Copycat Levain Bakery Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 1/8 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, light or dark
  • 2 cups Dark chocolate chips
  • 1/2 cup Granulated sugar
  • 1 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on bromabakery.com

Description

Ingredients

• 3 cups plus 2 tablespoons all purpose flour (I used King Arthur Unbleached AP Flour)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons kosher salt
• 1 cup unsalted butter, cold and cut into cubes
• ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
• ½ cup granulated sugar
• 2 eggs, cold, lightly beaten in a separate bowl
• 1 teaspoon vanilla extract
• 2 cups dark chocolate chips (I used Ghirardelli dark chocolate baking chips)

Directions

• Line a large baking sheet with a silicon mat or parchment paper. Set aside.
• In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.
• In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.
• Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
• Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. Theres nothing that ruins them more than being overcooked. I cant stress this enough! Cool on a wire rack, then serve!