I’ve told you before that chocolate chip cookies are my favorite dessert, a dessert that can definitely be eaten at all times of the day. Please, let’s not argue… we don’t need to get off to a bad start right off the bat.
I’m pretty peculiar about my chocolate chip cookies and have pretty much found the perfect chocolate chip cookie recipe. I haven’t made another recipe in over two years and then I realized something. I really hadn’t given many other recipes a chance. And while I’m pretty convinced my go-to recipe is the perfect one, what if it’s not?!
I can’t live in a world where I’m making the SECOND best chocolate chip cookie recipe. And if I don’t at least test out other chocolate chip cookie recipes, how will I really ever know?! (Yes, these are the thoughts that go through my head – it’s a crazy world, but someone has to live in it.)
So for the next couple of months I’m going to be trying all the other “best in the world” chocolate chip cookie recipes and their copycats. Really this is a public service I’m doing for you (you’re welcome), but also just to get out any doubt that I’m not making the best damn cookies.
First up, the Levain Bakery chocolate chip cookie copycat recipe. These are pretty famous in the world of chocolate chip cookies, known for being GINORMOUS and also pretty mysterious since the actually Levain Bakery has never shared their recipe.
Most copycat recipes are pretty similar and mine isn’t far off from the others. I did add in a big spoonful of vanilla (although there are whispers on the chocolate chip cookie streets that they don’t use vanilla) and a heaping teaspoon of salt, because I think all baked goods need a little of both. I used bread flour to get the oomf in height and Guittard chocolate chips, which is also what Levain is supposed to be using as well.
What I ended up with were humongous, and big as a house, chocolate chip cookies. They were slightly crisp on the outside and the middles were chewy with TONS of melted chocolate. I brought these cookies to work and people loved them! Like sent emails, took the other half home to their husbands, and even suggested I quit my job and open a bakery (taking investors now if you’re interested), good.
And even though these are amazing cookies, they don’t knock off my go-to recipe from #1. So… on to the next recipe. (And if you have any chocolate chip recipes you want me to try, just leave me a comment below and I’ll add it to my list of contenders.)
- 16 tablespoons (2 sticks) unsalted Irish butter, cold and cut into cubes
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3¼ cup bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 11.5 ounces (one bag) Guittard Semi Sweet Chocolate Chips
- 1 cup walnuts, toasted and roughly chopped
Instructions
- In the bowl of an electric mixer fitted with a paddle, cream together butter and sugars until fluffy. Add eggs, beating well after each addition, until fully incorporated. Add vanilla.
- Add flour, salt, baking soda, baking powder and mix just until combined.
- Gently fold in chocolate chips and nuts. This is a heavy batter so get ready to use some muscle.
- Divide batter into 12 equal portions, about 4 ounces each. You can use a kitchen scale. I used a ¼ cup measuring cup that worked well.
- Place each cookie dough portion on your prepared baking sheets and chill in the fridge for one hour.
- Preheat oven to 375 degree F and line two baking sheets with parchment paper.
- Bake in the preheated oven for 15-20 minutes. Depending on how gooey and soft you like your middles, I did about 18 minutes. I pulled mine out as soon as they started to brown on the outside. Cookies always continue to cook a bit after you remove them from the oven.
- Let cook on a rack and store in an airtight container.
