copycat levain bakery chocolate chip cookies


Stop the presses.  This morning I made the most amazing chocolate chip cookies.  Huge.  Crispy.  Fluffy.  Ooey gooey.  I could barely wait for them to cool down before I demolished one three of these in one bite, with a glass of milk, while standing up.

To give you some background info, my fascination with these chocolate chip cookies started many years ago while watching an episode of “Best Thing I Ever Ate” on Food Network.  The episode was on cookies, and the Levain Bakery was featured.  I came to find out that the Levain Bakery is a bakery in NYC that specializes in their one of a kind gigantic cookies.  They have many varieties, such as double chocolate chip, oatmeal raisin, and double chocolate peanut butter, but the one that stole my heart from the start was their chocolate chip cookies.  I immediately told my mother about these cookies, who being the incredible mom that she is, surprised me the next day with a box of 4 Levain Bakery cookies.  And that’s when my love and obsession for these cookies began.  And because I now live 3 hours away from those amazing NYC cookies, today I set out to make a copycat version of these chocolate chip cookies.

Copycat Levain Bakery Chocolate Chip Cookies
(Makes 6-8 large cookies)
Adapted from Modern Honey

1 cup butter, cold and cut into 1cm cubes
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 cups cake flour
1 1/2 cups flour
1 tsp cornstarch
3/4 tsp baking soda
3/4 tsp salt
1 cup milk chocolate chips
1 cup dark chocolate, cut into small cubes

Preheat oven to 410F.

In the bowl of a stand mixer, cream together the butter, brown sugar, and sugar.  Beat on high until light and fluffy, about 4 minutes.  Add each egg one at a time, mixing after each addition.  Beat in cake flour, flour, cornstarch, baking soda, and salt.  Mix until combined, but be sure not to overtax.  Stir in the chocolate until just incorporated.

With your hands, make balls of dough about 2in in diameter.  Place them on a cookie sheet or silpat mat, keeping at least 2in between each ball.  You will need to use two cookie sheets, or just bake 4 cookies at a time.

Bake for 10-12 minutes, or until the tops of each cookie is golden brown. Let the cookies rest on the cookie sheet for a least 5 minutes, and then another 5-10 minutes on a cooling rack.

cookie on,



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