Make Levain Bakery's insanely gooey chocolate chip cookies (then go into a sugar coma) in the comfort of your own home. Preheat oven to 375°. Cream butter and sugars until fully combined and smooth, then mix in eggs and vanilla, beating until batter is glossy. In a separate bowl, mix flour, salt, baking powder and baking soda.
Here is just a snapshot at what makes these cookies so Levain-like and so darn good. We use cold butter and eggs to help the cookies spread less than your average. We call for cake flour as well as all-purpose (and I throw in some cornstarch for good measure) which adds incredible tenderness to the cookies.
If you want super tall cookies, freeze for 2 hours. It won't change the taste but they will be taller and more "Levain-like" in look. You can use different kinds of chocolate for a variety, such as semisweet and milk. Chopped chocolate is an option, but the original Levain cookie uses chips.
You can use different kinds of chocolate for a variety, such as semisweet and milk. Chopped chocolate is an option, but the original Levain cookie uses chips. If you don't like walnuts, try a different kind of nut like pecans or almonds. Although the original Levain cookie does not call for it, you can add vanilla