Levain Bakery Chocolate Chip Cookies
Indulge in the rich and gooey chocolate chip cookies inspired by Levain Bakery, with a perfect balance of chewiness and crunch.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use high-quality butter for best results.
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour Properly measure flour to avoid a dry cookie.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips Use high-quality chocolate for better flavor.
- 1 cup chopped walnuts Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chocolate chips and optional walnuts, ensuring they are evenly distributed.
- Using a large cookie scoop or a 1/4 cup measuring cup, place generous amounts of dough on the prepared baking sheets, leaving space between each.
Baking
- Bake the cookies for 12 to 15 minutes, until the edges are golden brown but the center remains soft.
- Remove from the oven and let cool on the baking sheets for about 10 minutes before transferring to wire racks to cool completely.
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Notes
Serve warm with ice cream or as ice cream sandwiches. Store cookies in an airtight container to maintain freshness. For longer storage, freeze in a safe container for up to three months.