Once upon a time, my neighbor and an incredibly brilliant woman went to NYC on a foodies food tour… and just so happen to visit a cookie bakery that I absolutely love, Levain Bakery. One of the many reasons Christine Huckleberry is so brilliant is that she had the fore site and awareness to bring back a few of those cookies from that wonderful bakery and bring them home to me.
Fast forward to 6 AM this morning and my first thought was COFFEE! My second thought was “LEVAIN COOKIE!”. Since NYC isn’t easily accessible from OKC spur of the moment and before I had to be at my client’s home to start cooking, my only recourse was “FIGURE IT OUT.”
Now I make no claim that this recipe is a Levain Bakery recipe. I do make the claim that I love their cookies so I did my best to squelch that desire of a thick, soft, rich, and flavorful cookie… by baking my own. It worked.
If you’re craving a style of cookie such as this wonderful bakery then, by all means, help yourself to my recipe. You can also order their cookies online or simply visit the bakery. I’m a “NOW” kind of guy.
Ingredients: 8-10 four ounce cookies
1 cup unsalted butter, room temp
1 cup golden brown sugar, packed tight
1/2 cup granulates sugar
2 large eggs, room temp
1/2 cup cocoa powder
1 cup cake flour
1 1/2 cup All Purpose Flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon Kosher Salt
1/2 teaspoon instant espresso powder
1 1/2 cups semi-sweet chocolate chips (or rough cut chunks )
3/4 cup rough chopped walnuts
In a mixing bowl of your stand mixer or using a handheld mixer, beat the butter until smooth. Add the brown sugar and the granulated sugar. Beat until light and fluffy.
In a separate bowl combine the dry ingredients: Both of the flours, cornstarch, baking soda, salt, espresso powder, and of course the cocoa powder.
To the butter and sugar mixture and an egg, one at a time, and mix in until smooth. Scrape down your bowl, add and mix the dry ingredients in batches. After one batch is added mix just enough to combine, then add the next batch. It’s important to not over mix. With the last batch of dry ingredients added, scrape the bowl down and give the dough one good final mix.
To the dough add the chocolate chips and the walnuts. With a wooden spoon, mix and fold in the “goods” until evenly combined.
Prepare a baking sheet with either a Sil-Pat (Silicone baking mat) or parchment paper. With a large 3-ounce ice cream scoop, or balling the dough into the size of a large lemon, scoop the dough and place on the baking sheet. Whatever size of cooking baking sheet you use, keep space between each ball of dough. The cookies will be large, will not spread out that much, but you will still need at least 1”- 1.5” spacing.
After you have scooped/balled the dough and place on the baking sheet, then place that baking sheet into the refrigerator to relax and “chill” for 15 minutes. Preheat your oven to 400 degrees.
After 15 minutes place the cookies in the oven and bake 10 minutes and remove from the oven. They will seem undercooked at first, but wait until they have cooled .. and that's what you need to do. Let them cool before removing from the baking sheet. They are big and heavy and will break if not cooled completely.
When you’re ready to eat one… I suggest a tall glass of ice cold milk. Seriously. Enjoy!!