LEVAIN COOKIES – COPYCAT RECIPE

If you have been to New York City, most likely you have heard of or eaten Levain Cookies. These cookies are so good I would take the train into the city from Connecticut, just to get a box. These cookies are $4 a piece and most people would even pay $10 for one. They are the best in the world. The cookie dough balls are the size of a baseball (but they won’t sell the dough). The cookies have a crunchy outer layer and soft, almost doughy center. They are amazing!

Levain Bakery Cookie copycat

We went to Levain over Christmas and I decided to try and find a dupe that actually tasted just like them. Now I can make them for my kids all the time, this is going to be dangerous but so gooood!

Drum roll please….Here it is!

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INGREDIENTS

  • 3 1/4 cups all purpose flour plus 1 teaspoon for mixing with chocolate chips and walnuts
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature and cut into cubes
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 2 cups semi sweet chocolate chips – use big chunks to make chocolate puddles in the cookie when they bake
  • 1 cup walnuts, toasted and roughly chopped

INSTRUCTIONS

  1. In a large bowl, combine 3 1/4 cups flour, cornstarch, baking powder, and salt.
  2. In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy.
  3. Add eggs and vanilla and mix until incorporated.
  4. With the mixer on low, gradually add dry ingredients and mix until just incorporated. Dough will be stiff.
  5. In a small bowl, combine chocolate chips and walnuts with 1 teaspoon flour, tossing to coat.
  6. Remove bowl from mixer and mix in chocolate chips and walnuts using a spatula. This will take a little time and muscle.
  7. Line two baking sheets with parchment paper or Silpat.
  8. Divide cookie dough into 10 portions about 4 ounces each. Keep cookies in rough mounds (as opposed to flattening them out or trying to smooth them) and refrigerate for 30 minutes before baking.*
  9. Meanwhile, preheat oven to 375 degrees fahrenheit.
  10. Bake for 15-18 minutes, until cookies are light golden brown and just barely cooked in the middle.*

NOTES

These are best under baked. Best with a gooey center.

Popping the cookie dough in the fridge before baking helps them keep their tall shape.

4 responses to “LEVAIN COOKIES – COPYCAT RECIPE”

  1. Jen Beckstead says:

    Can’t wait to try this recipe! Love Levain so much! It’s always a MUST when I’m in NYC.

  2. Tracy says:

    Can I premake the dough and leave in fridge overnight or is that too long to be refrigerated?

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