chocolate chip cookies (the best ever)

It was hot again this weekend and I was none too thrilled especially since the “weather” closed the rooftop exhibit at the Met which was like the only thing I wanted to do on Saturday.

So we came home and it was freaking hot. And the crockpot was still full of chicken grease from Taco Thursday (Mom, stop it, I have a job) so I made a deal with my boyfriend: if he helped me pour the mess into a jar, I’d make him cookies. 

I think he drugged me. That is the only logical explanation as to why I’d volunteer to make cookies when it was 100º outside. So I turned on the oven and we thought we were dying. But it was worth it.

Tammy suggested this recipe when I was bragging about my birthday present on all forms of social media. For those of you who are clueless, my boyfriend’s mom bought me a Kitchen Aid Mixer and I am still freaking pumped.

I sort of followed the recipe so you can do what you want. Personally, I think nuts are an abomination in baked goods. Like if you put nuts in my cookies or brownies, I’ll cut you. Seriously, ask my mother how unpleasant it was to make two kinds of brownies. She hated it and I hated nuts in my brownies.

But these nutless cookies were the best I’ve ever made and I’ve made a lot of cookies. They were so good that I’m going to adapt this recipe for lots of other cookies. Also, my boyfriend really liked them and he’s a pretty particular chocolate chip cookie connoisseur.

I got a manicure, just for you. Awwww.

Here is the recipe according to me:

Levain Bakery Chocolate Chip Copycat Cookie Recipe

2 sticks butter – cold and cut into cubes
1/2 cup granulated sugar
1 1/2 cups brown sugar (I used light because it’s all I had)
2 eggs
2 3/4 cups flour (I used organic unbleached…shocker)
1 & 1/2  tsp salt (I prefer sea salt)
2 tsp cornstartch
1 & 1/4 tsp baking powder
1/4 tsp baking soda
2 cups semi-sweet chocolate chips

I followed Christi’s directions but I ended up with two dozen cookies and not 18. It’s pretty standard as far as cookie making are concerned.

1.  Preheat oven to 375 degrees F
2.  In a large bowl/mixer bowl, cream together cubed butter and sugars until well blended and fluffy.
3.  Add eggs, one at a time, until well mixed.
4.  Add flour, salt, cornstartch, baking powder, baking soda & salt to butter, sugar and egg mixture until just combined.   This should be a very thick mixture, and not sticky.  If your dough is still sticky, try adding more flour, 1/8-1/4 cup at a time.
5.  Add in chocolate chips.
6.  Divide into portions to bake.  I worked the dough into balls, and put them on the cookie sheet, leaving ample room between them.
7. I baked mine for 12 minutes but she suggested 10 so I started checking mine at 10 minutes.



  1. says

    Make me some – and send them to me!!! I need cookies! :) And i don’t have a mixer – jsut a hand held and it isn’t the same! 😉 Spoiled much?!

  2. says

    Not going to lie — I’m more impressed with the fact that you turned on your oven than the cookies. I thought about baking something this weekend but instead I just sat around complaining that I was melting. so props to you!

  3. says

    Yum! And totally agree about nuts on baked goods. Your mom and my grandma could complain together. Though these days grandma “forgets” to make a portion without nuts.

  4. says

    just pinned for when i get my kitchen aid mixer. i’ve only been asking for the yellow one for 6 years… mom says when I make one thing without it she will buy it for me. so maybe, i need to make these sooner? xxoo.

  5. says

    I saw photos of these somewhere (instagram??) and went into a sugar coma then. Now, it’s getting worse. They sound SO GOOD. I can almost taste them. :)

    Thanks for the recipe.

  6. says

    Those look amazing and I’m totally with you on nuts in baked goods. I’ll still eat them, but I definitely prefer nutless (hahaha…i make myself giggle) cookies.

  7. says

    For such a simple, age old dessert such as chocolate chip cookies, why are there so many recipes for it? But since you declared that these are the best ever, I will have to try them.

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