Have you ever heard of Levain Bakery chocolate chip cookies? Well, Levain Bakery has been called New York City’s most famous cookies. Now, I have never had an actual cookie from the bakery but I recently tried out a copy cat version of their cookie recipe.
I have heard of this famous cookie from many food blogging friends. Also, I sampled an at home version of the bakery’s chocolate cookie with peanut butter chips at a wedding shower. I loved that version so I finally got around to making the traditional version myself.
Now, these cookies are BIG cookies. Each cookie is made using 6 oz of cookie dough. Once cooked, The cookies are about 4 inches in diameter and 2 inches high. One cookie is more than enough for one cookie.
The cookie recipe only makes 8 cookies total. These are great to give as gift. I have heard they sell cookies for $4 each. On their website, you can get a 4 pack for $27. Now, if you want to make I smaller version, I have included instructions for that too.
The texture of these cookies
The texture of this cookie is like a cross between a recuplar cookie and a more cake-like cookie. The cookie develops a lightly crispy crust on the outside with a nice golden brown color. This inside is thick and gooey on the inside. It’s almost like they are on the verge of being under baked.
You don’t want to eat these cookies right out of the oven. They do need some time for the dough to cool, but not to the point the chocolate chips are no longer melty.
There has been talk among food blog sites to refrigerate the dough. I did not have an issue with using it straight after making it. However, if you find the cookie is spreading to much when you cook the first pan, shoape the dough. Then, give it 30 minutes in the refrigerator before baking.
- 1 cup cold butter cut into tablespoons
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup cake flour
- 1 1/2 to 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse sea salt
- 2 cups walnut pieces
- 2 cups semi sweet chocolate chips
- Preheat oven to 400 degrees.
- Place butter into bowl of a stand mixer. Mix on low using the paddle attachment.
- Add in the sugars and beat butter until smooth on medium speed for about 1 minute. You want the butter pieces are completely blended with the sugar and no visible in pieces.
- Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
- Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt to the bowl. Pulse the dry ingredients on low just until the wet and dry ingredients are mixed together.
- Add the walnuts into the batter all at once. Pulse the mixer 5-6 times to mix in.
- Add the chocolate chips into the batter and pulse again 5-6 times.
- Divide the dough into 8 equal pieces or weigh to be 6 oz each. (see notes for how to do mini cookies) Use your hands to shape cookies into a roughly shaped ball. Do not flatten the dough.
- Bake 4 cookies per pan, for 11 minutes on regular bake or for 8-9 minutes for a convection oven.
- The cookies are done when the top is a bit golden and the bottom is also golden.
- Do not over bake. Allow to cool for 15 minutes before serving. Makes 8 large cookies.
For “mini” sized cookies, divide dough into 3-3.5 oz each. Shape as directed, then bake at 400 degrees for about 5-6 minutes or just until the top is a bit golden and the bottom is also golden.
Recipe is adapted from A Bountiful Kitchen.