Levain Bakery Chocolate Chip Cookies
Recreate the famous thick, chewy chocolate chip cookies from Levain Bakery at home with this straightforward recipe.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure it's softened but not melted.
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips Use good quality for better flavor.
- 1 cup chopped walnuts Optional, can be adjusted or omitted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the vanilla extract and the eggs, one at a time.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips and walnuts.
Baking
- Scoop large amounts of dough onto the prepared baking sheet, spacing them out for baking.
- Bake for 10-12 minutes or until the edges are golden but the center is still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best enjoyed warm, preferably with a glass of cold milk. To store, keep in an airtight container at room temperature for up to five days, or freeze for up to three months.