Gunther's Cookies from San Jose

Copycat Levain Bakery Chocolate Chip Cookies

Author: Sarah | Broma Bakery

Serves 12 giant cookies     ADJUST SERVINGS

INGREDIENTS

• 3 cups plus 2 tablespoons all purpose flour (I used King Arthur Unbleached AP Flour)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup unsalted butter, cold and cut into cubes
• 3/4 cup + 4 teaspoons (6 ounces) light or dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs, cold, lightly beaten in a separate bowl
• 1 teaspoon vanilla extract
• 2 cups dark chocolate chips (I used Ghirardelli dark chocolate baking chips)

INSTRUCTIONS

1. Line a large baking sheet with a silicon mat or parchment paper. Set aside.
2. In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.
3. In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.
4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
5. Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There's nothing that ruins them more than being overcooked. I can't stress this enough! Cool on a wire rack, then serve!

RECIPE NOTES

This recipe works best if:
-You undercook the cookie. It keeps baking as it cools, so be sure to take it out of the oven early.
-Use large chocolate chips. They create those beautiful melted chocolate puddles inside your cookie!