Name: Levain Cookie Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup cold butter (cut into cubes (salted or unsalted)); 1/2 cup granulated sugar; 1 1/4 cups light brown sugar ((dark brown can also be used)); 2 large eggs; 1 1/2 cups cake flour; 1 1/2 cups all-purpose flour; 1 tsp kosher or sea salt; 2 tsp cornstarch; 1 tsp baking powder; 1/2 tsp baking soda; 2 cups semi-sweet chocolate chips; 2 oz grated semi-sweet chocolate; 2 cups chopped walnuts

There’s something undeniably special about biting into a warm, gooey Levain cookie. These oversized cookies are known for their thick, soft centers and crispy edges, making them a favorite among cookie lovers. If you’ve ever wanted to recreate that bakery-style goodness at home, you’re in for a treat! This Levain cookie recipe is simple yet luxurious, filled with rich chocolate and crunchy walnuts. So, roll up your sleeves and prepare to indulge in the ultimate cookie experience.

Why This Recipe Belongs in Your Rotation

The Levain cookie is more than just a dessert; it’s an experience. With its deliciously rich flavor and delightful texture, it embodies the best of both worlds: a crispy exterior and a soft, chewy interior. This recipe is perfect for family gatherings, cozy nights in, or even just as a well-deserved treat after a long day. Plus, the ingredients are straightforward, and the process is easy to follow, making it a go-to for both novice bakers and seasoned pros. Once you’ve tried these cookies, they will quickly become a staple in your baking repertoire.

Ingredients at a Glance

1 cup cold butter, cut into cubes (salted or unsalted)
1/2 cup granulated sugar
1 1/4 cups light brown sugar (dark brown can also be used)
2 large eggs
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 tsp kosher or sea salt
2 tsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
2 cups semi-sweet chocolate chips
2 oz grated semi-sweet chocolate
2 cups chopped walnuts

Equipment Breakdown

Baking Sheet: A heavy-duty baking sheet works best to prevent cookies from spreading too much.
Parchment Paper: Lining your baking sheet helps with easy removal and cleanup.
Mixing Bowls: Use a large bowl for mixing the dough and a smaller one for combining dry ingredients.
Stand Mixer or Hand Mixer: For effortless mixing of the cookie dough.
Scoop or Ice Cream Scoop: A large scoop ensures even cookie sizes.

Mastering Levain Cookie Recipe: How-To

Step 1: Preheat Your Oven

Start by preheating your oven to 410°F (210°C). This higher temperature will help achieve that signature crispy edge while keeping the center soft.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, add the cold butter cubes, granulated sugar, and light brown sugar. Using a stand mixer or hand mixer, cream the mixture together until it is light and fluffy, which should take about 2-3 minutes.

Step 3: Add Eggs

Beat in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This step adds moisture and richness to your dough.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the cake flour, all-purpose flour, kosher salt, cornstarch, baking powder, and baking soda. This mixture will ensure that the leavening agents are evenly distributed throughout the dough.

Step 5: Mix Dry Ingredients into Wet Ingredients

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if there are a few flour streaks remaining.

Step 6: Fold in the Chocolate and Nuts

Using a spatula, fold in the semi-sweet chocolate chips, grated chocolate, and chopped walnuts. The chocolate will melt slightly into the warm dough, creating pockets of gooey goodness.

Step 7: Scoop the Dough

Using a large scoop or ice cream scoop, portion out the dough onto your prepared baking sheet. Leave enough space between each cookie since they will spread while baking. Aim for about 6 cookies per sheet.

Step 8: Bake

Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be golden brown on the edges but still soft in the center. Remember, they will continue to cook slightly after being removed from the oven.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Texture-Safe Substitutions

Butter: You can substitute with margarine or a plant-based butter alternative if you prefer.
Brown Sugar: Coconut sugar can be used for a healthier option, although it may alter the flavor slightly.
Nuts: If you have nut allergies, feel free to omit walnuts or replace them with pumpkin seeds.
Chocolate Chips: Dark chocolate or milk chocolate can be used if you prefer a different sweetness level.

Don’t Do This

Don’t skip chilling the dough; it helps enhance the flavor and texture.
Avoid overmixing the dough; this can lead to tough cookies instead of soft ones.
Do not use warm butter; it should be cold to achieve the desired texture.
Don’t overcrowd the baking sheet; give your cookies space to spread and bake evenly.

Store, Freeze & Reheat

To store your Levain cookies, place them in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they will keep well for up to three months. To reheat, simply pop them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for about 5-7 minutes. Enjoy them warm for that freshly baked experience!

Levain Cookie Recipe FAQs

Can I use all-purpose flour instead of cake flour?

While you can substitute all-purpose flour for cake flour, it may yield a slightly denser cookie. If you prefer a lighter texture, stick to the cake flour as indicated in the recipe.

What can I use instead of walnuts?

If you have nut allergies or simply don’t like walnuts, feel free to omit them or replace them with a different mix-in, such as dried fruit, seeds, or additional chocolate chips.

Why are my cookies spreading too much?

Cookies can spread too much if the butter is too warm or if there isn’t enough flour in the dough. Make sure to use cold butter and measure your ingredients accurately for the best results.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 72 hours. Just scoop the dough onto the baking sheet as instructed and bake when you’re ready to enjoy fresh cookies.

In Closing

The Levain cookie recipe is a delightful way to indulge in a classic treat that never goes out of style. With its rich flavors and satisfying textures, it’s sure to become a favorite among family and friends alike. Whether you’re baking for a special occasion or simply to satisfy your sweet tooth, this recipe promises cookies that are utterly irresistible. So, gather your ingredients, follow the steps, and enjoy the divine experience of homemade Levain cookies!

Levain Cookie Recipe

These Levain cookies are pure bliss! Thick, gooey centers with crispy edges make them irresistible.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 cup cold butter cut into cubes (salted or unsalted)
1/2 cup granulated sugar
1 1/4 cups light brown sugar (dark brown can also be used)
2 large eggs
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 tsp kosher or sea salt
2 tsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
2 cups semi-sweet chocolate chips
2 oz grated semi-sweet chocolate
2 cups chopped walnuts

Equipment

Baking sheet
Parchment paper
Mixing bowls
Stand Mixer or Hand Mixer
Scoop or Ice Cream Scoop

Method

Step 1: Preheat Your Oven. Start by preheating your oven to 410°F (210°C). This higher temperature will help achieve that signature crispy edge while keeping the center soft.
Step 2: Cream the Butter and Sugars. In a large mixing bowl, add the cold butter cubes, granulated sugar, and light brown sugar. Using a stand mixer or hand mixer, cream the mixture together until it is light and fluffy, which should take about 2-3 minutes.
Step 3: Add Eggs. Beat in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This step adds moisture and richness to your dough.
Step 4: Combine the Dry Ingredients. In a separate bowl, whisk together the cake flour, all-purpose flour, kosher salt, cornstarch, baking powder, and baking soda. This mixture will ensure that the leavening agents are evenly distributed throughout the dough.
Step 5: Mix Dry Ingredients into Wet Ingredients. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if there are a few flour streaks remaining.
Step 6: Fold in the Chocolate and Nuts. Using a spatula, fold in the semi-sweet chocolate chips, grated chocolate, and chopped walnuts. The chocolate will melt slightly into the warm dough, creating pockets of gooey goodness.
Step 7: Scoop the Dough. Using a large scoop or ice cream scoop, portion out the dough onto your prepared baking sheet. Leave enough space between each cookie since they will spread while baking. Aim for about 6 cookies per sheet.
Step 8: Bake. Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be golden brown on the edges but still soft in the center. Remember, they will continue to cook slightly after being removed from the oven.
Step 9: Cool and Enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!