Imagine biting into a perfectly crafted chocolate chip cookie that rivals the legendary Levain Bakery's famous treats - but made right in your own kitchen! These small-batch cookies are the ultimate indulgence for those craving bakery-quality goodness without leaving home. With a crispy exterior, soft and gooey center, and generously studded chocolate chips, this recipe will transform your baking game and have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 cookies
Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips
Instructions
- Remove butter from refrigerator and allow to soften at room temperature for approximately 30 minutes. The butter should be pliable but not melted.
- In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt until thoroughly combined and no lumps remain.
- In a separate large mixing bowl, cream softened butter, brown sugar, and granulated sugar using an electric mixer or hand whisk until light and fluffy, approximately 2-3 minutes.
- Add egg yolk and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and the mixture appears smooth and uniform.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to prevent tough cookies.
- Gently fold chocolate chips into the cookie dough, distributing them evenly throughout the mixture.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to enhance flavor development and prevent excessive spreading during baking.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Divide the chilled dough into 4 equal portions, shaping each into a tall, slightly rounded mound. Place cookies at least 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven for 9-11 minutes, or until edges are golden brown and centers appear slightly underbaked but set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve cookies at room temperature or slightly warm. Store any remaining cookies in an airtight container for up to 3 days.
Tips
- • Temperature is crucial: Ensure your butter is softened but not melted for the perfect cookie texture. • Don't skip chilling the dough - this step helps develop deeper flavors and prevents excessive spreading. • Shape your cookies tall and slightly mounded for that classic bakery-style thick and chunky appearance. • Use high-quality chocolate chips for the most decadent flavor. • Watch your baking time carefully - the key is golden edges with slightly underbaked centers. • Let cookies rest on the baking sheet for 5 minutes before transferring to cool completely. • For best results, use room temperature ingredients and measure precisely. • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: mg
