Copycat Levain Bakery Chocolate Chip Cookies (Savor the Best)

Copycat Levain Bakery Chocolate Chip Cookies - made dough August 9, 2019 from Savor the Best

Yes, another Levain Bakery copycat chocolate chip cookie. Yes, another that isn't really like Levain Bakery's but still a good chocolate chip cookie recipe nonetheless. Honestly, I think I've given up on actually finding a true Levain copycat but along the way, I've collected some very good chocolate chip cookie recipes so it's still a win.

This copycat had crisp edges and it had great caramelized brown sugar flavor and a wonderful chewy texture. Levain's cookies have a crispness to the outside of the whole cookie, not just the edges and the flavor wasn't quite as brown buttery as this one was.

It stayed thick and didn't spread much, partly because, as usual, I baked it from frozen dough. Also, as usual, I made the test cookie really big so that big chunk of dough ball didn't have time to spread very much before it baked.

If you make this normal-people-size, it will still stay somewhat thick and not spread too thin, which always makes it a good chocolate chip cookie recipe in my book.

2 cups all-purpose flour (240 grams)
2 cups bread flour (240 grams)
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter (3 sticks), melted
2 cups brown sugar (420 grams)
1 cup granulated sugar (200 grams)
2 eggs
2 egg yolks
1 tablespoon vanilla extract
3 1/4 cups chocolate chips (553 grams)
1 1/2 cups toasted, chopped walnuts, optional

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Mix all-purpose flour, bread flour, salt, baking powder and baking soda in a medium bowl; set aside.
3. Using an electric mixer, cream the butter, brown sugar and granulated sugar until combined, about 2 minutes. Beat in the eggs, egg yolks and vanilla extract
4. Stir in the flour mixture by hand or on the lowest setting of the mixer until just combined; do not overmix.
5. Fold in the chocolate chips and walnuts with a wooden spoon. Portion the dough into 6 ounces balls. Chill or freeze for at least 30 minutes, several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
7. Evenly space the dough balls on the baking sheet. Bake for 15 to 18 minutes or until edges are set and middles no longer look raw. Do not overbake.