Levain Bakery cookies. I've now been to the actual Levain Bakery in New York (more to come on that in a future post) and know what the real thing tastes like. But I've also tried so many copycats (you can see I'm now numbering them so I can keep track) that I've decided I'm not actually trying to recreate the actual Levain Bakery cookie. As scrumptious as those are, let's not kid ourselves. I just want to make big, thick, chewy, equally scrumptious cookies. Because the copycats haven't really been coming that close to the real deal of Levain cookies. But for the most part, they've been really, really good.
1/2 cup chopped walnuts, toasted (I left them out)
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 tablespoon eggs (add up to no more than 1 tablespoon if your dough isn't sticky enough)
1/2 tablespoon vanilla extract
1 cup (2 sticks) butter, sliced into cold one-inch pieces
2 3/4 cups + 6 tablespoons all-purpose flour
1 1/2 cups Guittard chocolate chips
- In a mixing bowl, combine cornstarch, brown sugar, granulated sugar, baking powder, baking soda, salt and walnuts if using.
- Add eggs, vanilla and butter to the mixture. Knead with your hands to incorporate.
- Add flour and chocolate chips to the mixture. Continue mixing together with your hands until it forms a thick dough.
- Portion the dough into 6 to 8 large dough balls. Gently flatten slightly. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and evenly space chilled dough balls. Bake for 10 to 14 minutes. Transfer to wire rack and let cool.