Levain Bakery Copycat Chocolate Chip Cookies

Photo by Katie Kay

I have no idea what or where Levain Bakery is, but this recipe caught my eye because of the 3 varieties of sugars, lack of vanilla, cold vs. softened butter, and cornstarch.  Interesting!
These cookies were B-E-A-utiful!  Specimens of perfection.  Little nuggets of perfectly lumpy, not-too-thick, not-too-thin, toasted golden angel tears.  I would make these again and again.
Levain Bakery Copycat Chocolate Chip Cookies From Love from the Oven
3 cups all-purpose flour 1 1/2 tsp salt 2 tsp corn starch 1 1/4 tsp baking powder 1/4 tsp baking soda 2 sticks cold butter, cut into cubes 1/2 cup granulated sugar 3/4 cup light brown sugar 3/4 cup dark brown sugar 2 eggs 1 bag dark chocolate chips 1/2 bag mini semi-sweet chocolate chips
In a bowl, whisk together flour, sugars, corn starch, baking powder, baking soda, and salt.  In the bowl of an electric mixer, combine butter and sugars, beating until well blended and fluffy.  Add eggs, beating well after each addition.  Slowly add flour mixture and beat until just combined.  Stir in chocolate chips. Bake at 375 for about 10 minutes, or until desired doneness is achieved.