Levain Bakery Chocolate Chip Cookies
These thick, chewy chocolate chip cookies, inspired by the iconic Levain Bakery, offer a rich chocolate flavor and an irresistible gooey texture, making them a delightful treat for all occasions.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Must be at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Spoon and level for accuracy
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes with an electric mixer.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until just combined.
- In another bowl, whisk together flour, baking soda, and sea salt.
- Gradually add the dry mixture to the wet ingredients, mixing gently until no dry flour remains.
- Fold in the chocolate chips until evenly distributed in the dough.
- Form the dough into generous balls, about the size of a golf ball, and place them on the prepared baking sheet with adequate space between each cookie.
Baking
- Bake in the preheated oven for 12-15 minutes, until the edges are golden brown but the centers remain slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For a gooey texture, warm the cookies slightly before serving. These cookies can be stored in an airtight container for up to a week or frozen for longer storage.