New York’s Levain Bakery chocolate chip cookie copycat recipe to enjoy making these delectable cookies in your own home.
This Levain bakery recipe is to die for. Yes, its a copycat recipe, but I’ve been told this is super close to the real thing.
SO, SO, good.
You all know how much we love our chocolate chip cookies, so I feel like a bit of an expert at this point. This will be about the 8th chocolate chip cookie on Five Silver Spoons.
This levain bakery recipe if different. The texture is lighter and fluffier, the inside is a bit doughier and the rise is higher than other recipes.
If I had to say what the secret to Levain bakery cookies is I’d have to say the addition of cake flour. Cake flour in conjunction with all-purpose flour is the perfect combination.
The cake flour fluffs up the cookie dough to create a unique texture to nestle the two cups of chocolate chips and two cups of freshly chopped walnuts in.
I made these for the first time about a month ago, and again this week. I just had to add this to our recipe vault. The reviews were wildly positive for the recipients of these delicious treats.
- Do not overmix when adding the dry ingredients into the wet ingredients. Part of the allure of these amazing cookies is the soft and fluffy texture. If you overmix, the cookie will turn out tough. Mix until just incorporated.
As always, hope you enjoy them as much as we do!
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SAVE THESE LEVAIN BAKERY CHOCOLATE CHIP COOKIES TO YOUR “DESSERTS” PINTEREST BOARD!
And, let’s be friends on Pinterest! I’m pinning delicious recipes all the time.
Levain Bakery Chocolate Chip Cookies
Levain Bakery chocolate chip cookie recipe to make in your own home, rather than traveling to New York!
- 1 cup cold unsalted butter, cut into small cubes
- 3/4 cup lightly packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 cup cake flour
- 1 3/4 cup all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp table salt
- 2 cups chopped walnuts
- 2 cups semi sweet chocolate chips
Preheat oven to 410 degrees. Line two baking sheets with parchment paper.
Add butter and sugars to stand mixer. Cream together until light and fluffy, about 2 minutes. Begin on low speed, and gradually work up to medium speed.
Scrape down sides and bottom of bowl with spatula. Add in eggs. Mix on medium speed until incorporated.
Add in cake flour, all purpose flour, cornstarch, baking soda, and salt. Mix on the lowest speed until the flour is just incorporated. Do not overmix.
Add in walnuts and mix on the lowest speed for about 15 seconds, until the nuts are evenly incorporated in the dough.
Add in the chocolate chips and mix on the lowest speed for about 15 seconds until chips are evenly incorporated into dough.
Using a 1 1/2 tablespoon cookie scooper, scoop out dough balls and place on parchment paper lined baking sheet, about 2 inches apart.
Bake until lightly browned on top for 7-9 minutes. Let cookies set on cookie sheet for 15 minutes. At this point, you can enjoy them warm or continue to cool on a wire cooling rack.
Adapted from Kirbie's Cravings