levain bakery cookies

This is a copycat recipe of the famous Levain Bakery chocolate chip walnut cookies. Each cookie weighs 6 oz!

Levain Bakery Chocolate Chip Cookies

unsalted butter

brown sugar

white sugar

eggs

cake flour

all purpose flour

cornstarch

tsp baking soda

½ tsp table salt

walnuts

chocolate chips

Preheat oven to 410°F. Line two baking sheets with silicone baking mats.

In the bowl of a stand mixer, add butter and sugars. Cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute.

Scrape down sides and bottom of bowl. Add in eggs. Mix on medium speed until incorporated.

Add in cake flour, all purpose flour, cornstarch, baking soda, and salt. Mix on the lowest speed ("stir" function on my Kitchen Aid) until all the flour is just incorporated. Careful not to overmix.

Add in walnuts and mix on the lowest speed for about 5 revolutions until walnuts are evenly incorporated into the dough.

Add in chocolate chips and mix on the lowest speed for about 5 revolutions until chocolate chips are evenly incorporated into the dough.

Remove dough from bowl and mix with hands a few times to make sure chocolate chips and walnuts are evenly distributed. Dough should be quite sticky.

You can either divide dough into 8 equal pieces, or I prefer weigh out the dough. Each dough ball should weigh 6 ounces. You should grab the dough by the handful until you reach 6 ounces and lightly form a very loose ball. Make sure to keep it loose as the cookies should be airy and not compacted (like the owners demonstrate in their video).

Place only four cookies on each baking sheet, spacing them about 2 inches apart, so that they don't spread onto each other. (Please see my photo above for how I spaced them.)

Bake only one sheet at a time in the middle row of the oven, for about 12-13 minutes. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. Let cookies cool at least 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow inside of the dough to cook a little more. Make sure you don't move the cookies before they are set. They should still be gooey inside even after you wait 15 minutes. Cookies are best eaten warm.

https://content.jwplatform.com/videos/BIEnv5Ge.mp4

copycat version of Levain Bakery chocolate chip cookies

These are the PERFECT chocolate chip cookies. Crispy edges and gooey centers. Brown butter gives these a delicious toffee flavor making them the best chocolate chip cookies!

Brown Butter Chocolate Chip Cookies

butter (see notes)

sugar

vanilla

¾ cups of flour, measured correctly

salt

baking soda

Brown 1 1/4 cups of butter in a...

Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.

Preheat oven to 375 degrees Fahrenheit. Grease baking...

Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.

Once butter has set up, cream together butter,...

Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter!)

Add in flour (make sure your flour is...

Add in flour (make sure your flour is measured correctly), baking soda, and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

This is a cookie recipe from BraveTart by Stella Parks on Serious Eats with a few negligible changes to the recipe, mainly my personal preferences and modifications. The recipe by Stella Parks was originally created as copycat Levain Bakery cookies, a famous well-known cookie ...

Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies

unsalted butter, room temperature

light brown sugar

vanilla extract

(8 grams) kosher salt salt

baking powder

nutmeg

all-purpose flour

50% dark chocolate chips chocolate chips

milk chocolate chips

lightly toasted pecan pieces

Flaky sea salt, for topping (optional)

In a bowl combine your butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda and nutmeg and using a stand mixer or hand mixer, beat until light and fluffy. You will have to scrape sides periodically. This should take just under 10 minutes. If it&#39;s taking longer, it is highly likely your butter was not softened when added to mixture.

Reduce your speed slightly and add your eggs one at a time making sure that the first is incorporated before adding second.

Lower your speed enough so flour does not go everywhere when you add it in. Add flour and when it is incorporated, add your two types of chocolate chips and lightly toasted pecans and mix. Note: if your pecans are in halves, crush them a little to break them up into smaller pieces but pieces do not have to be too small as they tend to break up when you are mixing the cookie dough. Yes, when you add chocolate and nuts to your cookie dough it will seem like there is an overload of additions but trust me it turns out great, nuts and chocolate with every bite.

The dough should make about 8 large tennis ball-sized portions (mine were about 150 grams to 170 grams each). I do not round mine into a perfect smooth ball because I love texture on top of my cookies. I keep them a little jagged on top. Place all 8 balls spaced on a parchment-lined baking sheet and wrap that in plastic before placing into fridge for at least 12 hours before baking.

After 12 hours, preheat oven to 350°F. Take cookie dough out of the fridge, and place them on prepared sheet with parchment or silicone. I use a different sheet than the one that has been in the fridge for 12 hours because I do not want to place a cold pan in the oven. Space them out enough on your baking sheet, I typically don&#39;t bake more than 4 on a tray at a time and often bake in 2 batches in case the second set of 4 needs adjustment on baking time.

Cookies should go in for about 22 minutes (or to an internal temperature between 175°F and 185°F). I have had to bake my cookies for an additional 5 minutes to make sure they are not raw.

Take cookies out and cool on baking tray. They should be slightly golden on top without excessive amounts of sheen (that raw dough look) though a bit of glossiness is okay. If you are worried about doneness trust your thermometer or simply break one open to have a peak and place cookie sheet back in oven until they look done. Even when done, they will be soft and need to be cooled before they can safely be picked up. Enjoy warm, or within 12 hours.

Freeze if you are not going to eat them right away. They keep well in the freezer for up to a month. Let sit at room temperature until thawed. You can pop them into the oven for 5 minutes if you want to warm them after thawing. Enjoy your massive 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)

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!

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Top 4 levain bakery cookies recipes from across the web

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

Top Tags

Levain Bakery Chocolate Chip Cookie...

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Levain Bakery-Style Pecan, Milk and...

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