One of the most famous cookies out there, from one of the most delicious bakeries in the world “Levain Bakery” in NYC.
I tried to recreate the recipe with a few tweaks here and there. But you can absolutely make some changes as I did. I didn’t have chocolate chips on hand for example I had chocolate chunks. And I’m not a huge fan of walnuts so I substituted pecans instead.
Hope you guys love this recipe.
- 1 Cup cold butter, cubed
- 2 Eggs
- 1 Cup brown sugar
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups cake flour
- 1 1/2 cups all purpose flour
- 1 Tsp salt
- 1 Tsp baking powder
- 1 Tsp baking soda
- 1 Tsp Cornstarch
- 2 Cups chocolate chips
- 2 Cups walnuts or pecans chopped
Preheat your oven to 375 degrees.
Get your sheet pan ready with parchment paper or silicon baking mat.
Get your ingredients all together.
Using a stand mixer with the paddle attachment cream the cold butter, until it comes together. Add your sugars, mix till incorporated a few minutes. Crack your eggs in a separate bowl and add those to the mix. Beat them in for a few minutes and add the vanilla. It will be a bit lumpy do not over mix. Slowly add your flours, salt, baking powder, baking soda, and cornstarch. Super important step do set your speed on low and gradually work your way up to medium do not over mix here either or your will have a tough cookie dough. Now add your chips and nuts just till mixed through.
The consistency should look something like this.
This recipe makes 8-10 really large cookies or 24 small.
These cookies are meant to be big and I mean big!
I made 24 small because I wanted to give some to family and friends.
Make sure you spread them out on your cookie sheet.
Now roll the dough into uniformed balls whether you're doing giant ones or small you want them all roughly the same size and weight for even baking.
TIP: Freeze the balls onto a cookie sheet for 30 min before you bake them. You want to keep the butter that’s inside the cookie nice and cold. Keeps them from spreading out too much.
What I’ve learned is that everyone’s oven is different. You may have to play around with time and temperature. It’s better to undercook these cookies then overcook them which will result in a hard dense cookie. If that does happen, don’t worry.
Pop them in the microwave for 20 seconds before eating and they will be warm and gooey and delicious.
Bake for 15 - 17 minutes. Keep your eye on these cookies as you want the tops lightly browned.
Once done, take them out of the oven and place on a wire rack.
Sprinkle some flakey Maldon sea salt on top. Now that's heaven!
Let them cool at least 8 minutes before you take a bite!
Don’t forget it’s best to undercook these, as they cool they will keep baking.
Hope you enjoy these delicious cookies. I know we do!
Stay happy, safe and healthy.