Bakery-Style Chocolate Chip Cookies
The BEST big, chunky, oversized cookies, thick with chocolate chips and chopped nuts, inspired by Levain Bakery’s famous giant cookies.
Ingredients
Instructions
Read notes before starting recipe. Dough requires a 12-hour minimum rest period before baking.
Combine butter and sugars in a stand mixer fitted with paddle attachment then mix on low until combined. 1/2 c. each butter, brown sugar, sugar
Add salt, baking powder and baking soda then mix on medium speed 5 minutes, scraping down the sides as needed. 1 tsp salt, 1.75 tsp baking powder, 1 tsp baking soda
Add vanilla and eggs, one at a time, mixing well after each egg. Scrape down sides. 1 Tbsp vanilla, 2 eggs
Reduce mixer to low then add flour. Mix until flour is well incorporated, scraping down sides as needed. 2 c. flour
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