These gigantic cookies are based off Levain Bakery in New York. They are 6 ounces in size, about 3 times the size of a regular cookie, and more flavour- packed than a regular cookie. The delicious cookie assortment is composed of chocolate chip walnut, double chocolate chip, chocolate peanut butter chip, and oatmeal raisin.
REGULAR COOKIE VS LEVAIN BAKERY COOKIES
Besides the obvious size difference, there is a couple differences between a regular cookie and a Levain cookie. 1. Ingredients. Most of the ingredients are the same, but there is cake flour and cornstarch added to dry ingredients to the recipe. They both keep the cookie from getting tough because of their enormous size. Additionally, there are extra egg yolks added in the recipe to add more richness to the cookie. In addition, there is significantly less baking soda in these cookies to prevent the cookie from spreading too much, as they are iconically thick. The slight difference in ingredients are intended to lighten the cookie, and prevent it from tasting like a hockey puck. 2. High Temperature. Most cookie recipes bake at 350°F, but these cookies bake at 425°F. The high temperature cooks the large quantities of dough, crisps the exterior, and maintains a moist, fluffy interior.
Sift the dry ingredients into separate bowls, and stir in the add-ins.
Cream together the butter with the sugars until light.
Whisk in the eggs one at a time, and the vanilla extract until fluffy.
Divide the mixture among the dry ingredients and fold until incorperated.
Refrigerate the dough for 30 minutes.
Divide into 6 oz portions, roll, and place onto a parchment lined baking sheet. Chill for 30 minutes. Preheat your oven to 425°F.
Bake for 12-15 minutes until golden brown, rotating halfway. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy!
- 1 2/3 cups softened unsalted butter
- 1 2/3 cups light brown sugar
- 2/3 cup granulated sugar
- 3 large eggs
- 4 large egg yolks
- 1 tbsp pure vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cake flour
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 1/2 chopped walnuts
- 2/3 cup semisweet chocolate chips
- 1/3 cup all-purpose flour
- 1/4 cup cake flour
- 3 tbsp dutch-processed cocoa powder
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 2/3 cup semisweet chocolate chips
- 1/3 cup all-purpose flour
- 1/4 cup cake flour
- 3 tbsp dutch-processed cocoa powder
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 2/3 cup peanut butter chips
- 1/4 cup all-purpose flour
- 1 1/2 tbsp cake flour
- 2/3 cup old-fashioned rolled oats
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 2/3 cup raisins
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Sift together the dry ingredients in separate bowls, and stir in the add-ins.
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In another bowl, cream together the butter and sugars until light.
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Whisk in the eggs, one at a time, and the vanilla extract.
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Portion the cookie base into the dry ingredients.
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Fold the cookie doughs until combined.
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Refrigerate for 30 minutes.
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Divide the cookie dough into 6 oz balls.
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Place on parchment lined baking sheets.
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Chill again for 30 minutes.
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Preheat your oven to 425°F.
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Bake the cookies for 12-15 minutes until golden brown, rotating halfway.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Cool completely.
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Enjoy!