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
Ingredients
Instructions
Gather ingredients together. Line two baking sheets with parchment paper and preheat oven to 410°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!
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.