How to make Copycat Levain Bakery Cookies

Preheat oven to 410 and line a baking sheet with parchment paper.

Set aside.

Dry Ingredients

Add all flour, salt, and cornstarch to a small bowl and mix well.

Set bowl aside.

Wet Ingredients 

Add cubed butter and both kinds of sugars to a mixing bowl and beat until butter is mixed in.

Add egg, one at a time, beating well after each egg.

Combine Ingredients 

Fold wet ingredients into dry ingredients.

Dough may be stiff initially, just mix until all incorporated- A hand mixer works best and then finish up with a spatula. 

Fold in chocolate chips ( a spatula works fine) and if wanted, walnut pieces. 

Cookie Sizes

For 24 cookies, use a 2 tablespoon portion to scoop cookies onto prepared baking sheet.

Baking

Bake on 410 for 9 minutes. Let cool for about 2 minutes on the cookie sheet, then transfer to a cookie rack to cool. 

If you want to make larger cookies, you can measure out larger scoops and may need to adjust the timing up to 2-3 minutes. Remember that these cookies continue baking once you pull them out, so do not overcook in the oven. The original bakery has a gooey, dough like center and crisp outside due to the size being a 6 oz cookie.