Let’s talk about cookies. Okay, friend. What are cookies? We’re talking about that infamous, ultra-thick, melt-in-your-mouth goodness that comes from Levain. I remember the first time I had one – I was visiting New York, and it was love at first bite! I knew I had to figure out how to recreate magic at home. What are some of the best Chocolate Chip Cookie recipes?Levain Bakery Cookie Recipe.is in a league of its own. Is it like a chocolate chip cookie and brownie had sex and that baby was raised on the same diet? What is pure happiness? I know it takes a little bit of effort, but it’s so worth it!
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What is a Levain Bakery Cookie?
Think of a Levain Bakery cookie as the king of all cookies. It’s not your average flat, crispy thing. No, no. This is a massive, almost underbaked mound of dough, crackled on the outside and ridiculously gooey on the inside. It’s essentially a perfectly imperfect cookie – rustic, huge, and utterly decadent. The magic is in the texture contrast: that slight crispness on the edges gives way to a warm, fudgy center that’s studded with chunks of chocolate and walnuts. It’s a far cry from those thin, crispy cookies. These are serious business, built for serious cookie lovers! And you can replicate it! You’ve got this.
Why you’ll love this recipe?
Seriously, where do I even begin? The flavor is, without a doubt, the biggest draw. It’s not just sweet; it’s deeply chocolatey, nutty, and almost caramel-like in its richness. What I love most about this recipe is how it manages to deliver that intense flavor in such a simple way. It’s surprisingly easy to make once you get the hang of the dough consistency – which I’ll help you with! You’re basically just throwing everything together and scooping it onto a baking sheet. And the cost? Let’s be real, buying a Levain cookie in NYC is a treat. This recipe lets you have that same indulgence at home for a fraction of the price. If you are a chocolate fan, you are going to LOVE this recipe!
But the versatility? Oh, the possibilities! Enjoy it warm with a scoop of vanilla ice cream. Crumble it into your morning yogurt. Or, if you’re like me, just eat it straight from the oven (after it’s cooled slightly, of course – we don’t want burnt tongues!). If you love that fudgy brownie-like center that all starts with this Levain Bakery Cookie Recipe.If you like double Chocolate Chip Cookies or chocolate walnut cookies, then you will love them.
How do you make Levain Bakery Cookies?
Quick Overview
What is the best way to make cookies? How do I get the right texture and not overmixing the dough? You’ll cream the butter and sugars, add the eggs and vanilla, then gently fold in the dry ingredients. Ingredients, chocolate, and walnuts. What is the best way to keep cookies cold so they don’t spread too thin? We’re going for thick and gooey, remember? Then, scoop them onto a baking sheet and bake until they’re golden brown on the edges and still crispy on top. Is it soft in the middle? What’s the best way to see
Ingredients
For the Main Batter: What is the difference between
* 1 cup (2 sticks) cold unsalted butter, cut into cubes: Cold butter is non-negotiable! It helps create that thick, fudgy texture.
* ¾ cup packed light Brown Sugar: The brown sugar adds moisture and that amazing caramel flavor.
* ¼ cup granulated sugar: For a touch of crispness and sweetness.
* 2 large eggs, cold: Again, cold is key!
* 1 teaspoon vanilla extract: Adds that classic cookie flavor. I like to use a good quality vanilla extract; it makes a difference!
* 2 cups all-purpose flour: Make sure to measure correctly – spoon the flour into your measuring cup and level it off.
* 1 teaspoon baking powder: Helps the cookies rise.
* ½ teaspoon baking soda: For that perfect chewy texture.
* ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
For the Chocolate and Nuts:
* 1 cup semi-sweet chocolate chunks: I prefer chocolate chunks over chocolate chips for a more intense chocolate experience. Can you chop up a chocolate bar? I like a mix of semi-sweet and dark chocolate for smoky flavor. * 1 cup walnuts, coarsely chopped: Walnuts are traditional, but you can substitute with pecans or even macadamia nuts.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper is your best friend here. It prevents cookies from sticking and makes cleanup easy.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the cold butter, Brown Sugar, and granulated sugar until light and fluffy. Set aside. Why is the butter so cold? You want the mixture to be well combined and slightly pale in color. Is it possible to use an electric mixer for this purpose?
Step 3: Add Eggs and Vanilla
Beat the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Don’t overmix at this stage. If everything is homogenous, just combine.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that everything is evenly distributed.
Step 5: Gently Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough cookies. You want the dough to be slightly shaggy and not perfectly smooth.
Step 6: Stir in Chocolate and Walnuts
Fold in chocolate chunks and chopped walnuts until evenly distributed throughout the dough. Again, be gentle and avoid overmixing.
Step 7: Scoop and Bake
Using a large Ice Cream scoop (about ¼ cup), scoop the dough onto the prepared baking sheet, leaving plenty of space between each cookie. These cookies spread, so you need the space. Don’t flatten the dough; you want them to be tall and thick. Bake for 11-14 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to bake as they cool on the baking sheet.
Step 8: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents them from breaking apart while they’re still warm and gooey. If you can resist eating them warm, even better – the flavors will develop even more as they cool.
Step 9: Serve
Serve warm or at room temperature. Can you make these cookies within a day? Long in my house!Levain Bakery Cookie Recipe.Are a HUGE hit with my family?
What should I serve it with?
What are the best cookies to make on their own? What are some good ideas?
What is an afternoon treat?A glass of cold milk (almond milk works great too)? ), a cup of hot coffee, or vanilla ice cream. What is the difference between ice cream and cookies?
For a Dessert: Serve with a drizzle of chocolate sauce, a sprinkle of sea salt, or a dollop of whipped cream. These cookies are rich enough to stand alone, but a little extra indulgence never hurts!
For a Special Occasion:What are the best cookies for birthdays? What are some great gift ideas?
My family loves to have these with a scoop of peanut butter ice cream. What is the best way to enjoy a warm hug with my brother?Levain Bakery Cookie Recipe. alongside a steaming mug of hot chocolate on a chilly evening. I’ve even been known to crumble them over my oatmeal for a decadent breakfast treat!
How do I make Levain Bakery Cookies?
How do I make cookies right? After many batches (and many, many delicious failures), I’ve learned a few things.
Cold Ingredients: ColdI cannot stress this enough! How do you prevent cookies from spreading too thin? If your butter gets too soft, pop it back in the fridge for a few minutes.
Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined, then fold in the chocolate and walnuts.
Scoop Generously: These cookies are supposed to be big! Use a large ice cream scoop to portion the dough. You want them to be about ¼ cup each.
Underbake Slightly: The cookies will continue to bake as they cool on the baking sheet, so it’s better to underbake them slightly than to overbake them. You want the centers to be soft and gooey.
Chill the Dough: If you have time, chilling the dough in the fridge for 30 minutes before baking can help prevent spreading even further. It’s not essential, but it can make a difference.
Customize Your Chocolate: Feel free to experiment with different types of chocolate. Milk chocolate, white chocolate, or even peanut butter chips would all be delicious.
I messed up on a few batches by accidentally using melted butter and I also overmixed one batch and they were hard as a rock. But trust me, if I can do it, you can do it! Every time I make these Levain Bakery Cookie Recipe, I discover another small trick that elevates them to the next level. Don’t be afraid to experiment, and most importantly, have fun!
Storing and Reheating Tips
If, by some miracle, you have leftover cookies, here’s how to store them to keep them fresh:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 days. They’ll still be delicious, but they might not be as soft as they were on the first day.
Refrigerator: Store the cookies in an airtight container in the refrigerator for up to 5 days. The cookies might dry out a bit in the fridge, so you might want to warm them up before serving.
Freezer: For longer storage, freeze the cookies in an airtight container for up to 2 months. To thaw, let them sit at room temperature for a few hours or warm them up in the oven or microwave.
To reheat the cookies, you can warm them up in the oven at 350°F (175°C) for a few minutes, or microwave them for a few seconds until they’re warm and gooey. I’ve even been known to zap one in the microwave for about 10 seconds at 5PM for a quick pick-me-up! No matter how you store or reheat them, these Levain Bakery Cookie Recipe will always be a treat.
Frequently Asked Questions
Final Thoughts
So, there you have it! My take on the incredible Levain Bakery Cookie Recipe. I hope you’ll give it a try and experience the joy of biting into a warm, gooey, chocolate-studded masterpiece. These cookies are a true indulgence, but they’re also surprisingly easy to make at home. And honestly, there’s nothing quite like the feeling of sharing these cookies with friends and family and seeing their faces light up with delight. If you enjoyed this recipe, you might also like my recipe for classic chocolate chip cookies or my recipe for double chocolate brownies. They’re both equally delicious and satisfying!
Happy baking, friends! I can’t wait to hear how your cookies turn out. Let me know in the comments if you have any questions or if you tried any interesting variations. And don’t forget to rate this recipe if you loved it!
Delicious Chocolate Chip Almond Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 1 cup sliced almonds
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and sliced almonds.
- Drop tablespoon-sized balls onto the prepared baking sheets, leaving enough space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown but centers are still soft. Allow to cool on baking sheets for a few minutes before transferring to a wire rack.
