Here’s a recipe inspired by Levain Bakery’s famous chocolate chip cookies! These cookies are known for their thick, gooey texture and rich flavor. Let’s finish off the ingredient list and dive into the steps to make these decadent treats.
Levain Bakery Chocolate Chip Cookies
Ingredients:
- 1 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet or bittersweet chocolate chips (or chunks)
- 1 cup walnuts or pecans (optional, roughly chopped)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugars:
- In a large mixing bowl, beat the cold, cubed butter with both the granulated sugar and the light brown sugar until the mixture is smooth and creamy. This should take about 3-4 minutes with an electric mixer on medium speed.
3. Add the Eggs and Vanilla:
- Add the eggs, one at a time, and continue to beat until fully incorporated. Stir in the vanilla extract.
4. Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Add the Chocolate Chips (and Nuts):
- Fold in the chocolate chips (or chunks) and, if desired, the chopped walnuts or pecans.
7. Shape the Cookies:
- Using your hands, take generous portions of dough (about 1/4 cup per cookie) and form rough, tall dough balls. Do not flatten the dough; the height is key to the thick, gooey texture.
8. Bake:
- Place the dough balls on the prepared baking sheets, spacing them about 2-3 inches apart. Bake for 12-14 minutes, or until the edges are golden brown but the centers are still slightly soft. These cookies will continue to cook a little as they cool on the baking sheet, so do not overbake them.
9. Cool:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Cold Butter: Using cold butter helps create the dense texture that Levain cookies are famous for.
- Don’t Flatten: Keep the dough in rough balls rather than flattening them, as this allows the cookies to rise during baking, keeping them thick and chewy.
- Chill the Dough (Optional): If you have time, chill the dough in the fridge for 30 minutes to an hour before baking. This step is optional but can help create a slightly thicker texture.
- Bigger Cookies: If you want even bigger cookies, use 1/3 cup of dough per cookie and adjust the baking time as necessary (usually a couple of extra minutes).
Enjoy your Levain Bakery-inspired chocolate chip cookies—they’re sure to be a hit!
