Baking & Desserts

Recreating Levain Chocolate Chip Cookies

Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.

{#}
({#})
{totalComments}
Prep:
20-25 minutes
Cook:
10-13 minutes
Serves:
8
people
Recreating Levain Chocolate Chip Cookies
Share & Save

Ingredients

  • 1.25 cups (280g) unsalted butter
  • 1 lb (450g) roughly chopped dark chocolate, about 60-70% cacao
  • 1.5 cups (230g) cake flour 
  • 2 cups (275g) all-purpose flour
  • 1.5 tsp (5g) kosher salt
  • 2 tsp (8g) cornstarch
  • ½ tsp (6g) baking soda 
  • 1.25 cups (285g) light brown sugar
  • ½ cup (115g) granulated sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 cups (165g) roughly chopped, toasted walnuts

Directions

  1. In a medium saucepan, melt the butter and then set aside to cool.
  2. In a medium bowl, whisk together the flours, salt, cornstarch, and baking soda. Set aside.
  3. Using a stand mixer fitted with the whisk attachment, add the light brown sugar and granulated sugar. Whisk together on medium speed until combined and then slowly stream in the butter. Continue to whisk until the mixture is creamy. 
  4. Next, add in the eggs one at a time followed by the egg yolks, making sure to mix each egg fully into the batter before adding the next.
  5. Once smooth, switch to the paddle attachment and mix in the flour mixture until smooth.
  6. Turn the machine off and fold in the walnuts and chocolate until combined.
  7. Place the batter in a bowl, cover, and refrigerate for at least 45 minutes to chill completely.
  8. Preheat the oven to 425°F (220°C). 
  9. Divide the dough into 6 ounce pieces. Roll each piece into a tightly packed ball, it should be tall. (I used a Vollrath 4 ounce stainless steel disher to form my cookies. Make sure to pack the disher tightly with dough). 
  10. Place 4 cookies on a parchment lined baking sheet. Repeat with the remaining dough. For best results, refrigerate the cookies again for 25 minutes. 
  11. Bake for 10-13 minutes, or until lightly browned on the outside and slightly underdone on the inside.
  12. Set on a wire rack to cool slightly before serving.

Comments & Ratings

Already have an account? Sign in
{email}
{email}
Sign out
For account support email webmaster@joshuaweissman.com
Average rating
{#}
(#)
Your rating
Clear
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Your account allows you to rate and comment on recipes. Already have an account? Sign in above
Submit
Enter the code sent to {email address}
Confirm & Save
Resend codeWrong Email
Thanks! Your comment has been added below
Thank you!
Your submission has been received
Oops! Something went wrong while submitting the form.

{# Comments}

{Name}
{date}
{Text}
Reply
{Name}
{Date}
{Text}
{username}
{email}
Log out
Already have an account? Sign in above
SubmitCancel
Enter the code sent to {email address}
Submit
Resend codeWrong EmailCancel
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Other recipes

The Best Chili Oil Ever

Snacks & Sides
20 min

The Ultimate Chicken Tender Plate At Home

Main Dishes
Snacks & Sides
1 hr

The Best Tater Tots Ever

Snacks & Sides
1 hr, 15 min
// Printing // Adding ingredients and instructions to json-ld // Comments & Ratings