Two at a Time Baking

I just made a batch of these cookies but this time I cut the salt back to 0.75 tsp and then sprinkled sea salt on top - a definite improvement!  I am still on a mission to figure out the best combination of variables that results in the least amount of spreading and least dark cookie bottom.  Tonight, 2 of the 4 batches came out really well and I can't quite figure out why.  Here are the variables that I am currently contemplating:

• baking sheet vs. jelly roll pan
• parchment paper vs. silicone baking mat vs. greased with butter vs. ungreased
• low vs. middle vs. top oven rack
• whether and when to rotate the baking sheet

I guess I'll just have to do more baking, all in the name of scientific research!

We are having a potluck lunch tomorrow at my office and I made a double batch of these peanut butter cookies.  I only made one tweak - since there was so much flour, I added it in two batches, mixing on low in between each addition.  I used a combination of jelly roll pans, baking sheets, parchment paper and silicone mats.  I preferred the cookies that were baked on silicone mats.  Everything worked out really well - further confirming this as my go-to peanut butter cookie recipe.  Yum!

Classic Peanut Butter Cookies
Makes 20 cookies
Adapted from Cookie Madness

1 cup light brown sugar, packed
1 cup granulated sugar
1 cup butter, room temperature
1 cup smooth peanut butter
2 teaspoons vanilla extract
2 large eggs
2.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1. Preheat oven to 375 degrees.  Line baking sheets with silicone baking mat or parchment paper.
2.  Combine white and brown sugars, butter, peanut butter, vanilla and egg.  Beat well for about 1-2 minutes using an electric mixer until well combined.
3.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add to batter in two batches, beating well on low speed in between each (about 20-30 seconds each).
4.  Using a 0.25 cup ice cream scoop, drop dough onto baking sheet leaving about 2 inches in between cookies.
5. Bake for 13-16 minutes until lightly browned. Allow to cool on cookie sheet for about 5 minutes and then cool on a wire rack.
6.  Enjoy!

When Erik and I went to NYC last year, my friend Lisa asked us to bring her back some cookies from Levain Bakery.  Always willing to take one for the team, I readily agreed.  I soon learned that Levain specialized in gigantic chocolate chip cookies, uniformly considered to be the best in NYC.  We picked some up on the morning that we were flying home and they are definitely the best chocolate chip cookies I've ever eaten.  A few weeks later, I watched the episode of Bobby Flay's Throwdown in which he took on, and lost to, the Levain Bakery women.  I knew that there were several copycat recipes on the internet.  Inspired by the Throwdown episode, I decided to give them a try.  I was quite pleased with the flavor (though no where near as good as Levain's, they were the best tasting chocolate chip cookies I ever made) but they spread a bit more than I had hoped.  So I made them again a few times, tweaked a few things in the recipe and I am very happy with this version, especially the sea salt.  Erik and I were both craving chocolate chip cookies today. I decided to make these and realized that I had never posted the recipe - so here it is.

Chocolate Chip Cookies, Levain Style
Makes eight 6 oz. cookies
Adapted from Cookie Madness

8 ounces (two sticks) unsalted butter, cold
0.75 cup granulated sugar
0.75 cup brown sugar, packed
2 eggs, beaten
3 cups bread flour (13.5 ounces)
0.75 teaspoon salt
1 teaspoon baking soda
1 1/3 cups semisweet chocolate chips (I used Trader Joe's)
1 1/3 cups walnut halves or pieces (not toasted)
sea salt

1.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
2.  Beat butter and sugars on low just until they come together.  Don’t overbeat.
3.  Beat eggs in separate bowl, add to batter and beat just until incorporated.
4.  In a separate bowl, mix together flour, salt and baking soda.  When thoroughly mixed, add to batter and stir just until blended.
5.  Stir in chocolate chips and walnuts (I stir these in by hand).
6.  The dough should be neither sticky nor dry.  Divide batter into 6 ounce mounds (don't handle batter too much or shape mounds).   Sprinkle mounds with sea salt.
7.  Bake for 19-23 minutes until lightly brown on top.
8.  Cool on sheet for about 10 minutes then transfer to a wire rack to cool.
9.  Enjoy with a glass of cold milk!