Go Back
Print

Copycat New York's Famous Levain Bakery's Chocolate Chip Cookies

Copycat New York’s Famous Levain Bakery’s Chocolate Chip Cookies – My Way! -These cookies are chewy, crunchy and gooey. Just the way a chocolate chip cookie should be. Just like the ones from my favorite bakery in New York City. A must to bake a batch to ENJOY soon!!
Course Cookies, Dessert, Snack
Cuisine American
Keyword chocolate chip cookies, Copycat Recipes
Cook Time 18 minutes
chilling 30 minutes
Servings 18
Author Pam

Ingredients

  • 1 cup cold unsalted butter or vegan margarine. cut into chunks
  • 1 cup packed light brown sugar
  • 1/2 cup cane or granulated sugar
  • 2 large cold eggs
  • 3 cups cake flour
  • 1 tsp corn starch
  • 1 tsp baking soda
  • 1 tsp vanilla extract Levain’s original recipe does not have vanilla but, I put vanilla in all my baked goods
  • 1/2 tsp fine sea or kosher salt
  • 1 cup dark chocolate chunks or large chocolate chips
  • 1 cup good quality semisweet or bittersweet chocolate chips
  • •chopped walnuts, optional, this is in their original recipe. I did not add them in my recipe

Instructions

  1. 1.Preheat oven to 400 degrees, line a cookie sheet with a Silpat (highly recommended) or parchment paper. Set aside.

    2.In a large mixing bowl, using a hand held mixer or stand mixer, cream together cold butter or margarine with sugars until combined and creamy. Don’t over mix. We still want to keep the butter mixture on the cold side.

    3.Add in eggs one at a time along with vanilla extract.

    4.In another large mixing bowl, combine flours, corn starch, salt and baking soda with a whisk to make sure there’s no lumps. Slowly add to butter mixture.

    5.Mix just until combined. Try not to over mix the batter.

    6.Finish mixing with a sturdy rubber spatula or wooden spoon. Dig down deep to incorporate all dry mixture from the bottom of bowl.

    7.Add in chips and chunks and walnuts if using. Mix gently yet firm to get all the yummy chocolate well incorporated.

    8.Using a large cookie or ice-cream scoop, make large balls. If batter is too soft to roll in your hands. Scoop and place on cookie sheet. I only put 4 on a sheet.

    9.Place cookie sheet in freezer for up to 30 minutes. Take out and shape balls so that they are all the same size and uniform. This step is very important no matter if the batter is soft or firm for the cookies to come out the way they should. They can be in the freezer up to 1 hour if needed but minimum 3o minutes.

    10.Bake for 11-13 minutes on upper rack. After 5 minutes, turn pan around. Check after 11 minutes. Cookies should still be a little soft in the middle. Take out and let cool on baking sheet for 10 minutes or so. Transfer over to a cooling rack. Let set up for another 10 minutes. Now it’s time to take a big gooey bite!