Levain Bakery Chocolate Chip Cookies
These delicious cookies are known for their rich taste and chewy texture, packed with chocolate and perfect for sharing.
Ingredients
Main ingredients
- 1 cup cold unsalted butter, cubed Use cold butter for a chewy texture.
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Can substitute with whole wheat flour, but texture may differ.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips Can substitute with milk, dark, or white chocolate chips.
- 1 cup chopped walnuts Optional, can substitute with other nuts.
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.
- 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 this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips and chopped walnuts (if using) until evenly distributed throughout the dough.
Baking
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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
Best served warm or with a glass of cold milk. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.