Levain Bakery Knock-off Cookies. Levain Bakery in New York City has gained international fame for its droolworthy 6 oz. cookies. They’re dense and an entire meal’s worth of calories and literally people queue hours still to this day at their four locations. They reassure everyone that they never run out of stock – you just basically have to wait. Many a savvy New Yorker have figured out that if you order via delivery, you can bypass the wait entirely. I can’t take credit for this recipe but MODERN HONEY selflessly has deciphered an approximation of their recipe and I am just adapting it to my tastes, cutting the sugar and nuts, keeping all that gooey chocolate in.
3 cups flour
2 cups milk chocolate chips
1 cup chopped walnuts, toasted
1 cup chilled butter, cut into small 1″ cubes
1/2 cup brown sugar
1/4 cup organic raw sugar
1 tsp corn starch
3/4 tsp baking soda
3/4 tsp sea salt
1. Pre-heat oven at 410°F.
2. In large mixing bowl, combine butter with sugars using a fork till pasty. Finish and whip with handmixer for 1-2 minutes till creamy.
3. Add eggs one at a time.
4. Add salt, starch, baking soda and cream together.
5. Add flour and mix till just combined. Do not overmix.
6. Add nuts and chocolate and mix till even, again careful not to overmix.
7. Shape dough into 8 balls.
8. Grease cookie sheet lightly and bake in two batches, 10-12 minutes each batch. The originals are slightly under-baked but bake to the full 12 minutes if you like them firmer.
9. Let sit for 10 minutes at room temperature before transferring to cooling rack.
10. Store room temperature up to 3 days. Microwave 20 seconds to refresh.