Levain Bakery Chocolate Chip Cookies (Copycat )

Levain Bakery Chocolate Chip Cookies (Copycat ) is a lacto ovo vegetarian recipe with 12 servings. One serving contains 534 calories, 8g of protein, and 30g of fat. For 82 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. This recipe is liked by 5344 foodies and cooks. If you have granulated sugar, kosher salt, bread flour, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced side dish. It is brought to you by Brown Eyed Baker. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. If you like this recipe, you might also like recipes such as Copycat Levain Bakery Chocolate Chocolate Chip Cookies, Copycat Levain Bakery Milk Chocolate Chocolate Chunk Cookies, and Levain Bakery’s Chocolate Chip Cookies.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Line a baking sheet with parchment paper; set aside.2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and nuts with a rubber spatula.4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it should not be smooth). Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.5. Preheat oven to 375 degrees F. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

 

Step by step:

1. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute.

4. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and nuts with a rubber spatula.

5. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it should not be smooth).

6. Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.

7. Preheat oven to 375 degrees F.

8. Bake for 18 to 24 minutes, or until light golden brown on top.

9. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

Nutrition Information:

covered percent of daily need