We’re back after our little Thanksgiving get-a-away to the mountains and jumping right in to the crazy, busy, yet wonderful Christmas season. Now is the time we find ourselves in the kitchen baking sweet treats for gifts, parties or to have around the house to add that extra cozy feeling we all know and love. With cookie season officially upon us I’m welcoming it with open arms and sharing this copycat Chocolate Chip Cookie recipe from Levain Bakery.
Levain Bakery is located in New York (I wrote about it in this post) and it’s home to the best cookie I’ve ever eaten. I realize that’s a pretty bold statement but if you’ve been lucky enough to try one then I think you will agree with me. The cookies are served fresh out of the oven so everyone who visits the bakery gets to experience a warm gooey cookie in all its glory.
When I came across this recipe on pinterest for my favorite cookie I knew I had to give it a try. Since Levain is holding on tight to the actual recipe one can only guess how to make them but I will say these cookies come pretty darn close. In true Levain style, these cookies are amazing fresh out of the oven but they are just as good the next day. You can also freeze part of the dough to pull out and bake later for when the craving strikes.
Just like the cookies you get at Levain these cookies are huge, much larger than your typical cookie. They’re soft and chewy in the middle and loaded with melted chocolate chips throughout. In other words these cookies are perfect in every way.
Recipe from Brown Eyed Baker
- 3 cups bread flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- ¾ cup + 4 teaspoons brown sugar
- ½ cup granulated sugar
- 2 eggs, cold, lightly beaten in separate bowl
- 1 teaspoon vanilla extract
- 1½ cups dark chocolate chips
- 1 cup walnuts,coarsely chopped (optional)
- Line a baking sheet with parchment paper, set aside
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside.
- Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips (and nuts) with a rubber spatula.
- Divide the dough into 12 even pieces and roughly shape it into a ball (it should not be smooth). Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees F. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling.
- Leftovers can be stored in an airtight container at room temperature for up to 4 days.