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Copycat Levain Bakery Chocolate Chip Cookies

Copycat Levain Bakery Chocolate Chip Cookies
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Indulge in the delightful experience of baking Copycat Levain Bakery Chocolate Chip Cookies. These oversized, thick cookies boast a gooey center packed with rich semi-sweet chocolate chips and crunchy walnuts. Perfect for sharing at gatherings or enjoying with a glass of milk, this recipe elevates the classic chocolate chip cookie to new heights of deliciousness. With a perfect balance of texture and flavor, these cookies are sure to impress everyone, from seasoned bakers to those just starting out.

Ingredients

Scale
  • 1 cup (227 g) cold unsalted butter, cubed
  • 1 cup (200 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 1 ½ cups (170 g) cake flour
  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups (364 g) semi-sweet chocolate chips
  • 2 cups (234 g) chopped walnuts

Instructions

  1. Preheat your oven to 400°F and line baking sheets with parchment paper.
  2. In a stand mixer, cream together cold butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt.
  5. Gradually mix dry ingredients into the butter mixture until just combined.
  6. Fold in chocolate chips and walnuts thoroughly.
  7. Divide dough into nine equal portions (about 6 ounces each), shape into rough balls and refrigerate for at least 30 minutes.
  8. Bake chilled dough balls for about 10-11 minutes until golden brown around the edges but soft in the center.
  9. Let cool on the baking sheet for about 10 minutes before transferring to wire racks.

Nutrition

Find it online: https://cookingwithmia.com/copycat-levain-bakery-chocolate-chip-cookies/

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