My favorite kind of chocolate chip cookie is cakey and thick. It is a chewy and warm and can reliably be purchased at Levain's Bakery in New York City. In my twenty-three year life span, I have endeavored several dozen recipes to achieve this end at home. But over the weekend, when I made scones, it occurred to me that I might adapt that scone recipe to create a cookie of a similar consistency.
The key to maintaining the shape? Using butter that is extremely cold. And using much less butter than the canonical Toll House recipe.
8 tablespoons unsalted butter (1 stick)
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup heavy cream
1 cup of chocolate chips
25 minutes prep time, 1 hour total. Makes 16 cookies.