Puffy Chocolate Chip Cookies – Levain Copycat Recipe
Have y'all ever heard of Levain Bakery in New York? They make the biggest, fattest, puffiest cookies around. They're a bit expensive and hard to get if you don't live near their bakery. Sure, you could order online, but I'm not one to shell out $22.00 for four cookies. I'll just make my own, thankyouverymuch.
Servings 12 cookies
Calories 312kcal
Ingredients
- 8 tbsp cold butter cut into small cubes
- 3/4 cup brown sugar
- 1 large egg cold
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup toasted walnuts optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
- Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
- Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
- Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.
Nutrition
Calories: 312kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 171mg | Fiber: 2g | Sugar: 19g | Vitamin A: 265IU | Calcium: 42mg | Iron: 2.1mg