Levain Chocolate Chip Cookies (Copycat Recipe)

Steps

1. In the bowl of an electric mixer fitted with the paddle attachment (or with beaters), combine the butter, brown sugars, granulated sugar, vanilla, salt, baking powder, and baking soda. Beat on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.

2. Add the eggs one at a time, mixing on medium speed for about 30 seconds after each addition and scraping the bowl as needed. The mixture will look a bit curdled at this point; that’s normal.

3. Add the flour, then mix on low speed until just combined. Add in the chocolate chips and nuts and mix on low speed until evenly distributed.

4. Using a large spoon, divide the dough into 8 equal portions (about 5½ oz/155 g each) and shape into balls. Place on a plate or tray. Cover tightly with plastic wrap. For maximum flavor, refrigerate overnight or up to 3 days. If you can’t wait, the cookies can be baked right away—they’ll still be delicious.

5. When ready to bake, preheat the oven to 350°F (175°C) and set a rack in the middle position. Line a baking sheet with parchment paper.

6. Arrange up to 4 cold dough balls on the prepared sheet, leaving plenty of space between them (these cookies spread a lot, so bake them in batches). Bake until the cookies are puffed and golden brown, about 22 minutes.

7. Cool the cookies directly on the baking sheet for about 10 minutes, then serve warm or transfer to a rack to finish cooling. The cookies taste best freshly baked, but will keep well for a day or two.