Levain Cookies
Create thick, chunky Levain cookies with rich, gooey centers and perfectly crisp edges, combining the comforting flavor of chocolate chip cookies with an extraordinary texture.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Let sit at room temperature for about an hour.
- 1 cup brown sugar Packed.
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate Chips
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt.
- In another bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in both semi-sweet and milk chocolate chips.
- Scoop generous portions of dough onto the prepared baking sheet, leaving space between each scoop.
Baking
- Bake for approximately 10-12 minutes until the edges are set and the tops are slightly golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For a special treat, serve warm Levain cookies with ice cream or try stuffing them with frosting for a fun twist. Store in an airtight container at room temperature for up to a week.