copycat levain bakery’s chocolate chip cookies

levain chocolate chip cookiesi think it’s pretty sacrilege to admit this, as a cookie lover, but i have never actually had a levain bakery chocolate chip cookie. i’ve seen them on numerous instagram snaps, heard about them ten times over, but i’ve never actually eaten one myself.

which is why it might seem ridiculous that i set out to recreate them on sunday afternoon – how could i recreate something i’ve never eaten? my line of thinking goes like this: what’s so special about the levain cookies is that they are ENORMOUS (6 oz of dough a piece, they weigh them before baking!); crisp on the outside and chewy on the inside. and also, i’m pretty sure that my chocolate chip cookie recipe is one of the best i’ve tried (and i’ve tried many). why fix what ain’t broken? why not just use my own recipe, with a few tweaks, to make a doughier (more flour), larger (more dough), chocolate-ier (semi sweet chunks instead of chips) cookie?

so, that’s what i did. and while they may not taste exactly like the levain version, they look BOMB.com. and taste pretty damn good if i do say so myself. of course, they’re best hot out of the oven, so if you have to eat them the day after, reheat in the microwave and thank me later.

levain bakery’s chocolate chip cookies (my version):

what you’ll need:

  • 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 ( i took mine straight out of the freezer)
  • 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 semi sweet chocolate chunks (i got mine at trader joes)

what you’ll do: 

1. line two baking sheets with a silpat or parchment paper and set aside.

2. mix your dry ingredients (flour, baking soda, baking powder and salt) in a medium bowl, set aside.

3. in a stand mixer, beat your butter until fluffy, then add your sugar and beat until incorporated.

4. reduce your speed to medium-low and add eggs, then vanilla.

5. gradually beat in the flour mixture, and then stir in your chocolate chunks/chips.

6. divide your dough into 12 equal portions, and shape into circles. place 6 cookies on each baking sheet, and pop them in the fridge for 30 minutes (you can do this up to 12 hours before if you’d like) to chill.

7. bake at 375 for 18-22 minutes in the middle of the oven, then remove to cool. they’ll continue to cook as they cool, so don’t be afraid to take them out too ‘early’ – early is better in this case!

8. eat immediately, if possible, but you can also put them in a tupperware and reheat in the microwave when you want to eat them. they reheat well and taste oh so much better when they’re warm.

happy baking!

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