Have you ever had a cookie where you had an aha moment that you need this delicious butter laden pastry in your life multiple times a year? Well, that’s how I felt when I tried a famous Levain Bakery Cookie from NYC. In my past several visits to NYC, Levain has been on my list among many places to try. For some reason or another, we never were able to make it.
My in laws paid a visit recently to the bakery and were nice enough not to devour every cookie they purchased. Upon my request, they brought back 2 cookies for my husband and me. After several days of being baked, they were STILL good! I couldn’t believe just how good they were so I decided to recipe test to get the closest version possible.
My awesome & talented blogger friend, Erika, aka The Pancake Princess, came over one day to help test recipes. After 4 hours, we found, then perfected the best copycat recipe. The key points are to make the dough balls pretty large, it doesn’t work well on tiny dough mounds; shock the dough at a high temperature cooking the outside while keeping the inside undercooked; using high quality ingredients ie: european style butter, and freezing the dough mounds before baking.
If you want to please your guests, these cookies are a must! I took them to a party that night and some people, no joke, got vicious! I noticed the plastic wrap pulled back around the plate with cookies missing before dinner was even served!