Copycat Levain Bakery Chocolate Chip Cookies
A large, ooey-gooey chocolate chip cookie recipe closely replicates a beloved classic's indulgent taste and texture.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F.
-
Line two baking sheets with parchment paper.
-
Whisk together flours, cornstarch, baking soda, baking powder, and salt in a bowl.
-
Cream butter and sugars in a stand mixer on medium speed for 3 minutes until light and fluffy.
-
Beat in eggs and yolk on medium-low speed until just combined.
-
Mix in dry ingredients on low speed until just incorporated.
-
Fold in chocolate and walnuts until evenly distributed.
-
Divide dough into 8 (6-ounce) rustic pieces, placing 4 on each prepared sheet, then freeze for 1 hour.
-
Bake one sheet of cookies at a time for 15 minutes, rotating halfway, until golden brown with a slightly underdone center.
-
Rest cookies for 15 minutes before serving to allow centers to set and remain gooey.
-
Bake additional cookies as desired; freeze any remaining dough in a resealable bag for up to one month.