food

Copycat Levain Bakery chocolate chip cookie recipe

The best of the best: these chocolate chip cookies are thick with a chewy golden brown exterior and a soft and gooey center. 

There's a piece of NYC in every tasty bite.

There’s a piece of NYC in every tasty bite.

Sometimes I get the unflinching urge to travel — usually after scrolling through Instagram accounts dedicated to food in far off cities: New York, LA, Portland. One of my favorite accounts, @new_fork_city, often features bakery items from New York that leave me drooling. I’m a sucker for a classic chocolate chip cookie, so when I came across a picture of an ooey, gooey, thick  masterpiece from Levain, I knew I had to have it. The problem was, 1000 miles were separating Levain Bakery and me.  So, I decided on the next best thing: spending my Tuesday night first searching the web for all the copycat recipes I could find, then dashing around my kitchen crafting these babies.

The dough to end all dough.

The dough to end all dough.

Big, beautiful and slightly rustic, these cookies will mend the severest of chocolate cravings.  Eat one fresh out of the oven, and you’ll never be the same. Don’t let the humongous size intimidate you — the inch tall cookie combines the comfort of a supple, melty center with the chewy crunch of a golden outer crust. However, you might want to be careful around these: they’re seriously addictive…and majorly caloric. I may have eaten 3 in the span of an hour. My advice: indulge in one and give the rest away to someone special.

Copycat Levain Bakery Chocolate Chip Cookies

  • Servings: 12
  • Print

Ingredients

3 cups plus 2 tablespoons all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoons kosher salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
2 cups dark chocolate chips (I used Ghirardelli 60% cacao baking chips because they’re bigger a.k.a. better)
1 cup walnuts, chopped (optional)

Instructions

1. Line two large baking sheets with parchment paper. Set aside.
2. In a medium bowl, mix together flour, baking soda, powder and salt. Set aside.
3. In a standing mixer fitted with a paddle attachment, beat butter until it comes together in one lump, about 1 minute.
4. Add in the sugars and beat for another 1-2 minutes on medium-high until combined. Mix in the eggs and vanilla, lowering speed to medium-low. Beat until mixed.
5. Add in the flour mixture a little at a time while beating on low. Beat until just a little flour remains. Fold in the chocolate chips and (optional) walnuts with a rubber spatula.
6. Shape dough roughly into 12 balls, being careful not to roll the balls. Place on the prepared baking sheets, spacing about 2 inches apart (6 balls per tray). Cover with cling wrap and Refrigerate for at least 30 minutes but up to 12 hours before baking.
7. Preheat oven to 375°F. Bake cookies for 18-22 minutes, until light golden brown on top. Twenty minutes were just right for me.
8. Let cookies rest for about 5 minutes, then move to cool on a wire rack. Serve warm. 🙂

Notes
– Err on the side of under-baking the cookies to get the signature, Levain gooey center. Nothing makes me sadder than dry, over-baked cookies.
– These cookies are BIG. Like almost 400 calories each. You’ve been warned.

Recipe adapted from Broma Bakery

Bonus: if you’re too lazy to bake, order cookies in all different yummy flavors from Levain’s online site here.

Follow me on Instagram, @thefoodiefriend, to see more of my food adventures!

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