The BEST Chocolate Chip Cookie Recipe? - Recreating the Levain Bakery Cookie Classic

Ingredients

• 1 cup Unsalted Butter (cold, cut into 1/2‑inch cubes)
• 0.5 cup Granulated Sugar (white, fine granules)
• 1 cup Brown Sugar (packed tightly)
• 2 large Eggs (room temperature)
• 3 cups All-Purpose Flour (spooned & leveled; can split 1.5 cup cake flour + 1.5 cup AP flour)
• 1 teaspoon Corn Starch (helps create a tender crumb)
• 0.75 teaspoon Baking Soda (fresh for best rise)
• 0.75 teaspoon Salt (kosher or sea salt)
• 2 cups Chocolate Chips (mix of semisweet and milk chocolate, broken into large chunks)
• 1.5 cups Pecans (roughly chopped; walnuts may be used instead)
• 1 teaspoon Sea Salt Flakes (for finishing; optional)

Instructions

1. Cube the Cold Butter

   Slice the chilled butter into 1/2‑inch cubes by running a knife down the middle, flipping, and slicing again.

   Time: PT2M

2. Cream Butter and Sugars

   Place butter cubes, ½ cup granulated sugar, and 1 cup packed brown sugar in the mixing bowl. Beat on medium speed until the mixture is light and fluffy, about 4 minutes.

   Time: PT4M

3. Rough‑Chop Pecans

   Using a kitchen chopper or a knife, roughly chop 1½ cups pecans (or walnuts) into bite‑size pieces.

   Time: PT3M

4. Add Eggs One at a Time

   Add the first egg and mix on low speed until just incorporated (≈1 min). Scrape down the bowl, then add the second egg and mix another minute.

   Time: PT3M

5. Combine Dry Ingredients

   In a separate bowl whisk together 3 cups all‑purpose flour, 1 tsp corn starch, ¾ tsp baking soda, and ¾ tsp salt. Add the dry mix to the wet mixture on low speed and mix until just combined.

   Time: PT5M

6. Fold in Chocolate and Pecans

   Add 2 cups chocolate chips (mix of semisweet and milk) and the chopped pecans. Turn the mixer to low and stir until evenly distributed.

   Time: PT2M

7. Preheat Oven and Prepare Baking Sheet

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, gently unrolling and flattening the paper for a smooth surface.

   Time: PT10M

   Temperature: 400°F

8. Shape Large Cookie Balls

   Using a large spoon or ice‑cream scoop, scoop generous handfuls of dough (about 4‑5 oz each) and roll into balls. Place 6‑8 balls on the prepared sheet, leaving space for slight spread.

   Time: PT3M

9. Bake the Cookies

   Bake for 9 minutes, then check; continue baking an additional 1½‑2 minutes until the tops are golden‑brown and the edges are set.

   Time: PT11M

   Temperature: 400°F

10. Finish with Extra Chocolate and Sea Salt

    While the cookies are still hot, press a few extra chocolate chunks onto the tops and sprinkle a pinch of sea‑salt flakes over each.

    Time: PT2M

11. Cool and Serve

    Transfer the cookies to a cooling rack and let them cool for 5 minutes before serving or storing.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

5 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g