Levain Bakery Chocolate Chip Cookies
Levain Bakery is a wonderful bakery in New York that has become widely known for their 6-ounce walnut chocolate chip cookies. It’s crunchy on the outside with a thick and gooey center. This is a knock-off of the original cookie recipe and is best when served warm and freshly made.
3 C plus 2T all purpose flour
1t baking powder
¼t baking soda
1 ½t kosher salt
1C unsalted butter, cold and cut into cubes
¾C + 4t (6 ounces) light or dark brown sugar
½ C granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1t vanilla extract
2C dark chocolate chips
Preheat oven to 375°F; line a baking sheet with parchment paper. Set aside.
In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.
Beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips.
Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There’s nothing that ruins them more than being overcooked. Cool on a wire rack, then immediately!
This recipe works best if undercooked; it keeps baking as it cools, so be sure to take it out of the oven early. Bake the cookies immediately prior to eating.
Submitted by: Rayna Karoll, San Diego, CA