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,
Servings: 14 jumbo cookies
Ingredients
- 2 cups all-purpose flour 240 grams
- 2 cups bread flour 240 grams
- 2½ teaspoons salt 15 grams
- 2½ teaspoons baking powder
- 1¾ teaspoons baking soda
- 20 tablespoons unsalted butter 284 grams
- 1¼ cups brown sugar 265 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs
- 2 egg yolks
- 4 teaspoons vanilla extract
- 4 cups chocolate chips 680 grams
- 3 ½ cups toasted walnuts chopped (397 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. The dough will be thick, so use a sturdy spatula, clean hands, or keep the mixer on low to finish combining.
- Use a ½-cup measuring cup as a rough guide, then adjust to 6 ounces using a kitchen scale for best results. The dough balls should feel hefty (almost the size of a baseball). Break each ball in half, rotate the jagged sides to face outward, and press the halves back together. This shaping trick gives the cookies their signature lumpy, craggy texture.Place the dough balls on a tray or plate and chill them in the fridge for 4 to 24 hours. (It’s much easier to portion the dough while it’s still soft, before chilling.)
- Place the balls of dough on a cookie sheet, spacing them 2 inches apart. Bake for 18 to 22 minutes. Let the cookies cool on the baking sheet.
Video
Notes
Don’t overbake: Pull them when the edges are golden but the centers still look a little underdone. They’ll finish setting up on the pan.
Optional but helpful: If you have an instant read thermometer, the internal temperature of the cookies should be about 175°F.
Freezer-friendly dough: 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.
Note on Browning: These cookies tend to get a touch darker than the original Levain Bakery cookies, which actually gives them a nice crisp edge to contrast that soft center. But if the tops brown more than you’d like, just tent them loosely with foil halfway through baking.
Nutrition
Serving: 1 serving | 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
