The New Levain Cookie Recipe

The Levain Bakery Cookie has been one of my favorite cookies since I began food blogging. Because it is located in NYC, I’ve had to attempt making it in my house for years now. I’ve played with the recipe quite a few times, and a lot of you have made them using my recipe variations, but I think this one is the best I’ve come up with to date! See below for details 🙂

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 1 and 3/4 cup all purpose flour
• 1 cup cake flour
• 1 tsp corn starch
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp vanilla extract
• 1 and 1/2 cup chopped walnuts
• 1 and 1/2 cup chocolate chips (mixed milk and dark chocolate Ghiradelli)

• preheat oven to 410 degrees
• in a standard mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy
• add in the eggs one at a time. mixing each one in thoroughly. then add in vanilla extract
• mix your dry ingredients together in another bowl: flours, cornstarch, salt, and baking soda
• once mixed, combine your dry and wet ingredients until dough is formed (mix together slowly)
• fold in the chocolate chips and walnuts
• line a baking sheet with parchment paper and place cookie dough balls onto the sheet. I use a regular ice cream scooper to create mine, but feel free to make them differently. Make sure they are not perfect balls, allow them to be “bumpy” to give that levain feel. Refrigerate your cookie dough balls for 20-30 minutes and place in oven for 10-12 minutes
• allow to cool/set before serving