Levain Bakery Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
A copycat recipe for the unparalleled, massive Levain Bakery Chocolate Chip Cookies. They are crispy on the outside and soft & gooey on the inside!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 1 cup COLD salted butter, cut into small cubes
  • 1 cup dark brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1½ cups cake flour
  • 1½ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 cups good quality dark or semi-sweet chocolate chips
Instructions
  1. Tip: you will want to work somewhat quickly so the butter stays cold before the cookies go in the oven)
  2. Preheat oven to 410 degrees.
  3. In a bowl of a stand mixer (or use a hand mixer), cream together cold, salted butter and sugars until light and fluffy, approximately 4 minutes.
  4. Add eggs, one at a time, mixing well after each one.
  5. Mix in vanilla.
  6. Stir in flours, cornstarch, and baking soda. Mix until just combined (do not overmix as this will make for tough cookies).
  7. Fold in chocolate chips.
  8. Separate dough into large balls (about 5-6 ounces each) and place on lightly colored cookie sheet lined with parchment paper or silicone baking mat. These are large and you will fit 4 cookies on one large cookie sheet. They don't spread a whole lot while baking.
  9. Bake for 10-13 minutes or until golden brown on the top and the tops of the cookies feel done, while cookies are still soft on the inside (oven times vary, so check periodically - cookies may need less time or extra time depending on the size you made them and your oven).
  10. Let them rest for at least 10 minutes to set. Eat warm, preferably.
  11. If you wish to freshen them after a day or two, nuke in the microwave for 10-15 seconds.
Recipe by Wishes and Dishes at https://wishesndishes.com/levain-bakery-chocolate-chip-cookies/