Have you heard of the Levain Bakery chocolate chip cookies? Levain Bakery in New York is famous for its chocolate chip cookies. I have never been to the actual bakery in NY but it’s on the list for our next trip.

There are numerous copycat recipes online. I don’t remember where I found the recipe I used originally. Through trial and error I have made little tweaks to try to perfect the process so they turn out great every time for me. This Levain Bakery copycat recipe is my absolute favorite chocolate chip cookie recipe.

The secret ingredient is the course sea salt sprinkled on top before baking. It takes a regular chocolate chip cookie to the next level.

Other keys to the perfect cookies include using a food scale to ensure all cookies are the same size which allows them to cook evenly. Freezing the dough balls for 30 minutes prior to cooking. All ingredients must be room temperature. Finally, making sure not to overtake the cookies. As soon as the bottoms are slightly brown, it’s time to remove the cookies from the oven. Keep scrolling for the recipe I use.

LEVAIN BAKERY CHOCOLATE CHIP COOKIES | COPYCAT

Recipe by ChristyB

Servings

30

cookies

Copycat recipe of the famous Levain Bakery chocolate chip cookies

Ingredients

• 1 cup unsalted butter, cut into small squares

• 3/4 cup light brown sugar

• 1/2 cup granulated sugar

• 2 eggs

• 1 cup cake flour

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon coarse sea salt, plus extra for sprinkling

• 2 cups semi-sweet chocolate chips

Directions

• Preheat oven to 400 degrees and set rack to middle of the oven.
• In a mixing bowl with paddle attachment, beat butter on low speed until smooth.
• Add sugars to butter and beat until smooth on medium speed, about 1 minute.
• Add eggs and beat on medium speed just until incorporated with the butter mixture, about 30 seconds.
• Turn off mixer. Add flours, baking powder, baking soda and 1/2 teaspoon of salt.
• Pulse mixture on low until the wet and dry ingredients are combined.
• Add chocolate chips and mix just until combined.
• Divide dough into equal 2 ounce portions and use hands to lightly form each into a ball. Do not flatten. Cookies are meant to be roughly shaped.
• Place dough balls on cookie sheets.
• Sprinkle each ball with additional course sea salt.
• Freeze dough balls on cookie sheets for 30 minutes.
• Place cookies in oven and bake for 11 minutes, or just until they begin to brown. Do not over-bake. Cookies will continue to bake on cookie sheets once removed from the oven.
• Let cool 15 minutes before serving.

Notes

• All ingredients should be at room temperature before mixing.
• Use a food scale to ensure cookies are all the same size for even baking.
• Do not skip the freezing step.
• Cookie dough balls freeze well for baking later, if desired. Allow frozen dough to thaw for 30 minutes before baking.