When I lived on the same block as Levain Bakery, it was both a blessing and a curse. The sweet baking aroma lingered down the block, always reeling me in for my beloved monster chocolate chip walnut cookie. I call it a “monster” cookie because it is big and dense like a baseball. The thickness of the cookie makes for a moist and slightly undercooked inner core. Just imagine that mouth-watering texture between fresh gooey dough and the hard baked cookie. It’s the perfect medium.
Editor’s PickCelia Sin-Tien Cheng | November 06, 2007
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