Levain Bakery Chocolate Chip Cookies: The Ultimate Guide

Levain Bakery Chocolate Chip Cookies: Just the name conjures images of colossal, gooey, and utterly irresistible cookies, doesn’t it? Forget everything you thought you knew about chocolate chip cookies; these are in a league of their own. Imagine sinking your teeth into a thick, slightly underbaked center, bursting with molten chocolate and studded with crunchy walnuts. It’s a textural and flavor explosion that will leave you craving more.

While Levain Bakery itself only opened its doors in 1995 in New York City, quickly becoming a beloved neighborhood institution, the magic of their now-famous cookies lies in their unique approach to a classic. They bucked the trend of thin, crispy cookies and instead embraced a massive, almost cake-like texture. This innovation, combined with high-quality ingredients, is what sets them apart.

People adore Levain Bakery Chocolate Chip Cookies for several reasons. Firstly, the sheer size is impressive – these are substantial cookies that satisfy even the biggest sweet tooth. Secondly, the contrast between the slightly crisp exterior and the molten, gooey interior is simply divine. Finally, the rich, buttery flavor, combined with the generous chunks of dark chocolate and the nutty crunch of walnuts, creates a symphony of flavors that is simply unforgettable. And while a trip to New York is always a good idea, now you can recreate this iconic treat in your own kitchen. Let’s get baking!

this Recipe

Ingredients:

• For the Dough:
• 2 cups (4 sticks) cold unsalted butter, cut into cubes
• 3 cups packed light brown sugar
• 1 cup granulated sugar
• 6 large egg yolks
• 2 large eggs
• 2 teaspoons vanilla extract
• For the Dry Ingredients:
• 4 cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• For the Chocolate:
• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips or chunks
• Optional:
• 1 cup chopped walnuts or pecans (for added texture and flavor)

Preparing the Dough:

1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), combine the cold, cubed butter, brown sugar, and granulated sugar. It’s crucial that the butter is cold to achieve the right texture. Beat on medium speed until the mixture is light and fluffy. This may take 5-7 minutes, so be patient! You want the sugar to be well incorporated and the mixture to lighten in color. Don’t rush this step; it’s essential for the cookie’s texture. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
2. Incorporate the Eggs and Vanilla: Add the egg yolks one at a time, mixing well after each addition. Then, add the whole eggs and vanilla extract. Continue to beat until everything is thoroughly combined and the mixture is smooth. Again, scrape down the sides of the bowl to ensure even distribution. The mixture should look creamy and emulsified.

Combining the Dry and Wet Ingredients:

1. Whisk the Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is important for proper leavening and flavor.
2. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough cookies. Mix until you see just a few streaks of flour remaining.
3. Fold in the Chocolate: Remove the bowl from the mixer and gently fold in the semi-sweet chocolate chips and dark chocolate chips (or chunks) using a spatula. If you’re using nuts, fold them in at this stage as well. Make sure the chocolate is evenly distributed throughout the dough.

Chilling the Dough:

1. Chill the Dough: This is a crucial step for achieving that signature Levain Bakery texture. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together and the butter to solidify, which prevents the cookies from spreading too thin during baking. The longer you chill the dough, the better the flavor and texture will be. I often chill mine for 24-36 hours!

Baking the Cookies:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven is properly preheated before baking the cookies. An accurate oven temperature is essential for even baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
3. Scoop the Dough: Using a large ice cream scoop (about 1/2 cup of dough per cookie), scoop the dough onto the prepared baking sheets, leaving about 2-3 inches between each cookie. These cookies are BIG, so don’t overcrowd the baking sheets. The irregular shape is part of the Levain Bakery charm, so don’t worry about making them perfectly round.
4. Bake the Cookies: Bake for 11-14 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies should look slightly underbaked in the center. They will continue to cook as they cool on the baking sheet. Baking time may vary depending on your oven, so keep a close eye on them.
5. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to set up slightly and prevents them from breaking.

Tips and Tricks for Perfect Levain Bakery Cookies:

• Cold Butter is Key: Using cold butter is essential for achieving the right texture. The cold butter creates steam during baking, which helps the cookies rise and become chewy.
• Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too thin and for developing the flavor.
• Underbake Slightly: Underbaking the cookies slightly will ensure that they are soft and chewy in the center.
• Use High-Quality Chocolate: Using high-quality chocolate will make a big difference in the flavor of the cookies. I recommend using a combination of semi-sweet and dark chocolate.
• Experiment with Flavors: Feel free to experiment with different flavors and add-ins. Try adding nuts, dried fruit, or different types of chocolate.
• Storage: Store the cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh!
• Reheating: To reheat the cookies, warm them in a preheated oven at 350°F (175°C) for a few minutes, or microwave them for a few seconds.
• Freezing: You can freeze the cookie dough for later use. Scoop the dough into individual portions and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When you’re ready to bake, simply bake the frozen dough for a few minutes longer than the recipe calls for. You can also freeze the baked cookies. Wrap them individually in plastic wrap and then place them in a freezer bag. To thaw, simply let them sit at room temperature for a few hours.

Troubleshooting:

• Cookies are too flat: This could be due to using softened butter, not chilling the dough long enough, or using too much sugar. Make sure to use cold butter and chill the dough for at least 2 hours.
• Cookies are too dry: This could be due to overbaking or using too much flour. Make sure to bake the cookies until the edges are golden brown and the centers are still slightly soft. Measure the flour accurately.
• Cookies are too tough: This could be due to overmixing the dough. Mix until just combined.
• Cookies are not spreading: This could be due to using too much flour or not enough sugar. Measure the flour and sugar accurately.

Enjoy!

These cookies are best served warm, with a glass of milk or a scoop of ice cream. They are the perfect treat for any occasion! I hope you enjoy making and eating these delicious Levain Bakery Chocolate Chip Cookies as much as I do! They are truly a special treat.

Conclusion:

And there you have it! These Levain Bakery Chocolate Chip Cookies are truly something special, and I wholeheartedly believe you need to experience them for yourself. They’re not just cookies; they’re an experience – a symphony of textures and flavors that will leave you craving more. The combination of the slightly crisp exterior, the gooey, almost underbaked center, and the generous chunks of dark chocolate and walnuts creates a cookie that’s unlike anything you’ve ever tasted.

Why are these a must-try? Because they perfectly capture the essence of indulgence. They’re big, bold, and unapologetically decadent. They’re the kind of cookie that makes you want to curl up on the couch with a glass of milk and savor every single bite. Plus, the sheer size of them makes them perfect for sharing (or not, I won’t judge!).

But beyond the taste, it’s the process of making them that I find so rewarding. There’s something incredibly satisfying about creating these behemoths of deliciousness from scratch. From creaming the butter and sugar to carefully folding in the chocolate and walnuts, each step is a labor of love that culminates in a truly unforgettable treat.

Serving Suggestions and Variations:

While these cookies are absolutely divine on their own, there are plenty of ways to elevate the experience even further. Try serving them warm with a scoop of vanilla ice cream for an extra decadent dessert. Or, crumble them over a bowl of yogurt or oatmeal for a delightful breakfast treat.

Here are a few variations you might want to experiment with:

* Nutty Delight: Swap out the walnuts for pecans, macadamia nuts, or even a mix of your favorite nuts.
* Chocolate Overload: Use a combination of dark, milk, and white chocolate chips for an even more intense chocolate experience.
* Salted Caramel: Add a swirl of salted caramel to the dough before baking for a sweet and salty twist.
* Espresso Infusion: Add a teaspoon of instant espresso powder to the dough for a subtle coffee flavor.
* Oatmeal Raisin: Replace some of the flour with rolled oats and add raisins for a healthier (but still delicious) option.

Don’t be afraid to get creative and experiment with different flavors and ingredients to create your own signature version of these amazing cookies. The possibilities are endless!

I know the recipe might seem a little intimidating at first, but trust me, it’s worth the effort. The key is to follow the instructions carefully and don’t be afraid to get your hands dirty. And remember, the most important ingredient is love!

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t regret it. These Levain Bakery Chocolate Chip Cookies are a guaranteed crowd-pleaser, and they’re sure to become a staple in your baking repertoire.

I’m so excited for you to try this recipe and experience the magic of these cookies for yourself. Once you do, please come back and share your experience in the comments below. I’d love to hear what you think and see your creations! Did you make any variations? What was your favorite part of the process? What did your friends and family think? I can’t wait to hear all about it! Happy baking!