Even if you’ve never been to New York City.
Even if you’ve been to NYC but never to Levain Bakery.
Even if you’ve been to NYC and to Levain Bakery.
You should make these cookies.
Levain Bakery is famous for it’s GIANT and DELICIOUS cookies. But who has the time and money to fly to NYC every time they get a craving??
This recipe is so easy to follow and it comes together like *that*. I even made a video that you can check out here.
Much like most cookie recipes, it uses brown and white sugar. You’ll the sweet, crispy edges and the ooey gooey middle. If you don’t have brown/can’t find it, you can always make your own with regular white sugar and molasses. Super easy!
For this recipe, you’re going to need your butter to be cold. Not pastry-cold! But right out of the fridge-cold. This way, you don’t need to chill the dough before you bake. Saves you time and energy if you’re impatient like me.
Here’s the Levain Cookies recipe:
8 Levain Cookies
1 cup/227g COLD butter (cut it into small cubes)
1 cup/200g brown sugar
1/2 cup/100g white sugar
2 whole eggs
3 cups/ 384g All-Purpose Flour
1 teaspoon cornstarch (I missed this in the video but it’s IMPORTANT!)
3/4 teaspoon salt
3/4 teaspoon baking soda
2 cups/350g chopped chocolate (or whatever you want to add, walnuts, pecans…)
Sea salt for the tops (add before baking)\
- Preheat oven to 210/410
- Cream together cold butter and sugars until light and fluffy
- Beat in eggs, one at a time, just until combined
- Combine and mix dry ingredients together
- Slowly add the dry ingredients in increments, folding gently so you don’t overwork the dough
- Add the chocolate with the last increment of flour and mix until just combined
- Portion dough into 8 equal balls. Roll each portion into ball and place on a baking tray lined with parchment- leaving plenty of room for cookies to spread. Remember how big they are!
- Do not flatten the cookie dough
- Sprinkle with sea salt
- Bake for 8-10 minutes
- Remove from oven and leave on tray to ‘set up’ for 15-20 minutes
- DIG IN!!
Hope you guys try these at home! Subscribe for more :-)