This recipe for Levain copycat chocolate chip cookies will get you from mixing to dipping in milk in less than half an hour. Full of big chunky ingredients and lots of flavor, this sweet treat packs quite the punch and is a step up from your traditional cookie routine.
We love to make cookies in my house. Check out my Easy Gingerbread Cookie Bars, Homemade Italian Cookies Recipe, Chewy Crunch Peppermint Cookies, Brownie Mix Cookies Recipe, This Banana Bread Cookies Recipe or even my favorite Chocolate Cake Mix Cookies!
Cookie Ingredients:
- 1 cups cold unsalted butter, cut into small cubes
- 3/4 cups lightly packed light brown sugar
- 1/2 cups granulated white sugar
- 2 large eggs
- 1 cups cake flour
- 1 3/4 cups all purpose flour
- 1 TSP cornstarch
- 1 TSP baking soda
- 1/2 TSP table salt
- 2 cups roughly chopped walnuts
- 2 cups semi sweet chocolate chips
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How To Make Levain Copycat Chocolate Chip Cookies
Step 1: Preheat oven to 410°F. Line two baking sheets with silicone baking mats.
Step 2: In the bowl of a stand mixer, add butter and sugars and cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute. Scrape down sides and bottom of bowl, then add in eggs. Mix on medium speed until incorporated.
Step 3: Add in cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on the lowest speed until all the flour is just incorporated. Do not to over mix.
Step 4: Add in walnuts and mix on the lowest speed for about 5 revolutions until walnuts are evenly incorporated into the dough. Then add in chocolate chips and mix on the lowest speed for about 5 revolutions until chocolate chips are evenly incorporated into the dough.
Step 5: Remove dough from bowl and mix with hands a few times to make sure chocolate chips and walnuts are evenly distributed. As a note, the dough should be quite sticky. Grab the dough by the handful and lightly form a very loose ball. Make sure to keep it loose as the cookies should be airy and not compacted.
Step 6: Place only four cookies on each baking sheet, spacing them about 2 inches apart, so that they don’t spread onto each other. Bake only one sheet at a time in the middle row of the oven, for about 12-13 minutes.
Pro Tip: The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set.
Step 6: Let cookies cool for at least 15 minutes as this will give them a chance to set. Do not move until giving them ample resting time.
Levain Copycat Chocolate Chip Cookies
Ingredients
- 1 cups cold unsalted butter, cut into small cubes
- 3/4 cups lightly packed light brown sugar
- 1/2 cups granulated white sugar
- 2 large eggs
- 1 cups cake flour
- 1 3/4 cups all purpose flour
- 1 TSP cornstarch
- 1 TSP baking soda
- 1/2 TSP table salt
- 2 cups roughly chopped walnuts
- 2 cups semi sweet chocolate chips
Instructions
- Step 1: Preheat oven to 410°F. Line two baking sheets with silicone baking mats.
- Step 2: In the bowl of a stand mixer, add butter and sugars and cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute. Scrape down sides and bottom of bowl, then add in eggs. Mix on medium speed until incorporated.
- Step 3: Add in cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on the lowest speed until all the flour is just incorporated. Do not to over mix.
- Step 4: Add in walnuts and mix on the lowest speed for about 5 revolutions until walnuts are evenly incorporated into the dough. Then add in chocolate chips and mix on the lowest speed for about 5 revolutions until chocolate chips are evenly incorporated into the dough.
- Step 5: Remove dough from bowl and mix with hands a few times to make sure chocolate chips and walnuts are evenly distributed. As a note, the dough should be quite sticky. Grab the dough by the handful and lightly form a very loose ball. Make sure to keep it loose as the cookies should be airy and not compacted.
- Step 6: Place only four cookies on each baking sheet, spacing them about 2 inches apart, so that they don't spread onto each other. Bake only one sheet at a time in the middle row of the oven, for about 12-13 minutes.
- Pro Tip: The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set.
- Step 6: Let cookies cool for at least 15 minutes as this will give them a chance to set. Do not move until giving them ample resting time.
How To Serve
You can serve these easy Levain chocolate chip cookies at room temperature with a tall glass of milk, alongside some of your other favorite treats with guests. Sometimes, after a few days, I like to microwave cookies for 20 seconds to make them gooey again in a mug. That’s a family tradition we do in my house and the kids just love it!