If you’re obssessed with Levain Bakery cookies and want to recreate these delicious NYC style cookies at home, you are in the right place. Or if you have no idea what a Levain Bakery cookie is and are intrigued to find out, you are also welcome here!
Since visiting New York’s Levain Bakery a few years ago, I have been hooked on these cookies. They are incredibly tasty as they hold their shape, stay moist for days, and take just twenty minutes to cook from scratch.
This Levain Bakery copycat cookie recipe is sure to impress your friends, serve as a cheats’ dinner party dessert, or just earn you some brownie (or cookie) points with your significant other!
Watch the video tutorial:
The Recipe
Tools:
- Mixer (hand mixer or stand mixer) with paddle attachment
- Spatula
- 2 cookie trays
- Baking paper or silpat mat
Ingredients:
- 1 cup of cold cubed butter (227 grams)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 3 cups flour
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 cups chocolate chips (dark or milk chocolate)
- 2 cups walnuts (chopped or broken into small pieces)
Method:
- Preheat oven to 410 degrees Fahrenheit // 200 degrees Celsius.
- In a large mixing bowl, cream together cold cubed butter, brown sugar, and white sugar for 4 minutes or until pale in colour and creamy.
- Add eggs, one at a time. Mix well between each egg.
- Stir in flours, cornstarch, baking soda and salt. Mix until just combined. Stir in chocolate chips and walnuts.
- Mould the dough into balls – this recipe will make 11 cookies at 150 grams per cookie, or 8 cookies of 200 grams each. You will fit four-six cookies on each cookie tray, depending on the size you choose.
- Bake for 9-12 minutes or until golden and lightly browned on the top. Let them rest for at least 10 minutes to set before digging in (I promise it is worth the wait!)
Notes:
- These cookies will be delicious for three days after baking (though I doubt they will last that long!)
- You can bake half the recipe and freeze the rest of the dough if you prefer. To do this, roll the cookies into balls before freezing so it is easy to bake them straight from frozen. They’ll just need another minute or two when cooking from frozen.
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