Levain Style Cookies
Thick decadent Levain cookies recipe Make bakerystyle cookies at home
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 large cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 300 grams all-purpose flour
- 60 grams cake flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 225 grams cold unsalted butter, cut into cubes
- 150 grams granulated sugar
- 200 grams brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 340 grams semisweet or dark chocolate chips
- 200 grams walnuts, roughly chopped
Instructions
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.
- In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt.
- In a separate bowl, cream together cold butter, granulated sugar, and brown sugar until just combined. Do not overmix.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in chocolate chips and walnuts.
- Chill the dough for at least 30 minutes.
- Use a large cookie scoop (about 1/2 cup) to form the dough into balls. Place them on the prepared baking sheets, leaving space between each cookie.
- Bake for 11-13 minutes, or until the edges are golden brown and the center is still slightly soft. Rotate the baking sheet halfway through baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Recreate the iconic Levain Bakery cookie experience at home with this recipe for colossal, gooey cookies packed with chocolate and walnuts. Learn the secrets to achieving that perfect crispy exterior and molten interior.