Levain Copycat Cookies
In the past six months or so I’ve been reading off and on about the huge cookies at Levain Bakery in New York City. Unfortunately, I’ve never been to New York, so I’ve never tasted them firsthand, however, there are quite a lot of copy-cat recipes online. I’ve tried baking a few of them without a lot of success. They looked good but I wasn’t that happy with the flavor. The last one I tried, more recently was definitely the winner. Joshua Weissman’s Levain Chocolate Chip Cookies bake up big and are so yummy. I made two batches: One with white chocolate and macadamia nuts and the next day I made a batch with the chocolate chips. Everyone that’s tried them just loves them. Me included.
I didn’t follow the recipe exactly, as I didn’t melt the butter completely, but it was room temperature. I neglected to take a photo of the white chocolate macadamia nut cookies (those went way too fast!), but I did photograph the ones with chocolate chips.
I used a large ice cream scoop to place the cookie dough balls on a plate and covered and chilled them for about 45 minutes to an hour. Scooping out the cookie dough ahead of time before chilling is a good idea as it’s always much harder to scoop out cold dough.
My cookies came out much larger than normal but not as huge as Levain’s or Joshua’s cookies, but the flavor is amazing and I’m very happy with this cookie recipe. When I try again, I’ll make sure to follow Joshua’s recipe exactly to see if I can get the giant cookies. These cookies remind me of bakery style cookies. They’re really good!
Levain style chocolate chip cookies