@betterbakesbygrace: THE CLASSIC, THE OG, UNBEATABLE crunchy crispy outside, gooey middle. milk chocolate and semi sweet (with MINI CHIPS)! FLAKY SALT ON TOP?! it is the perfect chunky cookie. (oh and if you want the chocolate chip walnut version, just take out the milk chocolate and add walnuts instead!) RECIPE: 405g (3 1/4 cup) all purpose flour 8g (2 tsp) baking powder 3g (1/2 tsp) salt 6g (1 tsp) baking soda 4g (1/2 tsp) cornstarch 227g (2 sticks) cold butter 200g (1 cup) brown sugar 120g (3/4 cup) white sugar 2 egg yolks 1 whole egg 1 tsp vanilla paste 1 tsp mexican vanilla (if you love nilla like me) 8 oz milk chocolate chips 8 oz semi sweet mini chips Mix your sugars with your cold cubed butter and mix till just smooth, don’t cream! Add eggs & vanilla. Mix till combined. Combine dry ingredients. Add dry ingredients to wet mixing till just barely combined. Add chocolate chips. Portion into 6oz balls (will make 8) and freeze overnight. Bake at 350F for 16-20 minutes till golden brown on the outside. Let rest for 20-30 minutes before eating. HAPPY BAKING BABIES LOVE YOU ALL ps. i try to convince myself im a good winker everyday I KNOW ITS BAD #levain #levainbakery #baking #cookies #baker #levaincookie #chocolatechip #yum #Recipe #easy #microbakery

moonnme3 :

Used your recipe. How’d I do?

whitepassinglatinaa :

Not related but you sound like Scarlett Johansson

Pinkz🌷 :

Try baking them at 400F for 12-15 minutes you’ll thank me later

Angela :

Please do a levain oatmeal cookie😭😭 they are my favorite and I can’t figure out how it taste like oats but you can’t see oats.

GiGi :

Can not describe how happy I get when I see someone using grams for a recipe ESPECIALLY when baking!! Tysm🙏🏻😍😍

Samantha Kitsch :

I don’t think we have semi-sweet choc chips in Australia. We only have milk and dark!

winniemaesgoldenday :

I made them gluten-free and they turned out amazing!

Cam :

Also idk if you get this a lot but you’re so giving Scarlett Johansson vibes!

Nouf :

MAD 4 MADS 🦌🫀 :

milk chocolate in cck is too sweet for me 😭

el_chicos_creations :

How’d I do ??

Jessica VanMeter :

These are amazing

simply_life_hacks :

if you ever do recreate this recipe, could you do a camera angle so we can see what tge dough looks like at each stage. Thank you 😊

Carrie Derendinger Boorse :

Is it sugar or sea salt on top?

Cookie Crewe :

These look perfect! Even better than levain!

lisamoody88 :

I know the avengers did ya dirty, but you're doing us a sold giving us this recipe ❤️

Wendylivinglife :

You and Xandra could be sisters!

maya :

that good vanilla from mexico

Jennifer :

You are giving Scarlett Johansson, Margaret Qualley and Sydney Sweeney combined! 😍

ben_frs2 :

DeeNice :

You got me at Mexican Vanilla 🔥🔥

xoemmie93 :

I had a double batch tonight! I have them in the freezer ready to bake this weekend!

jesspeeke4 :

I’ve never tried Levain, but these are solid cookies that are fail proof! Bake right away, no freezing, spreads more, still delicious. I just wouldn’t bake for the recommended 16-20 minutes. Frozen overnight, baked at 350° for 16 minutes, crisp edges and soft middle. Frozen overnight, baked at 400° for 13 minutes. Perfection in texture (imo). Not the prettiest since it doesn’t spread much, but the edges taste buttery and toasty.

Big.Shade :

salted or unsalted butter?

jrsugarcube :

why are the grams listed so off from the measurements listed? 😩 and no my scale is not broken i tested it 4 times because of the discrepancies in this recipe