Copycat Levain Bakery Two Chip Cookies

If you've ever wanted to recreate those famous NYC Levain Cookies, then this
copycat Levain Bakery Two Chip Cookie recipe is for you! No refrigeration and
just simple ingredients for the most perfect bakery-style cookie

Servings: 8

Author:

Prep Time
10 minutes

Cook Time
8 minutes

Total Time
18 minutes

Course:

Dessert Snack Afternoon Tea

Cuisine:

American

Keywords:

chocolate chip cookie Bakery style cookie Levain cookie Levain cookie recipe

Instructions

1 Preheat oven to 200°C/395°F fan-forced (or 220° without fan) and line 2 cookie
sheets with baking paper
2 In a bowl, combine the flour, cornflour, salt, baking soda and baking powder.
Use a whisk to ensure they are completely combined (or you can sift the
ingredients). Set aside
3 In the bowl of a stand mixer and using the paddle attachment, beat butter and
sugars on medium, until well blended
4 Add the eggs, one by one and continue to mix on low until combined *see notes
5 Turn the mixer off, then add the combined flour ingredients. Turn the mixer on
low and mix until almost combined
6 Add both chocolate chips and mix on low until almost combined. Remove the bowl
and use a rubber spatula to mix the ingredients, ensuring the chips are
distributed throughout the dough
7 (I use food gloves for this) pull out mounds of dough and place each mound onto
lined scales. You want each dough ball to weigh 170g (6oz). Without rolling the
dough (see notes), place it onto a lined cookie sheet, 4 cookies per sheet.
8 Bake both trays in the preheated oven for 8 minutes *see notes
9 Once cookies are ready, remove the trays from the oven and slide the cookies and
baking paper off the tray. Cookies will be soft in the middle, so leave them to
cool before lifting them

Copycat Levain Bakery Two Chip Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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