I tried several different Levain Bakery copycat recipes for their chocolate chip cookie to make for my niece’s fundraiser donor goodie bags. The good news is all the recipes turned out. I made them the same way: big chocolate chips, subbed out some of the granulated sugar for turbinado sugar, froze the dough, baked them at higher temps and so on. They all turned out thick, chubby and delicious.
The bad news is because I made each recipe one at a time as I needed them to fill goodie bags, I didn’t bake them simultaneously and taste test them against each other. So I’m having a hard time distinguishing one recipe from another in terms of taste or remembering exactly how each one tasted. Other than they all tasted great.
The base ingredients are similar although one differed by being made with bread flour, a couple used cornstarch and some of the leavening agents varied in amount. But let’s be honest. My palate, while picky, is not quite that discriminating to be able to tell you whether the cookies made with bread flour instead of all-purpose flour or with ½ teaspoon of baking soda instead ¾ teaspoon baking soda is better. Especially when several days to a week might lapse between taste tests.
Ah, the first world problems I deal with. Let’s just say these tasted good. As did the other ones I’ve posted. As did the other ones still to come. Enjoy.
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1/4 cup turbinado sugar
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add sugars and beat until combined, 1-2 minutes.
- Gradually add the eggs and vanilla, beating until just combined.
- Reduce speed to medium-low and gradually add the flour mixture, scraping down the sides of bowl as needed. Beat until just combined; do not overmix.
- Fold in chocolate chips. Portion dough into 4 to 6-ounce mounds or golf-ball-size balls, depending on your preference. Cover and chill or freeze several hours or overnight.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Evenly space frozen dough balls on baking sheets and bake for 10 to 12 minutes or until edges are golden brown and middles are just barely cooked. Let cool for 5 minutes on baking sheet then transfer cookies to wire rack to cool completely.