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Levain Bakery Chocolate Chip Cookies

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Thick, chewy chocolate chip cookies inspired by Levain Bakery’s famous New York-style treats, featuring large chunks of chocolate and a perfect balance of crisp edges and gooey centers.

Ingredients

Scale
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup dark chocolate chips
  • 1 1/4 cup chopped semisweet chocolate bar (60-64% cacao)
  • 2 1/2 cups cake flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a stand mixer with paddle attachment, cream cold butter and both sugars on medium speed until fluffy, about 3-4 minutes. Scrape down sides.
  3. Add eggs one at a time, mixing until combined. Stir in chocolate chips and chopped chocolate.
  4. In a separate bowl, whisk together cake flour, salt, baking powder, and baking soda. Add dry ingredients to wet mixture and mix on low until just combined. Fold in walnuts if using.
  5. Scoop 6-ounce dough balls (about 1/2 cup each) onto sheets, spacing 4 inches apart. Bake 18-20 minutes until golden brown but still soft in center. Cool on sheets 10 minutes before transferring to rack.

Notes

Use cold butter for better texture; dough balls should be large for that signature Levain size. Store in airtight container up to 3 days or freeze baked cookies. For best chewiness, underbake slightly.

Nutrition

Find it online: https://www.receipster.com/levain-bakery-chocolate-chip-cookies/

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