Chocolate Chip Cookies Recipe: Levain Cookies #Shorts

These Chocolate Chip Cookies are a copycat of the Levain Bakery recipe and makes gigantic cookies that are crisp outside and gooey inside. This chocolate chip cookie recipe is one of the best easy dessert ideas ever. These Levain cookies cost much less and are super delish!

SUBSCRIBE to our channel for more shortcut recipes made easy and delish and FOLLOW US on:

Also check these dessert recipes:

CHOCOLATE CHIP COOKIE RECIPE

Ingredients for Levain chocolate chip cookies:
½ cup unsalted butter chilled and cut into small chunks
1 cup light brown sugar
¼ cup granulated sugar
2 large eggs chilled
1 tsp pure vanilla extract
¼ tsp ground nutmeg
2 ¾ cups all-purpose flour sifted
1½ tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt or 1 tsp kosher salt
2 cups semi-sweet chips

How to make chocolate chip cookies:
1. Preheat the oven to 400ºF (204º C) for at least 20 minutes. Line 2 large baking sheets with parchment paper and set aside.
2. In a large bowl of a stand mixer, beat the cold butter and sugars together until combined and crumbly (about 3 minutes).
3. Add the first egg, beating on low-medium speed until fully combined. Repeat with the second egg. Then add the vanilla extract and the nutmeg.
4. In a separate large bowl, sift the flour and mix together with the other dry ingredients (baking powder, baking soda, and salt).
5. Carefully pour the flour mixture into the mixing bowl. Beat on low speed until the mixture is fully combined.
6. Fold in the chocolate chips using a spatula or wooden spoon.
7. Form eight 6-ounce rough/messy balls of cookie dough. Weight each one of them so they have even size/weight. Divide the 8 cookies onto the two prepared baking sheets. NOTE: If the edges of the cookie dough ball are rough/not smooth, that’s better to get crispy tops!
8. Cover and chill them in the fridge for 45-60 minutes before baking. When baking in winter, the dough tends to be pretty stiff and solid and doesn’t require chilling.
9. Bake for 10-14 minutes. This time may vary depending on your oven (I used the conventional oven, not convection) and also whether you chilled your dough (and for how long). Make sure to check the cookies after they hit the 10 minute mark. Look but don’t touch them! They must present patches of deep golden brown and lighter golden brown.
10. But if you removed them from the oven when they are too light, let them cool and set on the baking sheet for 15 minutes before serving. If you took them out at the perfect or later time, you can gently transfer them to a cooling rack after 4-5 minutes of cooling/setting in the pan. They will have crisp edges with a gooey center.

[jcb]

Those look so awesome. My mouth is watering.