Copycat Levain Bakery chocolate chip cookies
A copycat of the famous Levain Bakery chocolate chip cookies from New York City. These gigantic beauties are the epitome of what a perfect chocolate chip cookies should be - crispy edges, soft interiors and bursting with chocolate chips!
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
- 1 and ½ cups cake flour
- 1 and ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- 1 cup (2 sticks) COLD salted butter, cut into small cubes
- 1 cup dark brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups chocolate chips
Preheat your oven to 410 degrees F. Line two baking sheets with silicone mats or parchment paper and set aside.
In a large bowl, whisk together the flours, cornstarch and baking soda and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars on medium speed until light and fluffy, about 4 minutes.
Add the eggs one at a time until each has fully incorporated.
Turn the mixer to low and slowly add in the dry ingredients until a few dry streaks remain. Add in the vanilla. Turn off the mixer and fold in the chocolate chips.
Your dough should be cold at this point. If it's not, stick it in the refrigerator to firm up. I made this mistake and my cookies spread.
Divide the dough into 8 equal portions. They should weigh between 5 and 6 ounces each (they are huge). Roll them into balls and place 4 on each cookie sheet and make sure to leave plenty of space in between each one.
Bake in your preheated oven for 10-13 minutes or until the tops look set. The cookies will continue to firm up as they cool. Allow them to cool slightly before serving.
Leftover cookies should be sent to me (just kidding... kind of). Store them in an airtight container at room temperature. They can also be frozen and thawed.
Source: Wishes and Dishes