Levain Bakery Copycat Cookies
- milkallergymombake
- Apr 11, 2021
- 1 min read
3/4 c cold dairy free butter
1 c brown sugar
1/2 c granulated sugar
2 eggs (cold)
3 c flour
1 tsp cornstarch
1 tsp vanilla extract
3/4 tsp baking soda
3/4 tsp salt
2 c dairy free chocolate chips
Preheat the oven to 410 degrees, and line baking trays with parchment and set aside.
In the bowl of a stand mixer cream together dairy free butter and sugars. Mix until light and fluffy, approx 4 minutes.
Add the eggs and vanilla and beat in.
Add all remaining ingredients except chocolate chips, and beat until just combined. Do not over mix or this will result in denser cookies. Once just combined, add chocolate chips and combine.
Chill dough in fridge for 30 - 60 minutes.
These cookies rise up considerably, but don't spread too much. Roll into large balls, about 1 1/2 - 2 tbs per cookie and place on sheet about 1 1/2" apart.
Bake for 10-14 minutes until golden brown on the top. Let them rest for 10 minutes to set on the warm cookie sheet.
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