Best Levain Cookies
Indulge in thick, gooey Levain cookies with a crispy edge and a rich chocolate flavor that will satisfy any dessert lover.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate Chips
- 1 cup semisweet chocolate chips High-quality recommended
- 1 cup milk chocolate chips High-quality recommended
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt.
- In another bowl, cream the softened butter with the brown and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the semisweet and milk chocolate chips.
- Scoop generous portions of dough onto the prepared baking sheet, leaving space between each scoop.
Baking
- Bake for about 10-12 minutes until the edges are set and tops are slightly golden brown.
- Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack.
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Notes
For the best results, chill the dough for at least 30 minutes before baking. Store in an airtight container at room temperature for up to a week.