Description
Enjoy these Levain Bakery-style chocolate chip cookies, boasting a delightful combination of chewy and gooey textures. Packed with rich semisweet and dark chocolate, they are a true treat for chocolate enthusiasts!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semisweet chocolate chips
- 1 cup (170g) chopped dark chocolate (optional, for extra richness)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt.
- In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together on medium speed until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the semisweet chocolate chips and chopped dark chocolate (if using) with a spatula or wooden spoon.
- Cover the bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes, or ideally 1-2 hours (or overnight) for better flavor and texture.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Using a large cookie scoop or a 1/4 cup measuring cup, scoop out portions of dough and place them on the prepared baking sheets, leaving 2-3 inches of space between each cookie.
- Optionally, sprinkle a little sea salt on top of each cookie before baking.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, allow the dough to chill longer to enhance the flavors and texture.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes