Recreating The Levain Chocolate Chip Cookie

Ingredients

• 2.5 cups Unsalted Butter (browned, then chilled and cubed)
• 3 cups Granulated Sugar (white sugar only, no brown sugar)
• 4 Large Eggs (room temperature)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 360 g Cake Flour (sifted)
• 340 g All-Purpose Flour (sifted)
• 1 tablespoon Cornstarch (helps create a tender crumb)
• 1 tablespoon Salt (fine sea salt)
• 2 cups Semi‑Sweet Chocolate Chips (standard size chips, not chunks)
• 0.33 cup Chopped Walnuts (optional, for classic version; omit if allergic)

Instructions

1. Brown the Butter

   Place 9 sticks (18 cups) unsalted butter in a large saucepan over medium‑low heat. Stir constantly, scraping the browned milk solids from the bottom, until the butter turns a deep amber color similar to a dark Guinness. This takes about 25 minutes.

   Time: PT25M

2. Cool and Add Ice

   Remove the pan from heat and let the butter sit for 5‑10 minutes to cool slightly. Then add a handful of ice cubes (about ½ cup) to stop the cooking process and re‑introduce the lost water. Do NOT stir vigorously; let the ice melt and steam off.

   Time: PT10M

3. Solidify the Brown Butter

   Pour the cooled brown butter onto a rimmed baking sheet, spread into an even layer, and place in the freezer for 30 minutes until fully solid.

   Time: PT30M

4. Cube the Butter

   Remove the solidified butter and cut into ½‑inch cubes. Transfer to the bowl of a stand mixer.

   Time: PT5M

5. Cream Butter and Sugar

   Add 3 cups granulated sugar to the butter cubes. Using the paddle attachment, beat on medium speed until the mixture is light and slightly fluffy, about 3‑4 minutes.

   Time: PT5M

6. Incorporate Eggs and Vanilla

   Add 4 large eggs, one at a time, beating after each addition. Then add 1 tablespoon vanilla extract and mix until just combined.

   Time: PT3M

7. Combine Dry Ingredients

   In a separate bowl whisk together 360 g cake flour, 340 g all‑purpose flour, 1 tablespoon cornstarch, 1 tablespoon salt. Sift the mixture into the wet ingredients and mix on low until just incorporated.

   Time: PT5M

8. Add Chocolate Chips (and Optional Walnuts)

   Fold in 2 cups semi‑sweet chocolate chips and, if desired, ⅓ cup chopped walnuts until evenly distributed.

   Time: PT2M

9. Chill or Freeze Dough

   Divide the dough in half. Place one half on a parchment‑lined tray, cover loosely, and refrigerate for at least 30 minutes. Freeze the second half for at least 30 minutes (or up to 2 weeks).

   Time: PT30M

10. Shape Cookies

    Using a 6‑oz cookie scoop, portion dough into large balls (≈6‑7 oz each). Lightly roll each ball on the parchment to create a rough, uneven surface.

    Time: PT10M

11. Bake

    Preheat a convection oven to 390°F (200°C). Bake the cookies on the middle rack for 10 minutes, or until the edges are deep golden and the tops show a slight crackle. Rotate the sheet halfway through.

    Time: PT10M

    Temperature: 390°F

12. Cool

    Allow cookies to rest on the baking sheet for 2‑3 minutes, then transfer to a wire rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g