We’ve found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350°, results in incredibly gooey, soft chocolate chip cookies. Test kitchen director Farideh Sadeghin developed this recipe based off the famous cookies at Levain Bakery in New York City.
- 4 1⁄4 cups flour
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1 1⁄2 cups unsalted butter, softened
- 1 1⁄4 cups granulated sugar
- 1 1⁄4 cups packed light brown sugar
- 3 eggs
- 2 tsp. vanilla extract
- 2 (12-ounce) bags semi-sweet chocolate chips
- Whisk together flour, baking soda, and salt in a bowl; set aside.
- In a large bowl, beat butter and sugars on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate chips. Roll cookies into about 20 4-ounce balls and place on a parchment paper-lined baking sheet about 4-inches apart. Refrigerate for 2 hours.
- Heat oven to 350°. Bake cookies, rotating pans halfway through, about 15 minutes. Cool before serving.