Description
A copycat recipe for the famous thick, soft, and gooey chocolate chip cookies from Levain Bakery in New York City.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts, chopped (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together cold butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips and walnuts (if using) until evenly distributed.
- Divide dough into 8 large portions (about 6 oz each) and roll into rough balls. Do not flatten.
- Place dough balls on prepared baking sheets, spacing them at least 3 inches apart.
- Bake for 12-15 minutes or until edges are golden but centers are still soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.