Levain Bakery-Style Super-Thick Chocolate Chip Cookies: A Heavenly Indulgence

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugars:

In a large mixing bowl, beat the cold butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Add the Eggs:

Add the eggs one at a time, beating well after each addition until fully incorporated.
Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add the Chocolate Chips and Nuts:

Fold in the chocolate chips and nuts (if using) to distribute evenly throughout the dough.
Shape the Cookies:

Divide the dough into large balls, about 4–6 ounces each (approximately the size of a tennis ball). Place them on the prepared baking sheet, leaving ample space between each cookie.
Bake:

Bake for 9–12 minutes, or until the edges are golden brown but the centers look slightly underdone. This is key for a gooey texture!
Cool:

Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Serving and Storage Tips: