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!
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!
- 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
- In a large bowl, combine 3 1/4 cups flour, cornstarch, baking powder, and salt.
- In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy.
- Add eggs and vanilla and mix until incorporated.
- With the mixer on low, gradually add dry ingredients and mix until just incorporated. Dough will be stiff.
- In a small bowl, combine chocolate chips and walnuts with 1 teaspoon flour, tossing to coat.
- Remove bowl from mixer and mix in chocolate chips and walnuts using a spatula. This will take a little time and muscle.
- Line two baking sheets with parchment paper or Silpat.
- 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.*
- Meanwhile, preheat oven to 375 degrees fahrenheit.
- Bake for 15-18 minutes, until cookies are light golden brown and just barely cooked in the middle.*
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.