I did it — I finally perfected a copycat Levain Bakery chocolate chip cookie recipe. Seriously I’m so happy I have that Dora the Explorer song stuck in my head. Oh don’t act like you don’t know which one I’m talking about — “We did it, we did it, we did it, YAY!” You guys have no idea how many bags of flour, cups of sugar, and sticks of butter I went through to get this recipe just right. Three trips to the grocery store (to restock on ingredients) later, I finally got it just right, and I couldn’t be happier. You should be pretty happy too as all the hard work is now done, and you can celebrate with a fairly simple, absolutely incredible cookie recipe. Woo hoo!
Levain Bakery, located in New York City, is known for its super gooey inside and tough on the outside cookies. They make the cookies weigh six ounces each — but feel free to make yours as big as you want with the recipe below! We updated our own recipe a bit, because if you are anything like us, you want those cookies super undercooked. If you prefer them a little browner on the outside a la Levain, go ahead and switch that temperature from 350 to 375 degrees, and add on roughly six to eight more minutes than you normally would. Make sure to watch them towards the end though.
A few important notes when making these bad boys. First, Guittard has been rumored to be the actual Levain Bakery chocolate chip brand of choice. They can be found in most supermarkets, and melt perfectly. Just look at the pictures, and you’ll never use a different brand again. Second, what happens if you screw something up along the way, and are not sure what to do? Just try baking your cookies — they may not taste or look like Levain, but a ton of my trial cookies were actually really tasty! As for my final pro tip, don’t invite friends over after making these cookies. You’re going to want them all to yourself. Every single one of ’em. At least I did.
- 1.5 tbsp. corn starch
- 1/2 cup chopped walnuts, toasted (to do this, just line a baking sheet with parchment paper, preheat the oven to 350, and toast chopped walnuts for 10 minutes)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 2 tbsp. eggs (If dough isn't sticky enough you can add one more tbsp., but no more! You want your dough to be stuck together — not stuck to your hands.)
- 1/2 tbsp. pure vanilla extract
- 2 sticks of butter, sliced into cold one-inch pieces
- 2 3/4 cups and 6 tbsp. all-purpose flour
- 1.5 cup Guittard semi-sweet chocolate chips
- Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, combine corn starch, brown sugar, salt, granulated sugar, baking soda, baking powder, and walnuts. Mix together with your hands to combine.
- Add eggs, vanilla, and butter to the mixture. Knead with your hands to incorporate.
- Add flour and chocolate chips to the mixture. Continue mixing together with your hands until it forms a thick dough. (Tip: it will not easily come together at first — keep working the dough together until it forms a ball.)
- Separate the dough into six to eight even balls (you can make more or less depending on the size of cookie you desire). Gently press dough into a ball shape, and flatten the bottom with your hands.
- Place cookie balls on a baking sheet, and place in the fridge for one hour. (Tip: you want to make sure the baking sheet you place in the fridge is the one you'll be using to cook the cookies. Also, don't skip this step — it's essential to getting the dough to remain fluffy.)
- Preheat the oven to 350 degrees. Bake cookies for 10 to 14 minutes. Let them cool on a cooling rack, serve, and enjoy!
For more cool dessert ideas, check out Bustle on YouTube.
Images & Recipe: Public Lives, Secret Recipes