Copycat Levain Bakery Cookies
These are big, thick, bakery-sized cookies, and that’s the point. My first batch spread into flat puddles because I got impatient and baked the dough straight from the bowl. Now I chill it properly and set a ring mold around each ball in the oven. The rings keep them tall. The cold dough keeps the middle soft and a little underdone, which is exactly what you want here.
Cornstarch is the other quiet trick. It keeps the crumb tender instead of cakey. I use walnuts, but any chopped nut works, and I always hold back a handful of chocolate chips to press on top the second the tray comes out of the oven. They melt just enough to make the cookies look like you bought them.
Copycat Levain Bakery cookies you can bake at home, no trip to New York needed. They're thick and tall, crisp at the edge and soft, almost gooey, in the middle. Chill the dough, don't skip the ring molds, and eat one while it's still warm.
Ingredients
Equipment
Method
- Beat the softened butter with the brown sugar and granulated sugar in a large bowl using a stand mixer or hand mixer on medium speed for 2 to 3 minutes, until the mixture is light and evenly combined. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 2/3 cup packed dark or light brown sugar, 1/2 cup granulated white sugar, 2 large eggs
- Add the eggs one at a time, mixing well after each addition until the batter is smooth and uniform with no streaks of butter remaining.
- Add the flour, cornstarch, baking powder, baking soda, and salt to the bowl. Mix on low speed just until no dry streaks remain — do not overmix, or the cookies will be tough rather than tender.2 3/4 cups all-purpose flour, 3 1/2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 pinch salt
- Fold the chopped nuts and most of the chocolate chips into the dough using a spatula or wooden spoon, reserving a small handful of chips for pressing on top after baking. Divide the dough into 10 equal balls, roughly 4.5 oz (about 130 g) each, and place them on a parchment-lined baking sheet. Transfer the baking sheet to the freezer while you preheat the oven.3/4 cup roughly chopped nuts, 1 1/2 cups chocolate chips
- Preheat the oven to 390°F (200°C). Set a 3-inch ring mold or tartlet ring around each chilled dough ball to keep the cookies thick and tall during baking. Bake for 12 to 15 minutes, until the edges are golden brown but the centers still look slightly underdone — they will firm up as they cool.
- Remove the baking sheet from the oven and immediately press the reserved chocolate chips onto the tops of the cookies while they are still very hot so the chips adhere. Let the cookies rest on the pan for 15 minutes before serving — the centers will be soft and the chocolate still slightly melted.
Nutrition
Notes
Freeze unbaked dough balls for up to 3 months and bake straight from frozen, adding 2 to 3 minutes to the bake time. This is a homemade version and is not affiliated with or endorsed by Levain Bakery.
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