Levain-Style Chocolate Chip Cookies

Active time: 25 minutes | Chill time: 12+ hours | Bake time: 20 minutes | Yield: 12 Cookies

In case you've never heard of Levain, its a super famous bakery in NYC and they're specifically known for their super thick giant cookies. I had the pleasure of tasting them a few years ago and as a cookie lover, I was thrilled. I've done lots of research and experimenting to try and recreate these cookies myself and I think I finally knocked it out of the park with these ones!

Ingredients:

• 113g (8 tbsp / ½ cup / 1 stick) butter, slightly softened (not too soft)

• 165g (¾ cup + 1 tbsp) brown sugar

• 50g (¼ cup) granulated sugar

• 2 tsp vanilla bean paste (or vanilla extract)

• 2 ½ tsp salt

• 1 tsp baking soda

• 1 ¾ tsp baking powder

• 2 large eggs

• 280g (2 ¼ cup) all purpose flour

• 445g (2 ½ cup) chocolate chips (I recommend at least 2 different types of chips of varying sweetness levels)

Directions:

1. Add butter, granulated sugar, brown sugar, vanilla extract, salt, baking soda, and baking powder to a large bowl.

2. Mix on low speed with a stand or handheld electric mixer with a paddle attachment for 1 minute, then increase speed to medium for 10 minutes, scraping the bowl halfway through. It is important that you mix for the full 10 minutes to help aerate the dough which will make fluffier, lighter cookies.

3. Scrape down your bowl again, then reduce speed to medium-low and add eggs one at a time, mixing well after each egg. Scrape down your bowl.

4. Add flour and mix on low speed until flour is mostly incorporated, then add chocolate chips and mix on low speed until evenly distributed.

5. Divide dough into 100g pieces (roughly the size of an ice cream scoop or 4 tbsp).

   1. I recommend placing the dough on a baking sheet lined with parchment paper. Once they have chilled on the baking sheet for about 1 hour, transfer to a zip bag to keep them from drying out.

6. Refrigerate for at least 12 hours. When ready to bake, preheat oven to 350°F.

7. Place on a baking sheet lined with parchment paper, about 4 inches apart. Bake for 18-22 minutes. Cool on the baking sheet for 12-15 minutes before transferring to a cooling rack.

Notes:

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.

• You do need an electric mixer for this recipe to ensure the cookie dough is super light, fluffy, and very well mixed.