Levain Copycat Cookies Recipe

Turn your favorite bakery chocolate chip cookies into homemade - make copycat Levain Chocolate Chip Cookies from scratch! These are gooey, soft, and so rich.

👥 8 Servings⏱️ Prep & Cook: 2h 22m⏳ Prep: 30 min🔥 Cook: 22 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●whisk
●pan
●oven

📝 Preparation Steps

Line a cookie sheet with parchment paper.

Whisk all-purpose flour, cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside

(248g) all-purpose flour2 cupsbaking powder2 teaspoons(226g) cold unsalted butter, cubed1 cup(340g) chocolate chips2 cups(107g) coarsely chopped walnuts, toasted1 cup

Using a hand mixer or a stand mixer (fitted with the paddle attachment), cream the cold butter on low speed until the cubes lose their shape, about ⏱️ 45 seconds to one minute. Add both sugars and cream about ⏱️ 1 minute more.

Add eggs and vanilla and mix until smooth, then mix in the dry ingredients until thick.

(248g) all-purpose flour2 cups(226g) cold unsalted butter, cubed1 cuplarge eggs2(340g) chocolate chips2 cups(107g) coarsely chopped walnuts, toasted1 cup

Add chocolate chips and walnuts and stir to combine.

For authentic sized cookies, shape large balls of cough, about 6 ounces (172g) each (approximately ¾ cup). Set on the prepared cookie sheet. Chill for at least ⏱️ 90 minutes, up to overnight. (If chilling longer than ⏱️ 90 minutes, be sure to cover the pan with plastic wrap).

Preheat oven to 375°F. Place an empty cookie sheet upside down on the middle rack.

Remove cold dough balls and spread to a second cookie sheet (4 cookie dough balls per large cookie sheet).

Bake one sheet at a time, on top of the upside down sheet on the middle rack. Bake approximately ⏱️ 20-26 minutes. Check after about ⏱️ 15 minutes to see if the pan needs to be rotated, depending on how your oven bakes. When done, the cookies will loose their glossy sheen, edges and spots on top will be a dark golden, and the insides will still be slightly doughy.

Cool cookies at least ⏱️ 10 minutes on pan before removing and enjoying.

Store cookies in an airtight container at room temperature for up to 4 days. Freeze baked and cooled cookies for up to 3 months. Cookie dough can also be frozen. To bake from frozen, add ⏱️ 2-3 min to the cook time.

Nutrition Facts

calories

727 kcal

fat Content

47 g

serving Size

1 cookie

fiber Content

2 g

sugar Content

27 g

sodium Content

201 mg

protein Content

9 g

trans Fat Content

1 g

cholesterol Content

102 mg

carbohydrate Content

70 g

saturated Fat Content

24 g

unsaturated Fat Content

16 g

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