Levain Bakery Chocolate Chip Cookie Copycat
Big, soft, tender, chewy chocolate chip and walnut cookies
Ingredients
- 1 cup cold butter cut into small pieces
- 3/4 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup cake flour
- 1 3/4 cup AP flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups pecans
- 2 cups chocolate chips
Instructions
- Heat oven to 350 and line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer, add butter and sugars. Cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 3-4 minutes.
- Scrape down sides and bottom of bowl. Add in eggs. Mix on medium speed until incorporated.
- Add in cake flour, all purpose flour, cornstarch, baking soda, and salt. Mix on low until barely mixed.
- Add in pecans and chocolate and mix on the lowest speed until mixed.
- You can either divide dough into 8 equal pieces, or I weighed out the dough on my scale. Each dough ball should weigh 6 ounces. You should grab the dough by the handful until you reach 6 ounces and lightly form a very loose ball. Make sure to keep it loose as the cookies should be airy and not compact.
- Place 2 on a sheet because they spread into big cookies.
- Bake only one sheet at a time in the middle row of the oven, for about 12-13 minutes. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. Let cookies cool at least 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow inside of the dough to cook a little more. Make sure you don't move the cookies before they are set. They should still be gooey inside even after you wait 15 minutes. Cookies are best eaten warm.