Copycat Levain Bakery Cookies
- Author: Dorothy Miller
- Prep Time: 15 mins
- Cook Time: 14 mins
- Total Time: 29 mins
- Yield: 12 large cookies 1x
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips or chunks
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream softened butter and sugars until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Stir in chocolate chips until evenly distributed.
- Drop large scoops of dough onto prepared sheets, leaving space between each cookie.
- Bake in preheated oven for 14 minutes or until edges begin to brown.
- Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, chill dough for about 30 minutes before baking.
- Experiment with different types of chocolate for variety.
- Store cookies in an airtight container for up to 5 days.