Puffy Chocolate Chip Cookies – Levain Copycat Recipe
User Reviews
3.9
Puffy Chocolate Chip Cookies – Levain Copycat Recipe
Description
The Puffy Chocolate Chip Cookies are made with cold butter cut into small cubes and combined with brown sugar, a single cold egg, and vanilla. The dry ingredients include all-purpose flour, baking powder, baking soda, and kosher salt. Mixing these yields a very stiff, lightly sticky dough. Semi-sweet chocolate chips and optional toasted walnuts are folded in. After portioning the dough, it is chilled briefly before baking at 350°F until the outsides are lightly browned but the center remains soft, creating the characteristic thick, puffy texture of Levain-style cookies.
The cookies have a tender crumb and balance of sweetness from brown sugar and richness from butter and egg. The optional walnuts add texture variation. Baking for 11-13 minutes provides a crusty edge and soft inside, making them good for enjoying with drinks or as a snack.
Chilling the dough right before baking is an essential step to control spreading and keep the cookies thick. Measuring dough portions consistently helps ensure uniform baking and size.
Ingredients
- 8 tbsp butter cut into small cubes, cold
- 3/4 cup brown sugar
- 1 large egg cold
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup chocolate chips semi-sweet
- 1/2 cup walnuts optional, toasted
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
- Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
- Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
- Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 154mg | 6% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 265IU | 5% |
| Calcium | 42mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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