Levain Bakery Chocolate Chip Cookies
these thick and gooey chocolate chip cookies, inspired by Levain Bakery, are crispy on the outside and soft on the inside. Perfect for any occasion!
Equipment
- mixing bowls
- electric mixer
- Parchment paper
- baking sheets
- cooling rack
Ingredients
- 1 cup cold unsalted butter cubed
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 410°F (210°C) and line baking sheets with parchment paper.
- Cream cold butter, granulated sugar, and brown sugar until combined.
- Add eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips and walnuts.
- Scoop dough onto baking sheets and bake for 10–12 minutes.
- Let cool before transferring to a wire rack.
Notes
- Use cold butter for a thick, bakery-style texture.
- Chill dough before baking for best results