Have I finally cracked the Levain Bakery Cookie Code? I had my third attempt at duplicating the best cookie on Earth and this time I think I may have done it! I can now sleep soundly at night without tossing and turning over choc chips, walnuts and oven temps
My husband Paul and I first came across the Levain Bakery while on a 2 month expedition of the modern jungle which is New York City. Manhattan Island is my favorite destination and whenever I think of the time we spent there I long to go back. I was instantly envious of all New Yorkers when I bit into my first ever Levain Choc Chip Walnut Cookie – it just wasn’t fair that they could enjoy these cookie masterpieces anytime they liked while I lived half a world away. I vowed to myself then and there: I would not stop until I could duplicate this recipe, until I too (like all the Manhattanites) could have these fabulous cookies available to me any time I wanted one.
We were lucky enough to have one day in Manhattan a couple of months ago while on a world cruise and the Levain Bakery was an absolute must! We were first off the cruise ship and headed straight to the Upper West Side to order my 10 cookies (Yes, I spent $40US on Choc Chip Walnut Goodness!!). We picked up a bottle of milk at a corner store then found the first available spot to sit and savour a cookie each – it was heaven!
These cookies are slightly crunchy on the outside and full of gooey half baked cookie dough on the inside. They are best eaten on the day of baking but I assure you that won’t be a problem! They are fabulous – large enough for a whole meal, giants of the cookie world and are accompanied perfectly with a glass of ice cold milk.
So here it is – the Levain Bakery Copycat recipe an adaptation of this recipe from food.com, please try it out and tell me what you think. Does it taste like a REAL Levain Bakery Choc Chip Walnut Cookie? Well, I think so!
Levain Bakery Copycat Choc Chip Walnut Cookie
Note: Start this recipe the day before
Makes 9 x 6oz Cookies
- 1 cup unsalted butter at room temperature
- 2 1/2 cups plain (all purpose) flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup brown sugar
- 2/3 cup caster sugar
- 2 eggs
- 170g (6oz) dark chocolate (semi-sweet) chips
- 170g (6oz) dark eating (semi-sweet) chocolate
- 1 cup walnuts
- 1/2 cup icing (confectioners) sugar, sifted
- In a large mixing bowl sift flour, baking powder, baking soda and salt, cut in cold butter until mixture resembles crumbs.
- Stir in sugars until well combined, add eggs and mix until dough forms, stir in chocolate and walnuts.
- With kitchen scales, divide cookie dough into 170g (6oz) balls. Roll the balls in icing sugar and chill dough balls in the refrigerator for 24 hours or over night.
- Heat oven to 400 degrees and line a large flat cookie sheets with baking paper.
- Place 3 balls of chilled dough on the cookie tray and bake for 15 minutes or until the cookies are light golden brown on top. (Leave the remaining dough balls in the refrigerator until ready to bake.)
- Remove from oven and cool on the tray for a few minutes, then place on wire rack to cool completely. Repeat with the rest of the cookie dough balls after cookie sheet cools.