad.  Chocolate is a permanent thing.   
   --- MultiMail/Win v0.52   
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