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 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.