Copycat Levain Bakery Chocolate Chip Cookies
Ingredients
- 1 cup cold butter, cut into small cubes
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 cups cake flour*
- 1 1/2 cups flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups chocolate chips or chunks (I used 1 cup milk chocolate chips + 1 cup semi-sweet chocolate chunks, mostly because it's what we had on hand. Dark chocolate would work really well in these as well.)
- 2 cups walnuts roughly chopped (optional; we skipped the walnuts)
Instructions
- Preheat oven to 400 degrees and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together cold cubed butter (no need to get them to room temperature, just cut the butter right out of the fridge), brown sugar, and white sugar for about 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Stir in the remaining dry ingredients, i.e., both the cake flour and regular flour, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts (optional).
- Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 to 6 cookies on one large cookie sheet. The dough makes 8 extra-large cookies or 12 medium/large cookies.**
- Bake for 9 minutes or until golden brown on the top. Remove from the oven and give the baking sheet a good tap or two on the counter to help everything settle. Do not over-bake. Let them rest for at least 10 minutes to fully set.
Notes
*You can substitute all-purpose flour for cake flour.
**More details are in the post, just after the recipe, but I found that making large dough balls - maybe 3 inches tall - that fit about six dough balls per standard sized baking sheet, was the perfect number and size.
Recipe adapted via Modern Honey
Recipe by Glitter, Inc. at https://glitterinc.com/copycat-levain-bakery-chocolate-chip-cookies/