🍪 𝐋𝐞𝐯𝐚𝐢𝐧 𝐁𝐚𝐤𝐞𝐫𝐲-𝐒𝐭𝐲𝐥𝐞 𝐒𝐮𝐩𝐞𝐫-𝐓𝐡𝐢𝐜𝐤 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐢𝐩 𝐂𝐨𝐨𝐤𝐢𝐞𝐬 🍪

Ingredients:

• 1 cup cold unsalted butter, cubed
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat oven to 410°F (210°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the cold cubed butter, granulated sugar, and brown sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Using an ice cream scoop, scoop out 1/4 cup of dough for each cookie and place them on the prepared baking sheets, leaving space between each cookie.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy these thick and gooey Levain Bakery-style chocolate chip cookies!

Prep Time: 20 minutes | Baking Time: 10-12 minutes | Total Time: Approximately 1 hour | Servings: 12 large cookies