These copycat New York Bakery style cookies with hot melty chocolate chip insides and delicious, perfectly browned outsides, are arguable the worlds best cookie inspired from the worlds best bakery- Levain. Now you can enjoy this chocolate chip cookie recipe right from the comfort of your own, baked from scratch, kitchen.
Keyword: bakery, baking, chocolate chip, cookies, copycat, easy, from scratch, homemade, levain bakery, new york, style
OPTIONAL: Walnuts to tasteabout a 1/2 a cup chopped is great
How to make Copycat Levain Bakery Cookies
Preheat oven to 410 and line a baking sheet with parchment paper.
Add all flour, salt, and cornstarch to a small bowl and mix well.
Set bowl aside.
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.
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.
For 24 cookies, use a 2 tablespoon portion to scoop cookies onto prepared baking sheet.
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.
Substituting Cake Flour for other Flours
I do not recommend substituting cake flour in this recipe if you want the same results.