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
- Prep Time:1 hr
- Cook Time:12 mins
- Total Time:1 hr 12 mins
- Servings:12
- Easy
- 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
Ingredients
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Step 1
Gather ingredients together. Line two baking sheets with parchment paper and preheat oven to 410°F.
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Step 2
Whisk the dry ingredients in a medium sized bowl.
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Step 3
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.
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Step 4
Stir dry ingredients into wet until combined. Fold in chocolate chips. Try not to overmix!
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Step 5
Refrigerate for 1 hour (or freeze for 30).
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Step 6
Scoop into about 2-3 TBS balls. Bake for 9-12 minutes.
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Step 7
Let sit for at least 10 minutes before stuffing your face. ENJOY!
Emma Stoloff
NOTES
*Make sure to use room temperature eggs. To save time, you can place the eggs in a container and cover with warm water. Let sit for a few minutes.