Since my chocolate chip cookie recipe testing phase when I stumbled on the Levain Bakery copycat recipes, I’ve now been actively seeking out more copycat recipes. I don’t know that I’m really trying to get as genuinely close to a Levain Bakery cookie taste so much as a Levain Bakery behemoth-sized cookie that literally gives you a lot to chew on. Because, again, I can’t remember what they tasted like. It’s on my bucket list to refresh my memory next time I go to New York City but until then, copycat recipes will have to tide me over.
1/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, cold, cut into tablespoons
3/4 cup + 4 teaspoons (6 ounces) dark brown sugar
1/4 cup granulated sugar
1/4 cup raw cane sugar or Turbinado sugar
1 teaspoon vanilla extract
2 cups chocolate chunks, roughly chopped
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Add the sugars and beat for 2 minutes. Mix in the eggs and vanilla at medium-low speed until incorporated.
- Scrape down the sides of the bowl and gradually add the flour mixture, beating until just combined. Do not overmix. Add chocolate chunks.
- Portion the dough into golf-ball-size dough balls and flatten slightly into thick discs. Cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space frozen dough discs about 2 inches apart.
- Bake for 15-20 minutes, until edges are golden brown and middles are no longer raw. Do not overbake. Let rest on baking sheets for 2 minutes then remove to wire racks to cool completely.