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:

1 teaspoon baking powder

¼ teaspoon baking soda

3 cups (13½ ounces) bread flour

1½ cups dark chocolate chips

2 eggs, cold, lightly beaten in a separate bowl

½ cup granulated sugar

¾ teaspoon kosher salt

¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar

1 cup unsalted butter, cold and cut into cubes

1 teaspoon vanilla extract

1 cup walnuts, toasted and coarsely chopped

Equipment:

baking paper

baking sheet

whisk

bowl

hand mixer

spatula

oven

wire rack

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:

Quickview
533k Calories
8g Protein
29g Total Fat
59g Carbs
2% Health Score
Limit These
Calories
533k
27%

Fat
29g
46%

  Saturated Fat
17g
107%

Carbohydrates
59g
20%

  Sugar
30g
34%

Cholesterol
68mg
23%

Sodium
209mg
9%

Get Enough Of These
Protein
8g
16%

Manganese
0.63mg
32%

Selenium
16µg
24%

Phosphorus
135mg
14%

Copper
0.27mg
13%

Calcium
117mg
12%

Vitamin A
517IU
10%

Zinc
1mg
10%

Fiber
2g
9%

Magnesium
34mg
9%

Potassium
285mg
8%

Folate
28µg
7%

Vitamin E
1mg
7%

Vitamin B2
0.12mg
7%

Iron
1mg
6%

Vitamin B1
0.09mg
6%

Vitamin B6
0.11mg
6%

Vitamin B5
0.52mg
5%

Vitamin B3
0.69mg
3%

Vitamin K
3µg
3%

Vitamin D
0.43µg
3%

Vitamin B12
0.16µg
3%

covered percent of daily need
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