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Crispy-Chewy Levain Bakery Copycat Chocolate Chip Cookies

crispy-chewy Levain Bakery copycat chocolate chip cookies - featured image
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A copycat recipe inspired by Levain Bakery’s famous cookies, featuring a crispy exterior and chewy center with rich browned butter, toasted walnuts, and bittersweet chocolate chips.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned and cooled
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (packed, 150g) dark brown sugar
  • 2 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (270g) bittersweet chocolate chips or chunks
  • 1 cup (120g) walnuts, roughly chopped and toasted

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams, then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 1/4 cup granulated sugar and 3/4 cup dark brown sugar with the browned butter. Beat until smooth. Add 2 large eggs, one at a time, mixing well after each addition.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt.
  4. Incorporate dry into wet: Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix; the dough should be thick and slightly lumpy.
  5. Add mix-ins: Fold in 1 1/2 cups bittersweet chocolate chips and 1 cup toasted walnuts.
  6. Chill the dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 24 hours.
  7. Preheat oven and prepare baking sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  8. Scoop and shape: Using a 1/4 cup cookie scoop or spoon, portion dough balls onto the baking sheet about 3 inches apart. Slightly flatten each mound with your fingers.
  9. Bake: Bake for 12-14 minutes until edges are golden brown and centers look set but still soft.
  10. Cool: Transfer cookies to a cooling rack after 5 minutes on the baking sheet.

Notes

Brown the butter slowly to avoid burning. Chill the dough to help cookies keep their shape and develop the signature crispy-chewy texture. Do not overmix the dough. Use quality bittersweet chocolate for best flavor. Watch baking time carefully to avoid dry centers.

Nutrition

Keywords: chocolate chip cookies, Levain Bakery copycat, crispy chewy cookies, homemade cookies, chocolate chip, walnuts, browned butter

Find it online: https://sizzlesprout.com/crispy-chewy-levain-bakery-copycat-chocolate-chip-cookies-recipe-easy-and-perfect-for-home-baking/