why make this recipe
If you love a gooey, rich chocolate chip cookie, this recipe is for you. These Copycat Levain Bakery Chocolate Chip Cookies are big, thick, and packed with chocolatey goodness. They have a crispy edge and a soft center, making them the perfect treat for cookie lovers. Whether you enjoy them warm out of the oven or as a late-night snack, they are sure to satisfy your sweet tooth and impress your friends and family.
how to make Copycat Levain Bakery Chocolate Chip Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1 cup chopped walnuts
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the chocolate chips and chopped walnuts.
- Scoop generous portions of cookie dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, until the edges are golden but the centers are still soft.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
how to serve Copycat Levain Bakery Chocolate Chip Cookies
These cookies are best served warm. Enjoy them on their own or with a glass of cold milk. They also make a great addition to any dessert table or picnic spread. If you’re feeling fancy, try adding a scoop of ice cream on top for a delicious ice cream sandwich.
how to store Copycat Levain Bakery Chocolate Chip Cookies
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them individually in plastic wrap or place them in a freezer-safe container. They will last for up to three months in the freezer.
tips to make Copycat Levain Bakery Chocolate Chip Cookies
- Ensure your butter is softened, but not melted, for the best texture.
- Use a cookie scoop to portion the dough for evenly sized cookies.
- If you like your cookies extra chocolatey, feel free to add more chocolate chips.
- Experiment with different nuts, like pecans or macadamia nuts, for a unique twist.
variation
For a fun twist, you can replace some of the chocolate chips with peanut butter chips or add a sprinkle of sea salt on top of the cookies before baking for an extra flavor boost.
FAQs
1. Can I use dark chocolate chips instead of semi-sweet chips?
Yes, you can use dark chocolate chips if you prefer a richer chocolate flavor.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and then refrigerate it for up to 3 days before baking.
3. What if I don’t have walnuts?
No problem! You can leave out the walnuts or substitute them with your favorite nuts or even dried fruit.
Copycat Levain Bakery Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the chocolate chips and chopped walnuts.
- Scoop generous portions of cookie dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, until the edges are golden but the centers are still soft.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]