Easy & Delicious New York Style Levain Cookies Recipe
Easy & Delicious New York Style Levain Cookies Recipe
Make Popular Levain Bakery Cookies at Home!
Recreate the famous Levain Bakery cookies, known for selling out daily in New York, right in your own kitchen! These cookies boast a perfectly crisp exterior and a wonderfully chewy interior. While traditionally made with plenty of dark chocolate and walnuts, my secret ingredient is sunflower seeds. They add a delightful nutty crunch and enhance the overall flavor, making these cookies even more irresistible. Take a bite and experience the rich symphony of chocolate and nuts – you’ll understand why they’re so beloved. Prepare to make these your new favorite cookies and enjoy a sweet moment with your homemade treats!
Key Ingredients- 200g All-purpose flour
- 100g Cake flour
- 1 tsp Cornstarch
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- Pinch of salt
- 2 Fresh eggs
- 200g Unsalted butter, softened
- 100g Granulated sugar
- 100g Brown sugar (or dark brown sugar)
- 4 Drops Vanilla extract
- 200g Walnuts, roughly chopped (about 1/4 inch pieces)
- 300g Dark chocolate, roughly chopped (about 1/4 inch pieces)
- 50g Toasted sunflower seeds
Cooking Instructions
Step 1
First, let’s prepare the ingredients that are key to the cookie’s flavor and texture. Roughly chop the dark chocolate into pieces about 1/4 inch in size. If the pieces are too small, they might melt completely during baking.
Step 2
Toast the walnuts in a dry skillet over low heat for about 2-3 minutes, or until they become fragrant and slightly browned. This step significantly enhances their nutty flavor and makes them extra crisp. Let the toasted walnuts cool down.
Step 3
Similarly, lightly toast the sunflower seeds in a dry pan over low heat for 1-2 minutes. Be careful not to overcook them, as they can burn quickly. As soon as you smell their nutty aroma, remove them from the heat and let them cool. These toasted seeds will add a wonderful crunch and a nutty depth to your cookies.
Step 4
Now, let’s make the cookie dough. 1) In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Sift these dry ingredients 2-3 times to ensure they are lump-free and evenly combined. 2) In a separate, wider bowl, combine the granulated sugar and brown sugar. Add the cold butter, cut into small pieces (about 1cm) using a bench scraper. (The butter should be cold but slightly pliable, not rock hard or completely melted.) 3) Crack the two eggs into a small bowl, then add them to the butter and sugar mixture in 2-3 additions. Using a hand mixer or a whisk, cream the mixture together at a relatively high speed. It’s important to mix rapidly to prevent the butter, sugar, and eggs from separating and to achieve a creamy consistency. 4) Finally, add the vanilla extract (4 drops) and mix briefly until just combined to complete the soft, creamy dough. Avoid overmixing at this stage, as it can lead to tough cookies.
Step 5
Check the consistency of the dough you’ve just created. It should be smooth, glossy, and creamy, with the sugar mostly dissolved. If the dough seems too stiff or appears separated, you can add a little more softened butter or a tiny bit of egg to adjust the consistency.
Step 6
Add the sifted dry ingredients to the creamed butter mixture. Use a spatula to gently fold them in, cutting through the mixture until just combined – you don’t want to see any dry streaks of flour. Then, gently fold in the chopped dark chocolate, toasted walnuts, and toasted sunflower seeds, distributing them evenly throughout the dough. Ensure the add-ins are well-incorporated without overmixing.
Step 7
Transfer the cookie dough to a piece of plastic wrap or a resealable bag. Shape it into a flat disc or log. This makes it easier to chill evenly and portion later. Refrigerate the dough for at least 1 hour. For even better results, chill for 2-3 hours or even overnight. Chilled dough helps the cookies maintain their shape and prevents them from spreading too much during baking.
Step 8
Line a baking sheet with parchment paper. Using an ice cream scoop or a large spoon, portion the chilled dough into balls of about 80g-100g each. Place them on the prepared baking sheet, leaving plenty of space between each cookie (about 2-3 inches apart), as they will spread while baking. You can gently flatten the tops of the dough balls slightly with your hand if desired.
Step 9
Bake in a preheated oven at 400°F (200°C) for about 2 minutes, then immediately reduce the temperature to 350°F (180°C) and bake for approximately 13-15 minutes. The cookies are ready when the edges are golden brown, and the centers still look slightly underbaked and soft. Keep an eye on them starting around the 12-minute mark, as oven temperatures can vary. They will continue to set as they cool.
