Levain Copycat Chocolate Chip Cookies

Levain Copycat Chocolate Chip Cookies

Ingredients
o 2 sticks ‘cold and cubed’ unsalted butter
o 1/2 cup granulated sugar
o 1 cup light brown sugar
o 1/2 cup dark brown sugar
o 2 eggs
o 2 3/4 to 3 1/4 cups AP flour
o 1 teaspoon table or fine sea salt
o 1 teaspoon baking powder
o 1/4 tsp baking soda
o 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
o 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like)
o 1 tsp vanilla
Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add vanilla
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Divide into 12 equal portions, **about 4 oz each (we just used our big cookie scoop for large cookies and cooked them for 15-16 min. and our small cookie scoop for smaller cookies and we cooked them for 10-12 min.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
o * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.