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Levain Bakery Chocolate Chip Cookies

A copycat chocolate chip cookie recipe from the Levain Bakery, adapted from Lisa of Parsley, Sage and Sweet



  1. Preheat oven to 350ยบ. Line two cookie sheets with parchment.
  2. In a large bowl, cream the cold butter and sugars with an electric mixer (if using a stand mixer, use the paddle attachment). Add the eggs, one at a time and mix till combined. Add vanilla paste or extract, then the dry ingredients. Stir in chocolate chips
  3. Divide the dough into 12 equal parts. Roll into balls and freeze for 10 minutes. Place 6 dough balls on each cookie sheet and bake about 20- 25 minutes, until the edges are golden. Cool about 5 minutes, then remove to cooling rack.


Total time does not include freezing time.