Years ago, before I even set foot in the famous New York bakery, I tried making the famous Levain chocolate chip cookies at home. I must have made 100 batches of copycats with some of the big fat cookies being better than others. After attempting to replicate something I'd never tasted, I went to NY to do a bakery tour which included Levain Bakery, Alice's Tea Cup and City Bakery.
City Bakery (whose cookies I dream about) is gone, but Levain has expanded to other major cities and has their own line of frozen chocolate chip cookies. So you don't have to travel to New York or Chicago for the Levain chocolate chip cookies!
Small Batch Levain Chocolate Chip Cookies
But you can still try making them yourself! If you haven't yet tried a big fat cookie recipe at home. I recommend starting with a small batch, and this is one I came up with early on. It calls for all baking soda, no baking powder powder and lots of walnuts. The dough must be refrigerated overnight for best results. The cornstarch is optional and soaks up extra moisture making the cookies rounder. I've found that if I use Plugra, I do not need cornstarch.
Since I posted this, several bakers have emailed me saying this one's their favorite, and some of them have gone on to open successful bakeries! It's flattering, but the truth is to scale a recipe like this up you still have to make even more changes for the recipe to work in a professional setting. And then changing the flavors and adding different fillings (wrapping cookie dough around other cookies is a thing) involves more creativity.
Since it's a small batch, you can play with the type of butter, ratios of brown to white sugar and mixes of flours. I bounce around between all-purpose, mixture of bread and cake and sometimes White Lily. Just be sure to use 83 grams to start.
There are so many great thick chocolate chip cookie recipes. Every baker has their own set of tips. These are the things I've found most important when making these cookies.
Some Levain Copycat Making Notes
- Butter: As mentioned above, Plugra works well, but for some reason other brands of European style butter cause more spreading. If using regular butter, try to use Land o' Lakes. It just seem more reliable in its composition.
- Sugar: The lower ratio of sugar to flour helps keep these cookies from spreading too much. Use less and you should get less spread, use more sugar for more spread.
- Flour: I'm always experimenting with flours. Use any flour or flour combo you want, but use 83 grams.
- Beached all-purpose makes the cookies a little fatter and softer.
- King Arthur has more protein for structure, so cookies tend to bake up thicker with KA than with Gold Medal AP.
- Bread flour also works and gives the cookies a thicker shell. Some bakers use 60 grams of AP and just mix in 23 grams of bread.
- Eggs: Two tablespoons of beaten egg is equal to one half of an egg and should weigh somewhere around 25 grams. If your beaten egg mixture has a higher ratio of yolk to white, you'll get a slightly taller cookie.
- If you ever need to halve a recipe with one egg and one yolk, a good trick is to crack 1 egg into a cup and discard 17 grams of the white. That leaves you with 1 whole yolk and ½ white which is equal to ½ of an egg and ½ of a yolk.
- Note on Baking Soda & Powder -- If you are not using nuts,
you'll need toyou can incorporate some baking powder. To make Small Batch Levain Copycats without walnuts, use only ⅛ teaspoon of baking soda and ¼ teaspoon of baking powder. Update: You can still get around using the baking powder by other means
Recipe
Very Small Batch Levain Style Cookies
Ingredients
- 4 tablespoons unsalted cold butter, cut into chunks (58 grams) -- Plugra
- 2 tablespoons granulated sugar (25 grams)
- 3 tablespoons packed light brown sugar (36 grams)
- 2 tablespoons lightly beaten egg (25 grams)
- ¼ teaspoon vanilla
- ⅔ cup lightly scooped flour (all purpose or various mixes) (83 grams flour)
- ¼ teaspoon salt scant
- ⅜ teaspoon baking soda (this is ¼ teaspoon scant)
- ½ teaspoon cornstarch optional, really shouldn't need if you use Plugra
- 1 large handful of chocolate chips semisweet
- 1 large handful walnuts, very coarsely chopped
Instructions
- In a mixing bowl, using an electric mixer, beat cold butter and both sugars just until they come together. Don't overbeat.
- Add the cold egg and vanilla and beat just until mixed. Don't keep beating until smooth - you want it to be roughly creamed.
- Stir together flour, salt, baking soda and cornstarch. When thoroughly mixed, add to creamed mixture and stir. The dough should seem kind of dry at this point.
- Before the flour is fully mixed in, add the walnuts and chocolate chips and continue mixing (may need to use hands) allowing some of the walnuts to break.
- Divide dough into 2 big balls or make 1 big ball (6 oz) and a "mini" ball (3 oz). Stack them in the bowl, then cover and chill the dough for an hour or so (or overnight if possible).
- When ready to bake, bake on a parchment lined cookie sheet in a 350 degree oven for 21 minutes. Let sit on cookie sheet for about 10 minutes to cool, them remove. Alternatively, you can bake at 375F for 18 minutes.
- You can also make 3 cookies. Bake time will be slightly shorter. If baking with convection, bake at 350 for about 18 minutes. If for some reason your cookies spread too much, carefully push the edges inward before the cookies are done baking.
GrannyLooHoo says
I've been looking for a copycat recipe for the Levain Bakery chocolate chip cookie since I saw the Throwdown with Flay. I've never tasted one, but I can imagine how they taste. So I tried your recipe this afternoon, and they are delicious! Finally a chocolate chip cookie recipe, made with butter, that doesn't spread all over the pan. Thanks for posting!
Clumbsy Cookie says
I'm going to New York in December and i'm defenetly going to Levain! I enjoy trying to clone things, but Anna you're right you can't clone something you never ate, lol!
I have the books of that guy that clones recipes from famous brands and restaurantes, maybe someone could email him to start working on this one...
I can smell carrot cookie madness coming!
Rita
Hallie says
They look exactly like the real things. I must try them and pass them out at the office. I think they'll love me.
Meredith says
How about your obsession with a Miles of Chocolate clone? Now that recipe quest is worth losing sleep over, in my humble opinion!!
(I must admit, though -- these Levain Bakery cookies just don't appeal to me; they look as though they'd be too "heavy" -- you know, kinda like "lead sinker" donuts or something. My stomach aches just looking at them).
But, we all have our obsessions. For me, right now, it's NUTELLA. I am determined to find the ultimate Nutella tart and cookie! 🙂
Anna says
Hello There, Clumbsy Cookie!
Welcome to the world of Cookie Madness......or in this case, Levain Cookie Madness. It's an obsession.
I'm actually not as obsessed with it as I was. I've come to terms with the fact that I can't clone something I've never tried. However, the cookies I made today with the White Lily flour and the European Butter were the best. I think the White Lily had more of an impact than the butter.
Anyhow, I may need to get back to carrot cookie obsession.
Maybe the Levain ladies will create a carrot cake cookie to rival Disney World's.
Clumbsy Cookie says
Hi Anna! Would you say this was your best copy cat levain cookie? It does look very similar to Katrina's picture. I think I need to go to New York... I even tryed to find the video of that show on youtube (no luck on that), you're getting me obssessed with this!!! Your fault Anna! Lol!
Kitchen Scrapbook says
I love leaving walnuts whole! I do it in fudge all the time. A batch with only 3 cookies... I should do that, then it wouldn't matter when I can't stop and end up inhaling the whole batch! They look SO good!
Anna says
Judi, give Kerrygold a try. It is Irish so it is European style. I think it's a little richer.
I'm not really sure what your Central Market items are. Central Market is a local grocery store here in TX. They have a really good stuff, so it's possible they are selling items in the NE. The URL is http://www.centralmarket.com
judi0044 says
Anna, Do you think the KerryGold butter could be considered European? It's the pricier brand where I shop the most. I'm glad you experimented again since I saw the Flay Throwdown Sunday night like a few others. I'd like to try your latest recipe - after we finish the PB & Nutella Brownies which are in the oven right now! Another market here has many Central Market items which I buy frequently thinking they were their own store brand gourmet items. Perhaps I'm wrong if you're finding them in the south. I'm in the NE.
Anna says
Renae, I agree. Walnuts are so pretty. It's sad to chop them up!
VeggieGirl, yes! Of course these cookies are so big it's like making a dozen of or more of normal size cookies.
Sharon, you dentist won't mind. These aren't sticky. Go ahead and make them. I have a dentist appointment tomorrow too, btw. See? That didn't stop me!
Eva, I'm with you on the toasted nuts! It's amazing what a different that step makes.
Katrina, thanks for the reviews. The banana brownie won the America's Choice Award so it must be pretty good. As for the Levain girls holding back, they seemed pretty honest, don't you think? Like nice ladies? I don't think they'd hold back. Glad you liked the peanut butter brownies.
Madpots, hello! I don't know whether or not it's my imagination, but the European style butter makes things seem a bit richer. I believe it has less water/more fat to it, so using it let you add fat without adding extra moisture....or at least that's what I've read. One thing is for sure, it tastes better on bread or potatoes. It's good stuff! But yes, it's expensive. Our store has a very good private label so I use Central Market brand European Style Butter which runs about $3.99 a pound. I'm not sure I would bake with butter that was $8.99 a pound. Yikes.
madpots says
Anna, I would like to ask about European butter. I have seen it in the store and it is about $8 a pound. Is it really that much better? Can you tell the difference in baking?
BYW - love your website.
Katrina says
And I thought you were done with the Levain's for a while. 😉
Yours look good. I wish you have tasted the real ones, to compare taste. The two recipes I tried last week were good, but by the next day the cookies were very dry. I thought the Levains were good for about three days.
Still think there is a little trick those ladies aren't telling us.
Hmmmmm???
Oh, and I made the Marbled PB Brownies yesterday. Darn tootin' they are SO good. I even accidentally forgot the top chocolate swirl layer, and they are still very good. Family loved them. (Thanks for the recipe)
Also made the Pillsbury Bake Off finalist Toffee Banana Brownies and they are delicious, too. Wasn't sure about the cut up banana in a brownie (I like banana pureed in things, but not chunks so much), but these are divine, especially with the caramel drizzled on top. Trying to get my pictures and recipes blogged, in between constant "interruptions" from the kids. You know!
eva says
I'm glad you haven't given up on your quest for the Levain cookie! I agree about the whole or "big" walnuts. One of the reasons I didn't like nuts in my cookies in the past is because texturally they get soft/soggy and don't work with the cookie. They seem to get in the way. Roasting them and then keeping them big or whole takes care of that yucky scenario. Also means I now enjoy (and bake with) nuts in my cookies. Great blog Anna. I hope all your cookie and Shamu quests come true 🙂
Sharon says
I love your small batch recipes. I'm off to go make these! ...Oh, maybe i shouldn't since I have a dentist appointment 🙂
VeggieGirl says
A batch of 3 cookies?? I didn't even know that you could make a batch that small, haha - they look fabulous!!
Renae says
I also like to keep the walnuts whole, or very roughly chopped. I think they're prettier, it's easier and they somehow work better with warm chocolate chips.