Levain Style Chocolate Chip Cookies

Step 1

Denise says: November 4, 2020 at 9:40 pm Can I substitute margarine for butter, and exclude pecans from the recipe without ruining the texture?LikeLike Reply alyssa nadeau says: November 4, 2020 at 9:54 pm Hi Denise!! You can definitely exclude the pecans and add more chocolate chips/chunks (I’d go for 3 cups total). When it comes to replacing the butter- I’m afraid I haven’t tested that!! I am not positive how that would affect the results, but I can’t imagine they’d turn out too much differently LikeLike Reply Lisa says: February 15, 2021 at 8:22 pm Way to much salt ruined the entire cookieLikeLike Reply alyssa nadeau says: February 15, 2021 at 8:27 pm I’m so sorry you didn’t like them! Did you use Kosher salt? I find that fine table salt gives a much saltier flavor – so wondering if that’s what caused the problem? Thanks for your comment! LikeLike Reply Lauren Hochreutiner says: March 4, 2021 at 12:27 am Dear Alyssa, these look super, but, dare I say, too big for me. If I made them smaller, what bake time do you suggest?LikeLike Reply alyssa nadeau says: March 4, 2021 at 6:21 am Hey Lauren! I don’t blame you… they are so large! If you went with about half the size (16 cookies total), I’d cut the baking time to 14-16 minutes. Once they are very slightly browned on the edges, they’re good! LikeLike Reply Nelly says: August 12, 2021 at 1:24 am They weren’t that thick. I don’t know if I did something wrong? They were thinner like those of serious eats.LikeLike Reply alyssa nadeau says: October 21, 2021 at 2:01 pm Hi – Im sorry i didn’t see your comment earlier!! Sometimes if the dough gets too warm before baking they will spread more in the oven. Maybe that is what happened? You want to be sure to bake them while the dough is still chilled from the overnight rest. Otherwise, the only thing I can think of is not enough flour… but if you followed the measurements that’s probably not the case! LikeLike Reply

Step 2

alyssa nadeau says: November 4, 2020 at 9:54 pm Hi Denise!! You can definitely exclude the pecans and add more chocolate chips/chunks (I’d go for 3 cups total). When it comes to replacing the butter- I’m afraid I haven’t tested that!! I am not positive how that would affect the results, but I can’t imagine they’d turn out too much differently LikeLike Reply

Step 3

alyssa nadeau says: February 15, 2021 at 8:27 pm I’m so sorry you didn’t like them! Did you use Kosher salt? I find that fine table salt gives a much saltier flavor – so wondering if that’s what caused the problem? Thanks for your comment! LikeLike Reply

Step 4

alyssa nadeau says: March 4, 2021 at 6:21 am Hey Lauren! I don’t blame you… they are so large! If you went with about half the size (16 cookies total), I’d cut the baking time to 14-16 minutes. Once they are very slightly browned on the edges, they’re good! LikeLike Reply

Step 5

alyssa nadeau says: October 21, 2021 at 2:01 pm Hi – Im sorry i didn’t see your comment earlier!! Sometimes if the dough gets too warm before baking they will spread more in the oven. Maybe that is what happened? You want to be sure to bake them while the dough is still chilled from the overnight rest. Otherwise, the only thing I can think of is not enough flour… but if you followed the measurements that’s probably not the case! LikeLike Reply