bit better (aka the famed NYT Recipe), and while I liked them a lot too, they’re very salty. Don’t
get me wrong, that’s not necessarily a bad thing. But sometimes you’re
in the mood for a little bit sweeter cookie, and if so then you need to check this recipe out.
Levain Bakery Chocolate Chip Cookie Copycats
Recipe Source: My Baking Addiction
2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks
add in 1 cup of walnuts if you fancy them
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter
and sugars until well blended and fluffy. Add eggs, one at a time, mix
in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just
combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to
ensure even distribution of ingredients.
4. Weigh out the dough into 4 ounce portions and gently roll into a
ball. (I got ten 4 ounce cookies out of this dough).
4. Place each on sheet pan lined with parchment paper and bake in the
preheated oven 15-20 minutes depending on how gooey and rawish you like
the interior, until very lightly browned, taking care not to overbake. I
baked mine for 16 minutes, which seemed to be perfect in my oven.
5. Let cool on rack and store what you don’t immediately eat in an
Sidenote: Although I posted the original recipe from MBA, I wanted to mention that I just made the cookies normal size and not as large as the recipe lists. If you too decided to reduce the size make sure to also reduce the baking time!
One last thing that I need to mention today is happy belated birthday to my beautiful sister Melissa!
She turned 22 yesterday and I so wish I could have been in NYC to celebrate with her. I totally meant to post about this yesterday, but since I ended up linking up our love story, I thought I’d wait until today instead. I’m pretty sure Meliss only occassionally reads this blog because she’s too busy being fierce and living the New York life, but I wanted give her a birthday shout-out just the same. Love you little sis/fellow chocolate chip cookie lover/best friend/the coolest person I know.