Mock-Levain Bakery Chocolate Chip Cookies

One of my neighbors made these and gave us a few when she came over for a play date.  It's been a couple of weeks but they were so good I can still taste them!  By far the best cookies I have had in a long while, probably ever.  I will make them sometime but can't quite justify the caloric indulgence yet (that and they have nuts to Erik can't have them).

Here is the recipe!  

I encourage you all to try it, or better yet make them when you know I am coming over!  Ha!!

 Enjoy! 

Ingredients

• 1 cup butter, cold ( no substitutes)
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup light brown sugar
• 2/3 cup white sugar
• 2 large eggs, cold
• 12 ounces semi-sweet chocolate chips
• 3/4 cup walnuts or 3/4 cup pecans, if desired

Directions

1. In large mixing bowl add flour, baking powder, baking soda and salt, cut in cold butter until mixture resembles crumbs, add sugars and stir well (breaking up any brown sugar clumps), add eggs and mix until dough forms, stir in chocolate chips (and nuts, if desired).
2. Chill dough for one hour (and keep chilled while baking first batch).
3. Heat oven to 400 degrees.
4. Put half of the dough on an ungreased baking sheet in 7 large balls, bake for 8 -10 minutes, turn cookie sheet around back to front, bake until light golden brown on top, another 5 - 8 minutes. Remove from oven and cool on sheet for a few minutes, then place on wire rack to cool completely. Repeat with the rest of the dough after cookie sheet cools. This should give you a very close approximation to the Levain Bakery chocolate chip cookies.
5. If you'd like to make them somewhat smaller I suggest using a 375 degree oven temp so they don't over-brown, though they may not rise quite as high.