Levain Bakery Chocolate Chip Cookie Recipe

By The Cooking World, Editorial Staff

September 25, 2020

Our Recreation of Levain Chocolate Chip Cookie Recipe

If you are a big fan of cookies you've probably heard of Levain Bakery, and their signature cookies. Levain Bakery is rumored to have the best chocolate chip cookies in the world. Yes, in the world! Although we consider this is a highly debatable subject, we decided to recreate the famous Levain Chocolate Chip Cookie Recipe.

This massive 170 g (6 oz) cookie is a perfect combination of crisp outside and incredibly gooey center. The cookie is baked at a high temperature, and mounded high, allowing the outside to crisp up perfectly while the middle barely gets baked, creating delicious puddles of chocolate in the cookie dough.

PREP TIME

30 minutes

COOK TIME

10 to 13 minutes

serves

8 cookies

Ingredients

165 g (2 cups) walnuts
230g (1 1/2 cups) cake flour
275g (2 cups) all purpose flour
5 g (1 1/2 teaspoons) fine sea salt
8 g (2 teaspoons) cornstarch
6 g (1/2 teaspoon) baking soda
280 g (1 1/4 cups) unsalted butter
270g (1 3/4 cups)) brown sugar
100g (1/2 cup) white granulated sugar
2 eggs
3 egg yolks
225 g (7.9 oz) chopped dark chocolate, 65 - 70% cocoa

Special Equipment

Small Saucepan‍
Medium Bowl
Stand Mixer
‍Offset Spatula‍‍‍
Baking Sheet‍
‍Measuring Spoons
Measuring Cups
Digital Scale

Instructions

Start by roasting the walnuts in the oven for 15 min at 180ºC (350ºF).
Melt the butter in a small saucepan and let it cool.
In a medium-size bowl, whisk together both flours, salt, cornstarch, and baking soda.
In a stand mixer with the whisk attachment, combine both sugars on medium speed. Slowly stream in the butter until the mixture is creamy. Add the eggs and then the egg yolks, one at a time until each is incorporated.
Switch to paddle attachment then mix in dry ingredient mixture. Combine the chocolate and chopped walnuts using a rubber spatula.
Put the cookie dough in a bowl, cover, and let rest in the fridge for at least 45 minutes, ideally overnight.
Divide into 170 g (6 oz) balls and arrange them onto baking sheets lined with parchment paper. Refrigerate the cookie dough for 25 minutes.
Bake at 220 ºC (425 ºF) for 10-13 minutes, or until brown on the outside. The inside will be soft and gooey.