Levain Bakery Chocolate Chip Cookie Copycat

Name: Levain Bakery Chocolate Chip Cookie Copycat
Prep time: 5 min
Cook time: 13 min
Total time: 1 h 18 min
Yield: 18 cookies
Ingredients: 1/4 cup cornstarch; 2 3/4 cup all purpose flour + 2 TBSP flour; 1 tsp baking powder; 1/4 tsp baking soda; 1 1/2 tsp kosher salt; 1 cup unsalted butter; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 cups semi-sweet chocolate chips; 1 1/2 cups chopped walnuts

User Reviews

4.9

177 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 18 mins
Servings
18 cookies
Calories
457 kcal
Course
Dessert, Baked Goods, Others
Cuisine
American, Canadian

Levain Bakery Chocolate Chip Cookie Copycat

Katherine Foster

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

132 people made this

Print

37 people printed this

Save this

106 people saved this

Ingredients

Servings

1/4 cup cornstarch
2 3/4 cup all purpose flour + 2 TBSP flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp kosher salt
1 cup unsalted butter cold and cut into cubes
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

Add to Shopping List

Instructions

Line two large baking sheets with a silicone mat or parchment paper, then set aside.
In a medium bowl, sift or whisk together the 2 3/4 cups flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a standing mixer fitted with a paddle attachment, beat the on low butter until it comes together and becomes creamy, about 1 minute. Add in the sugars and beat for another 2-3 minutes, until the butter and sugar become homogeneous.
Mix in the eggs and vanilla and beat on medium low speed until just incorporated. Gradually add in the flour mixture, about 1/2 cup at a time, mixing until only a small amount of unincorporated flour remains.
In a medium bowl, toss the 2 Tbsp flour with the walnuts and the chocolate chips until they are coated in the flour. Fold the chocolate chips and walnuts into the dough by hand with a wooden spoon or rubber spatula, making sure to distribute the ingredients evenly throughout the dough.
Using an ice cream scoop, scoop out the dough and place each cookie onto the prepared baking sheets, 2 inches apart. Refrigerate for at least one hour but up to 12 hours before baking.
Preheat oven to 375°F.
Bake cookies for 13-15 minutes, until light golden brown. Do not over bake; the cookies will continue to cook as they cool.
Cool on a wire rack until manageable, then serve warm.