NattheFatRat claims these cookies are better than Levain Bakery’s, but she’s wrong. Sorry, Natalie.

The truth is, you can’t even compare the two they’re so different. This cookie prides itself in being delightfully buttery and chewy in the smaller, normal-sized cookie class; the Levain cookie stands in a different class altogether, ranking first because of its own delectable chewiness in the “larger-than-the-size-of-your-fist” cookie category. They just can’t be compared to one another. It would be like comparing your wedding day to the birth of your first child. They’re completely unique experiences, both cherished and loved in different ways.

I really did love this cookie. I think I probably ate five or six of them yesterday alone! I’m thinking this might be our new “go-to” recipe when looking for a jazzed-up chocolate chip cookie.

ingredients
1/3 cup butter
1/3 cup shortening (she says crisco, in the sticks)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1 teaspoon baking soda
1 scant teaspoon salt
lotsa chocolate chips (upwards of two cups! do it!)
flaky sea salt

directions
preheat oven to 350 degrees fahrenheit
cream together butter, shortening, sugars, vanilla and egg until fluffy
add sifted dry ingredients (minus sea salt) and mix till combined
fold in chocolate chips and drop by spoon onto greased cookie sheet
sprinkle with sea salt before baking
bake at 350 for 6-10 minutes