A copycat chocolate chip cookie recipe from the Levain Bakery. Ingredients 1 cup cold butter, cut into cubes 1 cup brown sugar 1/2 cup sugar …
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Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F (79 and 85°C). The …
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TIPS FOR MAKING LEVAIN CHOCOLATE CHIP COOKIE (COPYCAT) Prep time: Start by lining 2 cookie sheets with parchment paper …
2/3 cup your favorite chocolate chips (I like semi-sweet) Instructions Preheat the oven to 350F degrees. In a small bowl, combine flour, …
Fold in the chocolate chips with a rubber spatula. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at …
Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough. Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes. The cookies …
Preheat oven to 410 degrees. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy. Add eggs, one at a time, mixing well after each one. Stir in flours, cornstarch, …
Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt and pulse until the cookie dough starts to come together. Add the chocolate chips and walnuts and mix again, just until the chips and nuts are evenly …
How to Make Levain Chocolate Chip Cookies. Preheat the oven to 400°F and line 3 baking sheets with parchment paper. Add butter to a large mixing bowl and beat with an …
Line 2 baking sheets with parchment paper. Whisk together the flours, cornstarch, baking soda, baking powder, and salt in a medium bowl. In the bowl of a stand mixer fitted with …
Preheat oven to 400 degrees, line a cookie sheet with a Silpat (highly recommended) or parchment paper. Set aside. In a large mixing bowl, using a hand held …
Instructions. Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside. In the bowl of a stand mixer, cream together cubed butter …
Preheat oven to 410 degrees. In a bowl of a stand mixer (or use a hand mixer ), cream together cold, salted butter and sugars until light and fluffy, approximately 4 minutes. Add eggs, one at a time, mixing well after each one. …
Mix in the eggs and vanilla and beat on medium low speed until just incorporated. Gradually add in the flour mixture, about ½ cup at a time, mixing until only a small amount of unincorporated flour remains. In a medium …
Levain Bakery Chocolate Chip Cookies. 1 1 cup Cold Butter cut into small cubes. 2 1 cup Brown Sugar. 3 1/2 cup Sugar. 4 2 Eggs. 5 1 1/2 cups Cake Flour*. 6 1 1/2 cups Flour. 7 1 teaspoon Cornstarch. 8 3/4 teaspoon Baking Soda. 9 3/4 teaspoon Salt. 10 2 cups Chocolate Chips.
This recipe is so much like the original Levain Bakery cookie that you will not even know the difference! This cookie is full of rich chocolate and studded with semisweet chocolate chips for all of the chocoholics out there. The fascinating thing about Levain Bakery cookies is their ability to be thick without being cakey.
You can use different kinds of chocolate for a variety, such as semisweet and milk. Chopped chocolate is an option, but the original Levain cookie uses chips. If you don't like walnuts, try a different kind of nut like pecans or almonds. Although the original Levain cookie does not call for it, you can add vanilla
These Levain knockoff chocolate chip cookies keep well in an airtight container on the counter for up to 4 days. They won't last that long though! You can even freeze them, then let them thaw on the counter at room temperature when you want to eat one.