Making Levain Chocolate Chip Cookies

why make this recipe

Levain Bakery Chocolate Chip Cookies are known for their thick, gooey centers and slightly crispy edges. They have a rich flavor that combines the sweetness of chocolate with the nuttiness of walnuts. These cookies are perfect for any occasion, whether you’re enjoying them with a cup of coffee or sharing them at a party. Making these cookies at home allows you to enjoy a famous treat right from your kitchen, plus you can tweak the ingredients to match your taste.

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how to make Levain Bakery Chocolate Chip Cookies

Ingredients :

• 115 grams (1/2 cup or 1 stick) unsalted butter, COLD, roughly chopped
• 190 grams (1 cup) brown sugar
• 1 teaspoon vanilla extract
• 1 large egg, cold
• 245 grams (1 and 3/4 cup) plain flour or all-purpose flour
• 1 tablespoon cornflour or cornstarch
• 1/2 teaspoon baking soda
• Pinch of salt, optional
• 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
• 50 grams (1/2 cup) walnuts, roughly chopped
• Sea salt flakes

Directions :

1. Preheat the oven to 180 C (350 F) for standard or 160 C (320 F) for fan-forced. Line two baking trays with baking or parchment paper.
2. In a large mixing bowl, add the cold butter and brown sugar. Beat with an electric mixer until combined.
3. Add in the vanilla extract and the cold egg. Beat again until combined, but try not to over-mix.
4. Add the flour, cornflour, baking soda, and salt (if using) and beat on a low speed until a soft cookie dough forms.
5. Fold in the chopped chocolate and walnuts, mixing briefly.
6. Scoop out cookie dough, about 1/4 cup or 80 grams per cookie, and place it on the prepared trays. Leave space for the cookies to spread.
7. Bake for 12-14 minutes or until they are golden brown.
8. Let the cookies cool completely and sprinkle sea salt flakes on top.

how to serve Levain Bakery Chocolate Chip Cookies

These cookies can be enjoyed straight from the oven when they are warm and gooey. Serve them on a plate, and maybe pair them with a glass of milk or a scoop of ice cream for an extra special treat.

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how to store Levain Bakery Chocolate Chip Cookies

To keep the cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe bag, and they will last for up to three months.

tips to make Levain Bakery Chocolate Chip Cookies

• Make sure your butter is cold when you start; this helps create a nice texture.
• Don’t over-mix the dough once you add the flour, as this can make the cookies tough.
• Experiment with different types of chocolate, like white chocolate or dark chocolate, for different flavors.
• Let the cookies cool for a few minutes on the tray before moving them to a wire rack.

variation

You can add in other ingredients like dried fruits or swap the walnuts for pecans if you prefer. Feel free to make these cookies your own!

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FAQs

1. Can I use different types of sugar?
Yes, you can use white sugar, but brown sugar gives a richer flavor and chewier texture.

2. Can I skip the walnuts?
Absolutely! If you or someone else does not like nuts, you can simply leave them out.

3. How can I make these cookies gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour. Just ensure the other ingredients are also gluten-free.

Levain Bakery Chocolate Chip Cookies

These Levain Bakery Chocolate Chip Cookies are thick, gooey, and feature a delicious combination of chocolate and walnuts, perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 115 grams 115 grams (1/2 cup or 1 stick) unsalted butter, COLD, roughly chopped Make sure your butter is cold for best texture.
• 190 grams 190 grams (1 cup) brown sugar Brown sugar gives a richer flavor.
• 1 teaspoon 1 teaspoon vanilla extract
• 1 large egg 1 large egg, cold Use a cold egg for better dough consistency.
• 245 grams 245 grams (1 and 3/4 cup) plain flour or all-purpose flour
• 1 tablespoon 1 tablespoon cornflour or cornstarch
• 1/2 teaspoon 1/2 teaspoon baking soda
• Pinch Pinch of salt, optional Optional salt to enhance flavor.

Add-ins

• 225 grams 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand You can experiment with different types of chocolate.
• 50 grams 50 grams (1/2 cup) walnuts, roughly chopped You can substitute with pecans or leave them out.
• to taste Sea salt flakes Sprinkle on top before serving.

Method

 

Preparation

1. Preheat the oven to 180 C (350 F) for standard or 160 C (320 F) for fan-forced. Line two baking trays with baking or parchment paper.
2. In a large mixing bowl, add the cold butter and brown sugar. Beat with an electric mixer until combined.
3. Add in the vanilla extract and the cold egg. Beat again until combined, but try not to over-mix.
4. Add the flour, cornflour, baking soda, and salt (if using) and beat on a low speed until a soft cookie dough forms.
5. Fold in the chopped chocolate and walnuts, mixing briefly.
6. Scoop out cookie dough, about 1/4 cup or 80 grams per cookie, and place it on the prepared trays. Leave space for the cookies to spread.

Baking

1. Bake for 12-14 minutes or until they are golden brown.
2. Let the cookies cool completely and sprinkle sea salt flakes on top.

Notes

To keep the cookies fresh, store them in an airtight container at room temperature for about a week, or freeze them in a freezer-safe bag for up to three months.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]