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Copycat Levain Bakery Chocolate Chip Cookies

4.9 from 31 reviews
  • Author: Michelle Norris
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 giant cookies 1x
  • Category: cookies
  • Method: baked
  • Cuisine: american
  • Author: Michelle Norris
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 giant cookies 1x
  • Category: cookies
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Michelle Norris
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 giant cookies 1x
  • Category: cookies
  • Method: baked
  • Cuisine: american

Ingredients

  • 3 cups plus 2 tablespoons all purpose flour (I used King Arthur Unbleached AP Flour)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs, cold, lightly beaten in a separate bowl
  • 1 teaspoon vanilla extract
  • 2 cups dark chocolate chips (I used Ghirardelli dark chocolate baking chips)

Instructions

  1. Line a large baking sheet with a silicon mat or parchment paper. Set aside.
  2. In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.
  3. In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.
  4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
  5. Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There’s nothing that ruins them more than being overcooked. I can’t stress this enough! Cool on a wire rack, then serve!

Keywords: chocolate chip, copycat, levain, levain copycat, thick, chewy, dense

Notes

This recipe works best if:
-You undercook the cookie. It keeps baking as it cools, so be sure to take it out of the oven early.
-Use large chocolate chips. They create those beautiful melted chocolate puddles inside your cookie!