Best Levain Cookies
Indulge in thick, gooey Levain cookies with crispy edges, loaded with chocolate chips. Easy to make and perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Chocolate Chips
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and sea salt.
- In another bowl, cream the softened butter with brown sugar and granulated sugar until fluffy.
- Add eggs one at a time to the butter mixture, mixing thoroughly after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients until just incorporated.
- Fold in both types of chocolate chips gently.
Baking
- Use a cookie scoop to place dollops of cookie dough onto the prepared baking sheet, leaving space in between.
- Bake for 10 to 12 minutes until edges are slightly set and tops are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For better results, use room temperature ingredients and chill the dough for 30 minutes before baking. These cookies can be served warm with milk or ice cream.