Levain Bakery Style Thick Chocolate Chip Cookies
Servings: 7 Cookies
Ingredients
- 2 Cups Flour see notes
- 3/4 teaspoon Baking Soda
- 1 1/4 teaspoon Baking Powder
- 1 teaspoon Cornstarch
- 1 teaspoon Salt
- 1/2 Cup Unsalted Butter cool, not softened, but not cold either.
- 1/2 Cup Brown Sugar plus 1 Tablespoon
- 1/3 Cup Granulated Sugar
- 1 Large Egg
- 2 1/2 teaspoons Vanilla
- 1 1/2 Cups Semi Sweet Chocolate Chips
Instructions
- In a medium bowl, whisk together the flours, baking soda, baking powder, cornstarch, and salt. Set aside.2 Cups Flour, 3/4 teaspoon Baking Soda, 1 1/4 teaspoon Baking Powder, 1 teaspoon Cornstarch, 1 teaspoon Salt
- In the bowl of a standing mixer, beat the butter and sugars on medium speed for 2 minutes.1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar plus 1 Tablespoon, 1/3 Cup Granulated Sugar
- Add the egg and the vanilla, beat until smooth.1 Large Egg, 2 1/2 teaspoons Vanilla
- Turn off the mixer and scrape down all sides. Add the flour mixture and mix until smooth, starting on low speed and moving up to medium.
- Add chocolate chips and mix to incorporate.1 1/2 Cups Semi Sweet Chocolate Chips
- Allow to sit in the fridge for 20 minutes up to overnight for the best results or proceed with the recipe as follows.
- Preheat oven to 350.
- Scoop out large, heaping 6 ounce size cookies, roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes, less time if there was no refrigeration (I press mine down a little). Remove to a cooling rack as soon as you are able and enjoy!
Notes
Notes:
How to Use Cake Flour in Cookies- Substitute 1/4 of the flour for cake flour. You can even move up to 1/3, but I wouldn't go more than that. Let us know in the comments which version you prefer.
How to Substitute Butter with Cream Cheese in Cookies: Remove 2-3 tablespoons of the butter and use softened cream cheese. We prefer to also use an extra 2 tablespoons of flour in this process.
Refrigeration- If you refrigerate your dough, remove it from the fridge to sit on the counter 30-75 minutes before baking or it will be hard to scoop and will not spread much.
Freezing Cookie Dough- Cookie dough can be formed into balls and frozen then stored in freezer bags in the freezer. I prefer to throw mine in the fridge to defrost then bake or you can bake frozen but allow up to 5 minutes extra for baking. They will be like bigger balls if you do it this way.
Cookies can be frozen for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 581kcal | Carbohydrates: 73g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 470mg | Potassium: 365mg | Fiber: 4g | Sugar: 39g | Vitamin A: 458IU | Calcium: 81mg | Iron: 4mg