Copycat Levain Bakery Chocolate Chip Cookies

I believe you can never try too many chocolate chip cookie recipes (as evidenced here). I most recently tried this recipe, a copycat recipe of the famous Levain Bakery chocolate chip cookies. This recipe makes some big cookies, but my book club still didn't have a problem polishing off most of the batch. These tend to be a little bit cakey as far as chocolate chip cookies go, which is not normally how I like my cookies, but these had just the right balance of cakey and chewy.

Copycat Levain Bakery Chocolate Chip Cookies
3 cups + 2 Tbsp flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp salt
1 cup unsalted butter, cold and cut into cubes
3/4 cup + 4 tsp light or dark brown sugar
1/2 cup sugar
2 eggs, cold
1 tsp vanilla extract
2 cups chocolate chips

Line a large baking sheet with a silicon mat or parchment paper. Set aside.

In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with the paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.

Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.

Heat oven to 375 degrees. Bake cookies for 18-22 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. Cool on a wire rack, then serve.

source: recipe from broma bakery, originally from cookie madness