Levain Bakery Chocolate Chip Cookies
These cookies are known for their thick, gooey centers and crisp edges, delivering an extraordinary treat that combines rich chocolate flavor and a satisfying texture.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's softened but not melted.
- 1 cup brown sugar, packed Dark brown sugar can enhance richness.
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Substituting different types may alter texture.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Chocolate
- 2 cups chocolate chips Try different types like dark or milk chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips evenly throughout the dough.
- Using a large cookie scoop or your hands, form balls of dough about 3 tablespoons in size.
Baking
- Place the dough balls on the prepared baking sheets, leaving enough space between each.
- Bake the cookies for 12-15 minutes, or until the edges are golden but the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, chill the dough for 30 minutes before baking. Watch the cookies closely to maintain a gooey center. They can be served with milk or ice cream for added enjoyment.