Levain Chocolate Chip Cookie Recipe
Servings 12 cookies
Levain Chocolate Chip Cookies are world-famous, and this copycat recipe allows you to make them right at home for a fraction of the price! Loaded with chopped chocolate, chocolate chips, and walnuts, these cookies aren't overly sweet and weigh 6 ounces each!
Ingredients
- 1¾ cups cake flour 230g
- 2 cups all-purpose flour 275g
- 1½ teaspoons salt 5g
- 1 tablespoon corn starch 8g
- ½ teaspoons baking soda 6g
- 1¼ cups cold unsalted butter 280g, 20 tablespoons
- 1⅓ cups light brown sugar 285g, packed
- ½ cup granulated sugar 115g, or toasted sugar
- 2 large eggs
- 3 additional large egg yolks
- 1½ teaspoons vanilla extract
- 2 cups walnuts 165g
- 8 ounces chopped chocolate 250g
- 1½ cups dark chocolate chips
Instructions
- Preheat the oven to 350°F.
- Spread the chopped walnuts on a rimmed baking sheet and toast for 8 to 10 minutes, stirring halfway through.2 cups walnuts
- Remove the walnuts from the oven and allow them to cool. Increase the oven temperature to 425°F (NOT A TYPO).
- While the walnuts toast, whisk together the cake flour, all-purpose flour, salt, cornstarch, and baking soda in a medium bowl. Set aside.1¾ cups cake flour, 2 cups all-purpose flour, 1½ teaspoons salt, 1 tablespoon corn starch, ½ teaspoons baking soda
- In a stand mixer fitted with a paddle attachment, cream together the cold butter, light brown sugar, and toasted or granulated sugar. Mix at medium-high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute.1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, ½ cup granulated sugar
- Once combined add in the eggs one at a time followed by the egg yolks. Then mix in the vanilla extract.2 large eggs, 3 additional large egg yolks, 1½ teaspoons vanilla extract
- Once smooth, mix in the flour mixture a little at a time until smooth.
- Add in the mostly cooled chopped walnuts, chopped chocolate, and chocolate chips. Mix just until combined.2 cups walnuts, 8 ounces chopped chocolate, 1½ cups dark chocolate chips
- Weigh each dough ball out to 6oz and place on a parchment-lined baking sheet and refrigerate for 15 minutes.
- Bake for 9 to 11 minutes.
- Allow them to set on the pan for a couple of minutes before transferring to a wire rack to cool.
Notes
- Once baked and cooled, these cookies can be stored in an air-tight container for up to four days.
- If using salted butter, reduce the added salt to 3/4 teaspoon.
- Do not use room temperature or melted butter in these cookies - cold butter only.
- We like to use a mix of chocolates to add complexity. Try using a blend of chopped semi-sweet and bittersweet chocolate along with some dark chocolate chocolate chips. You can use all chocolate chips or all chopped chocolate if desired.
- We found that for the best results, the cookie sheets should be chilled for 15 minutes with the dough. So if you portion out four cookies on a baking sheet and chill for 15 minutes, then pop them in the oven, you can prep the other cookies while the first batch chills, and then they should be ready to go in the fridge when the first batch goes in the oven then they go in the oven when the first batch comes out. This recipe makes 12 cookies, so you’re looking at three batches/cookie sheets in total.
- To make sure the cookies are uniform in size, it’s best to use a kitchen scale. This is also the best way to ensure that your ingredient measurements are correct by using grams instead of cup measurements. This is our favorite kitchen scale (affiliate link).
- These cookies are 6 ounces each, and while a kitchen scale is necessary to make sure your weighted measurement is correct, the dough is fairly soft, and using a cookie scoop will help portion it out and shape it. We used our Vollrath No.8 Scoop (affiliate link) and made sure it was a heaping scoopful instead of leveling it off. Most scoops hit the 6-ounce mark, but we took away or added a little cookie dough if needed.
- I highly recommend using a stand mixer for this chocolate chip walnut cookie recipe instead of mixing by hand or with a hand mixer. Since this recipe uses cold butter, it is much more difficult to cream properly, so a stand mixer with a paddle attachment (affiliate link) is the best way to get the job done.
- How To Freeze Dough: Portion the dough out onto a parchment-lined baking sheet (the balls can be close together) and flash freeze for 1 hour. Transfer to a freezer bag and remove any excess air and freeze for up to 3 months. Remove from the bag before thawing in the fridge, so the dough doesn’t stick to the bag. Bake for 9 to 10 minutes once thawed.
- How To Freeze Baked Cookies: Let the cookies cool completely after baking, then flash freeze for 30 minutes on a baking sheet to make sure the exterior bits of chocolate is firm and reduce the risk of making a mess. Transfer the cookies to a freezer bag and remove as much excess air as possible before freezing for up to 3 months. Thaw at room temperature a nuke in the microwave for 15 seconds before enjoying.
Nutrition
Calories: 781kcal | Carbohydrates: 80g | Protein: 12g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 386mg | Potassium: 471mg | Fiber: 6g | Sugar: 39g | Vitamin A: 650IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 6mg
Find it online: www.sugarandsoul.co/levain-bakery-cookies-copycat-recipe/