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!
| Prep Time | 20 minutes |
| Cook Time | 9-1' |
| Passive Time | 35 minutes |
| Servings |
15
|
- 1 cup butter cubed, cold, unsalted european style
- 1 cup brown sugar
- 1/2 cup sugar (I used invert sugar) either will work
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1 1/2 cups cake flour
- 1 1/2 cups all purpouse flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups chocolate chips I like dark chocolate, 63% and up!
- 2 cups walnuts roughly chopped
Ingredients
|
|
- Preheat oven to 410 degrees.
- In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs and vanilla, one at a time, mixing well after each one.
- Sift all dry ingredients together in a separate bowl: flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Stir in chocolate chips and walnuts.
- Scoop dough onto cookie sheet with a 2.66 oz scoop. Put in freezer for at least 30 minutes or until frozen.
- Bake for 9-11 minutes on the middle rack of your oven.
For best results, use 2.66oz scoop (volrath green scoop)
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