Levain Bakery Style Chocolate Chip Cookies
These chewy, decadent chocolate chip cookies are inspired by the famous Levain Bakery recipe. Expect a rich, gooey center and crisp edges.
Equipment
- Mixing Bowls (large and medium)
- Baking Sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
Wet Ingredients
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups Chocolate Chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra gooey cookies, use more brown sugar. You can also add nuts, such as walnuts or pecans.