Levain Bakery Chocolate Chip Cookie Recipe
User Reviews
4.8
Levain Bakery Chocolate Chip Cookie Recipe
Description
This chocolate chip cookie recipe uses a combination of softened butter, dark brown sugar, and granulated sugar creamed for several minutes to incorporate air, lending the dough lightness. Eggs and vanilla extract are added next, followed by a mix of all-purpose flour, baking powder, and baking soda to give the cookies lift and chewiness. Toasted walnuts and semi-sweet chocolate chips provide contrast in texture and richness with distinct nutty and chocolate notes.
Chilling the dough for at least two hours allows flavors to meld and keeps the large cookie portions from flattening excessively during baking. Baking at 350°F produces cookies with a golden, slightly crisp exterior while preserving a soft, almost underbaked center characteristic of Levain bakery’s style.
These cookies are best eaten fresh the day they are baked but the dough can be refrigerated up to four days or frozen up to two months for convenience. Optional variations include swapping walnuts with pecans or hazelnuts and selecting milk or bittersweet chocolate chips to adjust the chocolate flavor profile.
Ingredients
- ½ cup butter softened, 4oz/115g
- ⅔ cup dark brown sugar 4oz/115g
- ½ cup granulated sugar 4oz/115g
- 1 teaspoon salt
- 2 egg at room temperature, large
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour 10oz/284g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups semi-sweet chocolate chips 12 oz/340 g
- 1 ⅔ cups walnuts toasted and chopped, 8 ⅓ oz/236g
Notes
- Beat butter and sugars for a full five minutes to properly aerate the dough.
- Use semi-sweet chocolate chips or substitute with bittersweet or milk chips based on your preference.
- Toast walnuts in a 350°F oven for 10-15 minutes until golden to enhance flavor.
- Chill dough for at least two hours or up to four days before baking to maintain thick cookie shape.
- Dough can be frozen for up to two months; thaw at room temperature before baking.
- Cookies are best eaten the day they are baked for optimal texture.
- Swap walnuts with pecans or hazelnuts for variation.
- Half-sized cookies can be made but watch baking times carefully to avoid overbaking.
User Reviews
Overall Rating
4.8
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