I joined Instagram to promote Cool Young History and to connect with other travelers around the world. It quickly became my favorite place to find some of the best recipes I’ve ever discovered. When I came across this simple chocolate chip cookie recipe from Broma Bakery I knew I had to try it out. I am not a baker at all; this is actually my first time baking a cookie that didn’t come from a package. So if I can successfully complete a recipe, it is quite simple. This is Broma Bakery’s take on Levain Bakery Chocolate Chip Cookies.
The only adjustment I made was mixing half milk chocolate chips and half dark chocolate chips. I encourage you to take Sarah’s advice and bake them right before you want to enjoy them, they are best hot from the oven. Also, be sure to take them out early, as they continue cooking during the cooling phase, I only baked mine for 9 minutes. Lastly, do yourself a favor and serve them with vanilla ice cream. Check out Sarah’s original recipe on the (amazing) Broma Bakery Blog.
- 3 Cups of All Purpose White Flour
- 1 Teaspoon of Baking Powder
- ¼ Teaspoon of Baking Soda
- 1 ½ Teaspoons of Salt
- 1 Cup of Unsalted Butter
- ¾ Cup of Light Brown Sugar
- ½ Cup of Granulated Sugar
- 2 eggs, beaten
- 1 Teaspoon of Vanilla Extract
- 1 Cup of Dark Chocolate Chips
- 1 Cup of Milk Chocolate Chips
- Prepare a baking sheet by lining it with parchment paper.
- Sift the flour into a bowl and add the baking soda and baking powder. You will use this mixture later.
- In another bowl add the butter and mix it with a hand mixer until it is whipped and becomes one clump.
- Add in the granulated and brown sugar and beat until the sugar is dissolved into the butter.
- Add the eggs and vanilla and beat until the batter is thoroughly mixed. Note: At this stage the batter will be lumpy, don’t worry about that.
- Gradually add the flour mixture, continuously beating the batter to blend the flour.
- Fold in the chocolate chips with a rubber spatula.
- Preheat the oven to 375°F (190°C).
- Separate the dough into 12-16 sections, shape into a ball, but do not roll.
- Place them on the baking sheet and pop them in the oven for 9-15 minutes. Check on them and take them out as soon as the top begins to brown. Using a metal spatula, place the cookies on a cooling rack to sit (and further cook) for 3-4 more minutes. This is the perfect time to take the ice cream out so that it can soften a little. After that cooling period, you’re ready to enjoy them!