A Bountiful Kitchen’s Levain Bakery Chocolate Chip Cookies

A Bountiful Kitchen’s Levain Bakery Chocolate Chip Cookies

1 cup butter cut into tablespoons, I prefer unsalted

3/4 cup light brown sugar

1/2 cup sugar

2 eggs

1 cup cake flour

2 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon coarse sea salt

4 cups semi sweet chocolate chips* see notes

Pre heat oven to 400 degrees and set rack in middle of oven. Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment. Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.  Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.  Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together. Pour the chocolate chips into the batter and pulse 5-6 times.  Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.  Refrigerating dough for 30-45 minutes after shaping.  Bake for 11 minutes on regular bake or 400 convection bake for 8-9 minutes. The cookies are done when the top is a bit golden and the bottom is also golden. Do not over bake. Let cool for 15 minutes before serving.

Haylee’s Note:

These are the best chocolate chip cookies I have EVER had!  This recipe will trump ANY recipe out there!  Si makes 8 cookies out of this one batch, but I generally do 16 for one batch.  They are SOOO yummy!  To see Si’s original post, with all of her awesome tips, you can click HERE! Thanks Si!!