Copycat Levain Bakery Chocolate Chip Cookies
A copycat recipe for the deliciously massive Levain Bakery Chocolate Chip Cookies. They're crispy on the outside and soft & gooey on the inside!
Servings: 4 cookies
Calories: 996kcal
Ingredients
- 115 g unsalted butter cold and cubed
- 110 g dark brown sugar
- 50 g granulated sugar
- 1 large egg cold
- ½ teaspoon vanilla extract
- 65 g cake flour *
- 125 g all-purpose flour
- ½ teaspoon cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 180 g semisweet chocolate chips
- 115 g toasted walnuts coarsely chopped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and sugars until combined and fluffy, about 5 minutes. Add the egg and vanilla and mix until well incorporated.
- Add the flours, cornstarch, baking soda, and salt, and use a rubber spatula to gently fold until just combined. Fold in the chocolate chips and walnuts.
- Separate the dough into four large, 6 oz hockey-puck-shaped cookies about an inch thick, then place onto a parchment paper-lined baking sheet. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Bake for 15-16 minutes or until light golden brown on the top. Let them rest for at least 10 minutes to set.
Notes
*Using cake flour makes a more tender cookie but you can substitute all-purpose flour if that's all you have!
Nutrition
Serving: 1g | Calories: 996kcal | Carbohydrates: 102g | Protein: 14g | Fat: 61g | Saturated Fat: 27g | Cholesterol: 105mg | Sodium: 402mg | Potassium: 484mg | Fiber: 7g | Sugar: 57g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 5mg
