Copycat Levain Bakery Style Chocolate Chip Cookies
These thick, gooey cookies taste just like the famous oversized treats from the iconic New York bakery.
There is something truly special about a cookie that is crispy on the outside and wonderfully soft in the middle. These cookies are famous for being massive and packed with plenty of chocolate chips and walnuts in every single bite.
My biggest tip for success is to keep your butter cold and make sure your dough is chilled before baking. This helps the cookies keep their tall, thick shape instead of spreading too much in the oven.
Ingredients
- 1 cup cold salted butter, cubed
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups cake flour
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups semi sweet chocolate chips
- 2 cups walnuts, chopped
Instructions
- 1
Preheat your oven to 410 degrees Fahrenheit.
- 2
In a large bowl, cream together the cold butter and both sugars until the mixture is well combined.
- 3
Add the eggs one at a time and beat until the mixture is smooth.
- 4
Gently stir in both flours, the baking powder, and the baking soda until just combined.
- 5
Fold in the chocolate chips and chopped walnuts by hand.
- 6
Divide the dough into 8 large, rough mounds and place them on a baking sheet lined with parchment paper.
- 7
Bake for 9 to 12 minutes until the edges are golden brown.
- 8
Let the cookies cool on the baking sheet for at least 10 minutes before serving so they can set.
๐ก Tips
Store these cookies in an airtight container at room temperature for up to three days. You can also freeze the raw dough mounds for up to a month and bake them straight from the freezer by adding a minute or two to the cooking time.
Made this recipe? Let us know how it went.
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