Copycat Levain Bakery Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 2 cup Chocolate chips, semisweet
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 2 sticks Butter, unsalted

Found on delish.com

Ingredients

• 2 sticks unsalted butter
• 1 c. light brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 2 1/2 c. all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. semisweet chocolate chips
• 1/2 c. chopped walnuts

Directions

• Preheat the oven to 375 degrees F. Cream butter, brown sugar and white sugar until fully combined and smooth. Mix in eggs and vanilla extract, beating until the batter is glossy.In a separate bowl, mix the flour, salt, baking powder and baking soda. Gradually stir this into the butter mixture. Fold in the chocolate chips and walnuts.Form into loose, baseball-sized mounds and place on a parchment-lined baking sheet.Bake for 16-18 minutes, or until the center has set (as in, it’s not jiggly) but not fully cooked. The edges should be lightly golden.