Recipe for The Best Chocolate Chip Cookie in NYC

 

LEVAIN BAKERY – CHOCOLATE CHIP WALNUT COOKIES

45 minPrep Time

15 minCook Time

1 hrTotal Time

INGREDIENTS

  • 3 1/4 cups all purpose flour plus 1 teaspoon for mixing with chocolate chips and walnuts
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature and cut into cubes
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 2 cups semi sweet chocolate chips
  • 1 cup walnuts, toasted and roughly chopped

INSTRUCTIONS

  1. In a large bowl, combine 3 1/4 cups flour, cornstarch, baking powder, and salt.
  2. In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy.
  3. Add eggs and vanilla and mix until incorporated.
  4. With the mixer on low, gradually add dry ingredients and mix until just incorporated. Dough will be stiff.
  5. In a small bowl, combine chocolate chips and walnuts with 1 teaspoon flour, tossing to coat.
  6. Remove bowl from mixer and mix in chocolate chips and walnuts using a spatula. This will take a little time and muscle.
  7. Line two baking sheets with parchment paper or Silpat.
  8. Divide cookie dough into 10 portions about 4 ounces each. Keep cookies in rough mounds (as opposed to flattening them out or trying to smooth them) and refrigerate for 30 minutes before baking.*
  9. Meanwhile, preheat oven to 375 degrees fahrenheit.
  10. Bake for 15-20 minutes, until cookies are light golden brown and just barely cooked in the middle.*

NOTES

 *Popping the cookie dough in the fridge before baking helps them keep their tall shape.
*Err on the side of under baking – these are best when they’re gooey in the center!
Thank you for the re-post http://citycookin.com/levain-bakery-chocolate-chip-walnut-cookies/

Whisked Blog Featured My Favorite Recipe

I’am beyond excited to have been featured in Whisked, an Australian food blog run by sisters Hannah + Jess. They featured my story and favorite recipe to, join in the fun and  click here to read all about it + get the recipe.

Whisked

4 Minute Acai Energy Bowl (Vegan + Glutenfree)

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Four weeks ago I found myself touring through a town called Norfolk Virginia…

My husband Nathaniel, myself, and our dear friend Ian (who btw is a very talented musician check him out and show him some love) ate lunch at this revolutionary vegan spot in Virginia Beach called Fruitive. Low and behold we ordered a Acai Berry Bowl and a new love was born.

The acai berry is one of the healthiest berries you will ever find holding ten times the amount of antioxidants as grapes, and two times the amount of blueberries. 

This antioxidant-rich fruit has been heralded for centuries as a healing, immune-stimulating, energy-boosting fruit.

Research has shown that this antioxidant-rich berry supports in the prevention of diseases. It has antioxidants that lower cholesterol levels, boosts energy, it aids in weight loss, keeps digestive system clean and in optimal function, boosts sex drive, and reverse typical processes of aging related to oxidative damage. (paper source)

After this great experience in Virginia, I had to learn how to make a killer good acai bowl myself.

First and foremost acai bowls are a traditional Brazilian breakfast that’s brimming with nutrients and vitamins, it will give you sustained energy and you will feel great until your next meal. You can enjoy this acai bowl as a breakfast, lunch, or for a pick me up snack.

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4 Minute Acai Energy Bowl

Ingredients:

  • 2 Packets of SAMBAZON Frozen Organic Acai Berry Packets (unsweetened) I buy mine at our local Whole Foods
  • 1 Banana fresh or frozen (I used fresh in this bowl)
  • ½ cup Almond Milk, unsweetened or try my homemade Almond Milk recipe

Toppings:

  • 1/4 cup Maple Granola
  • 1 TB Hemp seed
  • 2 TB Walnuts
  • 4 Strawberries cut up
  • 1/2 Banana cut up into slices

Directions: Simply add all main ingredients into your high-speed blender until thick and creamy. (1 min to blend)

Once your Acai base is ready pour it into a bowl and then begin to add the fun toppings, including Maple Granola, Hemp Seed, Walnuts, Strawberries, Banana.

Note: Other fun toppings you could add are Almond nut butter, additional berries, and other frozen or fresh seasonal fruit.

Your berry bowl will come out creamy and rich, and you can always add more frozen ice cubes or frozen bananas to obtain your desired thickness. Enjoy!

Shine ON,

Jillian

Brooklyn Red, White & Blue Blueberry Oatmeal (Vegan + Gluten-free)

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These summer oats are dreamy. They’re:

Perfectly sweet
Loaded with blueberry flavor
Simple
Healthy
Creamy with a bit of crunch from the granola
And perfect for summer mornings

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This is such a great dish to look forward to in the morning. Summer is about living in the freshness of the season eating whole foods that you can pick in your backyard.

I adore going berry picking.
I like to pick enough to freeze extra berries on trays.
Once they are frozen I like to take them off the trays and place them in ziplock bags to keep on hand for the rest of the year.

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Look at all that blue, dreamy, and bright.
Perhaps I should have saved this recipe for the forth of July
The following photo is so patriotic utilizing red, white, and blue.
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Those gogi berries really add this savory undertone that helps the blubbery flavor pop to the surface of your palate
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When I was a little girl I remember how important eating breakfast before school was.
I recall eating a bowl of oatmeal every day before school, I suppose that is where my love of breakfast began.
Since, I have a very creative brain eating a hardy breakfast became a staple in our household.
It helped stabilize my blood sugar levels and fuel my body so I could have sustained energy throughout the morning so I could focus and create more.
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VEGAN GLUTEN FREE BLUEBERRY OATMEAL
Prep time
Cook time
Total time
10 ingredient, 25 minute oats infused with fresh summer blueberries, vanilla and pure maple syrup. A simple, fast and healthy breakfast option for any time of year, especially Summer.
Author: The Distracted Beet
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 1-2
Ingredients
  • 1/2 cup rolled oats, GF for gluten free eaters
  • 1  cups water
  • 1/2 cup fresh or frozen blueberries
  • 2 Tbsp Maple Almond Granola
  • 1 Tbsp Pure Maple Syrup
  • 1Tbsp Almond Milk
  • 1 Tbsp Gogi Berries
  • 1 Tbsp Pumpkin Seeds
  • 1 Tbsp Sunflower Seeds
  • 1 tsp Pure Vanilla
Instructions
  1. Bring water to a boil in a small  to medium sized saucepan. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water – about 5 minutes – stirring frequently.
  2. Once your oats are just about done cooking (~5 minute mark), stir in your Blueberries, Gogi Berries, Pure Maple Syrup, and Vanilla Extract into your cooked oats. You can either turn off your burner or put it on low. and stir to combine. Taste and adjust flavor/seasonings as desired. To thin, add a splash of non-dairy milk (such as almond).
  3. Divide cooked oats between two serving bowls and sprinkle with Pumpkin Seeds, Sunflower Seeds, Maple Almond Granola, and at the end drizzle on top your Almond Milk. Sit down, grab your loved one and enjoy immediately. Best when fresh.

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I’d love to hear your thoughts about this recipe.

What say you?  Got any good kitchen stories, tips or strategies around oatmeal ?

Leave a comment below and let me know! 

And as always Shine ON beautiful //

Jillian