Bakery Style Chocolate Chip Cookies (Levain Bakery Inspired)
- 1 cup unsalted butter, cold and cut/cubed (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt (maybe a little more if you like a salty choc. chip cookie)
- 2 cups chocolate chips or chunks. (same as with the salt, you can use less or more chocolate depending on how much you love it. You can also use milk, dark or semi-sweet)
- The oven needs to be pre-heated to 410 degrees or 400 degrees if your oven runs hot.
- Cream together the butter, brown sugar and granulated sugar. I use a hand mixer with beaters but a Kitchen Aid is fine too. Cream together for about 4 minutes.
- Add eggs and vanilla and mix for another minute or two.
- In another bowl, mix flour, cornstarch, baking soda and salt. Add this to the butter mixture and fold in rather than beat. Fold/gently mix until combined. You don't want to over mix.
- Fold in the chocolate chips.
- These are supposed to be on the larger side, very thick too. When dividing, make them about 5-6 oz. Maybe the size of a tennis ball. Line the cookie sheet with parchment paper or use silpat. Place cookie dough balls on the sheet, I'd say about 3 or 4 cookies can fit onto the sheet.
- Put into the oven and bake for about 9-12 minutes but stay close by and check. With the oven being so hot, these will burn quickly. They should be toasty and slightly golden brown on top.
- Pull them out and let them cool for a bit but not for too long because these taste great fresh out of the oven. They are also great at room temperature.
