I discovered this Levain chocolate chip recipe from a friend over the weekend and practically fell in love. It is definitely a recipe I will be keeping forever and ever so once I have kids, they can indulge on the delicious batter! Back in the day when I was a little girl, I just loved making and eating raw cookie dough. Yes many people frown on this, but a little bit doesn’t hurt, right?! As a kid, my mum was nice about letting me eat the cookie dough but NEVER has it tasted this good. I mean seriously, WOW. So save this recipe, bookmark it in your favorites or under your recipe folder, and remember to let your kids, lovers, parents, and most importantly, yourselves, indulge in the sweet raw batter.
Put them in rows in tiny small balls. They cook to perfection. Bake at 410 degrees for 11 minutes max! Let them sit for 15 minutes after you take them out. They keep cooking after, so just make sure they’re slightly brown when you take them out and that’s all they need!
Go ahead and try this recipe and let me know what you think. Guarantee you will be obsessed like I was and everyone else who tried it. Pair it with some hot tea (I personally love English Breakfast with some skim milk) or a glass of milk.
Set the oven for 410 degrees. Mix all the wet ingredients first (butter, sugar, eggs) and then add in the dry ingredients. Mix well to make fluffy. I felt the recipe was a bit dry so I added a splash of skim milk and tablespoon of water. It really helped make it less dry!
- 3/4 cup Cold Butter cut into cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 3 cups all purpose Flour
- 1 1/2 cup Rolled Oats
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups semi-sweet Choc Chips
- 1 cup Walnuts chopped
- add in 1 tbsp skim milk and a drop of water to wetten ingredients
- 1/2 slab m&m choc chip bar cut up in chunky slabs
They’re so good you can even pack them for friends to have as a snack the next day!
Hope you enjoy this recipe as much as I did making it and eating it. I can’t wait to make it again (probably this weekend).
Thank you modern honey for this recipe that I took and creatively made my own.
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