I haven't been to Levain Bakery in New York City (yet) but I can tell you that this recipe - inspired by the legendary Levain cookies and developed by the always-reliable Stella Parks at Serious Eats - makes, what I think to be, the best chocolate chip cookies ever.
First of all, they're huge (for this batch I actually made them half the size that Stella suggests). They're buttery and chewy and salty and chocolatey and nutty and incredibly satisfying to make and eat. Like any recipe for baked goods & pastries, you should follow the measurements & instructions to the letter. The only modification I made here was to portion the dough into 3.5 ounce cookies and reduced the baking time by a few minutes (luckily Stella provides an internal temp for the finished cookies so it was easy to tell when they were done!) I wouldn't advise making them any smaller since part of what makes these cookies so special is their hefty size. The ingredients and method are straight-forward and I truly think this will become your new favorite chocolate chip cookie recipe.