Levain Bakery-Style Cookies
Thick, gooey cookies inspired by NYC’s famous Levain Bakery, loaded with chocolate chips and baked to perfection.
Ingredients
- - 1 cup cold unsalted butter cubed
- - 1 cup granulated sugar
- - 1 cup light brown sugar packed
- - 2 large eggs
- - 1 tsp vanilla extract
- - 3 cups all-purpose flour
- - 1 tsp cornstarch
- - 1/2 tsp baking powder
- - 1/4 tsp baking soda
- - 1/2 tsp salt
- - 2 cups chocolate chips
- - 1 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 410°F. Line baking sheets with parchment paper.
- Cream cold butter and sugars until smooth.
- Mix in eggs one at a time and stir in vanilla extract.
- Combine dry ingredients and gradually mix into the wet ingredients.
- Fold in chocolate chips and nuts.
- Shape dough into 8 large balls (about 6 ounces each).
- Bake for 10-12 minutes, until edges are golden and centers are gooey.
- Cool on the baking sheet for 10 minutes before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze unbaked dough balls for up to 3 months.
- Freeze unbaked dough balls for up to 3 months.