Levain Bakery Cookies (Best Cookies in NYC)

Sorry for the size of the video, but it was taken straight from my personal and only Snapchat account. I dunno’ know how to edit it to make it look smaller and more proportionate.

In a way, it’s kind of appropriate though, because the recipe I’m going to be sharing is of these rather large (6 oz / 170g) Chocolate Chip Walnut Cookies!

Basically, there are these super famous Chocolate Chip Walnut Cookies from Levain Bakery that although located in New York, have somehow achieved world renowned status!

Locals and tourists flock to Levain for their world-famous Cookies! Everyone loves them! They’ve even made it to the top of multiple lists!

I don’t know why these babies popped up randomly on my YouTube feed, but I became obsessed!

Seeing as how I wasn’t going to be going to New York any time soon (been there once before, nice place, bit far though lol), the next best thing was to make them at home!

While the actual recipe is “top secret”, thankfully, there’s a ton of copy-cat recipes available online (you can even find them in everything from Chinese to Korean)!

Recipe Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs

1 – I skipped the walnuts because I didn’t have any on me and frankly, wasn’t in the mood for them.

2 – I used Nestle Toll House Semi-Sweet Morsels the first time (because that’s all I had on me). The second time I made these (because everyone kept asking for them), I broke up some Dark Chocolate into smaller pieces (because I’d run out of Chocolate Chips).

3 – I didn’t use a KitchenAid with the dough hook or whatever (like they did in the video) because I don’t have one. I do however have an Electric Mixer (that comes with two whisk attachments working in tandem). It’s kinda’ like an egg beater so Electric Whisk? I dunno what to call it. Anyways, that’s what I used instead.

4 – I didn’t have self-raising flour on me (also wouldn’t know what to do with it even if I did have it). So instead I substituted it with regular all purpose flour and baking soda (hence the need for the sifter).

5 – I didn’t use a food scale (like they did in the video) because I don’t have one. Instead, I just eyeballed it.

6 – Lastly, I’ve got a horrible oven (no way to accurately adjust the heat) meaning I have to continually mess with it. So, in the video she said 17 minutes in the oven. For me, it was much longer lol

Here’s another version with lots of little helpful tidbits.

I consolidated the two videos and tried my hand at making those Cookies.

Like I mentioned in a previous post (paragraph or two underneath “The New Normal”) everyone that tried them, loved them!

They were huge! They were yummy! Best of all, they were crunchy on the outside and nice and melty on the inside ♥

Your mission, should you choose to accept it, is to recreate the infamous Levain Bakery Chocolate Chip Cookies (walnuts optional) and enjoy!

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