If Levain Bakery cookies are your jam, you’ll LOVE these cookies that are a copycat of sorts…..and better yet, no standing in line:-)
Hello! If you are joining me from Follow the Yellow Brick Home cookie hop, WELCOME!!! I am so thrilled to have you visit Family Savvy!!! I am excited about taking part in this cookie hop with some savvy blogger friends who also have some great cookie recipes to share.
If you love Levain Bakery cookies, this recipe is for you. If you follow the specifics in the recipe, you really will achieve cookie perfection. Thick, soft, decadent, melt-in-your-mouth cookies that folks will rave over. Some may even think that you mail-ordered (or stood in line for) Levain cookies:-)
So….here it is. My all time favorite, go-to, chocolate chunk cookie that tastes like a cookie you’d stand in line for at Levain Bakery but the YOU make in your own kitchen. Just follow the “tips and tricks” in this post, and you’ll be able to reach cookie perfection every time.
This recipe is my twist on this Levain Bakery copycat recipe from Modern Honey. I’ve made MH’s recipe myriad times, tweaking a bit here and there, and this recipe is what I’ve made my go-to.
- Chocolate: I like using a combination of chocolate chunks and chocolate chip~both semi-sweet but different brands. I like Enjoy Life semisweet chunks and Ghirardhelli semi-sweet chips. Of course you can use any brand you like, but this combo tastes best in my book.
- Nuts: The cookies work well with nuts or without. When making these for a large group, I leave them out because someone may have an allergy.
- Frozen Dough-this is KEY!!! I always freeze my dough for this recipe for a minimum of 30 minutes and preferably an hour. Dough balls from the freezer bake differently (better) than room temperature dough. Trust me on this one.
- Baking time: This is the final and most important takeaway; do not over bake. In fact, you want to under-bake just a tad, as the cookies will continue to bake and firm up as they cool. Just know that when they are ready, they won’t look completely done, but take the out anyway.
- Scoop. I use a medium cookie scoop to make uniform cookie dough balls. You can use a large, but those would be monster cookies.
- Flour: You can use 1/2 cake flour and 1/2 plain flour. I’ve done it, and the results are fabulous. But when I haven’t had cake flour, I’ve used all plain. There really isn’t that much if any difference to me, so I just use plain.
- Silpat or parchment: You’ll definitely want to use either a silpat or parchment paper to bake these cookies on for easy release. I keep 3-4 silpats on hand as well as tons of parchment. It is a must if you bake cookies.
Here are the things I use for these perfect chocolate chunk cookies (and all my other cookie recipes).
Make ahead: Since you freeze the dough for these cookies, you can wrap them in an airtight bag and keep the dough balls for several weeks before baking. You can pull out one cookie, two or a dozen, and bake what you need when you need it.
Temperature: The baking temperature for these cookies is 375 degrees. I know that most cookies bake at 350 F, but these need to bake higher.
These cookies really are crazy yummy!!If you make them, please leave comments and let the rest of us hear how yours turn out. If you have any questions, leave those as well.
As always, thanks so much for stopping by my neck of the woods:-) And for another great cookie recipe to jingle your bells this season, hop over and see The Reality Mom.. As always, be blessed, and stay savvy!!!