Levain Bakery Chocolate Chip Cookies
These giant chocolate chip cookies are thick, soft in the middle, and crisp at the edges, delivering a delightful bakery-style treat.
Ingredients
Main Ingredients
- 1 cup cold unsalted butter, cubed Keep the butter cold for thick cookies.
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Measure flour properly.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat the cold cubed butter, granulated sugar, and light brown sugar together until creamy and well combined.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips and chopped walnuts until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For best thickness, keep the butter cold until you start, and do not flatten the cookie balls before baking. Store cookies in an airtight container at room temperature for up to 4 days.