Ingredients:
- 1 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips or chunks (or a mix of milk and dark chocolate)
Instructions:
- Preheat oven and prepare baking sheets:
- Preheat your oven to 350Β°F (175Β°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Cream butter and sugars:
- In a large mixing bowl, beat together the cold cubed butter, granulated sugar, and light brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy (about 3-4 minutes). The cold butter will create the thick, rich texture that Levain cookies are known for.
- Add eggs and vanilla:
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Add the vanilla extract and mix until combined.
- Mix dry ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Add chocolate chips:
- Gently fold in the chocolate chips or chunks, making sure they are evenly distributed throughout the dough.
- Form the cookies:
- For large, bakery-style cookies, scoop out about 1/4 cup of dough for each cookie and roll it into a ball (about the size of a golf ball). Place the dough balls onto the prepared baking sheet, leaving space between them (about 2-3 inches).
- Bake:
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked. Levain cookies are known for their thick, soft interior, so donβt worry if they look a little undone in the center when you take them out. They will continue to set as they cool.
- Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!