Levain Bakery Copycats

After seeing the "Cookies" episode of Throwdown with Bobby Flay on Food Nextwork, I had to try these cookies. California is a long way from NYC, so I searched for a suitable copy and found one on the blog Parsley, Sage, Desserts and Line Drives.The Levain Bakery website actually provides links to copy cats as well.

I have not tried the real Levain Bakery cookies, so next time I'm in NYC I will be sure to since this copycat was not as good as I had hoped. The cookies were too buttery for my taste. I liked the puffiness and will keep in mind the "secret ingredient" of cornstarch to keep buttery cookies from spreading.

Have you tried the real thing or have a different copy cat recipe?

Ingredients

2 sticks ‘cold and cubed’ unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
2 3/4 to 3 1/4 cups AP flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cornstarch
2 cups good quality semisweet chocolate chips
1 cup walnuts (Toast the nuts for more flavor, if desired.)

Instructions
Preheat oven to 375 degrees.
In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each
Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.

Yields 12 servings.