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Ultimate Crispy-Chewy Levain Copycat Cookies

Levain copycat cookies - featured image
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These cookies replicate the thick, crispy-on-the-outside, chewy-on-the-inside chocolate chip walnut cookies from a beloved Brooklyn bakery. They feature a secret blend of flours, chilled dough, and chunky walnuts for the perfect texture and flavor.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 cup (65g) bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (227g) cold, cubed unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (165g) light brown sugar
  • 2 large cold eggs
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semisweet chocolate chips
  • 1 cup (120g) roughly chopped walnuts

Instructions

  1. In a large bowl, whisk together all-purpose flour, bread flour, baking soda, and salt. Set aside.
  2. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat cold, cubed unsalted butter, granulated sugar, and light brown sugar on medium speed for 3-4 minutes until creamy but still cool.
  3. Beat in the eggs one at a time, followed by vanilla extract.
  4. Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. Avoid overmixing.
  5. Gently fold in semisweet chocolate chips and roughly chopped walnuts.
  6. Cover the dough with plastic wrap and refrigerate for at least 24 hours, up to 72 hours.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  8. Using a 3-tablespoon cookie scoop, portion dough into large mounds spaced 3 inches apart on the baking sheet. Do not flatten.
  9. Bake for 12-14 minutes until edges are golden brown but centers look slightly underbaked.
  10. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Keep butter cold until mixing to ensure crispy edges. Chilling dough for at least 24 hours is essential for flavor development and to prevent spreading. Use a kitchen scale for accurate flour measurement. If kitchen is warm, keep dough scoops chilled before baking. Baking two cookies per sheet yields extra thick cookies. For gluten-free, substitute flours with a 1:1 gluten-free blend. For nut-free, omit walnuts and add extra chocolate chips or sunflower seeds. Adding flaky sea salt on top before baking enhances flavor.

Nutrition

Keywords: Levain copycat cookies, chocolate chip walnut cookies, crispy chewy cookies, homemade cookies, bakery style cookies

Find it online: https://emmastirs.com/ultimate-crispy-chewy-levain-copycat-cookies-recipe-perfect-for-homemade-treats/