When the scent of freshly baked cookies wafts through the air, it’s hard to resist taking a moment to enjoy the simple joys of life. Imagine sinking your teeth into a warm, gooey Levain cookie—that rich, buttery texture and the delightful chunks of chocolate melting in your mouth. These cookies are not just a treat; they create moments of comfort and happiness that you can share with loved ones.
There are countless reasons to whip up this heavenly Levain Cookie Recipe in your kitchen. Whether you’re looking to impress your friends at a gathering or simply indulge your craving for something delicious, these cookies are the ultimate blend of chewy, buttery goodness and bold chocolate flavors. Plus, with this easy recipe, you can bake them right at home, experiencing the satisfaction of homemade cookies while filling your space with irresistible aromas!
How to make Levain Cookies
Ingredients:
- 8 tablespoons unsalted butter (melted, but not hot)
- 1 cup light brown sugar (tightly packed, fresh/soft sugar)
- 1 large egg
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup all-purpose flour
- 2/3 cup cake flour (see note 1)
- 2/3 cup chocolate chips (milk chocolate is a favorite; Levain mixes semi-sweet & dark)
- 1/3 cup coarsely chopped walnuts (see note 2)
Directions:
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Begin by melting the butter in a microwave-safe bowl—just until it’s melted but not too hot. After letting it cool for about 5 minutes, combine the butter with the packed brown sugar using a whisk or an electric hand mixer until you achieve a smooth and creamy mixture.
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Add in the egg and vanilla, whisking until everything is well blended. Then, toss in the baking soda, baking powder, and salt, stirring until it’s all combined.
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It’s time to incorporate the flours! Carefully add the cake flour and all-purpose flour, mixing just until you see no dry flour left; this dough will be thick but not dry, so be sure not to overmix it. Gently fold in the chocolate chips and walnuts, marveling at the stretchy, delightful cookie dough.
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Using a 1/2 cup measuring cup, divide the dough into five large, generous dough balls and place them on a parchment-lined pan. The dough balls can now chill in the fridge for one hour.
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When you’re ready to bake, preheat your oven to 325°F. Line a sheet pan with a silicone baking mat—this helps achieve that perfect bottom without over-browning. Place three dough balls on the pan, ensuring they have room to spread.
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Bake for 13 to 20 minutes, keeping a watchful eye and erring on the side of underbaking for that soft, chewy cookie outcome. You’ll know they’re ready when the tops look set, not gooey.
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After removing them from the oven, gently press the edges of each cookie inward using the back of a metal spatula. If you’re feeling indulgent, sprinkle a few extra chocolate chips or walnuts on top, then let the cookies cool on the pan for 10 minutes before transferring them to a cooling rack. If you’re a fan of sweet and salty, don’t forget to add a sprinkle of flaky sea salt while the chocolate is still warm.
How to serve Levain Cookies
Serve these cookies warm, allowing the chocolate to melt just a bit more. Pair them with a glass of cold milk or perhaps a scoop of your favorite ice cream—there’s really no wrong way to enjoy them!
How to store Levain Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them longer, you can freeze the dough balls before baking and simply pop them in the oven straight from the freezer when the craving strikes!
Tips to make Levain Cookies
- Make sure your butter is melted and cooled; hot butter can lead to greasy cookies.
- Don’t skimp on chilling the dough; it helps maintain their thick shape during baking.
- Feel free to adjust the mix-ins—different nuts, chocolates, or even dried fruits can change this classic cookie into something uniquely yours!
Variations
If you want to switch things up, consider adding dried cherries or cranberries in place of walnuts for a fruity twist. Or try using white chocolate chips for a different flavor profile.
FAQs
1. Can I use salted butter instead of unsalted?
While you can, using unsalted butter allows you to control the saltiness in your cookies better. If you use salted butter, reduce the sea salt in the recipe.
2. Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and any additional mix-ins you use are also gluten-free.
3. How do I fix dry cookie dough?
If your dough feels too dry, you can add a splash of milk, one tablespoon at a time, until you reach the desired consistency.
Conclusion
Baking these Levain cookies will not only fill your kitchen with the warm and inviting scent of sweet treats but will also give you the perfect excuse to gather friends and family for a little slice of joy. For even more inspiration or variations on this cherished recipe, check out Levain Bakery Chocolate Chip Crush Cookies or discover a fantastic best copycat Levain cookie recipe that will have everyone asking for your secrets! Enjoy the magic of baking and the pure delight of homemade cookies!
Levain Cookies
Ingredients
Method
- Melt the butter in a microwave-safe bowl until just melted but not hot.
- Let it cool for about 5 minutes, then combine it with the packed brown sugar until smooth and creamy.
- Add in the egg and vanilla, whisking until well blended.
- Stir in the baking soda, baking powder, and salt until combined.
- Incorporate the cake flour and all-purpose flour, mixing until no dry flour remains.
- Fold in the chocolate chips and walnuts gently.
- Divide the dough into five large dough balls and place them on a parchment-lined pan.
- Chill the dough in the fridge for one hour.
- Preheat your oven to 325°F (163°C).
- Line a sheet pan with a silicone baking mat and place three dough balls on it.
- Bake for 13 to 20 minutes, keeping a close watch, and erring on the side of underbaking for that soft, chewy texture.
- When done, gently press the edges of each cookie inward using a metal spatula.
- If desired, sprinkle with extra chocolate chips or walnuts, and let cool for 10 minutes before transferring them to a cooling rack.
- Optionally, add a sprinkle of flaky sea salt while the cookies are warm.