Copycat Levain Bakery Chocolate Chip Cookie Recipe
You don’t have to go to New York to taste the famous Levain Bakery chocolate chip cookies. These jumbo cookies taste just like the famous Levain bakery cookies and you can make them right in your own kitchen,
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Servings: 12 jumbo cookies
Calories: 797kcal
Ingredients
- 2 cups all-purpose flour 240 grams
- 2 cups bread flour 240 grams
- 1-¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1-½ cups butter 3 sticks melted
- 2 cups brown sugar 420 grams
- 1 cup granulated sugar 200 grams
- 2 eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 3-¼ cups chocolate chips 553 grams
- 1-½ cups roasted chopped walnuts (170 grams)
Instructions
- Heat the oven to 350°F and line a large baking sheet with parchment paper.
- Mix the two flours, salt, baking powder and baking soda together in a bowl then set aside.
- Using an electric mixer, beat the butter, brown sugar and granulated sugar for about 2 minutes. Beat in the eggs, egg yolks, and vanilla extract.
- Stir in the flour mixture either by hand or on the lowest setting of an electric mixer.
- Stir in the chocolate chips and walnuts. Chill the dough for at least 30 minutes.
- Use ½ cup measuring cup to scoop out large balls of dough (the dough balls should weigh 6 ounces). Break the balls of dough in half then rotate each half and press them together again. This technique will give the cookies that lumpy jagged texture.
- Place the balls of dough on a cookie sheet, spacing them 2 inches apart.
- Bake for 15 to 18 minutes
Notes
You can freeze this cookie dough after you shape them into ready-to-bake portions. If you freeze them then add 2 to 3 minutes to the bake time.
Nutrition
Serving: 1 | Calories: 797kcal | Carbohydrates: 110g | Protein: 9g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 576mg | Fiber: 4g | Sugar: 72g