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Copycat Levain Bakery Chocolate Chip Cookies Recipe

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4.4 from 54 reviews

Experience the indulgent delight of homemade copycat Levain Bakery Chocolate Chip Cookies, known for their thick, gooey centers and crispy edges. This recipe combines cold butter with a blend of cake and all-purpose flours, semi-sweet chocolate chips, and walnuts to create delectably rich cookies perfect for any occasion.

  • Total Time: 52 minutes
  • Yield: 9 large cookies

Ingredients

Wet Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, cold and cubed
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature

Dry Ingredients

  • 1 ½ cups (170 g) cake flour
  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Add-ins

  • 2 cups (364 g) semi-sweet chocolate chips
  • 2 cups (234 g) walnuts, roughly chopped

Instructions

  1. Prepare Baking Sheets: Line three large baking sheets with parchment paper to prevent sticking and ensure easy cleanup. Set aside for later use.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, light brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and creamy, about 3-4 minutes.
  3. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
  5. Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the butter and sugar mixture. Mix on low speed just until combined; avoid overmixing to maintain cookie tenderness.
  6. Incorporate Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips and roughly chopped walnuts until they are evenly distributed throughout the dough.
  7. Portion and Chill Dough: Divide the dough into 9 equal portions, approximately 6 ounces each. Shape each into a rough ball without flattening. Place the dough balls on the prepared baking sheets and refrigerate for 30 minutes to up to 24 hours to firm up.
  8. Preheat Oven: When ready to bake, preheat the oven to 400°F (204°C). Ensure the baking sheets are lined with parchment paper.
  9. Arrange Dough on Baking Sheets: Place the chilled dough balls on the baking sheets spaced about 3 inches apart, usually four per sheet, allowing room for spreading.
  10. Bake Cookies: Bake in the preheated oven for 10-11 minutes until the edges turn golden brown but the centers remain slightly underbaked for a chewy texture.
  11. Rest Before Serving: Remove cookies from the oven and let them rest on the baking sheets for 10-15 minutes. This resting time helps the cookies set and enhances their flavor and texture before enjoying.

Notes

  • Using cold butter helps create the iconic thick and chunky texture of Levain cookies.
  • Chilling the dough tightens the fats, preventing excessive spreading and enhancing cookie texture.
  • If substituting nuts, pecans or almonds can be used for a different flavor profile.
  • For smaller cookies, reduce portion sizes and adjust baking time accordingly, watching closely to retain a gooey center.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze dough balls for up to 1 month.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/copycat-levain-bakery-chocolate-chip-cookies-recipe/