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Decadent Levain Style Cookies with 5 Game-Changing Secrets

Levain style cookies

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Thick, chewy, and loaded with chocolate, these Levain-style cookies are a bakery favorite made at home.

Ingredients

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  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups chocolate chips or chunks
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream butter and sugars until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  4. In another bowl, whisk flour, cornstarch, baking soda, and salt.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Fold in chocolate chips and walnuts (if using).
  7. Divide dough into 6 large portions (about 6 oz each) and shape into rough balls.
  8. Place on baking sheet, spaced 3 inches apart. Bake for 9-11 minutes until edges are golden but centers are soft.
  9. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Use cold butter for thick cookies.
  • Do not overbake—centers should look slightly underdone.
  • Dough can be refrigerated for up to 48 hours for deeper flavor.