Name: Levain Bakery Chocolate Chip Cookies
Prep time: PT-492427H7M31S
Cook time: 24 min
Cuisine: American
Ingredients: 1 cup (2 sticks) cold butter, cut into small chunks; 1 cup brown sugar; 1/2 cup sugar; 1 tsp vanilla; 2 eggs; 1 1/2 cups cake flour; 1 tsp cornstarch; 3/4 tsp baking soda; 3/4 tsp salt; 3 1/2 cups mini chocolate chips; 1 1/2 + 1/3 cups flour

Why You’ll Love This Recipe

Simple & Quick: These cookies are a breeze to whip up and bake in just 24 minutes.

Irresistible Flavor: With an almost cake-like texture and a buttery richness, they melt in your mouth.

Eye-Catching Appeal: Big, beautiful, and studded with chocolate, they look gourmet yet are easy to make.

Flexible Serving: Perfect for any occasion, whether it’s a casual snack, a party treat, or just something sweet for breakfast.

Diet-Friendly Options: Feel free to experiment with gluten-free flours or dairy-free chocolate chips to cater to your needs.

Ingredients You’ll Need

1 cup (2 sticks) cold butter, cut into small chunks: Cold butter helps maintain the cookie’s structure. If you need a substitute, coconut oil works well but will alter the flavor slightly.

1 cup brown sugar: This adds moisture and a deep molasses flavor. Light or dark brown sugar can be used interchangeably.

1/2 cup granulated sugar: Balances the sweetness while giving a delightful crispness to the edges.

1 tsp vanilla: Always go for pure vanilla extract for richer flavor.

2 eggs: Room-temperature eggs mix in more smoothly, ensuring a well-blended dough.

1 1/2 cups cake flour: Gives the cookies a tender bite. If unavailable, all-purpose flour can be used but the texture might differ slightly.

1 tsp cornstarch: This helps keep the cookies soft.

3/4 tsp baking soda: Aids in leavening and contributes to the cookie’s texture.

3/4 tsp salt: Enhances flavors, so don’t skip this ingredient!

3 1/2 cups mini chocolate chips: Three-and-a-half cups mean a chocolate lover’s dream! Feel free to mix and match with white or dark chocolate chips if you want.

How to Make Levain Bakery Chocolate Chip Cookies

Preheat the oven and prepare the baking sheets: Preheat your oven to 410 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set them aside.

Cream the butter and sugars together: Using an electric mixer, combine the cold butter chunks, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, forming a creamy base.

Incorporate the eggs and vanilla: Add 1 tsp vanilla extract and the two eggs, mixing well after each addition until everything is combined smoothly.

Mix the dry ingredients: In a separate bowl, whisk together the 1 1/2 cups cake flour, 1 tsp cornstarch, 3/4 tsp baking soda, and 3/4 tsp salt. Once blended, gradually pour this mixture into the wet ingredients while continually mixing.

Combine the chocolate chips: With the mixer on a low speed, gently fold in the 3 1/2 cups mini chocolate chips until just incorporated—this should mean a generous amount of chocolate in each bite!

Shape the dough: Separate the dough into 8 large balls (about 1/4 cup each) and place 4 on each prepared cookie sheet. Remember, these cookies spread, so keep them spaced out.

Bake: Pop your cookie sheets in the oven and bake for about 9 minutes until the edges are golden and the centers look slightly underbaked.

Cool the cookies: Allow the cookies to rest on the baking sheet until they cool, which lets them firm up a bit while remaining deliciously soft inside.

Storing & Reheating

To maintain the delightful texture of your Levain Bakery Chocolate Chip Cookies, store them in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to two weeks, or freeze them individually in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, just pop them in the microwave for about 15-20 seconds to refresh their warmth and gooeyness.

Chef’s Helpful Tips

Mixing the dough too much can make your cookies tough; mix until just combined for a soft, tender bite.
Use cold butter for a firmer dough that holds its shape.
If you want taller cookies, make the dough balls larger!
You can experiment with different types of chocolate to customize every batch.
Don’t skip on letting the cookies rest after baking—this extra step ensures they get the perfect texture.

As you prepare this recipe, you’ll appreciate the easy steps and delightful results. The bliss of a freshly baked Levain Bakery Chocolate Chip Cookie is too great to miss, and mixing flavors can be a fun way to experiment! Enjoy them with friends or savor them solo with a glass of milk—either way, happiness awaits.

Recipe FAQs

Can I use all-purpose flour instead of cake flour?

Yes, while cake flour gives these cookies a softer texture, all-purpose flour can be used. Just note that the cookies might turn out slightly denser.

How do I get cookies to stay chewy longer?

To maintain that chewy texture, ensure you don’t overbake them. Underbaking slightly (9 minutes) allows them to remain soft and chewy once cooled.

Can I freeze the cookie dough before baking?

Absolutely! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a bag and store for up to 3 months. Just add a minute or two to the baking time if baking them from frozen.

What if I want to make a smaller batch?

You can easily halve the recipe for a smaller batch. Just be sure to adjust the measurements accurately for best results!

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