Copycat Levain Bakery Chocolate Chip Cookies
These copycat Levain Bakery chocolate chip cookies are thick, soft-centered, and made effortlessly with your pressure cooker. Every bite delivers buttery dough and melty dark chocolate chips for that authentic indulgent treat.
Equipment
- 1 Mixing bowl Medium
- 1 Stand mixer With paddle attachment
- 2 Baking sheet Lined with parchment paper
Ingredients
Main ingredients
- 3 cups plus 2 tablespoons all-purpose flour King Arthur Unbleached AP Flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 cup unsalted butter cold and cut into cubes
- ¾ cup plus 4 teaspoons light or dark brown sugar 6 ounces
- ½ cup granulated sugar
- 2 eggs cold, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups dark chocolate chips Ghirardelli dark chocolate baking chips
Instructions
Instructions
- Preheat your oven to 400°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt.
- Beat the cold, cubed butter in a stand mixer with the paddle attachment for about 30 seconds.
- Add both sugars to the butter and mix for 1-2 minutes until slightly chunky.
- Add beaten eggs and vanilla extract, mix until just combined.
- Slowly fold in dry ingredients on low speed until just blended.
- Fold in dark chocolate chips by hand or on low speed.
- Divide dough into 8 large balls, about 6 ounces each.
- Place 4 balls on each baking sheet and bake one sheet at a time.
- Bake for 10-12 minutes until edges are golden brown and tops are just set.
- Let cool on baking sheet for 10 minutes then transfer to wire rack to finish cooling.
Notes
Cool cookies completely before storing to avoid sogginess. Store in airtight container at room temp for up to 3 days or freeze dough balls for up to a month, baking fresh as needed.