My much discussed Levain Bakery copycat cookie recipes
May 28, 2008 at 3:04 pm | In Cookies, Dessert, Snacks | 118 CommentsTags: baking, Chocolate Chip Walnut Cookies, Dark Chocolate Peanut Butter Chip cookies, Dessert, Levain Bakery, Levain cookie recipe, Levain copycat recipe
I’ve been buying cookies from the Levain Bakery (sporadically) for several years now, and my god, they’re probably some of the best cookies I’ve ever had, whether it be the Chocolate Chip Walnut, the Dark Chocolate Peanut Butter Chip, Oatmeal Raisin etc. First off, they’re HUGE and gooey. One cookie is more than enough to satisfy your sweet tooth.
That said, my main reason for buying them (being a pastry fool and baker), was to try and figure out this very elusive recipe. You cannot find it anywhere..not even copycat attempts. They’ve done a great job of keeping it completely vaulted from the masses.
One night a few months ago, I noticed they were on Bobby Flay’s ‘Throwdown’. Excellent! If I could just SEE the ingredients, and the method(s) they use, it could definitely help me on my way to cracking this seemingly ‘uncrackable’ cookie recipe. Since I’ve been baking for almost 20 yrs,. I’ve developed a knack for sort of being able to estimate amounts just by looking at the them. I recorded it on my DVR, just so I could keep referencing back to it.
While perusing through several baking and dessert sites PLUS blogs (using ‘Levain Chocolate Chip Walnut Cookie Recipe’ as my search term) desperately seeking any amount of extra info on these cookies I could find, I came across this entry at a dessert blog called Su Good Sweets , and the owner of this blog, Jessica, posted two cookie recipes by the Levain baking ladies that she found in Art Culinaire a few years back. One was for a Dark Chocolate Coconut cookie, the other a Ginger Valrhona cookie, which were ’specially’ created for Art Culinaire, so they’re not a cookie they sell at their bakery. However, they could be of some help, especially in conjunction with the Throwdown episode.
Now, using these formulas, plus the DVR recording of ‘Throwdown’, I’m pretty sure I was able to come up with the recipe for my favorite, the Chocolate Chip Walnut cookie that’s featured in the episode and their famous Dark Chocolate Peanut Butter chip cookie, or something extremely close to it.
I honestly think this it for both of them, and many friends, coworkers, and Levain fanatics have agreed. As an avid Levain addict myself, I truly feel they look and taste exactly the same as the ‘overpriced’ Levain cookies. Everywhere I’ve brought bags of these, people think it IS the Levain cookie upon looking and tasting. However, I bake mine a bit longer, as I don’t like them practically raw inside (just gooey and chewy), and would always nuke Levain’s cookies for 5 seconds to remedy this. (raw cookie dough always gives me a stomach ache for some reason).
For the Dark Chocolate Peanut Butter Chip recipe, I used the recipe for the Dark Chocolate Coconut cookie, with the following changes. Subtract coconut and walnuts, and add 2 cups of peanut butter chips, plus more baking powder.
For the Chocolate Chip Walnut cookie, I took the Ginger Valrhona cookie, subtracting all the spices, molasses, about 1 or more cups of flour, and adding/adjusting the leavens, 2 cups of semisweet chocolate chips, 1 cup of whole, shelled walnuts (which I toasted for extra flavor) and also adjusting the sugar amounts so they wouldn’t be too cloyingly sweet like Levain’s tend to be.
To get 12 cookies, I scaled down each portion of dough per cookie to a teeny bit over 4 oz per cookie instead of the 6 oz they use at the bakery. This is the only way you can get 12 cookies out of this home friendly, scaled down recipe, unless you double the recipe, and portion them how you like. Regardless, a little over 4 oz of dough per cookie still makes a HUGE, mountain like cookie. Barely any difference. If you want to use a full 6 oz of dough per cookie, you’ll probably only get 6-8 cookies out of this recipe, although I’m just estimating, as I haven’t attempted that yet.
Having said all that, before I post the recipes, as of late, in the Chocolate Chip Walnut cookie, I’ve been increasing the brown sugar to 1 cup, while decreasing the white sugar to 1/2 cup. I find it gives the cookie more depth in flavor as far as that caramel like-molasses taste goes. However, try it as written, and then try it with the sugar adjustments. and any other chips or flavors you may want to add. This is the fun part of baking and cooking….taking a recipe, and making it your own (I think I just channeled Paula Abdul.,.lol). Also, PLEASE read the notes at the end of these recipes.
One more thing before I post the recipes. It seems many have loved how these cookies came out, and many think I’ve nailed the cookies to a T. However, Jessica from Su Good Sweets didn’t like the cookie very much, claiming it was ’sandy’ and lacking in flavor. Please don’t let one person’s palate deter you from trying these, as she uses whole wheat flour in her chocolate chip cookies, which, as you know, has a lot more flavor and texture than AP flour. Everyone’s palate is different, so some of you may not prefer such a huge, sweet cookie, while some of you may LOVE them. Regardless, any questions, please don’t hesitate to ask! I’d love to help everyone get this cookie right if any problems are encountered.
Levain Bakery Copycat Chocolate Chip Walnut Cookies (**Yield- 1 dozen cookies)
Ingredients
- 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)
Directions
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 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw interior), until very lightly browned, taking care not to overbake. 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)
Ingredients
- 2 sticks cold and cubed unsalted butter
- 1 1/4 cup granulated sugar
- 2 eggs
- ***1/4 to 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
- 3/4 to 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- 2 cups peanut butter chips
Directions
Preheat 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’ish you like the middles (I bake mine at 375 for 18 minutes, as I prefer a less raw’ish’ 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 – Regarding the Dark Chocolate Peanut Butter cookies. I mostly use Dutch-process cocoa. If you use basic, natural unsweetened cocoa (you know, the Hershey’s in the brown can or whatever), add 1/4 to 1/2 tsp baking soda (I just use a heaping 1/4 tsp when using regular baking cocoa) to the dry ingredients. Also, if they’re too ‘chocolatey’ and rich for you, use only 1/4 cup cocoa powder, and add 1/4 cup extra flour.
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).
You can view more photos of these cookies starting on this page in my Flickr set.
Please take a look through the comment section of this entry, as there’s a lot of helpful hints that will aid in getting this cookie right! 
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Hi Lisa, welcome to the blogging world!
Comment by Jessica \\\"Su Good Eats\\\" — May 29, 2008 #
Thank you so much, Jessica! I finally succumbed! Your blog definitely played a part in helping that along.
Comment by lisamichele — May 29, 2008 #
Hey Lisa! I’m a reader of Anna’s blog (www.cookiemadness.com) and that’s where I first found the Levain cookies. I’ve never tasted them but started to get interested about it and that’s how I found Sugoodsweets blog and that long comments thread.
I made an experiment with the Levain cookie myself and would like to invite you over my blog to see it and let me know what you think. I’ve made the recipe with 4 different kind of leavenings being one of them istant yeast. That was my favourite by the way and since then some other people have tried it.
From reading your post I’m guessing you won’t like it as much because they’re dense and on the rawish side (that was a good thing for me) but anyway I think you might enjoy seeing it.
Welcome to the foodblog world, I’m fairly new myself.
Cheers, Rita.
Here’s the link for my post about the cookies: http://clumbsycookie.blogspot.com/2008/05/cookie-madness.html
Comment by Clumbsy Cookie — May 29, 2008 #
Thanks for you nice comment. As I saied on my blog, I would love to see what you think about it when you make it. Sure I’ll link to you!
Comment by Clumbsy Cookie — May 29, 2008 #
Trust me all, you’d never know the difference between the Levain cookies and these. Don’t waste your money ordering them if you live far away from the city. Try this recipe. I was floored when I tasted them. I actually thought they were really Levain’s, but better, seriously.
Comment by Denise — June 1, 2008 #
I am very interested in your chocolate cookie recipe. The one you feel is better than the Le Vain Bakery chocolate chip cookie. Where do I find it? I am so anxious to try it. I am also looking for a real good oatmeal raisin cookie that stays moist and chewy. Look forward to hearing from you. Mary D.
Comment by Mary D. — August 6, 2009 #
YUMMY YUMMY YUMMY! they have great scones too!
Comment by Jess — June 14, 2008 #
Lisa –
Thanks again for a great recipe & now the blog … Since Jessica uses a different blog site, I wasn’t able to use my full blog name …
I remember seeing the cookie / bakery on both “Unwrapped” and “Roker on the Road” … a couple of years before they wound up on “Throwdown” …
IF they had re-aired “Roker on the Road” that would’ve given you a much better idea of the specifics of the cookie dough components … esp since they use the top shelf of a multi-compartment bread oven and they put the cookie sheets on top of inverted sheet pans (to give them an insulated feature) … Plus, the temp they used was like 500 degrees as opposed to the 350 that they used in the portable convection oven on “Throwdown” …
Comment by tiamatsrevenge — June 16, 2008 #
tiamat! Glad you came by! Verrrry interesting observations about how they baked the cookies. I’m going to try that and add it to the above post with my results and comments.
BTW, where’s your blog at? Link?
Comment by lisamichele — June 16, 2008 #
these cookies do look very good…so amazing how you can make something so many different ways…
Comment by Hendria — June 21, 2008 #
Hi Lisa! I’m glad to see the creator of the original Levain copycat has a blog
.
Comment by Cookie Madness — June 24, 2008 #
Thanks, Cookie! I’ve been an avid lurker and occasional commenter on your tasty blog for a while now. I hope you come back, as I’ll be covering loads of other kinds of cookies, especially my rugelach, in a variety of cool flavor combinations
Comment by lisamichele — June 24, 2008 #
Lisa -
You need to get a friend to work at the bakery …
Somewhere there has got to be video of that Roker on the Road segment … But, I haven’t found it …
And the idiot brain trust that’s running Food Network doesn’t seem to understand that there’s a demand for THAT particular episode … Roker on the Road has been delegated to 10am Tuesdays …
They’re too busy giving shows to airheads and running 8 zillion shows by Guy & RR … I hate just about every new show on the network …
I don’t have a blog yet … Just a blog ID … LOL
I’ve tried experimenting with your recipe … and have come up with varying results … Oddly enough, it seems that a lot of the time, if I throw the dough in the oven frozen, it rises more than if it’s fresh or had been sitting in the fridge …
Have you come up with a peanut butter and / or oatmeal raisin version of the cookie ??
Comment by tiamatsrevenge — June 26, 2008 #
tiamat, I totally agree with everything you said about the Food Network. It’s barely watchable anymore. I’d like to see real chefs again, instead of ‘personalities’ who seem to follow a set format instead of just cooking. That said, I am dying to see this ‘Roker on the Road’ episode you’re speaking of. However, I get the feeling they use different time-temps-methods every time they’re on TV, to throw the public off.
In any event, I never have to refrigerate or freeze the dough before baking it, and I still get the rise. I know you know what you’re doing, but it’s amazing the varied results people have gotten from this recipe. Many have had no problems and got the big, high, chewy cookie, whereas just as many are getting ’spread’. Do you have an oven thermometer? Are you starting with the butter cold?
Comment by lisamichele — June 27, 2008 #
I’ve been comparing notes with one of the ladies that comments on “cookie madness” and “sugoodsweets” as I know her from elsewhere … We’ve basically used the same brands of ingredients & cookie sheets & stand mixers … Hers never came out like mine … Her oven runs cold, so she knows how to adjust it …
But, the one true difference that we found was … the way we measure & “pack” our brown sugar … She was barely packing hers & I was packing mine more … And it didn’t hit me til the last time I made them that this could be the reason “why” …
I think the brown sugar packing as well as the flour measuring are the two main reasons WHY so many people have gotten varying results with your recipe … They see Giada & Ina dip their cups into the container & measure that way instead of the spoon & scoop/pack method …
Yeah, I got an oven thermometer & it runs pretty true to scale … as it’s a newer oven …
The butter is always cold … In fact, I measure everything out before I pull out the butter … One thing I started doing was putting the sugars in the mixer & mixing them for a bit to break them up & get them well combined (It makes it faster for the butter to cream into them) … I take the butter out right when I need to throw it in the mix & I cube it … Eggs are cold too …
I’ve started throwing the baking powder/soda & salt in at the same time as the vanilla … I don’t get those phantom pockets of soda/powder that sometimes happens when I mix it into the flour first … and it also gives the leavening time to start working before the flour comes in … I also use plain old table salt & salted butter …
I usually put about 3-4 balls of dough on the cookie sheet & shove it in the oven … then throw the rest of the dough into the fridge whilst I clean up & the first tray bakes … This keeps the butter cold & solid … Sometimes, I’ll throw a couple of balls of dough into the freezer to use later … But, every cookie dough that I make, I always put into the fridge to chill (esp at Christmas when I’m in mass production mode) …
I did find that by letting the cookies cool completely on the cookie sheet, they don’t get that overly hard outer shell and they stay softer longer … Yeah, the cookies do stay around for a few days … LOL When I pulled them off the cookie sheet after about 2-5 minutes, they seemed to get hard & crunchy … This was a trick they showed on “America’s Test Kitchen” when they made their Triple Chocolate Cookies …
So, how about a peanut butter version?? LOL
Comment by tiamatsrevenge — July 1, 2008 #
tiamat, I ALWAYS use the spoon and sweep method for these cookies (and most baking in general, unless a particular recipe calls for the scoop and sweep method). I need to add that to the directions to the recipe or the recipe itself, as it makes a pretty discernible difference in weight, and the final outcome of the cookie. One extra ounce, no matter how minuscule it might seem, can completely ruin a baked good. You know the old adage..baking IS a science!
That said, I ALSO do not pack the brown sugar ‘hard’..usually spooning it in, then pressing down, until full, but not packed in super tight.
Once again..I ALSO add the leavens and salt all at once, without combining it with the flour first. I did make a vague reference to that in the recipe, by NOT directing people to mix the leavens and salt with the flour prior to adding it to the creamed butter, sugars, eggs, optional vanilla. After the wet mixture is thoroughly combined, I dump in the flour, and THEN the leavens and salt last. This is how I saw them do it on Throwdown, so that’s how I did it, and continue to do so.
In regards to letting the cookies cool completely on the cookie sheet, I ‘try’ to do that, but since I’ve started baking them ONLY when I know people will be coming over or will be around to take some home (I can’t control myself..lol. However, I also keep perfectly portioned 4-6 oz balls of cookie dough in the freezer in a ziplock, so I can bake as many as I want when the mood hits, or for when people stop by), they usually pull them off the sheets practically right out of the oven, thinking they can eat more than one or two. THEN, after realizing how one or two is more than enough in one sitting, the remaining cookies are left out until they take them home, or I put them in an airtight container or tightly sealed ziplock bag. Without the container or a tightly sealed ziplock, the outer crust does get a titch hard after a few hours, hence why I will make sure no one touches them until they’re completely cooled down..ON the sheet. I think this point needs to be stressed also.
Isn’t it amazing how so few teeny, tiny ‘blips’ can make such a difference in the outcome of these cookies? This again leads us back to, ‘Baking IS a Science!’
tiamet, thanks again for your MORE than helpful contributions toward helping others get this cookie right. You are a master baker to the 100th degree, a baking brainiac, to put it simply!
I currently have an idea and formula zipping through my head for the Peanut Butter version of the Levain Chocolate Chip Walnut cookie, (minus the walnuts, optionally adding peanuts instead), and as soon as I experiment, test, and taste, over and over, until I feel it’s ‘right’, I’ll blog it, along with an attemnpt to crack their Oatmeal Raisin cookie!
Finally, let me know if any of the changes you mentioned above, finally resulted in a higher, thicker cookie for you
Comment by lisamichele — July 1, 2008 #
Hendria, it is amazing, isn’t it? You can take the base of this recipe and make it your own by adding different flavots, chocolates, nuts, or anything that suits your fancy, Clumbsy cookie made several versions of her own, one using yeast! She added a link to her experiments in one of the comments above
Comment by lisamichele — July 1, 2008 #
I think I am in LOVE. These cookies are evil. I must make some.
Comment by madcapCupcake — July 2, 2008 #
I think I got the highest / thickest cookie using light brown sugar as opposed to dark brown sugar (amt of molasses contributes to the “spread”) …
Actually, I think the highest / thickest cookie was when I did 1C white to 1/2C brown sugar … But, the taste & color was kinda bland …
When I measure the brown sugar, I use a Tupperware measuring cup … I’ll spoon in a couple big tablespoons of sugar & pack a lil … then a couple more & pack … and keep doing it til I get the sugar higher than the cup & level it off with the knife … This was how I was taught to do it …
On Throwdown, I think the Levain girls added each item individually so that people would see each ingredient … and they started with the flour, then salt & “leavening” but mixed those all in at the same time …
When I throw the leavenings in right after I put the vanilla in, it hits the vanilla & starts bubbling … But, I think this helps rise the cookies better … LOL
I also found that by not over creaming the butter/sugar, leaving some visible chunks of butter prior to adding the eggs & flour, that the cookies do better …
One other trick that I’ve started doing the last few times I’ve made the cookies (we call them “LFLs” for Lisa’s Fake Levains), is to put the sugars in the mixer bowl & let it run for a few minutes to break up the sugars & get them “combined” before I put in the butter as it doesn’t require as much creaming time …
Comment by tiamatsrevenge — July 9, 2008 #
If I’m adding nuts to the dough, I’ll use about 1 cup of chopped walnuts (sometimes a lil over) … Sometimes, I’ll go a lil over 2 cups on the choc chips … But always go with 3 1/2 cups of flour …
I’ve made the cookies once without nuts … I upped the flour to 3 1/2 cups plus 1/3 cup of flour … I think the dough could’ve easily handled 4 full cups of flour … I had also upped the chips to about 2 1/2 – 2 3/4 cups …
I need to get some butterscotch chips to try … When I was a kid, my mom used to make choc chip / butterscotch walnut Tollhouse cookies using the recipe out of the 1961 Betty Crocker cookbook … The recipe is DIFFERENT from what’s on the back of the Nestle Choc Chips … The cookbook says the recipe is the one that came from Ruth Wakefield’s Tollhouse Inn … The cookies made from the cookbook recipe taste different & better than the ones on the back of the bag of chips …
Comment by tiamatsrevenge — July 9, 2008 #
tiamat..LOL@LFL’s! I love it! I’m so glad you added more hints. Thing is, I get great results every single time with my original recipe, but a little more flavor with 1 cup light brown sugar to 1/2 white sugar. They always remain high, yet heavy, in a good way (interior of melted chocolate chip-chewy/doughy goodness). I wish I could be in the kitchen with everyone so I could feel their dough prior to portioning it. I guess it’s just a matter of that, different ovens, different weather in different regions all over the world, not over creaming the butter and sugar, etc.
Comment by lisamichele — July 11, 2008 #
Lisa – I added your link for this page to one of the foodie blogs on the Seattle PI website … They had the link to the NYT article about choc chip cookies from last week and how it appeared that resting / chilling gave a different result to the cookies depending on the length of chilling time … It’s an interesting article … Someone’s already come here for the LFL recipe … LOL
http://blog.seattlepi.nwsource.com/devouringseattle/archives/142989.asp
I always chill my cookie dough (esp oatmeal raisin which is just too wet to deal with right away) as it seems like I’m always exhausted after I whip up a batch & will sometimes bake one sheet & chill the rest …
I hate to say it, but I think this last batch took about a full week to bake … LOL And the best cookies were the last 5 to get baked …
I think with these cookies the approach is to make them more along the lines of scones / pie crusts … Don’t let the butter get too warm when making the dough, as it won’t have the same steam/raising power when baked …
But, as we’ve seen … “HOW” one measures the flour & brown sugar (as well as egg size) makes ALL of the difference in the world …
Thanks bunches for coming up with the recipe … You’ll never know just how many peoples’ lives you’ve positively affected with one little cookie …
Comment by tiamatsrevenge — July 14, 2008 #
tiamat, i knew something was up when the hits I got for this entry went OTT for a few days. Thing is, where are they all?
I want to know how the cookies came out for them, and if I can help them in any way!
Thank you so much for doing that and your incredibly sweet comments! You BELIEVE IN MY COOKIE (aka LFL)..LOL
Comment by lisamichele — July 15, 2008 #
D’oh!!!!
The ep of “Unwrapped” with the cookie was on yesterday & today (July 14/15) … and I MISSED IT … I don’t see a replay scheduled for the next two weeks …
http://www.foodnetwork.com/food/show_cw/episode/0,1976,FOOD_9955_30858,00.html
If you look at the main page for “Unwrapped” … where the tv schedule is … It looks like there is NO rhyme or reason in the order that they’re airing the eps, which makes me think they might’ve gotten a clue and realized that people want that damn cookie … LOL
Now IF we could only get them to air the “Roker on the Road” where Al’s at the shop & makin’ the cookies with the girls …
Today’s ep is “Cookie Masters” … but the Levain girls are NOT on it … They appear to be airing the show in order as next week’s show is “Edible Art” …
http://www.foodnetwork.com/food/episode_archive/0,1904,FOOD_10796_240,00.html
I’ve been baking/cooking since I was a little kid … and I’ve never been truly satisfied with a choc chip cookie … Your cookie comes pretty doggone close … I wish I could recreate those cookies that I grew up on & loved so much (but I guess that’s impossible as our tastebuds aren’t the same as we get older & it takes more to wake them up) …
You should email the “devouring sEATtle” blogger … to let her know that it’s your recipe … LOL
Comment by tiamatsrevenge — July 15, 2008 #
tiamat, Foiled again! I guess you’d have to look ahead every single day to try and find the Roker on the Road or another repeat of the Unwrapped episode. However, from what I’ve gleaned, it seems they change their ‘methods’ with each show they’re on, (as I’ve said before), to throw people off.
That said, I think there’s really something to letting the dough ‘age’ for up to 36 hours prior to portioning and baking. I tend to wonder, since they bake hundreds of them a day, if the Levain ladies produce vats and vats of cookie dough per week, resting it in the walk in overnight or longer, so they only need to scoop and bake from the moment they open shop. If it improves the flavor as much as the experiment proved in your link, it’s definitely worth a try.
OK, to all who try this recipe, let the dough sit in the fridge from anywhere from 12-36 hours, then portion and bake, and post your results! I’m going to try it within the next two weeks, myself. Try it too, tiamat, and see if it intensifies the flavor as much as they said, although I think the current flavor is pretty damn perfect as is ;D. Quote from my sister after leaving my place several months ago, with a bag of them, calling from her cell as she drove home “OMG, these are the BEST chocolate chip cookies I have EVER had!” And she’s a sweet tooth/chocolate chip connoisseur to the hundredth degree, and rarely gets that intensely ‘vocal’ about food in general.
BTW, is it at all possible to form a paragraph in the wordpress comment section? lol
Comment by lisamichele — July 16, 2008 #
that recipe is almost EXACTLY like my mom’s chocolate chip cookie recipe!!! the only difference is hers uses 1 stick of butter & 1 stick of Crisco. next time i make these, i’m going to try yours.
Comment by Sally — July 17, 2008 #
Sal.
I live by the rule that anything other than butter in a cookie recipe, is sacrilegious! The only time I use shortening in baking, is in conjunction with butter in ‘basic’ pie crust recipes, when I want a tender and flaky crust. I’m such a butter snob/fiend, that I’ll be looking down at all of you before I get my first gray hair..LOL
Definitely make them with ALL butter!! Also, try giving the cookie dough a 12 to 36 hour rest in the fridge prior to baking. Taste tests (if you look above) have shown it enhances the flavor intensely. I haven’t tried it yet, and I’m not sure if that’s how the Levain ladies do it, but it’s definitely worth a shot!
Let me know how they come out!
Comment by lisamichele — July 17, 2008 #
Lisa -
Most of the time, my cookie dough (with this recipe) sits in the fridge up to a week … Yeah, I know … How can the dough sit there for a week & not be eaten?? Too much of a good thing can be bad … LOL
The flavor does intensify … But, it also seems like they raise better after vegging out for several days … Even the ones that were frozen as raw balls of dough seemed better than the uber fresh baked …
It’s all about the hydration of the flour as well as the vanilla working with the brown sugar … I think it gives it an overall deeper flavor … Though, it seems like it needs more salt (when it’s left to sit for several days in the fridge) …
One cannot be a complete butter snob … There are some cookies that seem to work better when you mix crisco & butter (like snickerdoodles) … LOL
It’s been so long since I’ve seen that ep of Roker on the Road and Unwrapped … that I can’t remember how they do it … But, I know with Roker they did use an industrial sized Hobart floor mixer (it’s the big sister to the KitchenAid stand mixer – same company) … But, I don’t remember them cubing the butter for that since it was a ginormous batch …
I think with “Throwdown” … The reason they put each ingredient into the mixing bowl separately was so that people would see that it’s certain ingredients in the cookie … and leaving the leavening as the mystery ingredient … But, based on every cookie recipe that I’ve seen as well as comments from the Levain cookie eaters, it’s always been clear that they do use baking powder … I want to say they may use Cream of Tartar too (but my experiment with it was only so-so) … LOL
Comment by tiamatsrevenge — July 17, 2008 #
And it looks like Word Press (or at least in this particular blog) won’t let you create paragraphs … Oddly enough, I’m able to make paragraphs when commenting on the Fox News blogs …
Comment by tiamatsrevenge — July 17, 2008 #
tiamat,
I don’t make snickerdoodles very often, but when I do, I use melted or softened butter. I just feel shortening takes so much flavor away from cookies. However, I will admit I haven’t made a concerted effort to experiment with it that much. Like I said, I’m a butter snob, especially when it comes to cookies!
On another note, after I finish an order for a pie this weekend, I’m going to try the ‘fridge aged’ cookie dough experiment, at 12, 24, and 36 hours, and possibly blog the results, depending on how ‘different’ each batch looks and tastes, to me. I’m really looking forward to it!
Regarding Levain’s cookies, I have no doubt there’s most certainly baking powder in them. I would bet anything on that, as I’ve tried it without, using just soda, and it wasn’t the ‘Levain’ at all, even the taste was off.
Comment by lisamichele — July 19, 2008 #
I came back to stare at the cookies.
Comment by madcap cupcake — July 21, 2008 #
With your fridge aged experiment … Try chilling them for 5 days … I know that’s next to impossible to do, but I think those are the best … I hate to say it, but I think with one batch, I actually went 7 days of aging the cookies … LOL
Most of my tried & true cookie recipes come from the 1961 edition of the Betty Crocker cookbook … It’s older than me, but Betty was one mean baker / cook … LOL
Comment by tiamatsrevenge — July 22, 2008 #
tiamat,
I aged my dough for 36 hours, and they came out a little ‘cakey’. Maybe the ‘aging’ process for this particular cookie/recipe, isn’t ideal? However, when I freeze portioned balls of dough, I get great results. Hmmm..another conundrum.
That said, yep..’Betty’ rocked. Too bad they turned ‘her’ into so many processed mixes LOL The older the recipe/cookbook, the better the results, at times. I think years of futzing with recipes, can sometimes be a hinderance.
Comment by lisamichele — July 22, 2008 #
Hi Lisamichelle!
I just wanted to know if you ever ate the Starbucks frosted brownie before? They have two- an espresso choco chip one and a frosted one…been looking to see if you or anyone ever tried it and figured out the recipe for it? It’s chewy and very moist with a semi hardened frosting on it! It’s heavenly!!
Thanks!
Comment by Ling — August 13, 2008 #
oops sorry..was looking to see if anyone has tried the frosted brownie and if they have a recipe that’s similar to it!!
Comment by Ling — August 13, 2008 #
Hey Ling! Long time no see! I haven’t tried the frosted espresso chocolate chip brownie at Starbucks, as I’m not a huge fan of coffee in general, but..I can give it a shot, once I buy and taste one (I can never pass up a challenge..lol). If that doesn’t work, maybe someone out there can give it a shot, or IF they know the recipe, post it here?
Comment by lisamichele — August 14, 2008 #
Ling -
You might want to try out a brownie mix that’s made by Continental Mills and marketed under the “Krusteaz” brand … as that is the “secret” brownie, etc of a lot of companies, esp if they’re based in the Pacific Northwest (aka WA state) …
Comment by tiamatsrevenge — August 31, 2008 #
Lisa -
The last batch of the LFLs came out weird …
It was warm in my kitchen, so the dough seemed more moist than normal as I think the butter started to get too soft … It had been warm & dry that day …
I used light brown sugar and did a half & half mix of Nestle semisweet chips to Kroger butterscotch chips (which are smaller in size than the Nestle chips) … I broke open a new box of baking soda and a new bottle of pure vanilla …
It took about a week to bake off the majority of the dough and I stuck 2 balls in the freezer for about a week … The very first cookies that I made, I did w/o chilling the dough and they did not raise very well … The dough prolly could’ve used more flour …
The last batch that I baked that had only been in the fridge was about 5-7 days after I made the dough … And the dough was still somewhat moist … They still seemed more like a chewy cookie, but not as tall as the other times I’ve made them when the ambient temp isn’t as high …
But, the cookies that had sat in the fridge for a week and then in the freezer for about another week seemed to get quite a bit of height when baked … I didn’t thaw the dough out & just put it straight into the oven after taking out of the freezer bag & freezer …
Strangely enough … I think I really prefer the dark brown sugar compared to the light brown … I’ve upped the salt to 1 teaspoon of table salt, I actually think it could use more as it brightens the flavor of the chocolate and I use salted butter … I’ve also upped the vanilla to 3 tablespoons (Yeah, I know – the Levain girls would be shocked) …
Comment by tiamatsrevenge — August 31, 2008 #
Tiamat- thanks for the brownie tip.. will try that out and let you all know! Does anyone know of a good frosting for the brownie? The frosting that’s on the starbucks brownie is slightly firm and rich! I think they have two brownies at starbucks- one that’s an espresso chip brownie that cut into a wedge and a square brownie with the to die for frosting!! I’m so hooked!
Lisamichelle- I haven’t made the Levain cc recipe for a while since I’ll just eat the WHOLE batch! It’s so good and too tempting!!LOL!
Comment by Ling — September 2, 2008 #
I just remembered that the Levain girls were on the food network show Unwrapped about supersized food items. I think it was an old segment b/c it seems like it was at a different location than the one on Throwdown. Anyways to make a long story short, they said they use a bread oven to bake the cookies and are not sure of the exact temperature! I know for the Throwdown segment they said 350 but I don’t think so… everyone who has baked your cookies Lisamichelle have noticed the cookies need a high heat to raise the cookie to it’s famous height!
Comment by Ling — September 2, 2008 #
Tiamat – As always, your helpful hints and experimentations are awesome. Don’t stop!
Ling – I hear ya about trying to stay away from baking them. Unless I have people to give them away to, I TRY to steer clear. lol
———-
Regarding the Levain ladies and the bread ovens, I get full puff and height at 350, but to get a bread oven ‘like’ effect, I would preheat the oven to 500, and bake them for 10 minutes at the most. Maybe even putting the pan on a baking stone, although that could bake the bottoms faster than the interior and top, and result in burnt bottoms, even with a silpat or parchment. I’ll have to try it eventually!
Comment by lisamichele — September 2, 2008 #
Ling –
Try the Duncan Hines dark chocolate fudge frosting … If the brownies sit on the counter for awhile, the frosting will harden … esp if they’re in a cool room that’s not humid and they’re cold when you frost them (or you can put them in the fridge after you frost them) …
When the Levain girls were on “Unwrapped” as well as “Roker on the Road” … they were in their bakery … But, when they were on “Throwdown” with Bobby Flay, they were at some sports store or gym which is why they used a portable convection oven & said the actual temp (that they use for the convection oven) …
Comment by tiamatsrevenge — September 5, 2008 #
Lisa -
I know this will be hard to do … But, you should try it … just for the halibut … LOL
Mix up a batch of LFL dough … Let it sit in the fridge for like 4-5 days … Divide it up into balls like you would do, if you were gonna bake them … Then freeze them for say a week … Then bake them … I don’t know WHY they seem to get more height that way, but they do …
Comment by tiamatsrevenge — September 5, 2008 #
I was looking all over the net for a copy cat recipe but couldn´t find a good one – until now! These are by far the best cookies in the world!!!!! Better than Levain , imo.
thank you so much
Comment by Kate — September 5, 2008 #
Tiamat – As you can see by my photos, height is not a problem for me..lol. I’m still getting very big cookies, in height and heft, without doing anything more than mixing up the dough to the right consistency then scooping it onto the cookie sheet. I guess it’s one of those things where weather, oven temp, not enough mixing/creaming or overmixing/creaming etc etc etc, can lead to varied results.
——-
Kate – Thanks so much! I like ‘em too..a lot!
Comment by lisamichele — September 6, 2008 #
Lisa – Yeah, I know the height & heft aren’t a problem for you …
And definitely … over/under-mixing, kitchen temp, etc DO play a big role in how the final product comes out …
I do get better results when the ambient temp is cooler as well as humidity up & barometer down … standard Seattle weather … LOL
You should try the fridge/freezer experiment … just for kicks … LOL Plus, you’ll have more background information to help others when they come & find the recipe and need assistance … Become one with your inner Betty Crocker … LOL
Comment by tiamatsrevenge — September 8, 2008 #
Tiamat – I did experiement with the cookie dough in the fridge for up to 36 hours (my cookies came out somewhat cakey when I did that. Maybe it’s just my recipe.), and I talked about it in this comment section above, as well as mentioning that I freeze balls of dough all the time and they always bake, rise high, and taste as if they were freshly made, straight out of the freezer.
Comment by lisamichele — September 8, 2008 #
These were delicious!!!! I used all cold ingredients, mixed the sugars before adding cubed butter as another post reccommended. I then chilled the dough for 2 days to help the flavors meld. I used a raggedy 1/4 cup of dough for each cookie and baked about 10-12 min. on the convection setting. I received many requests for this recipe, although it does seem to be a more grown up taste, my kids all prefer aa more traditional homemade cookie, but I will be making this often.
Comment by Barbara — September 15, 2008 #
Hi there! i tried your recipe and it tastes great!!! but i have read one of the blogs in your comments regarding using bread flour and bread yeast instead. I was wandering if you have tried doing that and what is your reaction to that idea???
Comment by pomsy — September 27, 2008 #
Impressive cookie!
I had no problem with the rise. I used a very rounded scoop using my large Pampered Chef scoop. I yielded 21 cookies from the recipe so they are large but not as large as yours. I baked mine at 375 for 14-15 minutes because they weren’t as big. It was funny to see my kid’s eyes bulge when they came out of the oven! Thanks for the recipe.
Comment by Lori — September 27, 2008 #
[...] Original post here [...]
Pingback by Levain Chocolate Chip Cookies « awaking madness — September 27, 2008 #
pomsy = I’m so glad they turned out well for you! Regarding the bread flour and yeast, I have yet to try it, but if you click on the link ‘Clumbsy Cookie’ in my blogroll to your right, or simply click HERE, which will bring you right to the page about the cookies. She came up with the idea, and you can read about it and see photos of her results. She also tried the cookies several other ways, and they all look great!
——–
Lori – I get the same look from kids AND adults alike when I show up with a pan or bag of them! I’m glad you liked them
Comment by lisamichele — September 29, 2008 #
Your recipes look fabulous!!
Is anyone trying to crack the recipe for the Levain Dark chocolate chocolate chip cookie?? I’m not a fan or nuts, coconut, etc. just choco-heaven please!!”
any tips on how to make this cookie would be appreciated. It looks like paradise on the Levain website. All choco-gooiness!!!
Comment by mary — September 30, 2008 #
Hi Lisa,
I forgot to mention that on the levain website,
it appears that they not only use dark chocolate cocoa powder and semi-sweet chips, but also dark chocolate chips–I don’t know if they melt this into the dough or just have two types of chips folded into the batter.
thanks!!
Mary
Comment by mary — September 30, 2008 #
saw these cookies on Bobby Flay’s Throwdown and wanted to make them for my kids. Was so excited to see that someone did all the legwork for me. i have the recipe and read through all the comments, so I can’t wait to try them. my daughter looked on the Levian Bakery website and saw that they were $22 for 4 and she said she couldn’t eat them knowing they were that expensive.
Comment by babs — September 30, 2008 #
mary – Thanks so much for the lovely compliment! For a copycat attempt of the Levain Dark Chocolate Chocolate Chip cookie, I use my copycat recipe for their Dark Chocolate Peanut Butter Chip cookie, subbing bittersweet and semisweet chocolate chips for the peanut butter chips. Both chips should not melt into the batter if they’re ‘chips’ and not calets or any chocolate made for melting. Try it and let me know how it works out!
——
babe – I’m so glad you want to give these cookies a try! Please don’t hesitate to ask any questions if need be, and of course, let me know how they turn out for you
Comment by lisamichele — October 4, 2008 #
Dear Lisa
Thanks for the tip re: dark choc-choc chip. I’ll do it, and post my results here. In the meantime, I went ahead and made the choc chip cookies without the walnuts and I followed Tiamat’s modifications. The cookies had good height, great flavor, though I should have probably baked them a little less to get that slightly uncooked middle. They were best straight out of the oven, though still tasty after a week in an airtight container.
Comment by mary — October 8, 2008 #
These look AMAZING. I live a few blocks away from Levain Bakery and i see people with these all the time! I have had quite a few, as well! I’ve been looking for a copycat recipe, and all the other ones i have found look like they bear a certain bread-ish texture.
These are the only ones that bare a good resemblance to the actual cookie- i thought they really were them!!
I cannot waitttttt to try the recipes!
Thanks!!!!!!!!!!!!
Comment by Emily — October 13, 2008 #
ALSO!!!!!!!!!!!!!
does anyone have a clue as to how different the cookies would be with margarine instead of butter?
Comment by Emily — October 13, 2008 #
mary – I’m happy they worked out well for you. Cookies are always best fresh out of the oven, and a good tip to regain that ‘just out of the oven’ flavor and texture after a few days, is to microwave them for a few seconds.
———
Emily – I hope they turn out well for you! Honest to god, many Levain fanatics thought I they were actual Levain cookies when they saw and tried them! I think I’ve gotten pretty close to satisfy that ‘Levain’ craving, although I’m sure my recipe is NOT as close to theirs as I would like to believe..lol. Also, the reason some of the Levain copycats may look or taste ‘bready’ is because some of them use all bread flour, which is high in gluten. Regardless, I’m sure they’re delicious. Let me know how they turn out for you, and if you encounter any problems or dissatisfaction, let me know so I can help you remedy or improve them
—–
Regarding using the margarine in place of the butter, I’ve never tried it, but it could change the texture and flavor of the cookie, not to mention it’ll never be as solid as butter when cold, and I think the cold butter helps maintain the structure and rise of the cookie when baking. However, if you want to try them using margarine, make sure the label indicates it is recommended for baking purposes. Many margarines have a high water content and are not suitable for baking.
——-
On another note, here’s another tip to make the chocolate chip walnut cookies even better. Saute the walnuts in the recipe in a pan with a little butter until lightly toasted and (of course) buttery. Let cool. and then add to dough. It really takes these cookies up another level, and who knows, maybe the Levain bakery gals do the same ;D
Comment by lisamichele — October 14, 2008 #
i tried these (with butter), and the cookies were good, but they flattened! i even put them in the freezer for 15 min!
any suggestions?
Comment by Emily — October 18, 2008 #
Emily – OK, here’s some questions/suggestions to your problem with spreading,,
1. Was the butter cold when you creamed it? This is an important step in maintaining the structure of the cookie. You beat it until it’s fluffy, but not overly smooth like most cookie recipes.. Also, you can Refrigerate the butter/sugar mixture for about a half hour prior to adding the rest of the ingredients, to insure the butter didn’t cream up too warm.
2.Did the dough feel slightly cool when you portioned it? Did you portion the dough to 4 oz per cookie?
3. How much flour did you add, as I gave an estimated amount between 3 1/4 to 3 1/2 cups. If the dough was sticky, that means you needed more flour.
4. What temp did you bake them at? I prefer 375 because the higher temperature seems to ’set’ the outside of the cookie quickly, resulting in barely or no spread.
5. Try the cookies using bleached flour instead of unbleached, as bleached seems to keep the cookie puffier for some reason. If you don’t want to use bleached, just increase the unbleached flour in the recipe, but make sure not to overdo it, as you don’t want a dry, crumbly dough!
6. Make sure not to grease the cookie sheet. Parchment paper or a silpat is ideal.
7. Do you live in a high altitude area?
8. Finally, you said you froze them prior to baking them. Did you freeze them after they were already portioned onto the cookie sheet? This is the best way to do it to prevent spreading since the frozen cookie dough will warm up as you portion them. Also, although I don’t freeze them before baking, I would recommend freezing them a little longer than 15 minutes, maybe a half hour to 1 hour.
Let me know if any of the suggestions work for you. If not, please answer the above questions so we can get to the bottom of this problem and give you the puffy, high and crispy/chewy cookie that this recipe produces
Comment by lisamichele — October 18, 2008 #
Finally a copycat recipe for these darned cookies. I’ve been on such a quest since I saw the Bobby Flay episode. I will make these this weekend and report back, although I live in CA, so I have never actually had a Levain cookie. Happy cooking!
Comment by misty — October 27, 2008 #
Hello, I am back. I made these cookies today, and I must say they are quite tasty. Mine turned out good – a little under cooked in the middle, but not unedible, and it sounds like the real Levain cookie is somewhat raw in the middle. My main observations to this cookie from all the hundreds of others I have tried is that the dough (precooked) had an intense buttery taste – more so than other recipes I have tried, and I believe it is due to no vanilla in the recipe – possibly not overpowering the butter flavor. Second observation, that after baked (eating time) they had such a light and fluffy texture, but also a dense taste to them. They really are great cookies and I have never tried the true Levain cookie, but I think with some “tweaking”(i.e., cook time, heat temp, etc.) they could be off the charts.
On another note, last week I made the NY times cookie recipe – I think it is the BEST chocolate chip cookie I have ever made and for me has a slight lead on the copycat Levain recipe. Anyway, with that said – Lisa, Thank you for figuring out the darn recipe – I was getting sick of seeing Bobby Flay and Al Roker talk and eat them and then find no recipe for the cookie online!
Comment by misty — October 28, 2008 #
They really need to re-air the stupid ep of “Roker on the Road” where he made the cookies …
It’s like the braintrust of FogleTusch do NOT want us to see it … Are they in cahoots with the Levain girls?? Air “Throwndown” a zillion times, but make RotR disappear?? LOL
If a recipe calls for all butter, substituting margarine will greatly affect it … mainly in the structure, but also in the flavor … Most margarines have a higher water content than butter and the fat structure is different … The cookies that I have made with only margarine, turn out flat & greasy …
The last batch that I made, sat in the fridge for a full week … What wasn’t baked off, got froze as balls … It was about half Nestle Tollhouse semi-sweet chips & half Kroger butterscotch chips … Next time, I’m gonna use the Nestle butterscotch chips with the Hershey’s Special Dark chips …
I’ve tried several batches (err, sheetfulls) at 375, but I didn’t like the interior texture … So, I’m stuck at 350 for about 20 minutes making sure the oven is preheated …
There’s posts on the Food Network site for people looking for the recipe … Someone thought that the one on SuGoodSweets is the REAL recipe … LOL
Emily – It sounds like the butter got too warm and was creamed with the sugar too much … When the “fat” in a cookie is too warm, it will make a flat cookie … Unless you have a deep freeze, 15 minutes usually isn’t long enough to re-solidify the fat structure … It took a few times of experimenting til I got my version of Lisa’s recipe perfected …
Mary – Glad to hear the modifications helped / worked for you … As I tell my non-baker friends, “Cooking is an art, but baking is a science” … So with science, one must experiment …
Lisa – Not sure if you happened to catch this article in the NYT or not … It does play up our theory of chilling enhancement …
http://www.nytimes.com/2008/07/09/dining/09chip.html?ref=dining
The article also talks about the Levain girls … LOL
I’ll have to re-read the other comments (when I’m more awake), to see if there’s any other tips / clues / hints that might come to mind … LOL
I seriously need to start baking again … Luckily, the atmospheric conditions have improved dramatically … LOL
And, I think I need to actually activate my blog with Word Press … LOL
Comment by tiamatsrevenge — November 12, 2008 #
Oh yeah …
I posted the link to this page / recipe … on another blog at the Seattle PI in their readers’ blogs in the food section … LOL
Comment by tiamatsrevenge — November 12, 2008 #
Lisa – Your copycat recipes for the Chocolate Chip Walnut and the Dark Chocolate Peanut Butter Chip Cookies are the best cookies I’ve ever had. In the beginning I tried tweeking them a little thinking I could improve on them (vanilla, more brown sugar, etc.) but I’m back to your original recipe – it’s PERFECT!! Have you tried to come up with Levain Bakery’s Oatmeal Raisin cookie recipe? Thanks for all your efforts to come up with the two you did.
Comment by Marsha — November 12, 2008 #
I was really excited when I saw this recipe because I am in love with Levain Bakery’s cookies. I was really nervous because I don’t have a regular electric mixer, much less an electric stand mixer with a paddle… I wasn’t quite sure how they would come out considering I had to mix EVERYTHING by hand. After reading all of the comments, I realize that this might not be the worst thing in the world, considering the issue of over-mixing. Regardless, the chocolate chip walnut cookies came out amazingly well. I used your suggestion and did 1 cup brown sugar and 1/2 cup white sugar. I’m so thrilled! I cannot wait to share these with my family, friends, and colleagues. Thank you!
Comment by Danielle — December 3, 2008 #
Hi! Thank you so much for taking the time to crack these recipes… they have helped me feed my addiction to Levain cookies (quite literally) while I’m home in NJ for winter break.
I made the chocolate chip walnut cookies and they came out perfectly! I just took out my first batch of the chocolate peanut butter cookie and while they still taste great, they spread out instead of maintaining the usual dense shape of a Levain cookie… I’m not sure what I could have done wrong. Butter and eggs were cold and I don’t believe I over mixed it. Did anyone else have this problem, or does anyone have ideas as to how I can have it retain it’s tallness next time?
Thanks again for this recipe!
Comment by Jane — December 27, 2008 #
tiamet – Thanks so much for your wealth of information and links. It’s so nice of you to share your suggestions and expertise to help people who’ve had some problems with the recipes
———-
Marsha and Danielle – SO glad they turned out well for the both of you! I cannot wait to make them again once I’m home!
———–
Jane – I’m glad the CC Walnut worked out well for you also! Regarding your problem with the Dark Chocolate Peanut Butter Chip cookies, try adding more flour and let me know if that works out for you. If not, we can try something else
Comment by lisamichele — December 27, 2008 #
ok so i (finally) decided to give the chocolate chip walnut cookie another chance. Thanks for everyone’s advice!
i did the following-
-used 1 whole tsp baking powder (…er, which i discovered to be expired)
-did NOT overmix the butter and sugars
-froze for an hour and a half (as opposed to 15 minutes)
they are still in the oven but did NOT flatten…i am very excited.
the only thing is that they didn’t puff up, however, i can’t blame it on anything except my baking powder.
i cant wait to eat them (compare them to levain’s), and then make them again with edible baking powder.
thanks!
Comment by emily — January 2, 2009 #
Emily – The best way to test your baking powder to see if it’s still good is …
Take a glass of warm water & add about a teaspoon of baking powder to it … It will fizz … Depending on how much power is in the baking powder, it’ll fizz a lot or a little … If it’s still got a lot of power, it’ll fizz up a lot …
The test is akin to adding baking soda to vinegar … LOL
Comment by tiamatsrevenge — January 2, 2009 #
thanks for the tip!
ok, so the flavor of the cookie was good, and so was the shape,
but it tasted a little… bready.
i used all purpose bleached flour…
any advice?
Comment by emily — January 3, 2009 #
Great stuff. Keep up the good work.
Comment by Ken Wenrich — January 4, 2009 #
Hi Lisa,
I have made sooooo many batches of the Choc Chip Walnut, Chocolate & Peanut butter chip and the Chocolate Coconut. I’ve used the Choc Chip Walnut recipe but substituted Macadamia Nuts for the walnuts and white choc chips for the choc chips and added 1 teaspoon vanilla. They were very good! Have you had any luck with the Oatmeal cookie recipe?
Comment by Marsha — January 13, 2009 #
Marsha – White chocolate-macadamia cookies are one of my favorite cookies in,the,world! Remember the old Mrs. Field’s cookie shops in the food courts at the mall? I’d never leave without a big bag of WC-Macs, hot out of the oven. Too bad she sold out to some crappy processed baked goods corporation! However, my Levain copycat with the WC-Mac come pretty close! I’m glad you made them that way and liked them!
——–
Regarding the Levain Oatmeal Raisin cookies, I never got the chance to experiment due to an accident that annihilated my knee ..surgery, and now physical therapy
(You can read about it starting with my Lavash cracker and vegan dip entry and the entries following).
—-
When I’m able to get back into the kitchen on two legs, that’ll be one of the first tasks I tackle
Comment by lisamichele — January 14, 2009 #
I found your chocolate chip recipe but was sent to your website when I was looking for a fluffy, not flat or cruncy Oatmeal Raisin cookie recipe. I live at 8000 feet and it’s hard. I use half butter-flavored crisco and half butter and extra flour but they still need improving. Have you been able to do with oatmeal what you did with chocolate chip cookies (i never got the chocolate gene!)
Thanks
Kate
Comment by Kate — February 5, 2009 #
Kate _ i haven’t yet gotten to working on something close or similar to Levain’s big, fat Oatmeal Raisin Cookie due to a knee injury, surgery, physical therapy et al. Once I’m able to get into the kitchen, I’ll be right on it, since it will take some experimenting, not something I can do at a table while people bring me what I need! lol
——–
With that said, Cook’s Illustrated has a recipe for a big, fat Oatmeal Raisin cookie that’s supposed to be very good. I don’t think I can post it here due to copyright infringement and the fact that it’s a pay site and magazine. However, if you send your email address to me at lismi171@yahoo.com, I can send you the recipe
Comment by lisamichele — February 5, 2009 #
I had a Levain bakery cookie this weekend for the first time and knew that when I got home to Boston I needed to find a copycat recipe
I just took the second half of the batch of these guys out of the oven and they are DELISH!!
I prefer to have a chewier inside but with the first sheet I had trouble getting the tops to brown – by the time the tops were golden, the entire cookie was cooked through. So on the second sheet, I baked the cookies for about 19 min at 350, then switched on the boiler for a minute or so, and voila! Golden-topped cookies with chewy/raw interiors.
I did chill for about an hour before hand – and used cold butter/eggs. And mixed by hand! That’s a good pre-cookie workout.
Comment by Kate M — February 10, 2009 #
I just finished baking the chocolate chip walnut cookies. I was worried they wouldn’t turn out great. BUT they are amazing! Puffy, chewy, crisp on the outside. Do your cookies came out as pale as the ones in your photos when you increased the light brown sugar to 1 cup?
You have a gift for replicating recipes.
I used the following tips if anyone out there is having trouble with the recipe:
Cold Ingredients
Measured ingredients accurately (Weight or spoon/sweep)
Preheated oven
Used the 375 F temp rather than 350 F
Baked for 20 minutes
After portioning dough I put the dough in the freezer for 15 minutes
Used 1 cup brown sugar and 1/2 cup granulated sugar as Lisa stated
The recipe lisa is fool proof.
I think the reason some people might be having trouble is due to rushing (measuring ingredients) and skipping steps or using a lower protein flour than the one you used. One of the key pieces of advice you stated is to avoid over mixing.
Get well soon can’t wait for your next delicious discovery!
Comment by Dana — February 11, 2009 #
Kate , I’m so glad you liked the cookie! My cookies never come out a really deep, golden brown, just patches of brown, but if you recall, when you tried the real Levain cookie, their’s aren’t a deep, golden brown either..sort of patchy brown like mine. Regardless, I like your tip on baking them at 350 for 19 minutes, as friends and family LOVE the raw’ish’, gooey cookie dough interior. Like I said in my entry, raw cookie dough tends to givs me a belly ache, hence why I bake them longer if I’m going to eat some. Also, a big, fat YES on the hand mixing arm workout! I need to make them again soon so I can enhance my occupational therapy exercises LOL
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Dana – Also glad they worked out well for you! When I increase the brown sugar and decrease the white sugar, the overall color of the cookie is darker, and the cookie is more flavorful in that chocolate chip ‘molasses like’ way, but I still get a slightly patchy browning on top. That said, thank you so much for your great tips! I love it when everyone adds their own little tips and tricks, as not only is it helpful to many, but gives me ideas too! I’m going to rework the recipe soon to see if I can improve on it (even though I love it as is) and get some better photos of them too, since I was using a rinky dink camera back then, and umm, I couldn’t take a photo to save my life (Still learning and I have a lot to learn LOL). I also need to get to work on that Oatmeal-Raisin copycat!
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So sorry for the delayed response!
Comment by lisamichele — February 24, 2009 #
What a successful reverse engineering! I’ve been a sucker for Levain cookies for years, and it’s so much more satisfying to make my own cookie dough, keep it in the freezer, and lop of a chunk or two when my wife and I want fresh cookies from the oven.
You said you would be getting to work on the Oatmeal raisin recipe. And I’m just wondering how that’s coming along… Eager for your posting on that… Thanks again!
Comment by Jarod — June 24, 2009 #
Hey any chance of guessing at what is in their cinnamon rolls? I think tweeking the hot crossed bun recipe is a great start, but it looks like they have the “carmel” inside. No need for an icing. I am in the West so I am guessing. If you get one, I would LOVE it. So would everyone else who saw Oprah.
Comment by stephanie driscoll — March 14, 2009 #
stephanie I didn’t see the Oprah show they were on and have yet to try one of their cinnamon rolls, but as soon as I get my hands on one, I’ll give it a shot! I looked at the site where they show the video with Mark Consuelos at the bakery, and it looks to me that the filling is cinnamon, butter or margarine and raisins, the cut rolls placed on top of some kind of sugar/brown sugar/butter amalgamation to create the caramel topping. Check it out here, along with a recipe that may emulate it quite well.
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http://www.oprah.com/media/20090313-tows-cinnamon-buns
Comment by lisamichele — March 14, 2009 #
Just wanted to say this recipe is great. I got to taste yours and the Levain genuine article for the first time in the last few weeks, and among friends and family, I think your recipe is preferred. Either way, excellent reverse-engineering and THANK YOU!
As you’ve noted, I did notice that small differences in flour amount used can produce a vastly different cookie. Have you considered adding the flour weight to the ingredients list? It’s not really necessary since your description of the stickiness is a good measure, too.
Comment by Ross — April 27, 2009 #
i love this cookie! i rolled them so big that my dough only yielded eight. i baked them about five minutes longer, given their larger size, and they didn’t end up doughy on the inside at all. i was a little disappointed by that- they were just barely in the crumbly stage, but they are still great! i have never been blessed with a real levain bakery experience, but i will be baking these cookies again (and again). next time i will roll them a tad bit smaller and bake them for a tad less time. thank you so much for this excellent recipe!
Comment by josie — May 20, 2009 #
WOW!! My girlfriends and I just did a Food Tour in which Levain Bakery was our first stop, and we were upset that we didn’t think to buy any to bring home!! Thanks so much for the recipe, it’s just as I remember it, and now I replicate that yummy goodness at home!! YESSSSSSSSSSSS!!!
Branwen
Comment by Branwen — June 1, 2009 #
You’re very welcome, Branwen! I hope they turned out well for you!
Comment by lisamichele — August 6, 2009 #
What a successful reverse engineering! I’ve been a sucker for Levain cookies for years, and it’s so much more satisfying to make my own cookie dough, keep it in the freezer, and lop of a chunk or two when my wife and I want fresh cookies from the oven.
You said you would be getting to work on the Oatmeal raisin recipe. And I’m just wondering how that’s coming along… Eager for your posting on that… Thanks again!
Comment by Jarod — June 24, 2009 #
Jarod, glad you like them! I have not yet tackled the Levain Oatmeal Raisin cookie yet, but if you subscribe to my feed or by email, it’ll keep you updated as to when I do
Comment by lisamichele — June 25, 2009 #
Hi everyone! Being moderately allergic to dairy I am always seeking out ways to make my favorite ‘dairy foods’, dairy-free. I did use margarine in my version and I think they came out very well. In fact all of the consumers loved them! Now, only two of them actually had the original butter version, but they agreed that the margarine version was very good. Of course that rich, buttery taste is lost but considering my circumstances I can live without it. I recommend using margarine STICKS with an 80% fat content (usually labeled as 1 tbsp = 100 cal). I used Earth Balance Natural Buttery Sticks (which happens to be vegan). DO NOT use the margarine that comes in tubs – these have a higher water content, as mentioned below, and will cause your cookies to spread. The margarine sticks I used did not cause the cookies to spread at all. In fact the cookies pretty much looked like mirror images of the butter version.
I kept the sticks in the fridge just before use. After mixing together with all the dry ingredients and chips I put the dough back in the fridge for ~10 min. Btw, I also added vanilla after the eggs.
My first batch browned a bit too much (baked for ~20 min at 350 F)and had the slightly crispy exterior. But inside the texture was very similar to the butter version. The next batch I baked for ~18 min – these were perfect. The crispy exterior was gone, inside cooked all the way through without drying out the cookie. The texture was still very much like the original butter recipe.
So, in the end I am very pleased at the way the cookies came out. For this recipe it is possible to sub the butter for margarine and get cookies that don’t lie flat!
Comment by Marilyn — August 6, 2009 #
Great comment and tips, Marilyn! I’m so glad your adjustments turned out so well. I’m sure there are many readers who would prefer to use margarine over butter and you just gave them the go ahead
Comment by lisamichele — August 6, 2009 #
I’m so happy that I found this blog!!! The “throwdown” episode aired last night and my kids were watching it with me. At the end of the episode when everyone was eating and commenting on the cookies my kids turned around and told me that we have to try making these cookies : ) I’m going to try your recipe this weekend. I’ll make a batch to store in the fridge for at least 3 days and the other batch I’ll freeze on the cookie sheet for about an hour and half. I’ll come back and post my results.
Thanks for posting the recipe and to all those that left comments from their own trials : )
Comment by Barbara — August 6, 2009 #
Barbara, sounds like an awesome plan! May I suggest upping the amount of brown sugar in the recipe, while decreasing the amount of white sugar? It gives the cookie much more flavor, like Levain’s. I’m looking forward to hearing how they turned out for you!
Comment by lisamichele — August 6, 2009 #
Well, I’ve come back to report on my attempt with these cookies.
I am extremely happy with the results as is my family : )
I followed your recipe however, I increased the total bake time by
1 minute and used the broiler to brown the tops just a bit.
This cookie recipe is a real winner!!
Comment by Barbara — August 9, 2009 #
OOps I forgot to add that the centers turned out very soft
yet cooked (since I don’t like them raw) and about 1/2 inch
in height!
Comment by Barbara — August 9, 2009 #
Barbara – I’m so glad you liked them! As I mentioned in my entry, I also don’t flip over raw middles..they always result in a stomach ache..lol
Comment by lisamichele — August 17, 2009 #
I am very interested in your chocolate cookie recipe. The one you feel is better than the Le Vain Bakery chocolate chip cookie. Where do I find it? I am so anxious to try it. I am also looking for a real good oatmeal raisin cookie that stays moist and chewy. Look forward to hearing from you. Mary D.
Comment by Mary D. — August 6, 2009 #
Mary, I’m not sure which cookie you’re talking about. I posted the recipe for copycat of Levain’s Dark Chocolate Peanut Butter Chip cookie, if that’s the one you’re referring to (???) The Oatmeal Raisin I have not tackled yet, but for now, I would recommend Cook’s Illustrated recipe for big, fay chewy Oatmeal Raisin cookies
Comment by lisamichele — August 6, 2009 #
Lisa,
Thanks for the great work on these cookies. As a newly trained pastry chef and someone who has heard about Levain Bakery Cookies and had just seen the “Throwdown” episode I’ve been trying to figure out how to recreate them as well..but didn’t know where to start. I found your blog from doing a Google search. I have never actually tried Levain cookies because I live 3,00 miles away and can’t wait to try yours. They’ll be the closest I get to the real thing. Re the white & brown sugar I just wanted to add that Cooks Illustrated recently had a”Perfect Chocolate chip cookie” recipe where they use more brown sugar(though the dark one not light) than white because it makes a chewier cookie, so you’re right on recommending that in your comments.
Comment by Judy — August 9, 2009 #
Oh one more thing. In my training it was ingrained in us that we must weigh all our ingredients for accuracy, and that’s what I’ve been doing with all my baking. I’ll convert some of your volume measurements to oz. Do you think that will make any difference good or bad? Thanks.
Comment by Judy — August 9, 2009 #
Judy, thanks so stopping by! As a newly trained pastry chef, any tips you have in making these better, after tryuing this recipe, would be greatly appreciated, even though you’ve never tried the actual Levain. Nothing wrong with creating an awesome CC cookie no matter how close it is it is or isn’t to Levain’s!
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With that said, of course you can convert the ingredients to weight, and that’s the best way to measure ingredients ‘accurately’ for baking anyway. I just never have the patience to do the weighing and math. Thankfully, some challenges I’m a part of do it for me LOL
Comment by lisamichele — August 9, 2009 #
Lisa,
Well, I saw the “Throwdown” episode just last night on August 16, 2009 and had to find that luscious Levain cookie recipe!! I am awesomely blessed that you have done the work of perfecting the recipe that was on the SuGoodSweets site. I just find it easier to follow a recipe straight as written instead of trying to remember to omit this and add that. Thanks for doing the work for so many of us. It’s very appreciated, you know. Always better to follow one who has already tried and found success!! I’m gonna bake up a batch within the next 2 weeks. By the way, what is AP flour? Is that all purpose flour? I thought you said that we should use cake flour to make the Chocolate Chip Walnut cookies? Is there a particular brand that works better? Thanks and God Bless!!
Comment by Denetta — August 17, 2009 #
Denetta – AP is the abbreviation for ‘All-Purpose’ Flour. I find bleached AP flour gives you a better rise, but bleached or unbleached is fine. As for my comments about the cake flour, I haven’t tested it yet, but I’ve heard that substituting a few tablespoons of cake flour for the AP flour in the recipe gives you a less dense, more tender cookie. Give it a shot and let me know how it turns out! Also, you’re very welcome, and thanks for your lovely comment!
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Regarding Sugar Substitutes, Stevia is one, cup for cup in baking. Date sugar for brown sugar supposedly works well, as does Brown Rice Syrup (1 Cup Brown Rice Syrup is equal to 1 1/4 cups brown sugar or white sugar, cannot remember if it’s both or just one or the other). Someone to ask would be Marika of Madcap Cupcake. She knows her sugar subs in baking!
Comment by lisamichele — August 17, 2009 #
Oh, Lisa, one more thing. I have been trying to find a good-tasting alternative to sugar and brown sugar that is natural, not artificially made, and can be used for baking. I am diabetic (so is my husband and brother in law) and really need to be baking with something other than sugar that also tastes good. Are there any suggestions and where can I buy? I live in Southern California. Thanks~~
Comment by Denetta — August 17, 2009 #
Thank you Lisa!
Like Danetta, I saw the Bobby Flay and Levain cookie “Throwdown’ last night, and I should’ve known when I went on Levain’s website I would be floored by the prices $5.50 per cookie PLUS horrific shipping! So, Im so glad I found you…Im going to whip up some using your recipes this weekend. I’ll update you! Thanks!
Comment by Paulm — August 17, 2009 #
Thanks Paul! Yes, they can be quite pricey! I’m glad you’re going to try them and looking forward to hearing back! Remember to read some of the tips in this comment section, as they’re very helpful. Also, I would increase the brown sugar and decrease the white sugar in the recipe – more like Levain’s, flavorwise, in my opinion
However, the recipe as is, is still a phenomenal cookie!
Comment by lisamichele — August 17, 2009 #
Hi Lisa -
Well!! Your copycat recipe came out just PERFECT! I toasted the
walnuts and followed your recipe to a “T,” including increasing
the brown sugar to 1 cup and decreasing the white sugar to a
half cup – PHENOMENAL! I am going to try it next with a whole
wheat white flour to see how the texture changes. I’ll let you
know about that as well! I am so pleased with the way they came
out Lisa, thank you!!
Comment by Paulm — September 1, 2009 #
they came out looking exactly the same as the picture and like on tv! actually, i got approximately a dozen using an ice cream scope to portion, but for me they weren’t sweet enough, and i felt something was missing…. maybe its vanilla?
Comment by crossroad — September 5, 2009 #
Just made these and they are DELICIOUS!
Comment by David — September 6, 2009 #
Paul – I’m so glad you liked them! I’m looking forward to hearing about your results using the WWW flour. We’re craving some right now, so I just may whip up a batch!
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crossroad – Yes, it could be the vanilla, as it enhances most, if not all, baked goods for the most part. Many have ignored the fact that the Levain ladies omit the vanilla and used it anyway, with great results. If that doesn’t help, increase one of the sugars by about 1/4 cup, or 2 tablespoons of each sugar.
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David – That’s what I love to hear!
Comment by lisamichele — September 6, 2009 #
Hi Lisa! Well, again, another HOME RUN with the WWW flour! It altered the texture a bit (a ‘change’ from your original but also nice I might add!) – it brought out some more of the toasted walnut ‘nutty flavor’ and added some ‘buttery flakiness’ to the chewy texture. It was a change but also worked very well! I’m going to make the dark chocolate ones soon – after I take off a few pounds from all these cookies Ive been making – and eating! They are truly wonderful. I’ve brought them into work too, they are a phenomenal hit of course, and everyone is begging me to make more! Thank you again Lisa! Paul
Comment by Paulm — September 9, 2009 #
These choc chip cookies are my favorite! I raved about them here: http://tomatoesforapples.blogspot.com/2009/09/my-favorite-chocolate-chip-cookie.html
Thank you soooooo much for this killer recipe.
Comment by mrsblocko — September 18, 2009 #
I don’t know If I said it already but …Excellent site, keep up the good work. I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks,
A definite great read..
-Bill-Bartmann
Comment by Annetuara — September 21, 2009 #
I don’t know If I said it already but …Cool site, love the info. I do a lot of research online on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks,
A definite great read..Tony Brown
Comment by Tony Brown — September 23, 2009 #
Fun info
Comment by vicki — September 27, 2009 #
Thank you so much, Lisa! Mmm.I like it.
Comment by Recipe cakes — October 1, 2009 #
These are the craziest cookies! Totally worth every calorie haha
Comment by Chris — October 28, 2009 #