Mini Levain Bakery Chocolate Chip Cookies
Levain Chocolate Chip Cookie Recipe is a homemade version of the famous Levain Bakery cookies. Delicious giant chocolate chip cookies with a crispy outside and gooey inside, these cookies are the best ever!
Servings: 15 cookies
Equipment
- Large Mixing Bowl
Ingredients
- 1 cup butter (cold, unsalted, two sticks)
- 3/4 cup brown sugar (packed)
- 1/2 cup white sugar
- 2 large eggs
- 2 1/2 cups all purpose flour
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 cups chocolate chips
Instructions
- Preheat the oven to 400 degrees.
- Cut your butter into slices.
- Place butter slices into a large mixing bowl and beat with mixer (stand mixer is preferred if you have it - use the paddle attachment) until it starts to smooth.
- Add in the sugars and beat for about 1-2 minutes until smooth.
- Add in the eggs and beat until just incorporated.
- Dump in the flour, cornstarch, baking soda, baking powder, and salt.
- Mix on low speed until the wet and dry ingredients are combined.
- Pour in the chocolate chips and pulse the mixture 7 or 8 times until they are mixed evenly throughout the batter.
- Measure out the batter to be 3 to 3.5 oz, grabbing and placing the dough with your hands. Don't pack it or roll the dough into a tight ball.
- Place 6 cookies per cookie sheet. (A silicone liner works great)
- Place in the oven to bake for about 8 minutes, or until the cookie top and bottom are golden.
- Allow the cookies to rest on the pan for about 10 minutes. (I know you'll want to bite into them sooner, but be patient or the cookie will fall apart.)
- Store cookies in an airtight container, or ziplock bag for 1-2 days.
Video
Notes
- Cold Butter: Make sure to use cold butter, slice it and then add it to cream with the sugar. This is one step to help keep your cookies thick, and from spreading out.
- Don't Skimp: These cookies are loaded with chocolate chips. If you don't use a full 3 cups of chocolate chips you will need to add nuts, or extra flour to make up for the difference.
- Chill the Dough: I can usually bake these immediately and they turn out thick, but if you bake a test cookie and it spreads more than you like, scoop the dough into the portions, and place them on a pan and chill in the fridge for 1 hour.
- Don't Lower the Oven Temperature: I know 400 F seems high, but this allows the outside of the cookies to crisp up first, and helps the cookies rise taller, without giving them more time to spread as they cook. This will also keep the centers nice and gooey, which we love!