Levain Bakery-Inspired Chocolate Chip Cookies

why make this recipe

Levain Bakery Chocolate Chip Cookies have become famous for their thick, chewy texture and rich chocolate flavor. They are perfect for any occasion, whether you’re enjoying them at home, sharing with friends, or bringing them to a party. This recipe captures the spirit of the classic Levain cookie, allowing you to create a bakery-worthy treat right in your kitchen.

how to make Levain Bakery Chocolate Chip Cookies

Ingredients:

• 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
• 190 grams (1 cup) brown sugar
• 1 teaspoon vanilla extract
• 1 large egg, cold
• 245 grams (1 and 3/4 cup) plain flour or all-purpose flour
• 1 tablespoon cornflour or cornstarch
• 1/2 teaspoon baking soda
• Pinch of salt, optional
• 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
• 50 grams (1/2 cup) walnuts, roughly chopped, optional
• Sea salt flakes

Directions:

1. Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan-forced oven. Line two baking trays with baking or parchment paper.
2. In a large mixing bowl, add cold butter and brown sugar. Beat with an electric mixer until they are well combined.
3. Add the vanilla extract and the cold egg to the mixture. Beat again until combined, but be careful not to over mix.
4. Add the plain flour, cornflour, baking soda, and optional salt. Beat on a low speed until a soft cookie dough forms.
5. Stir in the chopped chocolate and walnuts, mixing briefly.
6. Scoop out about 2 tablespoons of cookie dough for each cookie and place them on the prepared baking trays. Make sure to leave enough room for the cookies to spread as they bake.
7. Bake the cookies for 12-14 minutes or until they are golden brown.
8. Allow the cookies to cool completely on the trays. Once they are cool, sprinkle sea salt flakes on top.

how to serve Levain Bakery Chocolate Chip Cookies

These cookies are best served warm, right out of the oven, when the chocolate is still gooey. For an extra indulgent treat, you can pair them with a glass of cold milk or even a scoop of vanilla ice cream on the side.

how to store Levain Bakery Chocolate Chip Cookies

To store your cookies, place them in an airtight container at room temperature for up to one week. If you’d like to keep them longer, you can freeze the cookies by wrapping them individually in plastic wrap and placing them in a freezer bag. They can be frozen for up to three months. Just thaw them at room temperature before enjoying!

tips to make Levain Bakery Chocolate Chip Cookies

1. Use Cold Ingredients: Keeping your butter and egg cold helps achieve that thick, chewy texture.
2. Don’t Overmix: Mix until just combined; overmixing can lead to tough cookies.
3. Space Them Out: Make sure to give your cookies enough room on the baking tray for spreading.
4. Experiment with Chocolate: Try using different types of chocolate or even mixing in different nuts for added flavor.

variation

You can make these cookies gluten-free by substituting all-purpose flour with a gluten-free flour blend. You can also add in different mix-ins, like dried fruits or other nuts, to change up the flavor.

FAQs

1. Can I use a different type of sugar?
Yes, you can substitute some of the brown sugar for white sugar if you prefer, but it may change the texture slightly.

2. What if I don’t have cornflour?
If you don’t have cornflour or cornstarch, you can omit it from the recipe. It helps to give a softer texture, but it’s not essential.

3. How can I make my cookies thicker?
Chilling the dough for at least 30 minutes before baking can help the cookies to retain their shape and be thicker.

Levain Bakery Chocolate Chip Cookies

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• Author: admin
• Total Time: 29 minutes
• Yield: 12 cookies
• Diet: Vegetarian

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Description

Thick, chewy, and rich chocolate chip cookies inspired by the famous Levain Bakery recipe.

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Ingredients

• 115 grams (1/2 cup or 1 stick) unsalted butter, cold, roughly chopped
• 190 grams (1 cup) brown sugar
• 1 teaspoon vanilla extract
• 1 large egg, cold
• 245 grams (1 and 3/4 cup) plain flour or all-purpose flour
• 1 tablespoon cornflour or cornstarch
• 1/2 teaspoon baking soda
• Pinch of salt, optional
• 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
• 50 grams (1/2 cup) walnuts, roughly chopped, optional
• Sea salt flakes

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Instructions

1. Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan-forced oven. Line two baking trays with baking or parchment paper.
2. In a large mixing bowl, add cold butter and brown sugar. Beat with an electric mixer until they are well combined.
3. Add the vanilla extract and the cold egg to the mixture. Beat again until combined, being careful not to over mix.
4. Add the plain flour, cornflour, baking soda, and optional salt. Beat on a low speed until a soft cookie dough forms.
5. Stir in the chopped chocolate and walnuts, mixing briefly.
6. Scoop out about 2 tablespoons of cookie dough for each cookie and place them on the prepared baking trays, leaving enough room for spreading.
7. Bake the cookies for 12-14 minutes or until they are golden brown.
8. Allow the cookies to cool completely on the trays; once cool, sprinkle sea salt flakes on top.

Notes

These cookies are best served warm, right out of the oven with chocolate still gooey. Store cookies in an airtight container at room temperature for up to one week or freeze individually wrapped for up to three months.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American