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Copycat Levain Bakery Chocolate Chip Cookies
Why Make This Recipe
If you love cookies, you’ve probably heard of Levain Bakery. Their chocolate chip cookies are famous for being thick, chewy, and packed with flavor. This copycat recipe lets you recreate that delicious experience at home. Perfect for special occasions or just a treat for yourself, these cookies will provide a delightful taste of New York City with every bite.
How to Make Copycat Levain Bakery Chocolate Chip Cookies
Making these cookies is simple and requires only a few steps. You’ll find that the ingredients list is straightforward, and the process is easy to follow. Let’s dive into the details.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the vanilla extract and the eggs, one at a time.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips and walnuts.
- Scoop large amounts of dough onto the prepared baking sheet, spacing them out for baking.
- Bake for 10-12 minutes or until the edges are golden but the center is still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Copycat Levain Bakery Chocolate Chip Cookies
These cookies are best enjoyed warm, right out of the oven. You can serve them on their own or pair them with a glass of cold milk for that classic treat experience. They also make a great addition to ice cream sandwiches. Just split the cookie in half, add a scoop of your favorite ice cream in the middle, and enjoy!
How to Store Copycat Levain Bakery Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for up to five days. If you want to keep them longer, consider freezing them. Just make sure to place them in a freezer-safe bag or container. They can last for up to three months in the freezer.
Tips to Make Copycat Levain Bakery Chocolate Chip Cookies
- Make sure your butter is softened but not melted. This helps in getting the right texture.
- If you want extra thick cookies, chill the dough for about 30 minutes before baking.
- Use good quality chocolate chips for better flavor.
- You can adjust the amount of walnuts or even leave them out if you’re not a fan.
Variation
Feel free to mix it up! You can substitute the semi-sweet chocolate chips with dark chocolate or white chocolate for a different taste. Adding in some sea salt on top before baking can also enhance the flavor.
FAQs
1. Can I use a different type of flour?
Yes, you can try using whole wheat flour or a gluten-free flour blend. However, this might change the texture slightly.
2. How do I know when the cookies are done?
Look for golden edges and a soft center. They will continue to bake a bit after you take them out, so don’t overbake.
3. Can I add other mix-ins?
Absolutely! You can add dried fruit, peanut butter chips, or even toffee bits for a unique twist on the classic recipe.
Levain Bakery Chocolate Chip Cookies
Recreate the famous thick, chewy chocolate chip cookies from Levain Bakery at home with this straightforward recipe.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure it's softened but not melted.
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips Use good quality for better flavor.
- 1 cup chopped walnuts Optional, can be adjusted or omitted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the vanilla extract and the eggs, one at a time.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips and walnuts.
Baking
- Scoop large amounts of dough onto the prepared baking sheet, spacing them out for baking.
- Bake for 10-12 minutes or until the edges are golden but the center is still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best enjoyed warm, preferably with a glass of cold milk. To store, keep in an airtight container at room temperature for up to five days, or freeze for up to three months.
