These Levain Bakery Chocolate Chip Cookies are a copycat of those famous original cookies. These are supremely rich, thick, chewy, and dense. Ultra satisfying for any chocolate chip cookie lover. People might pay you for these.
- 3 cups (13½ ounces) bread flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup salted butter, cold and cut into cubes
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, cold, lightly beaten in a separate bowl
- 2 teaspoon vanilla extract
- 2 cups dark or semi sweet chocolate chips
- In a bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- Using an electric mixer, beat the butter on medium speed until it comes together into one mass, about 1 minute. Add sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl as needed. Reduce the speed to medium-low and gradually add the flour mixture until a few small flour streaks remains. Stir in the chocolate chips with a rubber spatula. Form dough into a ball, wrap tightly, and chill 4 hours or overnight.
- Line baking sheets with parchment paper. Preheat oven to 350F.
- Roughly form dough into 1.5 inch balls, with jagged edges (should not be smooth) and place 2 inches apart on lined baking sheet.
- Bake for 10 to 12 minutes, or until edges are golden brown. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for several days.
- Note: I don’t add nuts to my chocolate chip cookies, but feel free to add 1 cup of walnuts or pecans, if you like.
- Category: dessert