Recipe adapted from City Cookin'
Levain Bakery Chocolate Chip Cookie Copycat
3 1/4 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, at room temperature and cut into cubes
1/2 cup sugar
3/4 cup packed brown sugar
1/2 teaspoon vanilla
2 cups semi sweet chocolate chips
Splash of milk (if needed)
In a large bowl, combine flour, cornstarch, baking powder, and salt.
In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy.
Add eggs and vanilla and mix until incorporated.
With the mixer on low, gradually add dry ingredients and mix until just incorporated. Dough will be stiff.
Remove bowl from mixer and fold in chocolate chips.
Divide cookie dough into 10 portions about 4 ounces each.
Keep cookies in rough mounds (as opposed to flattening them out or trying to smooth them) and refrigerate for 30 minutes before baking.
***my dough was super dry and crumbling like a sand castle, so I mixed in a splash of milk***
Meanwhile, preheat oven to 375º Fahrenheit.
Bake for 15-20 minutes, until cookies are light golden brown and just barely cooked in the middle.
Real talk. These were pretty dang good. Not like, my favorite ever- I enjoy that bitter sodium bicarbonate taste of chocolate chip cookies, and these were missing that… BUT I did love love love the practically cookie dough center. Also, I have a problem with not having uniformly shaped cookies, it drives me NUTS. So, I totally weighed out the dough, and smoothed them out, but I can only imagine the crisp factor that would come with a not smooth dough. I was pleasantly surprised that they stayed so tall, considering that I live in Utah, and altitude hates happiness and baked goods. I definitely baked some of the cookies without chilling them, and didn't have a problem so the recipe is definitely a winner.