Even though I’ve never visited Levain Bakery in New York, there are enough videos online to prove they are arguably the BEST Chocolate Chip Cookie in Manhattan. Search for “Levain Cookie” in YouTube or the internet and you’ll find tons of online tutorials on how to make these thick and chunky cookies. They are crisp on the outside and moist in the centre. They are SERIOUSLY delicious!
Although I’m a little (actually more than a year) late into the game, I decided to go ahead and share this lovely recipe with you. After watching a number of instructional videos, I’ve come to a conclusion that the method used is very similar to your regular type of cookie.
The key differences are the use of cold butter (not room temperature) and high baking temperature (200°C). The amount of time needed to chill the cookie dough before baking is also crucial if you want your cookies to look tall and handsome.
200 g plain flour
120 g cake flour
1 tsp corn starch
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
100 g white sugar
100 g brown sugar
200 g cold unsalted butter – cut into small cubes
300 g dark chocolate – cut into chunks
260 g toasted walnut – roughly chopped
¼ tsp vanilla extract
2 eggs – beaten
Makes 14 large cookies
Adapted from YouTube’s “Korean Cooking and Healing Channel”
Place both types of flour, corn starch, baking powder, baking soda, salt in a large bowl and mix well with a balloon whisk.
Without turning on the electric handheld beater, mix the butter and sugar together. This will prevent the sugars from flying out of the bowl later.
Turn on the machine and beat the cold cubed butter and both types of sugar together until creamy.
Add in beaten egg, vanilla extract and continue to whisk at a high speed.
Sift the dry ingredients into the butter mixture and whisk at a low speed until just combined. At this point, there will still be some bits of flour visible and that’s okay.
Switch to a rubber spatula and fold the mixture together until the flour just disappear.
Add in chopped walnut, chocolate chunk and fold gently. Do not mix for too long or the butter will melt and the cookies will lose its shape.
Line a baking tray with non-stick baking paper.
Measure 90 g of cookie dough and roughly shape into a ball. If you want your cookie to be larger, measure up to 120 g each.
Place onto the baking tray. Repeat with the rest of the cookie dough, leaving a 2-inch gap in between.
Wrap remaining measured dough balls individually with cling wrap. Place all in a Ziploc bag and freeze for up to a month.
Refrigerate for at least 2 to 4 hours before baking.
Preheat oven to 200°C.
Remove tray from the fridge and transfer into the oven.
Bake for 14 to 15 mins or until the top of the cookie is lightly brown. Do not overbake or the cookie will harden in the centre.
Allow to cool on a wire rack for 15 mins before serving.