Levain Bakery Copycat Cookies
The recipe Levain Bakery Copycat Cookies can be made in around 45 minutes. This side dish has 716 calories, 9g of protein, and 41g of fat per serving. This recipe serves 9 and costs 77 cents per serving. A mixture of baking powder, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 881 person found this recipe to be scrumptious and satisfying. It is brought to you by My Baking Addiction. Overall, this recipe earns a solid spoonacular score of 55%. Levain Bakery Chocolate Chip Cookies (Copycat ), Copycat Levain Bakery Milk Chocolate Chocolate Chunk Cookies, and Copycat Levain Bakery Chocolate Chocolate Chip Cookies are very similar to this recipe.
Servings: 9
Ingredients:
1 teaspoon baking powder
1/2 cup good quality dark cocoa powder
2 eggs
2 1/4 cups all-purpose flour- Spoon and Sweep method
1 1/4 cup granulated sugar
1/4 tsp Kosher salt
2 1/2 cups semi-sweet chocolate chips (I used Scharffen Berger Chunks)
2 sticks cold and cubed unsalted butter
Equipment:
oven
hand mixer
bowl
Cooking instruction summary:
Preheat oven to 350 degrees.1. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder.2. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.4. Bake in the preheated oven 16-20 minutes depending on how gooey and raw’ish you like the middles. I wanted the middles of my cookies to as ooey and gooey as the one I saw on The Best Thing I Ever Ate, so I baked these for 16 minutes. You can certainly increase the time to 18 minutes if you want a less raw cookie (this is Lisa's preference).5. Let cool on a rack and store what you don’t immediately eat, in an airtight container.
Step by step:
1. Preheat oven to 350 degrees.
2. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy.
3. Add eggs and beat until well-incorporated, then beat in cocoa powder.
4. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.
5. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
6. Bake in the preheated oven 16-20 minutes depending on how gooey and raw’ish you like the middles. I wanted the middles of my cookies to as ooey and gooey as the one I saw on The Best Thing I Ever Ate, so I baked these for 16 minutes. You can certainly increase the time to 18 minutes if you want a less raw cookie (this is Lisa's preference).
7. Let cool on a rack and store what you don’t immediately eat, in an airtight container.
Nutrition Information:
covered percent of daily need
