Levain Bakery Chocolate Chip Cookies: The Ultimate Cookie Experience

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars

In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes, until the mixture is light and fluffy.
Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Continue to beat until everything is fully incorporated.
Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Fold in the Chocolate and Nuts

Gently fold in the chocolate chips (or chunks) and chopped nuts (if using). Ensure they are evenly distributed throughout the dough.
Chill the Dough

The key to Levain Bakery’s thick cookies is chilling the dough. Once everything is mixed, cover the dough with plastic wrap and refrigerate it for at least 1 hour, or overnight for the best results.
Form the Cookie Dough Balls

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
For each cookie, take a generous amount of dough (about 1/4 cup per cookie) and roll it into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies

Bake the cookies for 12-15 minutes, or until the edges are golden brown and the center is still slightly soft. The cookies will continue to cook slightly as they cool. Do not overbake.
Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for the ultimate gooey experience.
Enjoy

Bite into your Levain Bakery-inspired chocolate chip cookies and enjoy their thick, soft, and chocolate-filled goodness!
Serving and Storage Tips