Step 1: Prepare the Dough
- Cream the Butter and Sugars:
- In a stand mixer or a large bowl with a hand mixer, cream the cold, cubed butter with the brown and granulated sugars on medium speed for 1-2 minutes, until combined.
- Avoid overmixing to ensure a dense texture.
- Add Eggs and Vanilla:
- Mix in the eggs, one at a time, until just incorporated.
- Stir in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until a thick dough forms.
- Fold in Chocolate and Nuts:
- Gently fold in the chocolate chips (and nuts, if using) with a spatula, ensuring even distribution.
Step 2: Shape the Cookies
- Form Large Dough Balls:
- Scoop out dough into large portions (about 6 ounces each, roughly the size of a baseball). The oversized portions are key to achieving the signature thick texture.
- Refrigerate:
- Chill the dough balls for at least 30 minutes. This helps maintain their thick shape while baking.
Step 3: Bake the Cookies
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Bake:
- Place the dough balls onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown but the centers look slightly underbaked.
- Cool:
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. The residual heat will continue to cook the centers, leaving them perfectly gooey.
Tips for the Perfect Levain-Style Cookie
- Cold Butter: Using cold butter is crucial to keeping the cookies thick and preventing spreading.
- No Overmixing: Overmixing can lead to flat cookies. Mix just until the ingredients are combined.
- Weigh Your Dough: For consistent results, use a kitchen scale to ensure each dough ball is the same size.
Serving Suggestions
- Enjoy these cookies warm with a glass of cold milk or a scoop of vanilla ice cream.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 15 seconds to restore the gooey center.
Indulge in these bakery-style treats and savor the thick, chocolaty goodness!