Levain Double Chocolate Chip Cookies
I had my first Levain cookie while in NYC and it was so incredibly good that I went back and bought two more. I was recently in NYC again with my daughter and there was a pop up so we had another taste test and they were just as good as I remembered!
With a large quantity of chocolate chips, and less sugar than flour, these cookies have a very specific ratio of ingredients that help to keep the cookie fluffy and substantial. Levain Bakery also likes to include walnuts in their famous recipe however my kids are still not at an age where they appreciate nuts in their cookies so I sadly did not add any in my video, but feel free to add them to your cookie dough.
Levain Bakery Super Thick Double Chocolate Two Chip Cookie Recipe
Ingredients
1 cup cold unsalted butter, cut into small cubes
1 cup light brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 cup quality semi chocolate chips
1 cup quality dark chocolate chips
1/2 cup walnuts, optional
Directions
In a large mixing bowl, cream together cold butter, brown sugar, granulated sugar, salt, and vanilla for 3-5 minutes until creamy. This is crucial to baking that thick cookie so take your time and cream the ingredients until light and fluffy.
Add the two large eggs and mix well.
Stir in baking powder and baking soda followed by the flours. Mix until just combined. Do not over mix. Stir in both cups of chocolate chips.
Use a large ice cream scoop to form dough into large balls and place on a parchment lined cookie sheet. You will fit 4-5 cookies on each cookie sheet. The dough makes 10 large cookies. Refrigerate baking sheets with cookie dough for 1 hour while you preheat your oven.
Preheat oven to 400 degrees F.
Bake for 12-14 minutes or until lightly golden brown on top. They will look slightly uncooked in the center. Remove from oven and let them cool for 15 minutes until set. Enjoy!
