Levain Copycat Cookies
Ingredients
- 230 g cold butter Cubed
- 160 g caster sugar
- 160 g light brown sugar
- 400 g milk chocolate chips
- 200 g self-rising flour I made my own and measured it from this batch: 2 cups flour, 3 tsp. baking powder, 1/2 tsp. kosher salt.
- 300 g all purpose
- ¼ tsp salt
- ¼ tsp baking soda
- 2 tsp baking powder
- 2 eggs
Instructions
- Beat butter to break it up.
- Add sugars until resembles "pebbles" consistency.
- Stir in chocolates.
- Add dry ingredients and combine.
- Add eggs and mix until dough comes together.
- Weigh out 5 ounce cookies. (No need to chill the dough.)
- Bake at 400 degrees on parchment lined jellyroll pans. (To avoid dark bottoms, you can place jellyroll pan on top of an inverted jellyroll pan.) One pan will bake about 13-14 mins. If using two pans, bake 14-16 mins.