I've already posted a Levain copy cat recipe, years ago, before I'd even been to Levain (a NYC bakery that is famous for their GIANT and delicious cookies). And those cookies were good...great even. But Levain? They were not. Now I've been to Levain more than a few times (and miss it desperately). And I'm older. And wiser. And married (as if that has any impact on this but stay with me). And I can tell you that THESE COOKIES....are practically a perfect match to the originals (the recipe itself could be very different in all actuality but the end result-these cookies....they taste just like Levain in my opinion!)
A few notes: You pretty much NEED a stand mixer with a paddle attachment...I don't think you can properly cream the cold butter otherwise (trust me...in my pre-KA stand mixer days I tried and failed). You're also going to want decent quality chocolate chips (I'm a fan of Ghirardelli, personally). I let the cookie dough balls rest overnight--which might not be necessary but I'm guessing that for the best results it probably is. Also, walnuts: you could leave them out or not toast them if you so desire but again...might not be exactly the same. Still good, just not the same. Finally: a kitchen scale helps to ensure that you measure out 5.5-6 oz. dough balls but if you evenly divide the dough into 10 you should have about the correct amount. And yes, I know that 6 oz. is pretty giant for a cookie but that's what makes them Levain cookies! And entirely irresistible.
When you bake the cookies they will turn golden brown on the outside and still be somewhat underbaked on the inside-this is also how it should be! It's one of the things that makes the cookies great--but absolutely adjust the baking time to try to find the perfect amount of cooked in the middle for your liking. I felt like 16-17 minutes was usually the perfect amount.
*sigh of happiness* it's good to bake delightfully decadent desserts (especially cookies) again!
The cookies are big and sturdy on the outside and gooey and flavorful on the inside! They're full of delicious and gooey chocolate with little bites of toasted walnuts for texture and I definitely would say they are worthy of having a line out the door ;)
I'm so excited about this recipe...these cookies were everything I wanted them to be!
THE Levain Chocolate Chip Cookie
Copycat Recipe
Makes 10 very large cookies.
Ingredients:
- 2 sticks (or 16 tbsp. or 1/2 lb.) cold unsalted butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 1 tsp. vanilla extract
- 2 and 3/4 cup all purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 and 1/2 cups good quality semisweet chocolate chips or chunks
- 1 cup chopped walnuts, toasted
Preparation:
- In the bowl of a stand mixer, fitted with the paddle attachment, cream together butter and sugars on medium-high speed until fluffy and blended (this may take up to 5 minutes or so).
- Beat in eggs, one at a time, until each is well combined. Then mix in the vanilla.
- On low to medium-low speed mix in the flour, salt, baking powder, and baking soda until just combined.
- On low speed mix in the chocolate chips and walnuts (you may need to do this by hand as well) until evenly distributed and incorporated throughout the dough.
- Weigh the dough into approximately 5.5-6 oz. balls, rolling into an even ball after measuring the correct amount for each-you should have 10 balls of dough.
- Place dough balls on a parchment paper or silicone mat lined baking sheet and cover completely with plastic wrap. Let sit in the refrigerator overnight (you can let them sit for up to 42 hours but overnight is good).
- When ready to bake, preheat oven to 375F degrees. Place about 5 chilled dough balls each on 2 lined baking sheets (or just use one baking sheet--but you'll need to put half the dough balls someplace else to sit until it's time to bake them).
- Bake cookies (one baking sheet at a time) on the middle rack in the fully preheated oven for 15-20 minutes (16-17 generally is the perfect amount of time)-until the outsides are golden and the insides are slightly underdone.
- Let cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.
- Best eaten fresh! Store leftovers in an airtight container for up to 5 days (for best results, heat leftover cookies in the microwave for 10-20 seconds on high, until the middles are slightly warm and gooey again).
P.S.--Michael thinks these cookies taste BETTER than Levain's! I think that's impossible but hey :)
FAQs
Here are the main characteristics of Levain cookies:
They are crisp, brown, and “caramelized” on the outside. These cookies are soft and gooey (underbaked) on the inside. They are loaded with good-quality chocolate. The most famous Levain version has walnuts, but they are optional here.
Are Levain cookies underbaked? ›
Are Levain Cookies undercooked? Levain Bakery-style cookies are intentionally crafted to have a soft and gooey interior. The texture might resemble a slightly undercooked cookie, but it's a result of the baking technique used to achieve that irresistibly melty center while maintaining a crispy exterior.
What is the secret to chewy cookies? ›
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
How long do Levain cookies stay fresh? ›
Cookie Care
Levain Bakery's cookies can be stored in an airtight container for up to one week. If you'd like to save them for later, we recommend individually wrapping them and storing them in the freezer until a craving hits.
Is levain worth the hype? ›
Final thoughts: I enjoyed Levain! For four dollars, not only do you pay for the warm cookie, but also the experience that accompanies it. In my opinion, Levain has great cookies to offer, but not a cookie you could eat regularly because of its sweetness and heftiness.
What is the secret to thick cookies? ›
A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.
Why are levain cookies so big? ›
Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.
Should I refrigerate levain cookies? ›
Cookies arrive ready to enjoy! Store cookies in an air-tight container or wrapped tightly at room temperature for up to 4 days. Do not refrigerate. If you'd like to save them for later, individually wrap them and store in the freezer for up to 3 months, or until a craving hits.
How much sugar is in a levain cookie? ›
Nutrition Facts
| Amount Per Serving |
|---|
| Cholesterol 71.7mg | 24% |
| Sodium 221.6mg | 10% |
| Total Carbohydrate 76g | 28% |
| Sugars 46.5g | |
5 more rowsIf you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
All-Purpose Flour: The Versatile Choice
All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).
Can you travel with levain cookies? ›
Levain now has five bakeries in the city, making it easier to get your hands on one of these delights. Travel Tip! The cookies travel well and if stored correctly can make a fun treat, or gift (if you're in to sharing), once you get back home.
Can Levain cookies be shipped? ›
We ship our Cookie Gift Boxes within the contiguous United States (excludes Hawaii, Alaska and Puerto Rico). For shipments to Hawaii and Alaska, please email myorder@levainbakery.com to inquire for special order (additional fees will apply). We bake-to-order and limit transit time so cookies are fresh upon arrival.
Can you freeze levain? ›
Our experiments demonstrated that a frozen levain will perform well for up to 2 weeks after freezing it. Eventually the ice crystals in the frozen preferment grow big enough to damage the yeasts and bacteria, rendering them useless for leavening.
Are Levain cookies worth it? ›
Levain cookies are as decadent as it gets. Each little bakery is quaint, full of incredible cookies that are thick, warm, and oh so gooey. Chock full of chocolate and/or nuts, the best are straight from the oven, where there is a cookie dough like center.
What is Levain Bakery known for? ›
Levain Bakery is a New York City staple, known for its decadent, buttery, super thick cookies.
What's the difference between sourdough and levain? ›
Levain is an off-shoot of the sourdough starter in preparation for baking. Since levain builds are typically fed at a higher ratio of water to flour, it is more active than a sourdough starter, making it ideal for leavening. The levain's composition/flavor profile can also be customized specifically for the bake.
What are the benefits of using a levain? ›
And this can be essential if you maintain a smaller sourdough starter or your recipe requires a large preferment. Further, using a levain means I can maintain a smaller sourdough starter to reduce flour use, and then in one step, I can build up my preferment to cover larger recipes or make multiple recipes.
