Levain Bakery Chocolate Chip Cookies
User Reviews
4.4
Levain Bakery Chocolate Chip Cookies
Description
Levain Bakery Chocolate Chip Cookies are notable for their dense, roughly shaped dough balls that bake into sizable cookies with a crisp outside and a tender center. The recipe uses bread flour combined with baking powder and baking soda to achieve structure and slight rise. Cold butter cut into the dough helps create a flaky texture, while the blend of light brown and granulated sugars adds caramelized notes and sweetness. Chilling the dough prevents spreading and maintains the characteristic chunky shape.
The addition of toasted walnuts and generous amounts of dark chocolate chips brings crunch and rich chocolate flavor, creating a balance of textures and taste. Baking times are adjusted to achieve a soft inside and lightly golden outside, with some lumps in the dough preserved to keep the unique texture.
This cookie recipe works well for those who prefer thick, hearty cookies with a blend of nutty and chocolate flavors. Weighing dough portions ensures uniform cookies. You can omit walnuts if desired or use semisweet chocolate chips as an alternative.
Ingredients
- 3 cups bread flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup unsalted butter cold, cut into cubes
- ¾ cup light brown sugar or dark brown sugar, 4 teaspoons
- ½ cup granulated sugar
- 2 egg cold, lightly beaten in a separate bowl
- 1 teaspoon vanilla extract
- 1½ cups dark chocolate chips
- 1 cup walnuts toasted, coarsely chopped
Instructions
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until combined, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and walnuts with a rubber spatula.
- Divide the dough into 12 even pieces, roughly shaping them into balls (it should not be smooth). Place them,evenly spaced, on the prepared baking sheet. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees F.
- Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
Notes
- Dark chocolate chips can be substituted with semisweet chips based on preference.
- Omit walnuts if allergic or undesired; the cookies will still be flavorful.
- Using a scale to portion dough ensures uniform cookie size and even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 68mg | 23% |
| Sodium | 209mg | 9% |
| Potassium | 283mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 117mg | 12% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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