Recipe: Copycat of Lavain Bakery Cookies3.09.2013
One of the things I look forward to when I visit the beautiful city of New York is Lavain Bakery.
It's a mandatory stop for our family.
Words cannot express how much I love their cookies.
Just thinking about it right now is making me salivate.
This is coming from a girl who dislikes most American sweets.
These HUGE and gooey cookies are an exception.
I swear they add something sketchy in there.
The way I crave these cookies are not normal, guys!
After months of trying out different copycat recipes, I found one that was the closest to the original one.
Click on the link below for the recipe...
Levain Bakery Copycat Chocolate Chip Walnut Cookies (**Yield- 1 dozen cookies)
- 2 sticks ‘cold and cubed’ unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.
- 2 eggs
- 3 1/4 to 3 1/2 cups AP flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands)
- 3/4 teaspoon Kosher salt
- 3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)
- 1/4 tsp baking soda
- 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate AND, a little birdy told me they use Guittard)
- 1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like. I love macadamias in these)
Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each..
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw you like the middles (I bake mine at 350 for 18-minutes, as I prefer a less raw interior), until very lightly browned, taking care not to over bake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Levain Bakery Copycat Dark Chocolate Peanut butter Chip Cookies (**Yield - 1 dozen cookies)
- 2 sticks cold and cubed unsalted butter
- 1 1/4 cup granulated sugar
- 2 eggs
- 1/2 cup good quality dark cocoa powder
- 2 1/4 to 1/2 cups all-purpose flour- Spoon and Sweep method
- 1/4 tsp Kosher salt
- 1 teaspoon baking powder
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups peanut butter chips (If you don’t like peanut butter chips, use 3 cups semi-sweet chocolate chips)
DirectionsPreheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder.
2. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each, and place each on sheet pan lined with parchment paper. Bake in the preheated oven 16-20 minutes depending on how gooey and raw you like the middles (I bake mine at 350 for 18 minutes, as I prefer a less raw interior), taking care not to overbake. . Let cool on a rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Note – The Levain Bakery doesn’t use vanilla extract in their cookies, as they feel it’s unecessary. However, some feel you need it. You can add 1 tsp to 1 T to each recipe if desired. Just add it after each egg is incorporated.
** Note – The Levain Bakery uses 6 oz of cookie dough per cookie. As mentioned above, If you want 12 cookies out of the above recipes, a little over 4 oz per cookie (4.1 to 4.2 oz. Use a kitchen scale) will get you that. If you want to use 6 oz of cookie dough per cookie, you’ll probably get only 6-8 cookies. However, a little over 4 oz makes a cookie just as thick and huge, so you don’t even notice the difference.
Note – If you want a more ‘caramel-molasses like’ Chocolate chip walnut cookie, increase the brown sugar while decreasing the white sugar, so you still have 1 1/2 cups total sugar. (Like 1 cup brown sugar to 1/2 cup white sugar).