Levain Bakery Chocolate Chip Cookies
These cookies are legendary for their sensationally thick and chewy centers, crackly golden edges, and generous helpings of chocolate chips and walnuts in every bite.
Servings: 8 cookies
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 1 cup Cold Unsalted Butter, cubed
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Chopped Walnuts (optional)
Instructions
- Preheat your oven to 410°F (210°C). Line two large baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream the cold, cubed butter with both the granulated and brown sugars using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light and fluffy.
- Add the eggs and vanilla extract, beating until well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep the cookies extra tender.
- Gently fold in the chocolate chips and walnuts (if using) until evenly distributed.
- Divide the dough into 8 large balls (about 6 ounces each) or 12 good-sized cookies. Don’t roll them too smooth—keep them rough and tall for extra height.
- Place dough balls spaced apart onto the prepared baking sheets. Bake for 11-13 minutes, until the tops are golden brown but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack. Enjoy warm!
Notes
These cookies stay fresh for up to four days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to three months.