The best cookie recipe – Levain Chocolate Chip Cookies. If you can’t visit Levain bakery in New York…well you have 5 star cookies and…
Hello my baking nation,
I know how much we need chocolate at this moment. Yes, I can hear you. I can feel your needs and at the moment it is all about one and only…
The best chocolate chip cookies from New York. From Levain bakery. Let the angel sing … again and again.
And as they sing, I have job to do. Let me start with the description.
DESCRIPTION OF LEVAIN CHOCOLATE CHIP COOKIES
- Soft
- Buttery
- Large …
… and moist-centered cookies with walnuts pieces surrounded by chocolate, chocolate and more chocolate.
And when police yells to the center of the cookies: Come out with your hands up!
The cookies are singing: Imagine … living life in peace … nothing to kill or die for … I hope someday you’ll join us…and the world will be as one.
What a COOKIE? Don’t you think!? Smarter than any human being. So, surround yourself with chocolate and everything will be possible. Imagine! And to imagine we need to start with my favorite…
SHOPPING LIST FOR LEVAIN COOKIES RECIPE
- butter
- brown sugar and white sugar
- eggs
- flour (all purpose and cake)
- mini chocolate chips
- regular chocolate chips
- Lindt chocolate (70% cocoa)
- walnuts
- baking soda, powder
- corn starch
- vanilla extract
Equipment Needed
-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)
-mixing bowl
-glass or plastic bowl for dry ingredients
-baking sheet (16 by 12 inches)
I promise you this is the best cookie recipe you will ever make. After all it is the most popular chocolate cookies according to Dr. Google and Youtube…so let’s do it.
Levain Chocolate Chip Cookies (The Best #1)
Ingredients:
1 cup chilled unsalted butter (COLD BUTTER)
1/2 cup white sugar
1 cup dark brown sugar
2 large cold eggs
1 tsp vanilla
2 cups AP flour
1 cup cake flour
1/4 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 TBSP corn starch
1/2 mini chocolate chips
1 3/4 cup regular chocolate chipe
Lind chocolate 70% cocoa ( I used 50 gr)
1 cup toasted and chopped walnuts
Instructions for making chocolate chips cookies
First step is dry ingredients to the bowl.
So, add all purpose flour, cake flour, salt, baking powder, baking soda and corn starch.
Stir until all dry ingredients are combined. Set aside.
Your next step is super important.
Cube 1 cup of chilled butter into 1″ pieces.
Put white and brown sugar in stand mixer bowl and mix until well combined.
Then add cold cubed butter and continue mixing for about 5 min. (image 3 below)
Your next step is to add eggs, one at a time until well incorporated. (eggs are from the fridge, no room temperature)
Add 1 tsp vanilla and mix.
Then add flour mixture to batter mixture and mix until fully incorporated.
Add all chocolates and 1 cup of walnuts and mix by hand.
Refrigerate cookie dough from 2 hrs to overnight (12 hrs).
I got 12 cookies out of this recipe.
Preheat oven to 375 F.
Using ice cream scoop, form cookie dough balls. (4oz)
Bake for 15 min.
Important: Do not over bake. As soon as the top begins to show a golden color, remove them out of the oven.
FREEZING Levain Chocolate Chip Cookies
If you want to freeze the cookies the steps are following:
Using ice cream scoop, form cookie dough balls. (4oz)
Make each of them into round smooth ball.
Important: If you like cookies looking rustic then don’t smooth the cookies with your hand.
Then individually wrap each cookie and place in a freezer safe bag.
Freeze for up to 3 months.
When baking frozen cookies, bake at 375 F for about 16 to 17 minutes.
Quick Note
Butter – use unsalted, cold butter. No room temperature butter for this recipe. Yes, you are using cold from the fridge butter.
Important: be sure you cut the butter into 1 inch cubes
Chocolate chips– use the best quality you can afford. (Guittard brand, Ghirardelli or your favorite brand)
Chocolate – I used about Lindt chocolate, 70% cocoa. The amount I used is 50 grams
Eggs – be sure you are using large, organic and COLD EGGS. (eggs from the fridge). Yes, for this recipe you don’t need to bring eggs to the room temperature.
FINAL NOTE About Levain Cookies
Three words: THE BEST COOKIES!
So, when you want the best of the BEST cookies this is your recipe.
Yes, Levain chocolate cookies are 5 star recipe.
Be sure to share this recipe with whole world and your family!
Again, enjoy and share.
Final Grade: A+++
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Empire Cookies – Build your dream and share
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And with cookies you need some tea. How about…
Banana Help Tea – Sleepless in Seattle
If you want to print this recipe, please check the box below.
PRINT Chocolate Chip Cookies RECIPE
Don’t forget:
PRINT – MAKE – SHARE
Levain Chocolate Chip Cookies (The Best #1)
Soft, buttery, large and moist-centered cookies with walnuts pieces surrounded by chocolate, chocolate and more chocolate.
The best chocolate chip cookies.
Ingredients
- 1 cup chilled unsalted butter (COLD BUTTER)
- 1/2 cup white sugar
- 1 cup dark brown sugar
- 2 large cold eggs
- 1 tsp vanilla
- 2 cups AP flour
- 1 cup cake flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1 TBSP corn starch
- 1/2 mini chocolate chips
- 1 3/4 cup regular chocolate chipe
- Lind chocolate 70% cocoa ( I used 50 gr)
- 1 cup toasted and chopped walnuts
Instructions
Instructions for making chocolate chips cookies
First step is dry ingredients to the bowl.
So, add all purpose flour, cake flour, salt, baking powder, baking soda and corn starch.
Stir until all dry ingredients are combined. Set aside.
Your next step is super important.
Cube 1 cup of chilled butter into 1″ pieces.
Put white and brown sugar in stand mixer bowl and mix until well combined.
Then add cold cubed butter and continue mixing for about 5 min.
Your next step is to add eggs, one at a time until well incorporated. (eggs are from the fridge, no room temperature)
Add 1 tsp vanilla and mix.
Then add flour mixture to batter mixture and mix until fully incorporated.
Add all chocolates and 1 cup of walnuts and mix by hand.
Refrigerate cookie dough from 2 hrs to overnight (12 hrs).
I got 12 cookies out of this recipe.
Preheat oven to 375 F.
Using ice cream scoop, form cookie dough balls. (4oz)
Bake for 15 min.
Important: Do not over bake. As soon as the top begins to show a golden color, remove them out of the oven.
Enjoy and share.
Notes
FREEZING Levain Chocolate Chip Cookies
If you want to freeze the cookies the steps are following:
Using ice cream scoop, form cookie dough balls. (4oz)
Make each of them into round smooth ball.
Important: If you like cookies looking rustic then don't smooth the cookies with your hand.
Then individually wrap each cookie and place in a freezer safe bag.
Freeze for up to 3 months.
When baking frozen cookies, bake at 375 F for about 16 to 17 minutes.
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is the 50 grams of Lind chocolate before you chopped or after ? also you do not mention if these should cool on the baking sheet or how soon to transfer them to a wire rack ~~nice job ~~ smile
Hi Denise,
It is the Lindt chocolate measured before you chop it.
So, take half of 100 gr and chop, chop…
Thank you for visiting 5 star cookies.
is the Lind Chocolate 50 grams measured before you chop it or after / also you do not say how to cool these ~~on the baking sheet or on a rack ~“nice job
How to cool cookies??? Really? Just kidding.
I love to eat freshly baked, warm cookies + melting chocolate.
In case you have time to cool them please, use the first method – on the baking sheet.
Also, don’t forget. Enjoy and share the recipe.
And the best chocolate cookies ever.