Ok! I had been reading about these Levain Chocolate Chip Cookies all over Pinterest. Honestly, there were so many versions of this cookie recipe out there. I want to give this small batch recipe credit to the blog “Mike Bakes NYC”. His food photography is stunning, but his recipes looks so melt in your mouth!!
I am definitely a creative person by nature, but I have wanted to work harder on my food photography on my blog. It is important to me to try to excel at those things that matter.
Levain Chocolate Chip Cookies….
Ok, on with these amazing Levain chocolate chip cookies! These cookies are decadent, seriously so ooey, gooey. I was looking for a cookie that had the slightly crunchy edges, deep pockets of chocolate, and the gooey center of goodness! Classic Levain chocolate chip cookies are always a win in my book, especially right out of the oven. These are not small cookies by any means. These chocolate chip cookies are the “it” cookie of them all.
Dupe Levain Chocolate Chip Cookies
This is a dupe recipe of the infamous Levain Chocolate Chip Cookies. These cookies have the slightly crunchy, & buttery outside. The inside is warm soft, and gooey filled with pockets of chocolate!
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg (cold)
- 1/2 tsp vanilla extract
- 3/4 cup cake flour
- 1/2 tsp cornstarch
- 1/4 tsp baking soda
- 1/2 tsp coarse salt
- 1 cup semi sweet chocolate chips
- 1 cup toasted pecans
In a mixing bowl with a paddle attachment, or even a hand mixer place your cold butter, brown sugar, and granulated sugar. Mix these ingredients until fluffy. Make sure to mix for about 5 minutes until well combined.
Also add in the cold egg, and vanilla. Make sure to mix until well incorporated.
Add the flours, salt, baking soda and cornstarch, using a rubber spatula until everything is well combined. Fold in the chocolate chips and pecans.
Separate the dough into 4 large 6 oz hockey puck shaped cookies, about an inch thick. Place them on a piece of parchment paper, lined baking sheet. Cover with plastic wrap and place in the fridge for 30 minutes.
Bake for 15-16 minutes in a 400 degree oven. Let them rest for about 10 minutes to set.
Using cake flour renders a more tender cookie, but if you only have all purpose flour, then it’s okay to use that!
The secret honestly in my opinion is the cold butter, and the actual size of the cookie. I have never tried using cold butter in any cookie, but this is a true game changer for these Levain chocolate chip cookies.
Tips For Making The Levain Chocolate Chip Cookies Dupe……
Cold Ingredients: I was amazed by the fact that cubed cold butter was the way to go in this recipe. Maybe that is what sets these chocolate chip cookies apart from every other cookie in the universe.
Toasted Nuts: I mean honestly can a cookie get any more decadent than this. If you aren’t toasting your nuts where have you been? I mean toasted nuts are the complete rage now! The recipe calls for toasted walnuts, not the biggest walnut fan so pecans it is.
Shape and Weigh Your Cookies: These cookies are massive, but come on a 6oz cookie GOSH!!! You can’t really think that these cookies are shareable, they aren’t made to share. These cookies are so good, sharing will totally not be even your own recommendation. LOL! They shouldn’t be shaped into perfect balls, but more like a 6oz hockey puck.
Chill the Dough: Don’t be so quick to get these babies into the oven. Let them chill in the fridge for about 30 minutes before you send them to their cookie death.
Old Chocolate Chip Cookie Favorite……
Who has a favorite chocolate chip cookie recipe? These are the recipes that have lived strong in our recipe boxes. This recipe here is my tried and true favorite.
These cookies here are also a HUGE favorite of my boys. They are ooey gooey, and chunky chalked with goodness. I hope you guys enjoy the cookie post. If you decide to give them a try, you better send me a pic! happy baking friends!
Leave a Reply