Step 1: Prep the Dough
- In a bowl, whisk flour, baking soda, and salt.
- In another bowl, cream butter and sugars until fluffy.
- Beat in eggs and vanilla until fully combined.
Step 2: Fold in Chocolate
- Gradually mix dry ingredients into wet until just combined.
- Fold in chocolate chunks and nuts (if using).
Step 3: Rest the Dough
- Cover and refrigerate for at least 24 hours (this develops flavor and texture).
Step 4: Bake to Perfection
- Preheat oven to 350°F (175°C) .
- Scoop 3–4 tbsp of dough per cookie.
- Place on a baking sheet, spaced apart.
- Bake for 15–18 minutes until golden and slightly cracked.
Step 5: Cool & Serve
- Let cool for 10 minutes on the sheet (they firm up as they cool).
- Serve warm with ice cream or milk for maximum indulgence.
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Variations to Elevate Your Cookies
- Gluten-Free : Use GF flour blend and ensure chocolate chunks are certified gluten-free.
- Vegan : Substitute butter with vegan margarine, eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use vegan chocolate.
- Salted Caramel Twist : Sprinkle flaky sea salt or drizzle caramel sauce after baking.
- Low-Sugar Hack : Replace brown sugar with coconut sugar and use dark chocolate chunks (70%+ cocoa).
Storage & Meal Prep Tips
- Refrigerate : Store unbaked dough in the fridge for up to 3 days (bake as needed).
- Freeze : Freeze raw dough balls for 3 months . Bake from frozen (add 2–3 minutes).
- Meal Prep : Double the batch and store baked cookies in an airtight container with parchment layers.
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FAQs: Answering Your Top Questions
Q: Why rest the dough overnight?
A: Resting enhances flavor and prevents spreading. It’s the LeVain secret for that bakery-style texture!
Q: Can I skip the rest time?
A: Yes, but the cookies will spread more and lack depth of flavor.
Q: How to prevent burning?
A: Use a convection oven for even baking or rotate the tray halfway through.
Q: What if I don’t have a stand mixer?
A: Use a hand mixer or mix by hand—just ensure butter and sugar are fully incorporated.
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