Copy-cat Levain Chocolate Walnut Cookies

I LOVE LEVAIN COOKIES. Unfortunately, I no longer live in NYC. But have no fear, I will make them myself! I looked up copycat recipes on google. I found a pretty delicious looking recipe on Little Bitty Bakes. So I tried it. They were VERY GOOD. However, they still have nothing on the original Levain Bakery cookies, but still worth a try!
Levain Bakery Walnut Chocolate Chip Cookies A “copy cat” version of New York City’s famous Levain Bakery chocolate chip walnut cookie, adapted from this recipe.

  • 1 cup (2 sticks) unsalted butter, chilled
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3/4 tablespoon cornstarch
  • 3 1/3 cups all-purpose flour
  • 2 cups semisweet chocolate chips (I used Ghiradelli)
  • 1 cup chopped walnuts

Heat the oven to 350 degrees.  Line two large cookie sheets with parchment paper.

In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed.  Add the eggs, one at a time, until mixed well.  Stir in the baking powder, baking soda, salt, and cornstarch, mixing until blended.  Gradually add the flour, mixing until just blended.  Fold in the chocolate chips and walnuts, ensuring they are evenly distributed in the cookie dough.

Divide the cookie dough into 12 equal parts.  Loosely form each part into a ball (does not need to be perfectly shaped), placing 6 cookies on each cookie sheet.  Place the cookie sheets in the freezer for 10 minutes before baking.

Bake 20 to 25 minutes or until the edges are golden brown (it is okay if the cookies are still a little gooey in the middle!).  Allow the cookies to cool 5 to 7 minutes before removing from the cookie sheets.


This entry was published on November 2, 2012 at 6:00 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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