#levainbakery

Where to even begin! Last winter I took a trip with my family to Massachusetts and New Hampshire, spending most of it in Boston, which was an absolute dream. The scenery, the food, the history, and even.. the people, were all amazing. I know Bostonians have made quite a reputation for themselves, but at least while we were there, we were brought nothing but good hospitality. The skyline is truly unreal, I myself am city girl , so I fall weak to any city skyline, but Boston was beautiful with the perfect amount of city buildings and greenery. Not only that, but the east coast is known for having some of the best seafood due to location, and Boston absolutely lived up to that standard. I had plenty of lobster and crab while visiting and was blown away!! Cities may not be everyone's cup of tea, but Boston is absolutely worth a few days of your PTO. I've included pictures of some of my adventures to hopefully convince you :)

Savor the decadent and dense flavor of these homemade chocolate chip cookies, which bear a striking resemblance to the well-known Levain Bakery cookies. A chocolate lover's dream come true, these cookies have a crispy outside and a soft, chewy inside.

Ingredients: 2 cups all-purpose flour. 1/2 cup cake flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cornstarch. 1/2 teaspoon salt. 1 cup unsalted butter, cold and cubed. 1 cup light brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups semisweet chocolate chips. 1 cup chopped walnuts optional.

Instructions: Set the oven temperature to 375F 190C. Mix together the cake flour, baking powder, baking soda, cornstarch, and salt in a mixing bowl. Using an electric mixer, beat the cold, cubed butter, light brown sugar, and granulated sugar in a separate, sizable mixing bowl until the mixture is light and fluffy, about two to three minutes. One egg at a time, adding and thoroughly mixing after each addition. Add the vanilla extract and stir. Mixing until just combined, gradually add the dry ingredients to the wet ones. Avoid over-mixing. Add the chopped walnuts and semisweet chocolate chips if using and fold to combine. Form the dough into eight equal portions, each about the height of a mound. Make sure there's enough room between each cookie when you place them on a baking sheet lined with parchment paper. Bake for 18 to 22 minutes in a preheated oven, or until the centers are just barely done but the edges are golden brown. After taking the cookies out of the oven, let them cool for about ten minutes on the baking sheet. As they cool, they will continue to cook a little. After the cookies have cooled down a bit, move them to a wire rack to finish cooling. Savor your DIY Chocolate Chip Cookie Copycat from Levain Bakery!

Prep Time: 20 minutes

Cook Time: 20 minutes