I am in a bit of a cookie frenzy! I just noticed that this is my third cookie post in a row, but I don't think that is a bad thing. These cookies are a copycat version of the Levain Bakery chocolate chip cookies. Unfortuntley, I've never had one, but apparently they are huge and very puffy. I went on their website, and indeed the cookies look amazing.
I love big & fat cookies. I actually prefer them over a thin crispy cookie, so these cookies get two thumbs up! They baked beautifully - Instead of spreading they went up high. I was actually a little nervous that my cookies wont turn out like I was hoping (because of bitter past experiences), but thankfully all went well.
The cookies are delicious with a firm exterior, and a soft cakey middle. Everyone devoured the cookies! Go ahead and double the recipe, it will be worth it.
Levain Bakery Copycat Chocolate Chip Cookies
From Buns In My Oven
8 tbsp cold butter, cut into small cubes
3/4 cup brown sugar
1 large egg, cold
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1 cup semi-sweet chocolate chips
1/2 cup toasted walnuts (optional)
3/4 cup brown sugar
1 large egg, cold
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1 cup semi-sweet chocolate chips
1/2 cup toasted walnuts (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
Bake for 11-13 (mine were ready in 10) minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.
Posts
Thank you very much for posting this recipe, they turned out to be the most delicious chocolate chip/chunk biscuits I've ever had. And despite the fact that it's so cold here in New Zealand that the cold butter remained almost solid while I tried to mix it in, they were really easy and quick to make. And I loved the tip of putting the dough in the fridge to limit how much it spreads. Thanks again!
ReplyDeleteCan't wait to try these. . .they will be next on my list. I've made and eaten too many of your dark chocolate cookies this weekend!!!
ReplyDeleteTHANK YOU!! I misplaced my original recipe and have been trying for years to find cookies even similar to what I use to bake. These are it! Soft, moist and cakelike texture. I doubled the recipe and followed it exactly..Perfect cookies!
ReplyDeleteThank you again! Lynne from Nova Scotia