Unicorn Chocolate Chip Cookies
My special recipe for Levain Bakery-Style Chocolate Chip Cookies with a colorful unicorn twist
Glass mixing bowl
Kitchen Aid mixer
Parchment paper sheets
Unicorn Chocolate Chips
one 10 oz bag
Whisk together flour, baking soda, and salt in a medium bowl.
In another small bowl, whisk together eggs and vanilla.
In a stand mixer bowl with a paddle attachment, mix the butter and sugars or until it will reach a creamy condition.
Add egg mixture and mix until combined.
Slowly mix in the flour mixture ⅓ at a time, mixing in between each addition. Mix until just combined.
Remove the bowl from the stand mixer, and fold the chocolate chips into the dough with a wooden spoon. Set aside 1/2 cup of chocolate chips to put on top of the cookies later.
Line baking sheet with parchment paper. Scoop the dough onto the baking sheets using a medium size (1.97 inch) dough scoop.
Lightly press in the rest of the chocolate chips on top of the cookie dough scoops.
Chill in the freezer for 30 minutes.
Preheat the oven to 410°F. Line 3 large baking sheets with parchment paper or silicone mats and set aside.
Remove the dough from the freezer. Place cookie dough scoops on the baking sheet. Make sure to leave even amounts of room between each cookie so they can expand during baking.
Bake on top of an inverted baking sheet in multiple batches for 7-9 minutes, or until the edges of the cookies are golden-brown. Remove the baking sheet from the oven and let cool for 10 minutes.
chocolate chip, cookies, easy cookies, popular cookies, soft cookies, unicorn
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