Levain Bakery Chocolate Chip Cookie Copycat Recipe

This Levain bakery chocolate chip cookie copycat recipe makes the BEST chocolate chip cookies I have ever made or eaten. #notexaggerating #thesecookiesareinsane

Levain Bakery Chocolate Chip Cookie Copycat Recipe

My friend Cindy shared this Levain Bakery Chocolate Chip Cookie Copycat Recipe with me from Modern Honey, and I can honestly say it yielded the best chocolate chip cookies I have ever made or eaten. Cindy has enjoyed the Levain cookies on myriad trips to New York City. She thinks this copycat cookies taste just like Levain’s but “without the 30 minute wait” (folks line up around the block to buy these).

Levain Bakery Chocolate Chip Cookie Copycat RecipeThese cookies are perfect. Thick. Rich. Dense. Supersized. Modern Honey makes hers HUGE; I made mine X-tra large:-)  She fits 4 cookies onto a sheet; my dough balls fit 6 to a sheet.

Make ahead: I’ve had mine in the freezer for a few days, and I grab one when the craving strikes. 25 seconds in the microwave yields a soft, decadent, gooey cookie that tastes “just baked.”

Savvy suggestions: I suggest using the combination of cake flour and plain flour; cake flour makes a more tender crumb. Since you are blending cold butter and flour, a stand mixer makes the job much easier.

Note: The cooking temperature is 410 degrees. I know that sounds odd, but it works:-)

These cookies really are crazy yummy!!If you make them, please leave comments and share your thoughts! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Levain Bakery Chocolate Chip Cookie Copycat Recipe
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Ingredients

  • 1 cup Cold Butter, cut into small cubes
  • 1 cup Brown Sugar
  • ½ cup Sugar
  • 2 Eggs
  • 1½ cups Cake Flour*
  • 1½ cups plain Flour
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 2 cups Chocolate Chips
  • 2 cups Walnuts, chopped
  • *can substitute all-purpose flour for cake flour

Instructions

  • Preheat oven to 410 degrees.
  • In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  • Add eggs, one at a time, mixing well after each one.
  • Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.
  • Stir in chocolate chips and walnuts.
  • Separate dough into large balls; place on silpat or parchment covered cookie sheet.
  • Since these are large, you will fit 4-6 cookies on one cookie sheet.
  • Bake for 9-12 minutes or until golden brown on the top.
  • Let cookies rest for at least 10 minutes to set.
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