A couple of years ago we visited Levain Bakery in NYC and were WOWed by their take on a chocolate chip cookie, and I’m living with a CCC expert here. So I searched for a copy-cat recipe online and found a really good one. I’ve adapted it and I’m using to bake these monstrous cookies every time they run out (I get a gentle reminder by my SO). I usually make a double batch and freeze it so that we can slowly enjoy it in small measures. In times like these, when we’re stuck at home and looking for the ultimate comfort – this is definitely it.
These cookies are so big, I like to cut them in half (or even quarters) to enjoy together.
Same recipe can be made into a big rectangle mold and cut into small cubes
These cookies freeze extremely well. After cooling completely, place cookies in a large ziplock bag or small sandwich size bags. Place in freezer. When ready to eat, either let thaw, or wrap in paper towel and microwave for about 30-45 seconds.
Recipe adapted from A Bountiful Kitchen
Inspired by International and Asian cuisine and her bringing up in Tel Aviv, Mashav Shelef leads the team of Le Couloir, tailoring private events, creating new and inspiring menus and making sure every event is one to remember. A graduate from Ferrandi - Paris and experienced in several Michelin starred restaurants. In 2013 created a Pop-up Secret Kitchen in Tel Aviv and now starting her way as a Personal Chef in San Francisco. She brings dedication, creativity and her undeniable passion for food together with a fresh approach to cooking derived from her scientific background.