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  • Authentic Levain Bakery Chocolate Chip Walnut Cookies

    Uploaded by

    Carol Nolasco
    1K views2 pages
    These cookies aim to replicate the famous Levain Bakery chocolate chip walnut cookies from New York City. The recipe yields exceptionally thick and chewy cookies with melty chocolate chip centers. It uses a combination of brown and white sugars, eggs, butter, flour, chocolate chips and walnuts. The dough is refrigerated before portioning and baking the cookies at a high temperature just until the edges are set and centers still look soft. Allowing the cookies to fully cool after baking is important for optimal texture.

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    These cookies aim to replicate the famous Levain Bakery chocolate chip walnut cookies from New York City. The recipe yields exceptionally thick and chewy cookies with melty chocolate chip centers. It uses a combination of brown and white sugars, eggs, butter, flour, chocolate chips and walnuts. The dough is refrigerated before portioning and baking the cookies at a high temperature just until the edges are set and centers still look soft. Allowing the cookies to fully cool after baking is important for optimal texture.

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    © All Rights Reserved
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    1K views2 pages

    Authentic Levain Bakery Chocolate Chip Walnut Cookies

    Uploaded by

    Carol Nolasco
    These cookies aim to replicate the famous Levain Bakery chocolate chip walnut cookies from New York City. The recipe yields exceptionally thick and chewy cookies with melty chocolate chip centers. It uses a combination of brown and white sugars, eggs, butter, flour, chocolate chips and walnuts. The dough is refrigerated before portioning and baking the cookies at a high temperature just until the edges are set and centers still look soft. Allowing the cookies to fully cool after baking is important for optimal texture.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Authentic Levain Bakery Chocolate Chip

    Walnut Cookies
    These Authentic Levain Bakery Chocolate Chip Walnut Cookies are exceptionally
    thick, chewy, and GOOEY with melty centers and an addictively light and tender
    crumb. They taste nearly identical to the famed NYC bakery without the trip to the
    Empire State!
    Prep Time20 mins
    Cook Time12 mins
    Total Time32 mins
    Course: Cookies, Dessert
    Cuisine: American, Dessert
     
    Servings: 8 cookies

    Equipment
     Digital kitchen scale, for accuracy

    Ingredients
     1 cup COLD unsalted butter cut into small cubes
     3/4 cup light brown sugar
     1/2 cup granulated white sugar
     2 large eggs
     2 tsp vanilla extract optional but recommended (Levain doesn't use vanilla
    surprisingly!)
     1 tsp cornstarch
     1 tsp baking soda
     1/2 tsp salt
     1 cup cake flour
     1¾ cups all-purpose flour
     2 cups semi-sweet chocolate chips such as Guittard or Ghirardelli
     2 cups chopped walnuts

    Instructions
    1. Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or
    silicone liners; set aside.
    2. In the bowl of a stand mixer, cream together the butter and both sugars with the
    paddle attachment on low speed for 30 seconds. Increase speed to medium and
    beat for another 30 seconds, then increase to high speed for a last 30 seconds.
    Mixture should be light and fluffy. Beat in the eggs, one at a time, scraping
    down the sides of the bowl with a spatula as needed, followed by the vanilla.
    3. Add in the cornstarch, baking soda, salt, cake flour and all-purpose flour and
    mix on low speed until just incorporated. Add in the chocolate chips and
    chopped walnuts and mix until just combined. Refrigerate the dough for 15
    minutes.
    4. Using a digital kitchen scale for accuracy, measure out a rough 6 ounce ball of
    dough, shaping it roughly and place on the baking sheet. You do not want the
    dough ball to be smooth and compacted, just barely formed into a rough ball
    shape. Stagger 3 more dough balls on one baking sheet, spacing about 3" apart.
    (There should be 4 dough balls on one baking sheet).
    5. Bake for 10-13 minutes, one sheet at a time in the middle rack of the oven.
    Cookies should look cooked and be dry and have a duller finish on the outside
    while still looking soft and underdone on the inside. Start checking at the 10-
    minute mark as it is important not to over-bake these. Remember, cookies will
    continue to finish cooking on the baking sheet after being removed from the
    oven.
    6. Allow cookies to cool completely on the baking sheet, about 30 minutes, before
    moving to a wire rack or storing. Cookies are very delicate just after baking so it
    is imperative they are not disturbed.

    Notes
    Since the chocolate chips are the star, I recommend splurging for higher quality chocolate
    chips. My favorite are by Guittard brand.  

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