If you live in New York, you probably have heard of Levain Bakery. It’s a hot spot all over the city. They have a few locations where they sell the most outrageous cookies! If you don’t live in New York and planning a visit, be sure to check out one of their locations. I happen to live on Long Island, way out in Suffolk County. It’s a little over an hour away to Manhattan. Whenever I do go, I am sure to head on over to Levain Bakery for one of their amazing cookies. The last time we were in the city, I knew it would be awhile until the next time. I couldn’t stop thinking about their famous chocolate chip cookies.
Being a food blogger, I make up recipes all the time. This one was a real toughie. It took four tries until I got the texture and chewiness I wanted. Happily, the fourth try was the charm. My husband and kids loved them, and so did I. You will see the secret to get the texture. It was an A-ha moment! Just a note, I gave you a few options for the recipe. You can make them the traditional way with regular butter and sugar or lower in sugar (and I promise you, they taste just as delish), or using a vegan margarine instead of butter, go for it. You will LOVE these extra large cookies as much as we do. I just made a batch to send up to my daughter Tori up in college. Like she said, they will be gone in a blink of an eye with five roommates. Whatever option you decide to make, you will love them. Each variation is chewy, gooey and big!
Copycat New York’s Famous Levain Bakery’s Chocolate Chip Cookies – My Way!
Yields 15 to 18 large cookies
Here’s the secret to making these amazing: butter and eggs have to be cold. Right out of the fridge. If you have time before baking, place the flours and sugars in the fridge too.
Please Note: I am giving you a bunch of different options for the sugars in this recipe. I’m highlighting some of the products I use on a regular basis for this and many of my recipes since I cook and bake low sugar for my family. This is just a preference for us and only suggestions for you to decide on which recipe you want to try out. Most of all enjoy!!
- 1 cup cold unsalted butter or vegan margarine. cut into chunks
- 1 cup packed light brown sugar or half coconut sugar half brown sugar Truvia baking blend, found at most markets, you can also swap out date sugar, sucanat, or maple sugar
- 1/2 cup pure cane sugar or 1/2 cup Wholesome Zero, Xylitol (my favorite), Stevia for baking, check online or stores for more varieties of no calorie sweeteners to choose from.
- 2 large or extra large cold eggs
- 1½ cups cake flour
- 1½ whole wheat pastry flour
- 1 tsp corn starch
- 1 tsp baking soda
- 1 tsp vanilla extract, this is my favorite brand, Levain’s original recipe does not have vanilla extract in it but, I put vanilla in just about everything I bake
- ½ tsp fine sea or kosher salt
- 1 cup dark chocolate chunks or large chocolate chips
- 1 cup semisweet or bittersweet chocolate chips, I used Lily’s Sweets Chips (These are sweetened with Stevia)
- 1/2 – 3/4 cup chopped walnuts, this is their original recipe, I chose not to put it in this recipe
- Preheat oven to 400 degrees, line a cookie sheet with a Silpat (highly recommended) or parchment paper. Set aside.
- 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.
- Add in eggs one at a time along with vanilla extract.
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.
- Mix just until combined. Try not to over mix the batter.
- Finish mixing with a sturdy rubber spatula or wooden spoon. Dig down deep to incorporate all dry mixture from the bottom of bowl.
- Add in chips and chunks and walnuts if using. Mix gently yet firm to get all the yummy chocolate well incorporated.
- 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.
- 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.
- 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!
Can be stored on the counter up to 3 days, that’s if they last that long. YUM!!