Levain Bakery Chocolate Chip Cookies Recipe

Name: Levain Bakery Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 cup COLD salted butter, cut into small cubes; 1 cup dark brown sugar; ½ cup sugar; 2 eggs; 1½ cups cake flour; 1½ cups all-purpose flour; 1 teaspoon cornstarch; ¾ teaspoon baking soda; 1 teaspoon vanilla; 2 cups good quality dark or semi-sweet chocolate chips

Ingredients

1 cup COLD salted butter, cut into small cubes
1 cup dark brown sugar
½ cup sugar
2 eggs
1½ cups cake flour
1½ cups all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
1 teaspoon vanilla
2 cups good quality dark or semi-sweet chocolate chips

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 8 servings

Instructions

Tip: you will want to work somewhat quickly so the butter stays cold before the cookies go in the oven)
Preheat oven to 410 degrees.
In a bowl of a stand mixer (or use a hand mixer), cream together cold, salted butter and sugars until light and fluffy, approximately 4 minutes.
Add eggs, one at a time, mixing well after each one.
Mix in vanilla.
Stir in flours, cornstarch, and baking soda. Mix until just combined (do not overmix as this will make for tough cookies).
Fold in chocolate chips.
Separate dough into large balls (about 5-6 ounces each) and place on lightly colored cookie sheet lined with parchment paper or silicone baking mat. These are large and you will fit 4 cookies on one large cookie sheet. They don't spread a whole lot while baking.
Bake for 10-13 minutes or until golden brown on the top and the tops of the cookies feel done, while cookies are still soft on the inside (oven times vary, so check periodically - cookies may need less time or extra time depending on the size you made them and your oven).
Let them rest for at least 10 minutes to set. Eat warm, preferably.
If you wish to freshen them after a day or two, nuke in the microwave for 10-15 seconds.