Craving Levain Bakery's famous cookies? Bake your own with this foolproof copycat Levain cookie recipe, featuring crispy edges and a soft, chocolatey center.
2 ½cups (300 g)all-purpose flour, spooned and leveled
1 ½teaspoonbaking powder
1 teaspoonbaking soda
¾teaspoonfine sea salt, or 1 1/2 teaspoon kosher salt
2cupschocolate chips, I mixed Guittard's semi-sweet and extra dark
1 ¾cupswalnuts, roughly chopped
Instructions
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large bowl, using a mixer, cream together the butter and sugars for 3 minute. Add 1 egg and mix until combined. Scrape down the sides and add the other egg and vanilla. Beat just until combined.
Add the flour, baking powder, baking soda and salt and mix on low. I like to slowly mix in the chocolate chips and walnuts once there is small streak of flour. Be careful not to over mix. If the dough is too sticky add an extra Tablespoon or two of flour.
Scoop the cookie dough onto a scale and measure out 5 ounce dough balls. If you don't have a scale just divide the dough evenly into 8. The dough balls should not be smooth, I like to dimple them by pressing into it.
Place 4 balls on the baking sheet. Bake for 12-15 minutes, or until the tops are golden brown.
Remove from oven and allow cookies to set on pan for 5 minutes. Remove cookies to a cooling rack. Serve while warm if desired.
Notes
Nuts: If you don't want to add walnuts, add an extra 1/3 cup (50 grams) of flour.Smaller cookies: I also love to bake these a little smaller. I usually make them 3 ounces and get 12 cookies. To store: These will stay fresh in an airtight container for up to 3 days.Freezing dough: Scoop into balls, then flash freeze on a baking sheet until hard (about 30 minutes). Then add to a freezer bag and freeze for up to 3 months.Baking from frozen: Let the frozen cookie dough sit on the baking sheet as the oven preheats. Then bake as directed, adding 2-3 minutes to the original baking time.