LEVAIN STYLE COOKIES – Ready in 20 Minutes

Imagine sinking your teeth into a warm, chewy cookie that’s soft on the inside and crispy on the outside. The first bite transports you to a cozy bakery, filled with the sweet aroma of freshly baked goods. That’s exactly what you’ll experience with these Levain-style cookies, ready in just 20 minutes!

If you’re a fan of the famous Levain Bakery, you’ll love this recipe. But don’t just take our word for it – be sure to check out our Related Recipe for more decadent treats to try!

Why This Recipe Works

• This recipe uses a combination of white and brown sugar to create a rich, complex flavor profile.
• By using a high-quality vanilla extract, you’ll get a deep, velvety flavor that’s hard to replicate with imitation extracts.
• The addition of semi-sweet chocolate chunks takes these cookies to the next level – you can never have too much chocolate, right?

Key Ingredients

When it comes to ingredients, quality truly matters. For the best results, use high-end brands like Bob’s Red Mill all-purpose flour and Valrhona dark chocolate. As for vanilla extract, try Madagascar Bourbon, which has a rich, creamy flavor. Don’t be shy – use the best ingredients you can afford to get the best taste.

Levain-style cookies are all about texture, so make sure to use high-quality chocolate chunks that will retain their shape when baked. Avoid using chopped nuts or add-ins that will make the dough too dense or overpowering.

Recipe Courtesy of Our Kitchen

LEVAIN STYLE COOKIES – Ready in 20 Minutes

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

3/4 cup white granulated sugar

1 cup brown sugar

2 large eggs

2 tsp pure vanilla extract

1 cup semi-sweet chocolate chunks

Directions

1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

2

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

4

Beat in the eggs one at a time, followed by the vanilla extract.

5

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.

Storage & Reheating

Store leftover cookies in an airtight container at room temperature for up to 3 days. Reheat as needed by microwaving for 10-15 seconds or baking in a preheated oven at 300°F (150°C) for 5-7 minutes.