These cookies are the closest thing to the real deal, if you can’t get to NYC any time soon, these babies will tide you over.
- 360g plain flour
- 1tsp baking powder
- 1/2tsp baking soda
- 1tsp fine salt
- 225g unsalted butter, softened
- 200g light brown sugar
- 100g caster sugar
- 2 large, free range eggs
- 1tsp vanilla extract
- 350g dark chocolate chips
- Line two large baking trays with baking parchment and set aside. Preheat the oven to 175°C.
- Sift together the flour, baking powder, soda and salt and set aside. In a large bowl cream together the butter and sugars until light and fluffy, around five minutes. Once creamed together add the vanilla then the eggs, one at a time, scraping down the sides of the bowl between each addition. Slowly add the flour, scoop by scoop until all has been incorporated. Stir through the chocolate chips and chill the dough for half an hour.
- Scoop out 12 large mounds of dough, trying to keep them roughly round, but don’t smooth them out. You want them nice and craggy. Place the mounds on your prepared sheets around 2″ apart. Bake for 20 minutes or until starting to turn golden brown. Take care not to over-bake as they will loose their squidgy texture.
- Cool for 10 minutes on a wire rack then dig in. Make sure you serve these cookies warm, there’s nothing like it!
- Category: Cookies
- Cuisine: Baking
Keywords: Cookies, Levain Bakery, Chocolate Chip Cookies, NYC, New York, Copycat