Levain Bakery Chocolate Chip Cookies
These famous cookies boast a perfect balance of sweetness and a chewy texture, ideal for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure your butter is at room temperature for the best texture.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can use gluten-free flour blends for a gluten-free version.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips Use quality chocolate chips for a richer flavor.
- 1 cup walnuts (optional) Can be replaced with pecans or omitted for nut-free.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and walnuts, if using.
Baking
- Drop large spoonfuls of cookie dough onto baking sheets lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden and the centers are still soft.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
These cookies are best served warm and fresh out of the oven. Store leftovers in an airtight container at room temperature for up to a week. For long-term storage, freeze cookies in a freezer-safe bag for up to three months.