Levain Copy-Cat Cookies
I’ve been challenged by a friend to recreate a famous chocolate chip cookie. Levain Bakery’s Chocolate Chip-Walnut cookie, to be exact.
From what I hear, this cookie is undeniably the BEST cookie out there. Unfortunately, I am not sure when I’ll ever get the chance to visit New York to go to this famous bakery, so a copy-cat will have to do!
Now, I know I am being a hypocrite right now because I already titled a recipe, “The Best Chocolate Chip Cookies,” and I’m not quite ready to relinquish that title just yet… But these cookies were goooood. I mean, they were different… Cake-like, fluffy, dough-like…
Sometimes when I make the browned butter cookies, they become flat after baking because of the amount of butter used, but these cookies were puffy and fat! They had a lot of flavor and a great texture!
I’m determined to try an authentic Levain Bakery cookie after trying out this recipe… or maybe a dozen. Thanks in advance, Josh!
Levain Giant Chocolate Chip Cookie Copycats recipe by Picky Palate:
8 ounces (two sticks) unsalted butter, room temp
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, beaten
3 cups BREAD flour (13 1/2 oz)
3/4 teaspoon salt
1 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips
1 to 1 1/3 cups coarsely chopped, untoasted walnuts
- Preheat oven to 350 degrees F.
- Beat butter and both sugars just until they come together. Don’t overbeat. Add the egg and beat just until incorporated. Mix together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.
- Divide dough into about 12 mounds, but keep the mounds kind of raggedy. That is, don’t smash them into compact balls.
- Bake on ungreased insulated cookie sheet or an upside down rimmed cookie sheet for 20 minutes at 350. Cool on sheet for about 10 minutes then transfer to a wire rack to cool.
This should make a dozen 4 oz. cookies or eight 6 oz. cookies.