Introducing my favourite thick and chewy Levain Bakery Style Chocolate Chip Cookies. These big, buttery cookies are soft and chewy, filled to the brim with rich chocolate chips and colorful M&Ms. A treat that combines the best of both worlds!
__Ingredients__
315g Flour (2 1/2 cups)
150g brown sugar (3/4 cup)
50g granulated sugar (1/4 cup)
226g cold butter (1 cup)
2 large eggs
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp cornstarch
2 tsp vanilla extract
200g chocolate chips
200g m&m
Recipe
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone mat.
Beat butter for about a minute.
Cream together brown sugar, granulated sugar, and butter until light and fluffy.
Beat in eggs and vanilla extract, until the batter turns pale and the sugar is well incorporated.
Mix in dry ingredients until just combined, being careful not to overmix.
Stir in chocolate chips and m&m.
Divide the dough into 8 equal portions. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with some chocolate chips & m&m.
Bake for 12-14 minutes on middle rack or until edges are lightly golden brown.
If you want the top a little golden brown, broil for 1-2 minutes.
Please watch the 2 minutes video recipe for details
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