This world famous Levain Cookie Recipe. These HUGE cookies are made with an abundance of Chocolate Chips and Walnuts. They are soft and chewy and packed full of flavour.
Levain Cookie Recipe
What’s so great about them? Firstly they are HUGE. Secondly they are delicious and lastly and most importantly, they have the perfect combination of a soft, chewy and gooey centre with gorgeously crispy edges.
Top tips to make the best Levain Bakery Cookies
- Cold Butter – This recipe calls for cold butter which is very unusual in a cookie recipe but this is to stop them from spreading.
- The bigger the better! They look abnormally huge but that is exactly how they are supposed to be.
- Cool on the tray –Usually you would cool cookies for 5 – 10 minutes and then remove to a cooling rack but that isn’t necessary here.
- This is an American recipe and as such it calls for Cake Flour. Cake Flour is a combination of Plain Flour and Corn Flour.
How to make Levain Cookies
Preheat oven to 200 C/GM 6.
Line two trays with baking paper.
Combine cold butter and sugars in a large bowl or stand mixer bowl. Beat until combined.
Add eggs one by one. Beat again until just combined.
Fold in flours, cornflour, bicarbonate of soda and salt.
Add chocolate and walnuts and fold in thoroughly.
Form cookies and bake for 10-14 minutes or until golden brown.
How long do they keep
These cookies keep well in an airtight container for up to a week.
How to freeze
These freeze really well. Once cooled, add to a ziplock bag and freeze for up to 3 months. To serve, let them come to room temperature undisturbed and then place in the oven to warm through for 4 – 5 minutes.
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Levain Cookie Recipe
This world famous Levain Cookie Recipe. These HUGE cookies are made with an abundance of Chocolate Chips and Walnuts.
Ingredients
- 230 g Butter Must be cold
- 200 g Light Brown Sugar
- 100 g Caster Sugar
- 2 Eggs
- 210 g Self Raising Flour
- 210 g Plain Flour
- 2 tsp Corn Flour
- ¾ tsp Bicarbonate of Soda
- ¾ tsp Salt
- 350 g Milk Chocolate Chips
- 230 g Walnuts Chopped roughly
Instructions
-
Preheat oven to 200 C/GM 6.
-
Line two trays with baking paper.
-
Combine cold butter and sugar in a large bowl or stand mixer bowl. Beat for 5 minutes.
-
Add eggs one by one beating to incorporate in between.
-
Fold in both flours, cornflour, bicarbonate of soda and salt.
-
Add chocolate and walnuts and fold in.
-
Form 8 cookies and add 4 to each tray. Bake for 10 - 14 minutes or until golden brown.
Recipe Notes
Top tips to make the best Levain Bakery Cookies
- Cold Butter - This recipe calls for cold butter which is very unusual in a cookie recipe but this is to stop them from spreading.
- The bigger the better! They look abnormally huge but that is exactly how they are supposed to be.
- Cool on the tray –Usually you would cool cookies for 5 - 10 minutes and then remove to a cooling rack but that isn't necessary here.
How long do they keep
These cookies keep well in an airtight container for up to a week.
How to freeze
These freeze really well. Once cooled, add to a ziplock bag and freeze for up to 3 months. To serve, let them come to room temperature undisturbed and then place in the oven to warm through for 4 - 5 minutes.
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