There’s nothing quite like the aroma of freshly baked cookies wafting through the house. The scent of warm, gooey chocolate mingling with the buttery goodness creates a comforting haven that can transport anyone back to simpler times. If you’ve ever indulged in a colossal, soft, and chewy cookie from Levain Bakery, you know exactly what I mean. Now, imagine whipping up your very own version at home with this easy and delightful recipe for Copycat Levain Cookies.
Whether you’re looking to impress friends at a gathering, satisfy a late-night sweet tooth, or simply enjoy a treat with your coffee, these cookies are here to save the day. They’re thick, soft, and are filled to the brim with high-quality chocolate and crunchy nuts. Seriously, there’s a good chance you’ll be munching on these until the last crumb is gone!
Why You'll Love This Copycat Levain Cookies
- This incredible Copycat Levain Cookies transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Copycat Levain Cookies
Here’s what you’ll need to make this delicious Copycat Levain Cookies:
½ cup unsalted butter – Ensure it’s at cool room temperature for optimal mixing and texture.
¼ cup packed light brown sugar – Adds moisture and a mild caramel flavor.
¼ cup packed dark brown sugar – Contributes a deeper flavor and softness.
½ cup granulated sugar – Balances the sweetness and gives those cookies a proper crunch.
1 tablespoon vanilla extract – A must-have for adding depth of flavor.
1 teaspoon salt – This little bit enhances all other flavors perfectly.
1¾ teaspoons baking powder – Helps the cookies rise and become delightfully puffy.
1 teaspoon baking soda – This boosts the puff factor even further.
2 large eggs – Bind everything together and add richness.
2¼ cups all-purpose flour – The backbone of your cookie dough.
12 ounces semi-sweet chocolate chips – Choose high-quality chocolate for the ultimate indulgence.
1½ cups coarsely chopped walnuts or pecans – These add a delightful crunch and nutty flavor.
How to Make Copycat Levain Cookies
Follow these simple steps to prepare this delicious Copycat Levain Cookies:
Step 1: Cream the Butter and Sugars
In the bowl of your electric mixer fitted with the paddle attachment, combine the butter, both sugars, vanilla, salt, baking powder, and baking soda. Beat on medium speed until the mixture is light and fluffy—this should take about 5 minutes. Make sure to periodically scrape down the sides of the bowl, because no one likes a rogue lump of sugar.
Step 2: Add the Eggs
Gently incorporate the eggs one at a time, mixing on medium speed for about 30 seconds after each addition. Again, remember to scrape the sides of the bowl. You’re not just making cookies, you’re creating a masterpiece.
Step 3: Mix in the Flour
Slowly add the flour to the mixture, mixing on low speed until just combined. You want to avoid over-mixing here—let’s keep that cookie dough soft and tender. Once the flour is incorporated, it’s time to fold in your chocolate chips and nuts. Give it a gentle mix on low speed until they’re evenly distributed. This is cookie heaven waiting to happen.
Step 4: Shape and Chill the Dough
Using a large spoon, scoop the dough and divide it into 8 equal portions, roughly 5½ oz each. Shape those portions into balls and place them on a plate or tray. Cover them tightly with plastic wrap and refrigerate overnight or for up to 3 days—this chill time gives the flavors a chance to deepen. If you’re feeling impatient, you can bake them right away, but just know the magic of chilling really pays off in flavor.
Step 5: Preheat and Prepare
When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent any sticky situations.
Step 6: Bake the Cookies
Arrange up to 4 cold dough balls on the prepared sheet, leaving enough space between them for expansion because we don’t want any cookie fusion happening. Bake them until they are puffed and golden brown—about 22 minutes should do the trick.
Once they’re out of the oven, let them cool on the baking sheet for about 10 minutes before you dig in. Feel free to serve them warm, or transfer to a rack to finish cooling. Just try to resist the urge to eat them all at once… I know, it’s going to be tough.
These Copycat Levain Cookies will quickly become a staple in your baking repertoire, and you may even find yourself making excuses just to whip up a batch. Who can resist that rich flavor and gooey texture? Happy baking!
This showstopping Copycat Levain Cookies delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Copycat Levain Cookies Cooking Process
Start by creaming the butter and sugars until fluffy to develop a rich flavor. As you mix in the eggs, slowly add the dry ingredients and chocolate chips for even distribution. Shape the dough into balls before chilling to enhance the texture.
Add Your Touch to Copycat Levain Cookies
Feel free to swap the nuts with your favorite variety, add a pinch of sea salt on top before baking, or even try mixing in different types of chocolate, like white or dark chocolate, for a unique spin.
Storing & Reheating Copycat Levain Cookies
Store the cookies in an airtight container at room temperature for up to one week. To revive their gooey glory, microwave for 10-15 seconds or pop them in a preheated oven at 350°F for a couple of minutes.
Chef's Helpful Tips for Copycat Levain Cookies
- This professional-quality Copycat Levain Cookies relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
One time, I decided to bake a batch of these cookies for a friend’s birthday. The moment they took their first bite, the delighted expression on their face was priceless, proving that cookies have a magical way of bringing joy to any occasion.
FAQs About Copycat Levain Cookies
What are Copycat Levain Cookies?
Copycat Levain Cookies are a homemade version of the famous cookies from Levain Bakery in New York City. Known for their thick, chewy texture and loaded with chocolate chips and nuts, these cookies are a treat that many crave. The secret lies in the combination of ingredients and techniques that create a delightful balance of flavors and textures. By following a simple recipe, you can replicate that gourmet experience in your own kitchen without needing a trip to the bakery.
How do I store Copycat Levain Cookies?
To maintain the soft and chewy texture of your Copycat Levain Cookies, store them in an airtight container at room temperature. This allows you to enjoy them for up to a week without losing freshness. If you want to keep them longer, you can freeze the dough balls before baking. When you’re ready for a freshly baked cookie, simply bake from frozen for a decadent treat that tastes just made!
Can I customize my Copycat Levain Cookies?
Absolutely! One of the delightful aspects of making Copycat Levain Cookies is the ability to tailor the recipe to your liking. Feel free to substitute the nuts with your favorite kind or mix in different types of chocolate, like milk or dark chocolate chips. You can even add a sprinkle of sea salt on top before baking to enhance the flavor. The possibilities are endless, making these cookies a versatile treat for any occasion.
Why are my Copycat Levain Cookies flat?
If your Copycat Levain Cookies come out flat instead of thick and chewy, there are a few possible reasons. One common culprit is the butter being too soft or melted. Make sure to use cool room temperature butter for the right texture. Additionally, check that your baking powder and baking soda are fresh, as expired leavening agents can hinder the cookies from rising properly. Finally, refrigerating the cookie dough before baking can help prevent them from spreading too much.
Conclusion for Copycat Levain Cookies
In summary, Copycat Levain Cookies bring the delectable taste of a bakery right into your kitchen. By using simple ingredients and techniques, you can create thick, chewy cookies that everyone will love. Don’t hesitate to customize the recipe to suit your personal taste and impress those sweet-toothed friends. Whether you’re baking for a special occasion or just because, these cookies are sure to become a cherished favorite in your home. So grab your apron and get ready to whip up a batch of these delicious treats!
Delicious Copycat Levain Cookies Recipe: Soft and Chewy Treats
Ingredients
Equipment
Method
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugars, granulated sugar, vanilla, salt, baking powder, and baking soda. Beat on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on medium speed for about 30 seconds after each addition and scraping the bowl as needed.
- Add the flour, then mix on low speed until just combined. Add in the chocolate chips and nuts and mix on low speed until evenly distributed.
- Using a large spoon, divide the dough into 8 equal portions (about 5½ oz/155 g each) and shape into balls. Place on a plate or tray and cover tightly with plastic wrap. Refrigerate overnight or up to 3 days, or bake immediately.
- When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Arrange up to 4 cold dough balls on the prepared sheet, leaving space between them. Bake until the cookies are puffed and golden brown, about 22 minutes.
- Cool the cookies directly on the baking sheet for about 10 minutes, then serve warm or transfer to a rack to finish cooling.
