1-First Step: Gather all ingredients and chill butter in the freezer for 15 minutes. Line baking sheets with parchment paper. Preheat oven to 400°F. This mise en place keeps things smooth for busy home cooks.

2-Second Step: In a stand mixer with paddle attachment, beat 1 cup cold butter, 1 cup granulated sugar, and 1 cup brown sugar on medium for 3-4 minutes until fluffy and light. Scrape bowl sides. Cold butter creams better, creating air pockets for levain bakery cookies texture. For vegan, use chilled plant butter.

3-Third Step: Add 2 eggs one at a time, beating 30 seconds after each. Mix in 1 tsp vanilla extract. Avoid overbeating to prevent tough gooey cookies. Use flax eggs for plant-based adaptations.

4-Fourth Step: In a separate bowl, whisk 2.5 cups cake flour, 1.5 cups bread flour, 1 tsp cornstarch, 1 tsp baking soda, and 1 tsp salt. Sift for even distribution, key to perfect Levain copycat recipe results. Gluten-free? Swap for GF blend here.

5-Fifth Step: Gradually add dry mix to wet on low speed until just combined, about 1 minute. Dough will be thick. Do not overmix to keep thick chocolate chip cookies tender.

6-Sixth Step: Fold in 2.5 cups chocolate chips by hand or low speed. Cover dough and chill 30 minutes (or overnight for best flavor). Chilling firms butter for tall, bakery style cookies.

7-Seventh Step: Scoop 6 oz (about 2/3 cup) dough balls, placing 6 per sheet with space. No need to flatten. For low-calorie, use smaller scoops.

8-Eighth Step: Bake at 400°F for 9-11 minutes until edges are golden but centers soft and doughy. Rotate sheets halfway. Underbaking ensures gooey centers in these copycat cookies.

9-Final Step: Cool on sheet 10 minutes, then transfer to rack. Sprinkle flaky sea salt if desired. Enjoy warm for ultimate chocolate chip crush. Store as below. Pairs well with coffee or milk.