This Copycat Levain Chocolate Chip Cookie Recipe Might Be Better Than the Original

Levain Bakery has become NYC's hotspot for the best cookies. Offering chocolate chip walnut, dark chocolate chip, oatmeal raisin, and dark chocolate peanut butter cup cookies, Levain keeps the selection simple and classic. What sets them apart however, are the cookies monstrous size and almost under-baked consistency. Because most of us don't live on the Upper West Side, I wanted to create the best replica of these instal-famous cookies. Adapted from Brown Eyed Baker, this copycat Levain chocolate chip cookie recipe will give you the perfect melt-in-your-mouth cookie. 

Levain Bakery Chocolate Chip Cookies

• Prep Time:45 mins
• Cook Time:18 mins
• Total Time:1 hr 3 mins
• Servings:14
• Easy

Ingredients

• 3 cups bread flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter cold and cut into cubes
• 1 cup + 4 teaspoons light brown sugar
• 1 cup granulated sugar
• 2 eggs cold lightly beaten in a separate bowl
• 1 teaspoon vanilla extract
• 2½ cups dark chocolate chunks
• Sea salt for sprinkling

• Step 1

  Line two baking sheet with parchment paper or silpmats.

  

• Step 2

  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  

• Step 3

  Using an electric mixer, beat the butter on medium speed until it comes together, about 1 to 2 minutes.

  

• Step 4

  Add both sugars and continue to beat for another 1 to 2 minutes, until well combined.

  

• Step 5

  Gradually add the eggs and vanilla and continue beating on medium speed until combined.

  

• Step 6

  Reduce the speed to medium-low and gradually add the flour mixture.

  

• Step 7

  Stir in the chocolate chunks.

  

• Step 8

  Divide the dough into 14 balls and place them evenly spaced on the prepared baking sheets. Refrigerate for 30 minutes.

  

• Step 9

  Preheat oven to 375° F. Bake for 18 to 24 minutes, or until light golden brown. Sprinkle lightly with sea salt and let cool for 5 minutes on the cookie sheet before moving cookies to a wire rack to finish cooling. Store leftovers in an airtight container at room temperature for up to four days.