Thankfully, by the time I made my way to Phoon Huat, there were 3 packets of chocolate left so I was able to join in the fun.
Actually, I have wanted to attempt this Levain Bakery's Cookie during the covid phrase 1 as it was then a very popular recipe but as usual, this procrastinating queen always has other things to do.
So now let's take a bite of the Levain Bakery's Double Chocolate Chip with nuts Cookie (my way) that was so raved about.
I also prepared 2 pieces with marshmallow as my kids are not big fan of nuts.
What you need:yield 6 pcs (4 with nuts and 2 with marshmallow)
270g plain flour50g cocoa powder100g brown sugar100g castor sugar200g butter, unsalted (soften)1 tsp salt1 tsp vanilla extract2g baking soda3g baking powder110g eggs
250g semi-sweet chocolate chips50g macadamia nuts, toasted and chopped50g hazelnuts, toasted and chopped
top off with more nuts an chocolate chips
Method:
Sift the flour, cocoa powder with baking soda and baking powder. Set aside.
Beat butter until soft.
Add in brown sugar and castor sugar and whisk until light.
Whisk in egg little by little, incorporating well.
Whisk in salt and vanilla.
Mix in the flour mixture until fully incorporated.
Mix in the nut and chocolate chip until well combined. (I removed some dough before adding in the nuts)
Chill dough for 30 mins.
Using an ice cream scoop, scoop 2 scoops of dough onto lined baking tray (approx 180g). With gloves, try to round it into a ball.
Top off with more nuts and chocolate chips.
Chill for 10 mins before baking.
Bake for 15 mins at 190 deg.
Enjoy!
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