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Levain Chocolate Chip Cookies
These Levain Bakery Chocolate Chip Cookies are a copycat of those famous original cookies. These are supremely rich, thick, chewy, and dense. Ultra satisfying for any chocolate chip cookie lover. People might pay you for these.
👥 24 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- spatula
- baking sheet
- oven
📝 Preparation Steps
1
Whisk
2
In a bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
baking powder1 teaspoon
3
Beat
4
Using an electric mixer, beat the butter on medium speed until it comes together into one mass, about ⏱️ 1 minute.
5
Cream
6
Add sugars and continue to beat for another 1 to ⏱️ 2 minutes, until all of the sugar has been incorporated.
7
Mixx
8
Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl as needed. Reduce the speed to medium-low and gradually add the flour mixture until a few small flour streaks remains.
large eggs (cold, lightly beaten in a separate bowl)2
9
Fold and Chill
10
Stir in the chocolate chips with a rubber spatula. Form dough into a ball, wrap tightly, and chill ⏱️ 4 hours or overnight.
11
Preheat and Line
12
Line baking sheets with parchment paper. Preheat oven to 350F.
13
Shape Dough
14
Roughly form dough into 1.5 inch balls, with jagged edges (should not be smooth) and place 2 inches apart on lined baking sheet.
15
Bake for 10 to ⏱️ 12 minutes, or until edges are golden brown. 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 several days.
16
Note:
Nutrition Facts
calories
254 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
138 mg
protein Content
4 g
trans Fat Content
0.3 g
cholesterol Content
36 mg
carbohydrate Content
31 g
saturated Fat Content
9 g
unsaturated Fat Content
3 g
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