I enjoy making healthy dishes that contain good ingredients while remaining tasty. But everyone deserves a sweet treat now and again . . .
In the Upper West Side of New York City, Levain Bakery churns out some of the best chocolate chip cookies ever made.
In fact, The New York Times stated that their cookies "may possibly be the largest, most divine chocolate chip cookies in Manhattan." Their monstrous, scone-sized cookies are prized for their buttery taste and perfect texture.
Through multiple trials, I've finally discovered a perfect copycat recipe for these amazing cookies!
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12 ginormous cookies
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- 3 cups and 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons fine sea salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chocolate chips or dark chocolate chunks
- Line a sheet pan or cookie sheet with a silicone baking mat or parchment paper.
- In a bowl, add the flour, baking powder, baking soda, and salt. Mix.
- In a stand mixer fitted with a paddle attachment or handheld mixer, cream the butter on high for 1 minute. Add the sugars and cream until the mixture is fluffy, about 3 to 4 minutes.
- Lower the speed to medium, and add the eggs one at a time until each egg is fully incorporated. Add the vanilla, and beat until combined.
- On a low speed, gently add the flour mixture and mix until just combined. Do not overmix.
- Preheat the oven to 375˚F.
- While the oven is preheating, divide the dough into 12 pieces, and shape into rough balls. Put onto the prepared baking sheet(s). Chill the dough in the refrigerator until the oven is preheated (for best results, chill overnight).
- Bake the cookies for 15 to 20 minutes, until golden brown and delicious. Don't overcook them, or else they will be dry and unappetizing. Cool the finished cookies on a wire rack.
Where Is Levain Bakery?
© 2016 Ashley Huang