Levain Bakery Chocolate Chip Cookie

Preheat your oven to 400°. Line a cookie sheet with parchment paper or with a silicone baking mat. Set it inside of another cookie sheet (you’ll be baking on a stack of 2 cookie sheets) and then set aside.

Cut the cold butter into small portions and add it to the bowl of a stand mixer along with the brown sugar and granulated sugar. Turn the mixer on with the paddle attachment, mixing until there are no pieces of butter left and everything is incorporated. This will take about 5 minutes.

Scrape the sides of the bowl and add in the eggs and vanilla. Mix until the egg has been completely combined.

Add the flour, corn starch, baking powder and salt. Mix until a soft dough forms.

Add in the chocolate chips, mixing until evenly distributed.

Use a food scale to weigh out 6 oz of dough for each cookie. You can use a generous scoop from a #12 cookie scoop or about 3/4 cup of cookie dough if you do not have a food scale.

Roll into a ball and then pinch and squish the dough so there are large dimples in the dough.

Arrange 5 on the prepared cookie sheet (remember, double layer of cookie sheets) and then bake.

Bake at 400° for 10-13 minutes or until the tops of the cookies are golden brown. The cookies should spread and expand slightly while baking.

Remove from the oven and allow the cookies to cool on the hot pan for at least 25 minutes before enjoying.

Repeat with remaining dough and enjoy!