Walking through New York City, you can’t help but notice the smell of fresh cookies. These are the famous Levain Bakery cookies. They’re huge, with a crunchy outside and a soft, gooey inside. It’s no surprise they’re a favorite among both locals and tourists.
Levain’s cookies are special because of their mix of dark and milk chocolate chips and walnuts. They’re soft and doughy, making each bite feel like a trip to a New York bakery. These cookies are so good, you’ll want to share them with everyone.
levain cookie recipe
Key Takeaways
- Levain Bakery cookies are renowned for their massive size, crispy exterior, and gooey center
- These cookies feature a delectable combination of dark and milk chocolate chips along with walnuts
- The unique texture is achieved through the use of cold butter and proper shaping techniques
- Levain’s cookies have become a must-try for both locals and visitors to New York City
- These indulgent treats are perfect for sharing or enjoying as a larger portion
The Story Behind Levain Bakery’s Famous Cookies
Levain Bakery, a famous NYC cookie spot, has a rich history. It started in 1995 as a small shop in Manhattan’s Upper West Side. Founders Constance McDonald and Pamela Weekes, avid triathletes, aimed to make the perfect cookie.
Today, Levain Bakery is a beloved NYC cookie bakery with seventeen locations across the U.S. Their 6-ounce chocolate chip walnut cookies are famous. They have a crisp outside and a gooey inside.
From Triathletes to Cookie Legends
Pam and Connie, Levain’s founders, were not just bakers. They were endurance athletes who loved food and fitness. They created a cookie to fuel their active lives.
Years of perfecting the recipe paid off when the New York Times praised it. This sparked a loyal following and long lines at the bakery.
What Makes These Cookies Special
Levain’s cookies are special because of their size, texture, and ingredients. They are 6 ounces, offering a perfect mix of crisp edges and gooey centers. Cold butter and cake flour make them soft and chewy.
The cookies are loaded with chocolate chips and walnuts. This gives them a rich flavor.
Essential Ingredients for Perfect Levain Cookies
Want to make thick, bakery-style levain cookie ingredients at home? It’s all about the right butter and flour. Each part is vital for that special Levain Bakery cookie taste.
The secret ingredient is cold salted butter. Cold butter makes the cookies thick and chewy. The mix of light brown sugar and caster sugar adds flavor and controls how the cookies spread.
The flour mix is crucial. Use all-purpose flour and homemade cake flour (or a store-bought version) for a tender crumb. Don’t forget baking powder to help the dough rise and set right.
Levain cookies are famous for their dark chocolate chips, milk chocolate chips, and whole walnut halves. These add flavor and make the cookies thick and chunky.
Whether you’re making chocolate chip walnut cookies or trying new flavors, knowing these ingredients is key. It lets you make Levain Bakery cookies in your kitchen.
The Secret to Levain’s Signature Texture
Making Levain cookies is all about a few key techniques. Cold butter and the right flour mix are key. These cookies are both crispy and chewy, a perfect mix.
Cold Butter Technique
Levain’s secret is cold butter. It keeps the cookies thick and chewy. The cold butter stops the dough from spreading too much.
This keeps the cookies plump and soft. It’s what makes them so special.
Flour Combination Method
Levain uses a mix of all-purpose and cake flour. This mix gives the cookies structure and softness. It’s what makes them so tender.
Chocolate and Nut Selection
Choosing the right chocolate and nuts is important. Levain uses top-quality chocolate and walnuts. They include a pleasant crunch and flavor to the cookies.
By using cold butter, the right flour mix, and the best chocolate and nuts, you can make Levain-like cookies at home. Enjoy the perfect mix of crispy and chewy with every bite.
Step-by-Step Levain Cookie Recipe
Want to make the famous Levain cookies at home? Now you can with this easy recipe. Get ready for the ultimate cookie experience!
- Begin by browning 225g (2 sticks or 8oz) of unsalted butter in a skillet over medium heat. Let it cool a bit after browning.
- In a big bowl, mix the browned butter with 75g of light brown sugar and 50g of granulated sugar. Make sure it’s well mixed.
- Beat in 2 large eggs (about 40g each) one at a time. Gently add them to the butter-sugar mix.
- In another bowl, whisk together 110g of all-purpose flour, 60g of cake flour, 3g of baking powder, 2g of baking soda, and 4g of sea salt.
- Slowly include the dry fixings to the damp blend. Don’t overmix. Then, fold in 100g of dark chocolate chips and 50g of toasted, chopped walnuts.
- Split the dough into 8 parts, each about 180g (6oz). Shape them into round balls. Place them on a parchment-lined baking sheet, leaving about 4 inches between each cookie.
- Bake the cookies at 375°F (190°C) for 15-16 minutes. They should have golden edges and still be soft in the middle.
- Let the treats cool on the heating sheet for at slightest 10 minutes. Then, move them to a wire rack to cool completely.
Enjoy your homemade Levain chocolate chip cookies. They’re sure to impress everyone. These treats are idealize for fulfilling your sweet tooth and wowing your loved ones.
Mastering the Pine Cone Shaping Method
The pine cone shaping method is key to Levain cookies’ thick, bakery-style texture. This technique gives them their iconic dome shape and chewy height.
Height and Thickness Tips
To get the perfect Levain cookie, don’t flatten the dough. Shape it into a tall, rounded mound, like a pine cone. This keeps the dough’s structure and bakes the cookies thick and tall, just like Levain Bakery’s.
Proper Portioning Guide
- For authentic Levain-sized cookies, portion the dough into 6-ounce (170g) balls.
- Don’t make the cookies smaller. The large size is key for the thick cookie technique and bakery-style cookie portioning.
- Gently shape each portion into a tall, rounded mound, without flattening or compacting the dough.
Mastering the pine cone shaping method and focusing on portion size will help you bake Levain-worthy cookies. They’ll have the same thick, chewy texture that has made Levain Bakery famous worldwide.
Baking Temperature and Timing Secrets
To make the perfect Levain-style cookie, you need to get the baking right. Preheat your oven to 400°F (200°C). Then, bake the cookies for 11 to 18 minutes. This will give you a golden-brown outside and a gooey center.
Check the cookies’ doneness with an internal thermometer. They should be between 175°F and 200°F. This ensures a crispy outside and a soft, perfect cookie doneness inside.
Don’t open the oven door too often while baking. It can mess with the gooey center cookies. Let them bake without interruption until the timer goes off. Then, cool them on the baking sheet for a few minutes before moving them to a wire rack. This step is key for the perfect texture.
“The secret to Levain’s famous cookies lies in their baking process – a delicate balance of temperature and time that results in a heavenly, gooey center that simply melts in your mouth.”
By following these levain cookie baking tips, you can make the iconic Levain cookie at home. Enjoy the perfect cookie doneness and the gooey center cookies that Levain Bakery is famous for.
Storage and Freezing Guidelines
Keeping Levain cookies fresh is important. This way, you can enjoy their delicious taste anytime. Whether you’ve baked them or have leftover dough, storing them right is key.
Room Temperature Storage
Levain cookies stay fresh at room temperature for 2-3 days. Store them in an airtight container or bag to keep them moist. If you need to keep them longer, refrigerate them for up to a week.
Freezing Instructions
To freeze Levain cookies or dough, follow these steps:
- For baked cookies: Wrap each one in plastic wrap or foil. Put them in a freezer-safe bag or container. They can final up to 6 months in the freezer.
- For unbaked dough: Scoop the dough into portions and freeze them on a baking sheet. At that point, move them to a freezer-safe sack or holder Frozen dough can last up to 6 months.
When you’re ready to eat your frozen Levain cookies or dough, thaw them in the fridge overnight. For a fresh taste, reheat them in a 350°F oven for 10-15 minutes.
| Storage Method | Shelf Life |
|---|---|
| Room Temperature | 2-3 days |
| Refrigerator | Up to 1 week |
| Freezer (Baked Cookies) | Up to 6 months |
| Freezer (Unbaked Dough) | Up to 6 months |
By following these guidelines, you can enjoy Levain cookies anytime. Whether they’re freshly baked or straight from the freezer.
Troubleshooting Common Issues
Making perfect Levain-style cookies at home is a fun challenge. But, sometimes, problems can pop up. Don’t worry – with a bit of troubleshooting, you can solve these issues and get amazing results.
Preventing Flat Cookies
Flat cookies can be a problem. Try chilling the dough for 1-2 hours before baking. This makes the butter firm, ceasing the treats from spreading as well much. Also, adding 1-2 tablespoons more flour helps keep the cookies’ shape.
Avoiding Burnt Bottoms
Burnt cookie bottoms are a common issue. Use a shiny, silver aluminum cookie sheet to reflect heat better. Also, set a timer and check your cookies a few minutes before the baking time to avoid burning.
Achieving the Ideal Texture
Levain cookies are famous for their soft centers and crisp edges. If your cookies are too dense or tough, mix the dough just until combined. Don’t overmix. Letting the dough rest in the fridge for at least 24 hours also helps achieve the perfect texture.
Perfecting the Shape
Getting the Levain cookie shape right can be tricky. Use a spring-loaded scoop or tablespoon to portion the dough evenly. Make sure to space the cookies at least 2 inches apart on the baking sheet to prevent them from sticking together.
By tackling these common problems and following these tips, you’ll soon master making Levain-style cookies at home. Happy baking!
| Common Issue | Solution |
|---|---|
| Flat Cookies | Chill dough for 1-2 hours, add 1-2 tbsp flour |
| Burnt Bottoms | Use shiny aluminum sheet, set timer, check early |
| Dense, Tough Texture | Avoid overmixing, let dough rest 24+ hours |
| Misshapen Cookies | Use a scoop, space cookies 2 inches apart |
Conclusion
Making Levain-style cookies at home is a fun and rewarding task. By following the steps in this guide, you can enjoy these famous NYC-style cookies in your kitchen. They have a crispy outside and a soft, chocolatey inside that will make everyone happy.
Don’t be anxious to attempt unused things with the recipe. Add nuts, dried fruit, or different chocolates to make them your own. The secret to Levain’s success is in the mix of textures and tastes.
Keep working on your baking skills and share your cookie creations with others. Enjoy making these special cookies and relish every bite of your homemade treats.
FAQ
What are the key ingredients for Levain-style cookies?
Levain-style cookies need cold salted butter, light brown sugar, and caster sugar. You also need eggs, all-purpose flour, and cake flour. Baking powder, dark and milk chocolate chips, and walnuts are also key. The right mix and prep of these ingredients create the Levain texture.
Why is the cold butter technique important for Levain cookies?
Cold butter is key for Levain cookies’ thick, chewy texture. Cold butter keeps the dough’s structure. This prevents it from spreading too much during baking, making the cookies tall and thick.
How do I achieve the perfect Levain cookie texture?
For the perfect Levain cookie, mix all-purpose and cake flour. Choose high-quality chocolate chips and walnuts. Cold butter and proper shaping are also crucial. They help get the crispy outside and gooey inside.
What is the secret to the pine cone shaping method for Levain cookies?
The pine cone method shapes Levain cookies to be thick and tall. Start with 6-ounce dough balls. Shape them into a dome without flattening. This method ensures the cookies are perfectly shaped.
What is the optimal baking temperature and timing for Levain-style cookies?
Bake Levain cookies at 400°F (200°C) for 11-18 minutes. They’re done when golden brown on the outside and slightly underbaked inside. Use a thermometer to check for 175°F-200°F for perfect doneness.
How should I store and freeze Levain cookies?
Store baked Levain cookies at room temperature for 2-3 days or in the fridge for a week. For longer storage, freeze the dough or baked cookies. Always thaw properly for the best taste and texture.
What are some common issues with making Levain-style cookies, and how can I troubleshoot them?
Issues like overspreading, underbaking, or texture problems can occur. Keep the dough cold, measure ingredients correctly, and adjust baking times. Try different ingredients to get the results you want.