Levain Bakery Copycat Chocolate Chip Cookies

03 July 2015

Levain Bakery Copycat Chocolate Chip Cookie

These giant chocolate chip cookies are so ooey-gooey in the middle, it's almost like eating cookie dough but better because the chocolate is melted and the warm cookie with a glass of cold milk is one of my #favorite things! This Levain Bakery Copycat recipe is a copycat recipe from Broma Bakery blog.

Ingredients
3 cups plus 2 tablespoons all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. kosher salt
1 cup unsalted butter (cold and cut into cubes)
3/4 cup + 4 tsp. (6 oz.) light brown sugar
1/2 cup granulated white sugar
2 eggs (cold and lightly  beaten in a separate bowl)
1 tsp. vanilla extract
2 cups dark chocolate chips

Directions

  1. Line a large baking sheet with parchment paper. Set aside.
  2. In a bowl, mix together flour, baking soda, baking powder and salt. Set aside.
  3. In a standing mixer, beat the butter until it comes together into one lump. Add in the sugars and cream from another 1-2 minutes, or until the sugar disappears into the butter. Lower the speed and mix in the eggs and vanilla (batter will be lumpy). Gradually add in flour mixture in portions. Finally, fold in the chocolate chips with a spatula.
  4. Divide the dough into 12 even pieces. Shape dough roughly into a ball (golf ball size), but do not roll it. Place of prepared baking sheet at least 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
  5. Preheat oven to 375° F. Bake for 18-22 minutes, until light golden brown. When in doubt, take your cookies out early! 
Tips & Tricks

  • Never over-bake your desserts!!! As soon as you see the lightest tint of golden brown starting to form, remove them from the oven because they will continue to cook to that perfect golden brown color! If you overcook them, you will have crispy, hard cookies and I'm positive you don't want that!
  • Parchment paper will keep the bottom of your cookies that perfect shade of light golden brown.
  • I used semi-sweet chocolate chips, use your favorite chocolate!


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