Levain Cookie

3.25 from 4 votes

New York City's most beloved cookie, the Levain Cookie is perfectly crisp around the edges with an irresistible thick and gooey center. Each bite is loaded with chocolate chips and chunks of walnuts, and better than the last. These are bound to be your new favorite cookie!

Prep Time25

Cook Time12

Cooling Time15

Total Time52

Course: Dessert

Cuisine: American

Keyword: copycat levain cookie, levain chocolate chip walnut cookies, levain cookie, levain cookies

Servings: Cookies

Author: Alyssa Rivers

Ingredients

1 ½ cup butter
1 ½ cups dark brown sugar packed
¾ cup granulated sugar
3 large eggs room temperature
2 teaspoons vanilla extract
1 ¼ cup cake flour
1 ½ cup all-purpose flour
2 teaspoons baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
3 cups semi-sweet chocolate chips
1 ½ cups walnut pieces

Instructions

Add 1 ½ cup butter, 1 ½ cups dark brown sugar, and ¾ cup granulated sugar to the bowl of a stand mixer and beat with the paddle attachment on medium speed until combined.
Add 3 large eggs and 2 teaspoons vanilla extract and beat until just combined.
Add 1 ¼ cup cake flour, 1 ½ cup all-purpose flour, 2 teaspoons baking powder, 1 ½ teaspoon baking soda, and 1 teaspoon salt and mix until just barely combined.
Remove the bowl from the mixer and fold in 3 cups semi-sweet chocolate chips and 1 ½ cups walnut pieces by hand. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes to an hour.
Preheat the oven to 400 degrees Fahrenheit.
Remove the dough from the fridge and weigh out twelve 6-ounce portions. Don't roll the dough together. Just make it into messy blobs of dough. Levain Bakery doesn't "make baseballs" of the dough and prefers it to be rough and textured.
Bake for 10-11 minutes, until the top and bottom of the cookie are beginning to turn golden brown. Remove from the oven and let the cookies cool on the pan for 12-15 minutes, allowing them to continue cooking.
Serve the same day they are baked. Enjoy!

Nutrition

QR code

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