levain cookie recipe​

Perfect Levain Cookie Recipe: Bakery-Style at Home

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I’ve always wanted to make Levain Bakery cookies at home. These cookies are famous for their crispy edges and soft centers. After many tries, I found a way to make cookies just like Levain’s.

The Story Behind Levain Bakery’s Famous Cookies

Step into the world of Levain Bakery, a New York City gem. It has won over locals and tourists for over 24 years. Founded by Pam McDonald and Connie Weekes, two triathletes, it aims to make the ultimate cookie.

In 1995, Pam and Connie, health and fitness enthusiasts, started a bakery. They opened a small shop in Manhattan, aiming to master artisan baked goods. Their Levain Bakery cookie, a chocolate-filled giant, quickly gained fame.

Their hard work and passion have made Levain Bakery a New York City icon. It has a devoted fan base and a reputation for excellence.

The New York City Institution

Now, Levain Bakery has seventeen locations across the U.S. But its Manhattan flagship remains a favorite. People line up for the scent of fresh cookies and the promise of a warm treat.

Every visitor leaves with a smile and a giant Levain Bakery cookie. It’s a tradition that keeps customers coming back.

“The recipe has been around for over 25 years, and it’s still as popular as ever. People come from all over the world to try our cookies.”

Essential Ingredients for Authentic Levain Cookies

To make the perfect Levain-style cookie at home, you need the right ingredients. The secret to their thick, gooey, and chunky texture is in the mix. This includes premium butter, sugars, flours, and mix-ins. Let’s explore what makes these cookies so special.

High-quality unsalted butter is the base of the Levain cookie dough. It needs both light brown sugar and white sugar for the right sweetness and chewiness. Eggs help hold the dough together. A mix of cake flour and all-purpose flour gives it the perfect texture.

No Levain cookie is complete without cookie dough with levain and ancient grains cookies. You must use large, premium chocolate chips for their shape during baking. Crunchy walnut halves also add height and heft to the dough.

Some bakers add vanilla extract and milk powder for extra flavor. But the original Levain Bakery recipe doesn’t use vanilla. This lets the other ingredients take center stage.

  1. Unsalted butter
  2. Light brown sugar
  3. White sugar
  4. Eggs
  5. Cake flour
  6. All-purpose flour
  7. Baking powder
  8. Baking soda
  9. Sea salt
  10. Walnuts
  11. Large chocolate chips
  12. Vanilla extract (optional)
  13. Milk powder (optional)

By mastering the art of combining these essential ingredients, you can make bakery-worthy cookie dough with levain and ancient grains cookies at home.

To get the Levain Bakery cookie texture, you need the right flours, cold ingredients, and butter temperature. These elements help you make soft and chewy cookies at home.

Understanding Cake Flour vs All-Purpose Flour

The Levain cookie recipe uses a mix of cake flour and all-purpose flour. Cake flour makes the cookies tender, while all-purpose flour adds structure. This mix is key to the Levain cookie’s texture.

The Role of Cold Ingredients

Keeping ingredients cold is important for the cookies’ shape and preventing spreading. Levain Bakery suggests using cold butter, eggs, and chocolate chips. This keeps the dough in shape, making the cookies tall and inviting.

Proper Butter Temperature

The butter’s temperature is crucial for the cookie texture. Levain Bakery likes softened but cool butter. This prevents the dough from getting too greasy or flat. Let the butter sit at room temperature for 30 minutes before mixing.

IngredientQuantity
Cake Flour1 cup (120g)
All-Purpose Flour1 cup (120g)
Unsalted Butter1 cup (2 sticks/240g)
Light Brown Sugar3/4 cup (135g)
Granulated Sugar1/2 cup (100g)
Large Eggs2

“The perfect cookie texture is achieved through a meticulous balance of flours, temperatures, and mixing techniques. It’s the secret behind Levain Bakery’s iconic cookies.”

Making Levain Bakery-style cookies at home is simple. Just follow these easy steps to make the perfect levain cookie in your kitchen.

Start by heating your oven to 400°F (200°C). In a big bowl, mix the softened butter with granulated and brown sugars until it’s light and fluffy. Next, add the eggs one at a time, making sure each egg is fully mixed before adding the next.

In another bowl, mix the all-purpose flour, cake flour, baking soda, cornstarch, and salt. Slowly add this mix to the wet ingredients, mixing just enough. Then, add the chopped walnuts and semi-sweet chocolate chips, mixing gently to avoid overmixing.

  1. Split the cookie dough into 8 equal parts, each about 6 oz (170g).
  2. Shape each part into a round, keeping them a bit puffy.
  3. Put 4 cookies on each baking sheet, leaving space for them to spread.
  4. Bake for 11 minutes, until the edges start to turn golden.
  5. Let the cookies cool on the sheet for 15 minutes before serving.

Now, you can enjoy these thick, chewy, and rich levain cookies at home. They’re just like the ones from Levain Bakery in New York City. The secret lies in the cake flour, cold butter, and special baking method that gives them that unique Levain taste and texture.

levain cookie recipe

Mixing and Shaping Techniques

To get the perfect Levain cookie texture, start with the right dough consistency. The dough should be slightly sticky. This makes it easy to shape and handle. There are two main shaping techniques to get that Levain bakery look.

Proper Dough Consistency

The dough’s texture is key for perfect Levain cookies. It should be sticky enough to hold its shape but not too wet. This balance is achieved by measuring ingredients carefully and mixing them gently.

Size and Shape Guidelines

For the best Levain cookie, each should weigh about 120-123 grams. You can either pat or roll the dough into a ball. Then, mess up the top to get that rustic look. Or, shape the dough and make dents on the top while baking.

Freezing the dough after shaping makes things easier. It keeps the cookies’ shape while baking. Plus, you can have fresh Levain-style treats whenever you want.

“The secret to the perfect Levain cookie lies in the dough’s texture and shaping technique. Get it just right, and you’ll be rewarded with bakery-worthy results at home.”

Baking Tips for Bakery-Style Results

To get that bakery-style texture in your levain treats, you need to master some baking techniques. The right oven temperature and cooling time are key. They help create cookies with soft centers and golden edges.

First, preheat your oven to 375°F (190°C). This temperature is perfect for even baking. It gives your cookies that Levain Bakery look and feel. Don’t overbake them – they’re done when they’re lightly golden, in about 15-16 minutes.

After baking, don’t eat the cookies right away. Let them cool on the baking sheet for at least 10 minutes. This step is crucial for the cookies to set and firm up. The longer they cool, the better their texture will be.

To reheat them, put the cooled cookies in a 350°F (180°C) oven for 3-5 minutes. Or, microwave them for 15 seconds. This will make them taste fresh again without losing their texture.

By using these baking techniques, you can make amazing homemade levain treats at home. Enjoy the joy of baking cookies with the perfect mix of crisp edges and soft centers.

Chocolate and Nut Variations

Make your Levain-style cookies even better by trying out different chocolates and nuts. The secret to that perfect Levain taste and texture is in choosing and preparing your ingredients well.

Choosing the Right Chocolate

For the best Levain cookie, use top-notch chocolate chips. Mix dark and milk chocolate chips for a perfect balance of flavors. If you want a deeper chocolate taste, choose chips with 70-80% cocoa. The better the chocolate, the richer your cookies will be.

Toasting and Preparing Nuts

Toasting nuts makes a big difference in Levain cookies. Heat your oven to 350°F (180°C) and toast the nuts for 10 minutes, stirring now and then, until they smell great and look lightly golden. This step brings out their natural oils and adds a nutty flavor. Make sure to remove the skins after toasting to avoid bitterness. Try pecans or macadamias for a new twist on the Levain cookie.

Nut OptionFlavor ProfileRecommended Quantity
WalnutsRich, buttery, and earthy1 1/2 cups chopped
PecansSweet, buttery, and slightly crunchy1 1/2 cups chopped
Macadamia NutsCreamy, buttery, and subtly sweet1 cup chopped
chocolate chip variations

Try different chocolates and nuts to make your own unique Levain-style cookies. They’re sure to wow your family and friends. Let your creativity run wild!

Storage and Serving Suggestions

After baking the perfect Levain-style cookies, it’s time to think about storage and serving. Keeping them in an airtight container at room temperature is key. This helps keep their soft, gooey texture and keeps them fresh.

To store your Levain cookies, use an airtight container at room temperature. This stops them from drying out or getting stale. For longer storage, freeze them. Wrap each cookie in plastic or parchment paper, then put them in a freezer-safe bag or container. To enjoy, thaw at room temperature or warm in the oven.

Some people like their Levain cookies chilled from the fridge. The cold makes the chocolate chips firmer, and the dough stays soft. Serve with cold, unsweetened milk for a classic American treat.

“The Levain cookies are best enjoyed when they’re still slightly warm, with the chocolate chips melting into the soft, buttery dough.”

Whether you store your Levain cookies at room temperature, in the fridge, or freezer, proper care keeps them delicious for days.

Conclusion

Making levain cookie recipe at home lets you enjoy these famous treats without going to New York. This recipe helps you get the perfect mix of crispy outside and soft inside. You can also try different flavors to find your favorite.

Whether you love the classic chocolate chip or want to try something new, this recipe is a great choice. With the right ingredients and a little practice, you can make these cookies at home. Enjoy the rich taste and share them with others for a special treat.

Learning to make levain cookie recipe will not only satisfy your cravings but also impress your friends and family. Enjoy the fun of making homemade levain treats and relish the delicious results. Happy baking!

FAQ

What are the key ingredients in Levain-style cookies?

The main ingredients are unsalted butter, light brown sugar, and white sugar. Eggs, cake flour, and all-purpose flour are also key. Baking powder, baking soda, and sea salt add flavor. Walnuts and large chocolate chips are added for texture. Vanilla extract and milk powder are optional.

How does the mix of flours affect the cookie texture?

Cake flour and all-purpose flour mix creates the perfect crumb. It’s crispy on the outside and gooey inside.

What is the recommended baking temperature and time?

Preheat to 400°F (200°C). Bake for 11 minutes until golden. Let cool for 15 minutes before serving.

How should the cookie dough be shaped and portioned?

Divide the dough into 8 equal pieces, about 6 oz (170g) each. Shape them roughly by hand. Don’t flatten them to keep the Levain look.

Can the dough be frozen for later baking?

Yes, you can freeze the dough after shaping. It keeps the cookies’ shape and makes baking easier.

What’s the secret to the perfect Levain cookie texture?

Use cold ingredients and brown the butter for a better flavor. The dough should be sticky at first but come together when mixed.

Can I experiment with different nut and chocolate variations?

Absolutely! Try pecans or macadamias instead of walnuts. Mix dark and milk chocolate chips to find your favorite flavor.

How should the baked cookies be stored and reheated?

Store them in an airtight container. They freeze well when wrapped individually. Reheat in a 180°C oven for 3-5 minutes or microwave for 15 seconds.