Levain’s cookies may or not be the best, but they’ve inspired several copy cats. Thanks to those who have put in their best efforts at making big, fat, cookies like the ones from NYC.
I’m pasting one from the previous comments, as well as a copy cat created by Lisa who comments on Sugood Sweets.
First, Lisa’s. Therese made these today and said they were fabulous. Therese lives in Wisconsin and as far as I know, hasn’t been to Levain’s, but she was excited about trying these after seeing them made on a TV show.
Lisa’s Levain Copy Cat Cookies (from Su Good Sweets)
8 ounces (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
3 1/4 to 3 1/2 cups AP flour
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/4 to 1/2 tsp baking soda
12 ounces (2 cups) good quality semisweet chocolate chips (I used half semisweet and half milk chocolate)
1 cup walnuts (I used macadamia since I was out of walnuts)
Here’s the things with the flour..I went by feel of the dough. If you can work with it with your hands, and it doesn’t stick, or sticks very little, that’s what you want (you can see the consistency of the dough on Throwdown, and they were able to use their hands to portion it out, without making a mess). It will still be moist enough (sort of like tubed cookie dough when it’s cool). You really have to test it with your fingers to know, as you add flour. A little over 3 1/4 cups is all I needed.
Also, to get 12 cookies out of this recipe, a little over 4 oz per cookie dough, will give you that…6 oz won’t. Remember, they’re working with huge batches, so the measurements are different. Obviously this is very scaled down. As for baking them, I baked the first batch at 350 for about 23 minutes, as I don’t like the inside too raw, but if you like Levain’s stick to 16-20 minutes, depending on your preference.
Second Copy Cat comes from Ali
Ali’s Chocolate Chip Walnut Cookies
2 sticks unsalted butter
3/4 cup sugar
3/4 cup brown sugar (I used lt. brown)
1 tsp. vanilla (the recipe I found didn’t call for any, but I felt like they would need it…)
3 1/4- 3 1/2 cups flour
1 tsp baking soda
1/2 – 3/4 tsp baking powder
1/2 tsp salt
1 bag (16 oz) chocolate chips (I prefer semi-sweet, but it doesn’t matter)
1 cup chopped walnuts (optional)
Mix softened butter and sugar until well combined. Add eggs and vanilla. Mix until all ingredients are creamed together. In a separate bowl, mix dry ingredients. Slowly add dry ingredients a little at a time to the wet ingredients. Near the end of the flour mixture, it gets harder to mix, so you may need to do this part by hand. Add one whole bag of semi-sweet chips and walnuts. Measure out 4 ounce portions of dough, roll into a ball and place on cookie sheet. I was able to fit 6 to a sheet without worrying about them spreading. Bake at 350 for 25-35 minutes, and don’t overbake them! Recipe makes 12 hockey puck-sized cookies.