Levain Bakery Chocolate Chip Cookies -

Description of this recipe

These Levain Bakery Chocolate Chip Cookies are inspired by the famous oversized cookies from Levain Bakery in New York City. Known for their massive size, slightly underbaked centers, and generous amounts of chocolate and walnuts, these cookies are a decadent treat that will satisfy any sweet tooth. This recipe aims to recreate that iconic experience in your own kitchen, offering a perfect balance of a crispy exterior and a gooey, molten interior.

Why you will love this recipe

You will love this recipe because it delivers the ultimate chocolate chip cookie experience. These cookies are:

Enormous and Impressive: Just like the originals, these cookies are big and bold, making them perfect for sharing (or not!).
Perfectly Textured: The combination of a slightly crisp outer edge and a soft, gooey center is irresistible.
Packed with Flavor: The generous amount of chocolate chips and walnuts ensures every bite is bursting with rich, nutty, and chocolatey goodness.
Easy to Make: Despite their impressive appearance, these cookies are surprisingly simple to make, using basic ingredients and straightforward instructions.
A Crowd-Pleaser: Whether you’re baking for a party, a special occasion, or just a weekend treat, these cookies are guaranteed to be a hit with everyone.

Introduction

Levain Bakery in New York City has become legendary for its colossal, almost impossibly delicious chocolate chip cookies. The cookies are so popular that they have spawned countless copycat recipes, all striving to capture the magic of the original. What sets these cookies apart is their size, their texture, and the sheer indulgence of every bite. They’re not your average thin, crispy cookies; instead, they are thick, slightly underbaked, and loaded with chocolate and nuts.

This recipe attempts to bring that iconic cookie into your home. While it may not be an exact replica (the original recipe is a closely guarded secret), it comes incredibly close, delivering a cookie that is just as satisfying and memorable. Get ready to impress your friends and family with these homemade masterpieces.

Ingredients:

1 cup (2 sticks) cold unsalted butter, cubed
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips (or a mix of semi-sweet and dark chocolate)
1 cup chopped walnuts (optional, but highly recommended)

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This temperature is crucial for achieving the perfect balance of a cooked exterior and a gooey interior. Line your baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup much easier. Parchment paper also helps to distribute heat evenly, ensuring that the cookies bake properly.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the cold, cubed butter, granulated sugar, and light brown sugar. Using an electric mixer (either a stand mixer or a handheld mixer), beat the ingredients together until they are creamy and well combined. This step is essential for creating a light and airy dough. The cold butter should be slightly softened but still firm; this helps to create pockets of air that will give the cookies their signature texture. Creaming the butter and sugars together thoroughly will also ensure that the sugars dissolve properly, resulting in a smoother dough.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated into the butter and sugar mixture before adding the next one. This will help to emulsify the ingredients and create a cohesive dough. Then, stir in the vanilla extract until it is fully incorporated. Vanilla extract enhances the overall flavor of the cookies and adds a touch of warmth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed, preventing any clumps and ensuring that the baking powder and baking soda work properly. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough at this stage; overmixing can lead to tough cookies. Mix only until the dry ingredients are incorporated and there are no visible streaks of flour.

Step 5: Fold in Chocolate Chips and Nuts

Gently fold in the semi-sweet chocolate chips (and chopped walnuts, if using) until they are evenly distributed throughout the dough. Use a spatula or wooden spoon to fold in the chocolate chips and nuts; this will prevent overmixing and help to maintain the dough’s light and airy texture. Ensure that the chocolate chips and nuts are evenly distributed throughout the dough so that every cookie is packed with flavor.

Step 6: Scoop and Bake

Using a large cookie scoop (about 1/4 cup) or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Because these cookies are quite large, it’s important to give them enough space to spread out in the oven. Gently press down on the tops of the dough balls with your fingers. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Keep a close eye on the cookies while they are baking; they should be slightly underbaked for the best texture.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Cooling the cookies on the baking sheets allows them to set up slightly before they are moved, preventing them from breaking or crumbling. Enjoy these delicious cookies warm or at room temperature! They are especially good with a cold glass of milk or a scoop of vanilla ice cream.

COOKING Rating:

Ease of Preparation: Medium
Taste: Excellent
Overall Rating: 5/5 stars

Serving Suggestions:

Serve warm with a glass of cold milk.
Pair with a scoop of vanilla ice cream for an extra decadent treat.
Wrap individually and give as gifts.
Enjoy as an afternoon snack or a late-night indulgence.
Serve at parties or gatherings as a crowd-pleasing dessert.

Tips:

Use high-quality chocolate chips for the best flavor.
Don’t overmix the dough; it should be just combined.
For an even gooier center, chill the dough for 30 minutes before baking.
If you don’t have walnuts, you can substitute other nuts like pecans or macadamia nuts.
Store leftover cookies in an airtight container at room temperature for up to 3 days.
Reheat cookies in a preheated oven to maintain the soft, gooey texture.

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Total Time: 25-27 minutes

Nutritional Information:

(Note: Nutritional information is approximate and may vary based on specific ingredients used.)

Calories: Approximately 300-350 per cookie
Protein: 4-5 grams
Sodium: 150-200 milligrams

Conclusion

These Levain Bakery Chocolate Chip Cookies are a delightful treat that brings the iconic New York City bakery experience into your home. With their massive size, slightly underbaked centers, and generous amounts of chocolate and walnuts, these cookies are sure to impress. Whether you’re baking for a special occasion or simply craving a sweet indulgence, this recipe is a must-try. Enjoy the perfect balance of a crispy exterior and a gooey, molten interior with every bite.

Questions and Answers:

Q1: Can I use salted butter instead of unsalted butter?

A1: While you can use salted butter in this recipe, it’s generally recommended to use unsalted butter so that you have better control over the overall saltiness of the cookies. If you do use salted butter, reduce the amount of salt called for in the recipe by half.

Q2: Can I make the dough ahead of time and bake the cookies later?

A2: Yes, you can definitely make the dough ahead of time. In fact, chilling the dough for at least 30 minutes (or even overnight) can improve the texture of the cookies. Simply wrap the dough tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes before scooping and baking.

Q3: What if I don’t have walnuts? Can I substitute them with something else?

A3: If you don’t have walnuts or simply don’t like them, you can substitute them with other nuts like pecans, macadamia nuts, or even almonds. Alternatively, you can omit the nuts altogether and just use more chocolate chips.

Q4: How do I store leftover cookies to keep them fresh?

A4: To keep leftover cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 3 days. If you want to keep them for longer, you can freeze the baked cookies. Simply wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.

Q5: Can I use different types of chocolate chips?

A5: Absolutely! While this recipe calls for semi-sweet chocolate chips, you can use any type of chocolate chips you like. Dark chocolate chips, milk chocolate chips, or even white chocolate chips would all work well. You can also use a combination of different types of chocolate chips to create a more complex flavor profile.