levain bakery

We cracked the recipe for Levain Bakery's famous chocolate chip cookies on Delish.com.

Copycat Levain Bakery Cookies

c. all-purpose flour

c. cake flour

baking powder

baking soda

kosher salt

c. (2 sticks) cold butter, cubed

brown sugar

granulated sugar

c. dark chocolate chips

c. very coarsely chopped walnuts, lightly toasted

eggs,

Just made these- they were amazing! Could have used a touch more salt in my opinion, but overall <em>so delicious. </em>Also make sure you don't really roll the cookies when assembling them, rather assemble them roughly so that they have those trademark craggy edges that Levain achieves. The chilling is really important too so that the cookies don't spread & maintain their height!

I did add the vanilla and kept the salt at 1/4 tsp because you have quite a bit of baking soda/powder and those are salty.  Really tasty cookies.  If you cook them on a pizza stone or stoneware, you don’t need the double cookie sheets.  They cooked perfectly on the stoneware.

Pleaseeee make a double chocolate chip version of this 🙏🏻 I made this as the recipe says and they came out tasting amazing!

OMGEEZ!!!!!  These turned out just like the huge, amazing cookies on the video.  I did use the substitute for cake flour (2T cornstarch, then add flour to make 1C).  It worked fine.  I also added a couple of minutes to the baking time because my oven seems to cook a bit lower/slower.  This was not only an easy recipe, but is my new favorite cc cookie recipe - and I have an absolute collection of them - ha!  Thank you so much!

Great recipe. I added a tsp. of cornstarch (that I've read about somewhere else) and a tsp. of Vanilla extract. I left out the nuts and increased the Chocolate Chips to 3 cups. Everyone loved them. Highly recommended.

This was my second time using this recipe, my family and i love them, thanks for posting!!

They were pretty good but reminded me of fluffy scones.

Made these yesterday, and they came out perfectly! Just like Levain. Golden, crispy outside, and tender, melty goodness inside. They are definitely an indulgence, so we made sure to share them with neighbors. Another win for quarantine baking.

Any chance you have a recipe for Levains copycat Oatmeal Raisin cookie?? :)

These were very good. However being a long time baker I was skeptical of the 26 min baking time. I set the timer to 20min initially but when I checked them at 15 they we're almost done. 16-17 min for these on the first day is perfect. After refrigerating overnight it MIGHT need 20 mins. 26 minutes for cookies means someone's oven is calibrated weirdly.

I made these and they were pretty dry and bland. I did omit the walnuts and added extra chocolate chips. They didn’t taste like much, not sure what went wrong.

https://streaming.hearstdigitalstudios.com/0a61279f-5d4b-479b-aa2c-6a6093cb98bf/video_rover_16x9_1080p_hd_1574693184_62455.mp4

Why wait in a long line for Levain cookies when you can just...make them?

No Need To Wait In Line For These Copycat Levain Bakery Cookies!

These Levain Bakery-Style, XL blueberry coconut pecancookies are bound to be your new favorite! They’re everything your want in a cookie, crispy on the outside, soft and chewy on the inside!

Blueberry Coconut Pecan Cookies

butter (room temperature)

brown sugar (packed)

sugar

eggs

vanilla

cornstarch

salt

flour (measured correctly)

pecans (roughly chopped)

coconut

blueberries

Preheat your oven to 400 degrees Fahrenheit.Take your room temperature butter and cream it together with both sugars on medium for 1 minute. Then add in your eggs and vanilla and cream together for 1 additional minute.

Add in your corn starch, baking soda, salt, andflour (make sure it’s spooned and leveled, and measured correctly!) and mix until just barely combined. Do not over mix.

Then add in your shredded coconut, dried blueberries, and chopped pecans and mix briefly until they are dispersed throughout the dough. I like to reserve some dried blueberries and chopped pecans for topping my cookie dough balls with for a prettier look. But that’s optional.

Measure out your dough balls into either XL cookie dough balls (3/4 cup of dough = about 6 ounces) or mini cookie dough balls (1/4 cup of dough = about 2-2.5 ounces).

Place your cookie dough balls onto a greased andlined baking sheet (I like to use parchment paper or a silpat mat). Make sure you leave plenty of room between your cookie dough balls. If making large 6 ounce cookies bake for 10-12 minutes. If making Mini 2-2.5 ounce cookies bake for 8-9 minutes.

Let baked cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. I recommend letting them cool for at least 30 minutes before eating them!

Thin & Chewy White Chocolate Coconut Ube Cookies

all-purpose flour ((160 grams,  0.23))

½ tsp baking soda ((0.01))

salt ((0.01))

unsalted butter ((1 stick butter/8 tbsp,  1.25))

brown sugar, packed ((73 grams,  0.40))

sugar ((100 grams,  0.19))

egg ((0.17))

tbsp rehydrated ube ((0.68, optional, see notes))

½ tsp ube extract ((0.21))

white chocolate chips ((128 grams,  1.31))

coconut ((50 grams,  0.66))

flaky sea salt ((0.01))

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, and salt.

In a stand mixer using the paddle attachment, cream the melted butter and both sugars on medium speed until smooth and fluffy, about 2 minutes.

Add egg, rehydrated ube, and ube extract to the bowl. Mix until combined, about 10-20 seconds.

Add all of the dry ingredients to the stand mixer and pulse a few times until it is mostly incorporated. Add all of the white chocolate and shredded coconut. Pulse a few more times.

Use cookie scoop to form dough into balls (about 1.5-2 tablespoons each) and place them on a lined baking sheet or plate. Refrigerate dough for at least 30 minutes.Note: If you want to bake these later, you can put the sheet/plate in the freezer. Once the dough balls are frozen, you can transfer them to an airtight container or bag for up to 3 months. You can bake them right from the freezer, but you may have to increase the baking time by 2-3 minutes.

Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C.

Line two baking sheets with parchment paper/silicone mats and place dough balls on top, at least 3 inches apart. Bake for 10-13 minutes, until edges are slightly browned. Immediately sprinkle flaky sea salt on top. Optional: Once the cookies come out of the oven, you can gently push in a few white chocolate chips on the top of each cookie for the ~aesthetic~. If you want the cookies to be circular, take a large circular biscuit cutter or something wider than your cookies, like the rim of a mug. Place the circular cutter on top of your still warm cookie while it is still on the baking sheet. Move the cookie around in the cutter in a circular motion. This pushes the sides of the cookie towards the center, forcing it to mold into a circular shape. (more details can be found here: https://food52.com/blog/23550-best-chocolate-chip-cookies-how-to-make-round) Allow to cool on sheet for at least 5 minutes.

Enjoy!

World's Best Cookie Alert! Bake it like NY's Levain Bakery: a giant, thick cookie, crispy golden brown on the outside with a soft gooey center inside. To die for!

Levain Bakery Chocolate Chip Cookies

(2 sticks/240 grams) unsalted butter,

(135 grams) light brown sugar

(100 grams) sugar

(about 120 grams) homemade cake flour*

(180 grams) all-purpose flour

sea salt

(250 grams) walnut halves

(350 grams) large chocolate chips/chunks**

Place butter into bowl and turn mixer on low.

Add sugars and beat butter until smooth on medium speed, about 1 minute.

Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.

Turn the mixer off. Add the homemade cake flour*, all-purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.

Pour the walnuts and chocolate chips into the batter, and stir with a rubber spatula until spread evenly into the batter.

Divide the dough into 8 equal pieces, about 6 oz/170g each (or half of it if you want regular size cookies). Use your hands to shape cookies, not a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.

Bake 4 cookies per pan, for 11 minutes. The cookies are done when the top and bottom parts are slightly golden. Do not over bake. Let cool for 15 minutes before serving.

I wish I could put even more stars on your rating :)

Omg!! These turned out AMAZING! I did this recipe pretty much how it read, including oven temp and time. I made a dozen instead of 8, and was able to cook 6 at a time instead of 4. (Just made them a bit smaller) Also I used used 1c of walnuts instead of 2c and 1 cup each of Reeces mini peanut butter cups, semi sweet chocolate chunks and milk chocolate morsels. I'm not a baker at all but these were so easy and incredibly delicious. Thank you for sharing this❤️

This recipe is excellent. I have made these cookies a few times already, and every time they turn out amazing. The best part is the combo of soft interior with melting chocolate chunks and the crispy interior. Thank you for this great cookie recipe!

https://www.youtube.com/watch?v=5hk0zjQ8htg

World’s Best Cookie Alert! Learn how to bake the famous NY Levain Bakery cookies: a giant, thick cookie, crispy golden brown on the outside with a soft gooey center inside. To die for! Full recipe: https://www.delscookingtwist.com/2018/05/22/levain-bakery-chocolate-chip-cookies/

Levain Bakery Cookies

Gluten-free bakery-style chocolate pecan cookies with slightly crisp edges and a gooey and chocolatey center.

Gluten Free Levain Bakery Cookies

Gluten Free Flour (I recommend Cup4Cup

unsalted butter,

light brown sugar

granulated white sugar

vanilla extract

egg, room temperature

mixed chocolate

pecans

Combine Cup4Cup, cornstarch, baking powder, and baking soda...

Combine Cup4Cup, cornstarch, baking powder, and baking soda in a small bowl and set aside.

In the bowl of your stand mixer, fitted...

In the bowl of your stand mixer, fitted with the paddle attachment, combine the butter, both sugars, vanilla extract, and salt.

At a low-speed mix to combine, increase the...

At a low-speed mix to combine, increase the speed to medium and mix until light and fluffy - this should take around 4-6 minutes.

Turn off your mixer, scrape down the sides...

Turn off your mixer, scrape down the sides of your bowl and the paddle to ensure everything gets incorporated equally.

With your mixer running on low, add the...

With your mixer running on low, add the egg and the egg yolk one by one and make sure to let them incorporate fully.

With the mixer running on low, add the...

With the mixer running on low, add the flour and mix to combine. Add the chocolate and nuts and mix.

Line a cookie sheet with parchment paper and...

Line a cookie sheet with parchment paper and portion the dough in 6oz cookies using your kitchen scale. Wrap the sheet tray with plastic wrap and refrigerate for 12hrs to allow the dough to rest. During this process the flour hydrates and develops flavor.

Preheat your oven to 375F.

Arrange 4 cookies on your parchment-lined sheet pan...

Arrange 4 cookies on your parchment-lined sheet pan and sprinkle with flaky sea salt.

Bake at 375F for 10 minutes, rotate the...

Bake at 375F for 10 minutes, rotate the tray and reduce the temperature of your oven to 350F.

Bake for an additional 6-9 minutes until they...

Bake for an additional 6-9 minutes until they have crispy edges, look puffy, and still look slightly underdone in the center. If you want a gooey cookie you will want to underbake them.

Remove the cookies from the oven and allow...

Remove the cookies from the oven and allow them to cool on the sheet tray for 5-10 minutes. Those cookies taste the best when eaten when they are freshly baked.

Repeat with the rest of your cookie dough...

Repeat with the rest of your cookie dough or freeze for future cookie cravings.

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Top Tags

Copycat Levain Bakery Cookies

Blueberry Coconut Pecan Cookies

Thin & Chewy White Chocolate Coconu...

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Gluten Free Levain Bakery Cookies

Top 5 levain bakery recipes from across the web

The most viewed levain bakery recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Copycat Levain Bakery Cookies

Blueberry Coconut Pecan Cookies

Thin & Chewy White Chocolate Coconu...

Levain Bakery Chocolate Chip Cookie...

Gluten Free Levain Bakery Cookies

The most viewed levain bakery recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine