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Levain Bakery Chocolate Chip Cookies

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Thick, chewy chocolate chip cookies inspired by the famous Levain Bakery style, featuring large chunks of chocolate and a gooey center with crisp edges.

Ingredients

Scale
  • 1 cup cold unsalted butter, cut into ½-inch pieces
  • 1 cup granulated sugar
  • ½ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs, cold
  • 1¼ cups cake flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2¼ cups semisweet chocolate chips or chunks

Instructions

  1. Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper.
  2. In a stand mixer with paddle attachment, cream cold butter and both sugars on medium speed until light and fluffy, about 3-4 minutes. Add vanilla and eggs one at a time, mixing until combined.
  3. Whisk together cake flour, all-purpose flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet on low speed until just combined. Fold in chocolate chips.
  4. Scoop 6 large dough balls (about ⅓ cup each) onto each baking sheet, spacing 2 inches apart. Bake one sheet at a time for 8-11 minutes until edges are golden but centers are soft. Cool on sheet for 10 minutes, then transfer to wire rack.

Notes

Use cold ingredients for the signature thick texture. For best results, bake from cold dough without chilling. Cookies are done when edges are set but centers look underbaked. Store in airtight container for up to 3 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/levain-bakery-chocolate-chip-cookies-2/