This article is written by a student writer from the Spoon University at Northeastern chapter.

The first time I tried Levain Bakery cookies, I was in awe. The shear size of them made my jaw drop. Biting into it, I was in chocolate chip cookie heaven. Being from Boston, it was a rare treat and the first destination whenever I visited New York City. Flash forward to spring 2020. Bored at home. I decided I must create a similar version I could make myself. Drawing inspiration from other like-minded home bakers, I baked and baked. Dropping them off at friends’ doorsteps, some say I saved them from going completely insane.

Now, I want to give you a fool-proof recipe that everyone will love so you too can brighten someone’s day. Who doesn’t love a thick, gooey and oh so satisfying chocolate chip cookie?

Levain Bakery Inspired Chocolate Chip Cookies

Difficulty:BeginnerPrep time:1 hour Cook time: 12 minutesTotal time:1 hour 12 minutesServings:12 servings

Ingredients

2 EGGS room temp*
1 CUP BUTTER room temp cut into cubes*
1 CUP BROWN SUGAR
1/2 CUP SUGAR
1 1/2 CUPS CAKE FLOUR*
1 1/2 CUPS AP FLOUR
1 TSP CORNSTARCH
3/4 TSP BAKING SODA
3/4 TSP SALT
2 CUPS CHOCOLATE CHIPS
optional WALNUTS

Instructions

Gather ingredients together. Line two baking sheets with parchment paper and preheat oven to 410Â°F.
Whisk the dry ingredients in a medium sized bowl.
In a separate larger bowl using a handheld mixer, stand mixer with paddle attachment or wooden spoon, beat the butter and sugars until fluffy. Beat in eggs one at a time.
Stir dry ingredients into wet until combined. Fold in chocolate chips. Try not to overmix!
Refrigerate for 1 hour (or freeze for 30).
Scoop into about 2-3 TBS balls. Bake for 9-12 minutes.
Let sit for at least 10 minutes before stuffing your face. ENJOY!