For New Yorkers & Cookie Lovers

After college, I moved to New York and fell in love for the first time. No, it wasn’t a boy, it was a cookie. Levain Bakery’s chocolate chip cookies. If you know, you know.

The South End has phenomenal restaurants and food destinations, but I still haven’t found a cookie within walking radius that compares to the fist size, ooey, chocolate dripping Levain bakery cookies. Fortunately, I did some online research and found a recipe that may actually be better than Levain’s cookies. These cookies are soft and cakey, crispy lovers must go elsewhere.

This recipe is based on a copycat recipe developed by Modern Honey. I modified the recipe to be slightly slightly less sweet by cutting the white sugar in half. A HUGE thank you to Modern Honey for creating this recipe and satisfying my cookie craving! The original Levain chocolate chip cookies have walnuts in them but I always skip them - I am a chocolate purist.


 
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Ingredients:

  • 1 cup Cold Butter cut into small cubes

  • 1 cup Brown Sugar

  • A Little More Than 1/4 cup of White Sugar

  • 2 Eggs

  • 1 1/2 cups Cake Flour* (I’ve used flour instead of this every time and they’ve still come out delicious)

  • 1 1/2 cups Flour

  • 1 teaspoon Cornstarch

  • 3/4 teaspoon Baking Soda

  • 3/4 teaspoon Salt

  • 2 cups Chocolate Chips

  • 2 cups Walnuts roughly chopped (you can omit these if you prefer)

Instructions from Modern Honey

  1. Preheat oven to 410 degrees.

  2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

  3. Add eggs, one at a time, mixing well after each one.

  4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.

  5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.

  6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Notes: An equal amount of all purpose flour can be used to replace the cake flour

Laura Wyckoff