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Levain Bakery Chocolate Chip Cookies
Big, thick and chunky chocolate chip cookies inspired by Levain Bakery with crusty edges and soft insides. These really are a true copycat recipe - try them and see! You can make them at home for a fraction of the cost.
Ingredients
- 6 tablespoon (84g) unsalted butter, softened at room temperature
- ½ cup (110g) packed light brown sugar
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg, at room temperature
- 1 ¼ cups (180g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (35g) chopped walnuts
- 1 cup (170g) semisweet chocolate chips
For best results, use a kitchen scale to weigh the ingredients.
Instructions
- Preheat the oven to 375°F and line a large cookie sheet with parchment paper.
- Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly.
- Combine soft butter with both sugars and vanilla extract in a large bowl or the bowl of a stand mixer. Mix by hand using the "creaming method" with a wide rubber spatula to smear the butter and sugar together and mix vigorously until smooth, pale and fluffy. You can also use a handheld mixer. If you use a stand mixer, secure the paddle attachment and mix on medium speed for 2 minutes. Add the egg and mix until well incorporated.
- Add the flour mixture to the butter mixture all at once and fold it in. Add chocolate chips and chopped walnuts and fold them in until evenly distributed.
- Use a 2-oz cookie scoop to portion dough so you get 4 ¼ oz portions. You will need two scoops per cookie. Alternatively you can divide the dough into 5 portions. Leave the dough balls rustic and don’t roll into smooth balls. Place them onto prepared baking sheets spacing them 3 inches apart and bake for 10 minutes, then reduce oven to 350°F and bake for another 5-7 minutes until golden brown on the surface and still soft in the middle.
- Transfer baking tray to a rack and let cool for 3 minutes before transferring to the rack to finish cooling.
