Reworking the Levain Bakery Copycat Cookie
March 11, 2009 at 1:52 am | In Cookies | 83 CommentsTags: brown sugar, chocolate chip cookie, Chocolate Chip Walnut Cookies, Levain clone, Levain Copycat
OK, so I was wrong, I admit it. I hadn’t had an actual Levain Chocolate Chip cookie in a while when I tried to decipher the recipe for Levain’s famous Chocolate Chip Walnut cookie. Well, a friend surprised me with ONE Levain cookie last week (she bought several, but couldn’t resist the smell, and ended up eating two of the three she purchased). Now, don’t get me wrong, ONE is more than enough, and I was happy to savor that giant, mysterious, gooey mountain of chocolate, nutty love on my palate and shove it down my eager gullet. After the first bite, I knew it – my copycat, although a really good fat and chewy chocolate chip cookie, was missing that intense caramel-molasses flavor that the Levain saturates your taste buds with. I had fooled myself and others as it looked like Levain’s (well. it was big and fat, but it wasn’t as raggedy as Levain’s) and warm out of the oven, did taste very much like Levain’s, but it was all the gooey, melty chocolate flavor and texture that made it seem that way at first, second. third etc.. bite. OK – it was back to the drawing board – well, not COMPLETELY because as you recall, I did make a note that if you wanted a more caramel-molasses flavor in the cookie, to increase the brown sugar and decrease the white sugar, although I’d never tasted it that way myself. After sinking my teeth into Levain’s cookie, I also realized a little dark brown sugar could be lurking in there somewhere.
Experimenting with flour and leavenings
Increasing the flour and leavenings AND chilling the dough resulted in a pale, puffy cookie, whereas decreasing the flour and leavenings, without chilling the dough, resulted in a flat cookie. Neither close to Levain’s aesthetically, but tasty nonetheless.
My original copycat came from watching that now famous Throwdown episode, over and over, and every.single.time I slo-mo’d the sugars being added, they looked to be equal amounts. However, there have been other shows these ladies have been on, and what you see and hear is always a little different each time, which makes perfect sense, since this is a recipe they came up with and want to keep under wraps.
Now that’s more like it!
Before I get to what I did with the cookie, I have to tell you a little story. A while back I received a comment that in throes of PMS I deleted because I thought it was someone going out of their way to attenuate my cookie – aka a troll. The comment, as I recall, was …
‘Your cookies are nothing more than Tollhouse cookies with an extra cup of flour and baking soda’
First off, I wish I DID NOT delete it, and just replied to him/her, considering I stated that I could take and WANTED any kind of constructive critiquing/criticism to help make whatever it was I cooked or baked, better. I wouldn’t call that anonymous person’s comment constructive criticism by any stretch of the imagination, but it did deserve a reply, especially considering it didn’t sound like he/she knew much about baking!
An extra cup of flour and any addition or change in leavenings make a HUGE difference in a cookie (see experimentaion photos above)! This is why baking is called a science! Why else would there be such a variety of textures, sizes, heights ( ie: flat and crispy, flat and chewy, cakey, puffy etc) of basic chocolate chip cookies all over the nation/world? Your basic, non-gluten free, non-vegan chocolate chip cookie contains pretty much the same ingredients – butter (or shortening – bleccch) solid or melted, white sugar, brown sugar, flour and chocolate chips. Salt is sometimes (and should be) added, as is vanilla extract. HOW-EV-ER, the leavenings and amount of flour play a huge part in turning your cookies into what you want them to be as does the amount of sugar(s), fats and any other flavorings you add, but again, we’re talking your BASIC chocolate chip cookie here. To put it simply, every basic chocolate chip cookie recipe that contains butter, white sugar, brown sugar, flour and chocolate chips, is NOT a rip-off of the infamous Tollhouse cookie!
Back to the good stuff, the new and improved Levain copycat! All I really did was change the amount of sugars, incorporating some dark brown sugar for extra flavor. I also changed the kosher salt to table salt or fine sea salt because frankly, kosher salt is coarse and doesn’t incorporate completely throughout the dough as a finer ground salt would. You could always give kosher salt a spin in the spice grinder to break it down, if preferred. You could also use all light brown sugar and forgo the dark brown, as the most important factor here is increasing the brown sugar and decreasing the white sugar. I also played around with the amounts of flour, leavenings and chilling of the dough prior to getting what I think is closest to the original Levain Chocolate Chip Walnut cookie, which you can see *again* in the above photos.
Remember, this is NOT Levain’s recipe, it’s just another one of my many desperate attempts to create a chocolate chip-walnut cookie that comes close to it. Suffice it to say, I’ll probably end up doing it again when I take a bite of another authentic Levain in the near future. I’m very satisfied with this one, but who knows? 
Without further ado, here’s my Levain copycat modification:
UPDATE 4/1/09 – If you’ve already read this recipe, you’ll notice I’ve reduced the flour amount. This is because I wasn’t satisfied with the texture of the cookie upon cooling. The cookie with less flour is a lot more tender and remains tender for a longer period of time. NOW, I’m still not done! I’ll be experimenting with a combo of flours after a little birdie pointed something out to me..so stay tuned for the Levain Copycat PART THREE!
Levain Copycat Chocolate Chip Walnut Cookie Part Deux
Ingredients
- 2 sticks ‘cold and cubed’ unsalted butter
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 2 3/4 to 3 1/4 cups AP flour
- 1 teaspoon table or fine sea salt
- 1 teaspoon baking powder
- 1/4 tsp baking soda
- 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
- 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like. I love macadamias in these)
Directions
Preheat oven to 375 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 chips/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 15-20 minutes depending on how gooey and raw’ish’ you like the 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.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
- * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.
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Mmm, your new version of the copycat looks great. I can understand how your friend managed to devour 2 or 3 of the cookies before they got to you. I love these Le Vain cookies, and I love your copycat!
Comment by Elyse — March 11, 2009 #
Hey Lisa! They do look like Levain’s! I’ll have to try this new version, I’ll let you know when I do.
Comment by clumbsycookie — March 11, 2009 #
Ooo these look great!! Thanks for popping over and letting me know you had experimented with the recipe again. I actually saw your post in my reader
My husband and I had picked up some Levain cookies this weekend and after we devoured them within 24 hours, I told him I would try your copycat this weekend with your original modifications. I think I will give this recipe a try instead. I’ll let you know how it goes!! Thanks again for sharing and for tweeking the recipe…even if we don’t get an exact copycat, at least the cookies we are making are tasty!
Comment by Lindsey — March 11, 2009 #
Are you talking about Throwdown with Bobby Flay? I think I am a bad luck charm for him because everytime I watch it, he loses! I’ve seen the episode where he makes the Gumbo, Bread pudding, Yule log and some Puerto Rican style burgers….and he lost every single throwdown!
Now, coming to the cookies……mindblowing stuff! The pic with the half-cut cookies (the close-up) is so unfair on the readers
And if I were to try these, I’d also add macademia. I am a huge macademia nut fan 
Comment by A&N — March 11, 2009 #
Looks great! I can’t wait to try it.
About the Toll House comment, I get the occasional snipe as well. If it’s anonymous, I delete it. There’s no reason to worry yourself with anonymous commenters who post comments just to shoot you down. And small chances in an ingredient list or technique can make a big difference in the overall result of the cookie
Comment by Anna — March 11, 2009 #
I’m joining Rita (Clumbsy) and Anna and will be trying this version soon. LOVE Levains. Went to NYC twice last year almost just for Levains. Last year Anna, Rita and I tried to clone them with many tries. We even did yeast as a leavener. I’m leaving town tomorrow, but just might have to whip out some of these today and see what I think. Your cookies look great.
Comment by Katrina — March 11, 2009 #
I have never had the Levains cookies, I do nto like chocolate chip cookies, but I have to say I loved your recipes beofre this one. I will try this one and see how I like it. I make them for school bake sales and everything, they are a huge hit. So no way was it a toll house cookie. This is coming from someone who does not like chocolate so that is something.
)
Comment by April — March 11, 2009 #
I have been obsessed with this issue myself lately. It is not on my blog yet because I waiting to get the recipe exactly right–it is not the Levain recipe, but another cc chip cookie (one of Alton brown’s). But the point is that I started out obsessing on why I could not get any melted butter recipes to work when some people swore by them. Anyway I came by some interesting info in Bakewise about importance of brand of flour (and protein content). So not only does amount of flour make a difference but so does the protein content–and maybe you knew all of this
but I was shocked at how big of a difference she said it could make–up to needing an additional 1/2 cup of flour per 2 cups called for if using low protein flour when the original had high protein flour (which is indeed the case with the Tollhouse recipe).
OK enough babbling, I love your blog–this is the first post I’ve read and it is just awesome.
Comment by Laura — March 11, 2009 #
I AM STEALING THIS! I am always in search of the perfect cc cookie recipe. I made Dorie Greenspans and so far they are the best, but I have to try this one too.
NOt good for the old gut, though!
Your pics are magazine-worthy.
Comment by Lesley — March 11, 2009 #
Good GRIEF do these look A-M-A-Z-I-N-G. Amazing I tell you! Oh no, now I want to make cookies again. I am working on another cookie post, but I was trying to space out the calories. Now there will be no waiting – I blame you!
xoxo
Comment by madcap cupcake — March 11, 2009 #
p.s. LOVE the red ribbon against the blue background! Beautiful!
Comment by madcap cupcake — March 11, 2009 #
I love this post, particularly because of your commentary. Have you considered adding a bit of molasses?
Comment by Kitty — March 12, 2009 #
I’ve never heard of these cookies, but after reading this I am SO CRAVING a chocolate chip cookie!!! They look and sound so delicious. Must be strong… Aarrrk!
I have a question for you – how did you get the Dbers logos into your sidebar? I also have a wordpress blog and can’t seem to manage it. Thank-Q!
Comment by shellyfish — March 12, 2009 #
On my way out of town but I wanted to tell you that I get all of my updated event info (Sugar High Friday and otherwise) at Is My Blog Burning? (if you search on that you will find it right away–I don’t see how to do links here). Did you see my Grandma’s Recipes event? It sounds like you might like it if you bake out of recipe cards fading yellow!
Comment by Laura — March 12, 2009 #
Hello Lisa,
I am going to try your cookies this weekend, as I have all the ingredients, and let you know. I am looking for this kind of chocolate chips cookies.
thanks for sharing
Comment by Arlette — March 12, 2009 #
I have tried ALL the Levain copycat recipes on the net, including your original one..and I have to say, these are the closest by far! My boyfriend, his brother and I finished all 12 cookies last night, and boy was it worth it! Thank you!!
Comment by Kelly — March 13, 2009 #
Hi Lisa,
What beautiful pictures and what a fun-to-read post! I saw in your comment over at The Spiced Life that you were looking for this month’s Sugar High Friday event, so I wanted to give you the link to the announcement. There is still plenty of time to join in the fun and I really hope you will!
http://inmybox.wordpress.com/2009/03/03/announcing-sugar-high-fridays-53-the-test-of-time/
Comment by scrumptious — March 13, 2009 #
Those cookies of yours look absolutely delicious! Now I have no way of knowing what a Levain’s cookie is to be honest, but next time I am in the US where can I get them…:) ?
In the meantime yours looks like a perfect substitute. Loved the closeup with all the chocolate coming out. Sooo delicious!
Thanks for stopping by on my blog as well!
Comment by Simone (junglefrog) — March 13, 2009 #
Thank you all for your lovely comments, and for those of you who are going to try the cookie, please post back and let me know what you think so we can tweak it together if there’s something you feel needs to be added, subtracted etc.. On another note, my photos aren’t anywhere near where I want them to be and where they could/should be! I need props, much, much more light and a good macro lens – not to mention more of an ‘eye’ for photography – kind of like Tartelette (Helene), Aran, Vera, Simone..et al! However, those are tall mountains to climb!
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A&N – Yep, that’s the Throwdown I was referring to. He does always lose, and it’s actually kind of funny. However, I think he won his last one and probably knocked down the casserole ladie’s business several levels..lol UGH, too much TV when you’re recovering from an injury!
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Laura – Great info. I left a message on your blog – a long one at that!
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Kitty – Although a great idea, since brown sugar is white sugar and molasses, and dark brown sugar contains even more molasses, adding pure molasses would probably be too much, since it’s such a strong flavor!
——-
scrumptious and Laura = Thanks so much for the helpful info and link(s) to stay on course with SHF! I’m going to try to fit it in this month -if not, next month! Enjoy your weekend out of town, Laura!
——–
Simone – The Levain Chocolate Chip Walnut cookies are probably the biggest/thickest, most gooey, BEST, or at least one of the best chocolate chip cookies in NYC or anywhere for that matter! You can purchase them at the Levain Bakery in Manhattan if you’re in NYC, or order them by mail. I have a link to their site and blog in my sidebar or you can link to it here…
http://www.levainbakery.com/baking/recipies/default.aspx
and here
http://store.itsallaboutthecookie.com/cookies.aspx
Comment by lisamichele — March 14, 2009 #
Thanks for the link Lisa! We are actually planning a trip to NYC at some point in the (hopefully) near future, so I will definitely put that on our todo list once we get there!
Comment by Simone (junglefrog) — March 14, 2009 #
I LOVED reading your post Lisa. All that went into the cookies, the experiments, the tweaking..What passion. I’m going to try these soon, & when I do, i’ll definitely mail you. About Teastspotting-yes it’s like other foodie blog events, only an ongoing one. So if you miss one week, you can always catch the next. There’s never any pressure which is what I like about Susan’s event. The link is http://www.wildyeastblog.com/category/yeastspotting/, & the submission form is online onher blog. Thanks again for stopping by…Have a great day! Cheers
Comment by deeba — March 15, 2009 #
Interesting! These cookies look perfect and sooo good! I love their thickness…
Cheers,
Rosa
Comment by Rosa — March 15, 2009 #
They look magnificent. I’m no familiar with Levain’s cookies but I can see these would be my sort of cookie just from the amount of choc chips in them!
Comment by Lorraine @NotQuiteNigella — March 16, 2009 #
This all looks amazing!!
http://hayatcemresi.wordpress.com/
Comment by ----HAYATCEMRESİ---- — March 16, 2009 #
I usually like cookies BUT yours look so good and morish I will be having a go at them soon. Great photos and the recipe look super simple.
Comment by Audax Artifex — March 17, 2009 #
You never cease to amaze me with your creations and determination to get things just right. I think i have to make these cookies for our local bake sale!
Comment by Kinsey — March 18, 2009 #
Hello Lisa
I just want to let you know, I made a batch of your Wonderful Cookies,
they are perfect, Michel is sending his regards as well, he started tasting, one after the other, until I had to stop him to take some photos.
I didn’t cut them 4 inches, I used my icecream scoop and they are wonderful…I will post the recipe soon.
Thanks.
Comment by Arlette — March 18, 2009 #
wow, i love your site! your pics are beautiful! oh i totally agree about how baking is a science! a little bit can change alot! those cookies look fantastic!
Comment by Kaitlyn — March 21, 2009 #
Looks sooo scrumptious ! I’m very tempted to give it a try..
Comment by pepsakoy — March 22, 2009 #
Hi Lisa, thank you for visiting my blog and your kind words. I have never tasted Levain cookies and I’m sooooo looking forward to try this recipe of yours. Thank you for providing it AND the tips! Can’t wait to sink my teeth into these chewy poofy cookies. Oh and I’ve never tried Nestle Tollhouse cookies either. Deprived, I am. Maybe I should migrate
Comment by nikkita — March 23, 2009 #
Wow, great write up!
I tried a ‘copycat’ recipe I while ago but admitedly have never had a Levain cookie myself so am not sure how close the recipe I used is to the real thing.
These sound and look fabulous!!! Can’t wait to try!
Comment by bakingblonde — March 23, 2009 #
Just wanted to let you know I’ve made your recipe–oh probably 6 times in the last few weeks. Love it! I posted about them briefly today (it’s at the end of a long post about lots of goodies.) Definitely a great Levain clone. I’m not sure we’ll ever have their recipe exact, I think there’s just something about being in NYC and having Levain’s cookies–but I love having copycats like this to make me at least FEEL like I’m back in NY! Great recipe!
http://kevnkoi.blogspot.com/2009/03/fruit-nut-granola-bars-peanut-butter.html
Comment by Katrina — March 23, 2009 #
I have to make these, they look so gorgeous.
Comment by Hélène — March 23, 2009 #
hi! yum-o! I am making these tomorrow-just wondering how much flour u used exactly? Thanks!
Comment by danielle — March 24, 2009 #
I’m almost positive Levain uses Guittard chocolate chips.
Comment by rhf713 — April 6, 2009 #
Ok, I have eaten the Levain Bakery chocolate chip cookie and I think I might be in the minority here but….I didn’t like it.
I thought it was too sweet. The amount of chocolate v. cookie was overwhelming and overpowered the dough.
I went to the shop with a friend of mine and gave the really expensive giant orb to him after eating only 2 bites.
Comment by cheryl — April 16, 2009 #
Cheryl – Oh, believe me, you’re not in any minority in that respect. A lot of people find it to be too sweet, too big, and all around too much, whereas others go crazy for it. It’s all a matter of personal taste, and how ’sweet’ your tooth is. Trust me, I can barely eat more than one of them myself, unless it’s a certain time of the month lol
Comment by lisamichele — April 21, 2009 #
I had a feeling that I’d be seeing this post show up … especially after all of the experimenting that a friend & I did … and the info I fed into your previous LFL blog entry … LOL But, I’m not sure about the mixing of the brown sugars (It didn’t have the “look” of dark brown sugar being involved) …
I honestly don’t think I’ve made the first recipe since the first time I made them … Don’t get me wrong, they were really good … But, I got this flippin’ chemistry background that makes me want to keep experimenting with things … Waitaminute, that’s what baking is … One bigass chemistry experiment … LOL
I tried a chocolate quad chip version of my last experimental version … They were good about 5-10 minutes out of the oven … But, the longer they sat around, the more the flavor changed … By the next day, it was almost day & night … My family & friends loved them … But, I just am not happy with that experiment …
Comment by tiamatsrevenge — April 21, 2009 #
Waitaminute … [br][br][br][br]
What is this experimenting with the flours bit?? And who is this little birdie?? LOL [br][br][br][br]
Though, one has to wonder “how” are the Levainers actually measuring their ingredients ??? Do they do it like we see Ina / Giada / Paula do?? Or do they do it like the back of Mom’s 48yo Betty Crocker cookbook shows us??
Comment by tiamatsrevenge — April 21, 2009 #
I am a wee bit confuzzled with the cookie pix …
I’m not sure which pix match up to which version of the recipe … LOL That would help a lot …
But, like I mentioned before … I got the best height when I had more white sugar than brown sugar … LOL Prolly cause the white is drier than the brown and moisture affects the “rise” … LOL
Comment by tiamatsrevenge — April 22, 2009 #
Have read the blog and am schooled up and ready to try the latest recipe. I’m so thankful for all the experimenting you’ve done! Since the dry ingredient amounts are so important, have you thought about publishing by weight?
Comment by zuzu — April 22, 2009 #
rhf713 – Guittard. huh? I knew it was a high quality chocolate, but I always used Callebaut or Ghiradelli when in a pinch. Thanks for that, as I’ll try the Guittard next time
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Tiamat – LTNS! I just typed out this long, drawn out answer to you, and that’s when WordPress suddenly decided to go down for a few seconds…GRR! Always copy what you write when it starts to get long, and before submitting, so you can always paste it and resubmit without having to type it over like I’m doing now!!!
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OK, where to begin….*sigh*. Lert’s just say someone mentioned to me that there was a good chance that a combination of flours ‘might – wink wink’ be used in the Levain copycat, which I was thinking as of late anyway. Although my recipe turns out great right from the oven and several hours thereafter, I didn’t like how the outer shell toughened up after that, and the heaviness and density of the cookie become much more apparent. That’s no doubt due to the original amount of flour I used, and taking a page from Jacques Torres’ awesome chocolate chip cookies, where he combines pastry flour with the AP flour AND knowing that pastry and cake flour ‘tenderize’ baked goods, it seemed to fit. I want my copycat a little lighter and more tender, and to remain that way for a while after baking. The only problem is figuring out the amount of cake or pastry flour in conjunction with the AP flour, which will take a lot of experimenting – and I’m working on other projects now. Not to mention, it’s hard to ‘experiment’ when you cannot walk while using both hands to retrieve ingredients and basically cook/bake whenever you want. I have a rotating group of helpers, who I’m very grateful for, but it drives me crazy as it’s frustrating not being able do it 100% myself – whenever the mood strikes. Making barches and batches of different chocolate chip cookie formulas, over and over, would be a pain for them AND I’d never be able to execute each batch the way I wanted to, since I’d feel awful about all the monotony!
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As for the sugars, I have no doubt the Levain Bakery uses more brown sugar than white sugar in each cookie. You’d have to taste one to see what I mean. Adding a bit dark of brown sugar really enhances the flavor and makes it taste closer to Levain’s, although I’m not positive they incorporate any dark brown sugar into their cookie.
====
Finally, regarding the cookie photos, the collage was just an experimention using two dough temps, and two flour and leavening amounts. The Levain copycats are all the ‘raggedy’ cookie photos below the collage.
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zuzu – Thanks for your lovely comment and I really love experimenting with these. I do sometimes weigh the dry ingredients, so next time, in my Levain Copycat attempt Part Three I’ll post weights along with the cups
Comment by lisamichele — April 23, 2009 #
Lisa –
Check your email for one from “Sparky” …
Comment by tiamatsrevenge — April 23, 2009 #
From the Art Culinare article the girls were in …
“All of the breads and cookies at the Hamptons store are baked in a convection oven, but the partners actually prefer the weathered pizza oven in their Manhattan location, for the way its hot and cold spots create appealing variations in the golden brown spots atop the cookies’ rough surfaces. “In [the] Long Island [store], everything looks exactly the same, with no natural variation,” says McDonald, although she adds, “It is a lot faster, and on a busy afternoon, that can make a big difference.” …”
THIS explains a LOT … Well, at least in the external physical appearance … LOL
Comment by tiamatsrevenge — May 5, 2009 #
YUM. amazing )
Comment by Trairee — May 23, 2009 #
Hey Lisa, your recipe looks greats!! I cannot wait to try it out! We don’t get AP flour here. Only cake flour, self raising and bread flour. Can I substitute cake flour for AP? Would it be a 1:1 substitution? Thanks
Comment by mishtish — May 25, 2009 #
“AP” means “all purpose”-regular flour
Comment by Paaul — August 5, 2009 #
Lisa, this cookie was TO DIE FOR!!!!!!! OH MY GOSH!!!!! The only thing I did different was I used 1 1/2 cups of dark brown sugar instead of both light and dark because that is all I had. But the cookie was divine!!!! I have to say I was nervous about not putting vanilla extract in but let me tell you, not putting it in seemed to really allow the flavor of the brown sugar to come through….just delicious. I can’t imagine how you are going to improve upon this one….just doesn’t seem possible. I have been on a quest for my version of the quintessential chocolate chip cookie, thick, crunchy on the outside and chewy on the inside and this cookie is it. Kinda sad, but I can stop experimenting now I guess. Thank you for sharing this perfect recipe….Oh and by the way, GO YANKEES!!! They moved into first and left Boston a 1/2 game behind…I know it’s early in the season but it’s nice to see our team in first place again, it’s been a while
Comment by Dee — May 30, 2009 #
I’m so glad you liked them, Dee! Did you use the original amount of flour or the modified amount of flour in red? I think the modified amount results in a lot more spread, so that’s something I have to work on.
Comment by lisamichele — May 30, 2009 #
I used 3 cups exactly and while it did spread a little more, the result was still pretty thick and the texture was perfect. I was going to add an extra tablespoon or two of flour but didn’t want to sacrifice the texture for a little more height because the crumb was just right. Maybe I will try using bread flour next time and see what that does for the little extra spreading…but as written, it is an outstanding cookie. Thanks again for sharing this recipe
Comment by Denise — May 30, 2009 #
Hi Lisa,
Newbie cookie maker here so please forgive the question if it seems ridiculous – but why does your cookie recipe call for cold butter when it has to be creamed with the sugars anyway? Doesn’t creaming it at least bring it to room temperature? I saw the Bobby Flay episode too, and didn’t notice that the butter was chilled.
I’m going to try your recipe this weekend, btw… It has to be better than spending over $100 to get a dozen cookies to Phoenix AZ!
Thanks for the help!
Don
Comment by Don — August 6, 2009 #
Don – Not a ridiculous question at all, and I’m more than happy to answer it! The reason for the cold butter in the Levain copycat is simple – when you cream room temp butter, it warms up even more, resulting in more spread when baked. If you want more rise and less spread, since the Levain is a big, fat cookie, starting with cold butter when creaming results in less ‘warming’ of the butter, but still cuts the sugar in so it creams up nice and fluffy while still maintaining the structure and rise of the cookie as it bakes.
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According to some online sources, for most ‘basic’ sized cookies, room temperature butter is ideal, since you’re not looking for a big, fat cookie that rises too much. With room temperature butter, when you cream it, the structure (air bubbles) break down quicker, leading to a more basic, flatter cookie. With the Levain copycat, there is less of a chance of the butter warming to the point during creaming where those air bubbles break down, if you start with cold butter. You still get a smooth ‘cream’, but it’s still slightly cool after being creamed, resulting in a more solid structure which helps the cookie maintain it’s height due to less spreading in the oven. If the fat is too warm, it will lose air and/or not be able to form air bubbles when the sugar crystals cut into it.
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Finally, you also don’t want the butter too cold, as that would result in the sugar not cutting into it thoroughly, resulting a flattish cookie lacking in flavor. I have the epsiode on saved on Tivo, and by the way the butter is cubed, you can tell it’s cold, as the cubes are perfrctly solid, with no melting or softness when dropped into the mixing bowl. I first tried my Levain copycts with room temp butter, and they spread too much. Slightly cool,fluffy, creamed butter, and they turned out just like the Levains Hope this helps!
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Let me know how yours turn out, and may I suggest upping the brown sugar and decreasing the white sugar, then refrigerating the dough for anywhere from 24-36 hours prior to baking? Not sure if Levain does this, and I’ve never tried it, but apparently this results in a CC cookie with even more flavor and a better texture
Comment by lisamichele — August 6, 2009 #
Perfect Lisa, thanks! I’ll let you know how they turn out!
Comment by Don — August 6, 2009 #
Oddly enough …
The ep of “Throwdown” was on Tuesday night …
At the beginning of the ep, they the Levain girls putting in & pulling out a sheet of cookies from the oven … And there are 3 inverted cookie sheets … and it’s one of the upper levels of the oven …
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I tried the recipe using baking soda & COT … with 1/2c of light & dark BS and 1c of WS … and less salt … Needless to say, they were sorta flat … But, they tasted good & buttery …
Strangely enough … The longer this dough chilled, they didn’t taste as buttery … But, they had more rise than the overnight chill …
Comment by tiamatsrevenge — August 6, 2009 #
Tiamet, I knew something was up when I was getting hits galore last night (It also aired Wednesday night)! LOL Interesting about the inverted cookie sheets, and you’ve mentioned that before, but I have yet to try that. Many have been mentioning the ‘maturing’ of the cookie dough in the fridge prior to baking. and I recall that you brought that up a while ago, saying it really works out well. Not sure how it would work with my copycats, but I need to try it
Comment by lisamichele — August 6, 2009 #
Oops!! I guess it was on last night … I don’t know why I keep thinking it’s Friday already (Wishful thinking?) … LOL It’s also going to be on August 16th & 17th (so, expect more hits) …
The “maturing” of the dough was in a NYT article … I know the Levain girls probably don’t do it, just because of the high turnover of dough … But, for us home bakers, it does help a lot …
I just whipped up a new batch of dough … and added orange extract to it … My choc chips took a hit from the record-breaking heatwave last week …
Comment by tiamatsrevenge — August 6, 2009 #
D’oh!! I made some dough last night (first time in a month that it’s been cool enough in my kitchen to even attempt it) … But, I think I must’ve gotten the butter / sugar / egg mixture too warm because the stupid things are kinda flat (not as in flat crunchy) … And they’re kinda greasy …
Really weird!!
Comment by tiamatsrevenge — August 7, 2009 #
I tried your second version of the Levain cookies. I didn’t like how they came out. They were very tasty, but the texture and flavor was not even close to the Levain. I do believe your first version is much closer. I have made that one several times, and the texture, height and flavor is outstanding.
On Recipe number 1: I usually start the cookies at 375 temperature for 8 minutes, and then lower to 325 for the remaining time (6 – 10 minutes depending on size.)
Thanks for your efforts! I keep trying to recreate the Levain cookies myself : )
Comment by Deborah — August 8, 2009 #
Deborah,
Which cookie is first and which is second? The reason I ask is, it can go either way depending on how you read my blog lol MY first attempt was ‘My Much Discussed Levain Copycat’ so I’m assuming that’s the one you were referring to as the first?
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With that said, it’s fun trying to figure out the amounts of each ingredient and if there’s some ’secret’ ingredient’ we don’t know about. Getting close to the actual Levain is still a great cookie, so I’m satisfied..for now. BUT, as I mentioned, I’ll be going at it again..soon. Please don’t hesitate to post your results and tips in your attempts, as they’d be very helpful to all
Comment by lisamichele — August 9, 2009 #
Hey there Lisa, I’m adding to the comments on this cookie recipe since it’s the one I actually made with some minor modifications. First, I converted the large volume measurements to ounces because it’s easier for me that way (I have a scale right on my kitchen counter). I used the equivalent of 3 cups (13.75 0z) all bread flour because the higher protein content reduces spread. I also added an extra egg yolk to increase the chewy texture. Other than that, the ingredients were the same. I do combine all the dry ingredients before adding to the wet because that’s what we always did in class.
In the mixing method there were just a couple of things I do a little differently. When mixing the eggs/yolk in stages into the butter & sugar make sure to scrape the sides of the mixing bowl after each addition so they get fully incorporated. I use a special blade attachment called the Beater Blade which scrapes the sides of the bowl as it mixes. It’s a great tool & I highly recommend it for anyone who does a lot of baking and uses a stand mixer.The regular paddle mixer doesn’t fully incorporate the ingredients so use a spatula or bowl scraper to scrape. When the mixture is smooth add the combined dry ingredients and mix, on low speed to avoid flying flour, only half-way (50% incorporation). Then, add the chocolate chips/chunks and fold, by hand, with spatula just until all ingredients are fully incorporated. Wrap dough in plastic wrap & refrigerate for 24 hours.
I’m lucky to have a convection oven which I preheated to 350 degrees. I realize most people don’t have one so they should probably stick with your recommended temperature if that works for them. I portioned the refrigerated dough into 4 oz pieces and placed on a parchment lined cookie sheet (actually 1 cookie sheet placed in another). I baked them for exactly 20 minutes ( I only baked 3 to try). They came out perfectly browned, and didn’t spread thus remained mounds. As for taste and texture…..they were crispy on the edges and chewy and tender on the inside. All in all, a delicious cookie that got rave reviews from my family.
Unfortunately, I have no idea if they even come close in texture and taste to Levain’s, so if you’re willing to try my modifications I’ll rely on you to let me know what you think. Thanks!
Comment by Judy — August 13, 2009 #
Judy! Thank you for such an informative and detailed take on your execution of this cookie and how it turned out for you. I’m definitely going to try it your way, and I hope others will too, as all the advice and help to make this cookie as close to Levain’s as possible – is greatly appreciated and WILL be well read and tested!
Comment by lisamichele — August 14, 2009 #
Just 1 more suggestion…..another important tidbit learned in school…is to turn the cookie sheets around halfway through baking (at the 10 minute mark for me) if you have 2 rows of cookies on the sheet. This ensures even browning of all cookies as ovens (even professional ones) do not heat evenly throughout.
I just baked my last batch (from the fridge)…got a total of 14 4 oz cookies. I must say they’re really good. Can’t imagine a better cookie, and hope to one day try the original.
Comment by Judy — August 15, 2009 #
Oops, I forgot to say ” add the chopped walnuts along with the chocolate.”
Comment by Judy — August 13, 2009 #
Here’s a video of the Levain girls making the cookies in the bakery. http://www.youtube.com/watch?v=61Zba8jh5Wg
Comment by Judy — August 15, 2009 #
Judy, thanks again for more helpful advice
Also, thanks for the link..I think I’ve seen it, but I’m not sure. I’ll check it out ASAP! Keep your expertise coming, it’s much appreciated and followed here!
Comment by lisamichele — August 17, 2009 #
Thank you so much for this receipe! while I receeving Chemo I would watch the Foodnetwork then print the recipes so I would have new receipes in my collection. I knew once I recovered this was the first one I would try. OH MY: I used pecans instead of walnuts and the 3 1/4 cups flour. These are amazing! I’m so excited about sharing these with the one’s I love during the holdays.
Cheers to you for all your hard work and publishing for everyone to enjoy. My family went crazy.
Comment by Vicki D. Lucifora — September 13, 2009 #
Vicki, I’m so glad you loved them, and especially glad that this recipe was at the top of your list to try once you recovered! BUT, most important is that you’re well now! All happy and healthy thoughts to you, and keep on enjoying these cookies!
Comment by lisamichele — September 26, 2009 #
Please tell me that your getting close to perfecting the oatmeal raisin cookie. I can’t wait to make them.
Comment by Coleen — September 15, 2009 #
Coleen, Haven’t gotten to it yet, but by 2010, I should have something!
Comment by lisamichele — September 26, 2009 #
This is nothing like the Levain cookie. I wonder if you have really had a Levain cookie. This is more like a horrible Tollhouse knockoff. I would never make this again.
Comment by vicki — September 25, 2009 #
Sorry they didn’t work out for you, vicki. I appreciate your candor, but I can assure you, I’ve had many Levain Chocolate Chip Walnut cookies. That said, did you try my original knock-off attempt, at this link? http://lisamichele.wordpress.com/2008/05/28/my-much-talked-about-levain-bakery-copycat-cookie-recipes/
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Give it a shot and let me know how they turn out
Comment by lisamichele — September 26, 2009 #
I have never made any cookies of any kind before jumping right into the best ever! So I made the cc cookies last weekend for a tailgate party. They tasted wonderful, but I was hoping I could improve two areas. 1. The outside was not as crispy as I would have hoped. They were chewy on the inside without the crispyness on the outside. (I have a friend that makes cc cookie “bars” in a pan like brownies, and these reminded me of that). How do I get them to be soft on the inside and harder/crunchier on the outside without burning them? 2. The inside of the cookie was a bit dry–I’m sure I must have done something slightly wrong, but not being a cook, I don’t know what. Do you have a suggestion for making the inside of the cookie more moist? What ingredient/technique do I need to add/subtract/be careful on measuring in order to get a more moist cookie? Thanks! And thanks for your site. It’s great.
Comment by first timer — October 9, 2009 #
Todd, I hope my advice via email, has helped in getting you a chewier cookie! Hope you check back and let me know!
Comment by lisamichele — November 29, 2009 #
I haven’t had lavaines cookies but they looked so good I searched for a copycat. I made your recipe and OMG these are sooooooo goooodddd! I didn’t have dark brown sugar so I used all lite brown sugar. I took a 1/2 cup out and added 1 tbls of molasses and I added a tsp of vanilla. They are amazing cookies. Thanks so much for the recipe!
Comment by Dre — November 13, 2009 #
You’re so welcome, Dre!! I’m always happy to hear that someone loves ‘em! Most like to add vanilla, because they really miss it, but the Levain ladies clearly state that they use NO vanilla. The molasses is an interesting addition, although it is what makes brown sugar ‘brown’ and sweeter
Comment by lisamichele — November 29, 2009 #
Judy: I tried using bread flour to see if I got less spreading, and I actually got more spreading than using the all purpose flour.
Comment by Cindy — November 26, 2009 #
Hey there!
This is my first time responding to a blog…thank you for inspiring this new venture for me! I’ve tried your recipes and I think you are so close! Personally, I increase the salt quotient to balance the sweetness and I’ve found that the brand of flour used makes a huge difference! According to Cooks Illustrated (my new bible!) King Arthur Unbleached AP flour is the best all around flour to have in one’s pantry and the cookies baked with this flour maintained their shape beautifully! Also, as I have what is affectionately referred to as “harlem heat,” I need to refrigerate the dough before baking it as I can’t control the apartment temp!
I’ve also tried various versions or the c.c peanut butter ones. I tried chopped Andes mints instead of the PB in one version (quite nice for the holidays…) and a version with milk chocolate in place of the PB. The triple chocolate ones were outrageous!
Anyways, thanks for inspiring me and my new baking interests!
Comment by caroline — November 29, 2009 #
Ooooooh! Also….I bake the cookies at 360 for 16-17 mins. and then I broil them for ~2mins. (I must include that I have what amounts to an Easy-bake Manhattan oven so watch your own broiler very closely because it must be more powerful than mine!) This gets them soft on the inside and a little firm on the outside like the Levains. Those are my little contributions…enjoy!
Comment by caroline — November 29, 2009 #
Caroline..thank you so much for your two cents and tips. LOL@ your easy bake Manhattan oven and harlem heat..I’ve been there!!! That said, I’m about to embark n yet another Levain attempt..and you’re right about the KA flour, it is the best for cookies and holding the shape. However, a little birdy whispered to me that Levain uses two types of flour in their cookies, and after some research, I came to the conclusion that it’s either pastry or cake flour, as they add tenderness to cookies, which my copycat is lacking when compared to Levain’s. Thing is..I wouldn’t know how much to add, from a few tablepoons to cups (???), so a lot of experimenting is in order again! I’m also with you on the salt, and the browing deal, but Levain’s aren’t very brown on top either..so maybe that’s the closest I’ve gotten..lol For a long time, I didn’t have a Levain cookie, so I thought I had it down pat the first time UNTIL a friend bought me one back in Feb or March. This is why I had to go back to the drawing board..lol
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Thank you so much for stopping by, Caroline, and please keep checking back, as I should have some new ‘experiments’ posted in the coming months. I’m also so glad to have inspired and motivated your baking juices! Baking is therapy for me..and delicious therapy at that!
Comment by lisamichele — November 29, 2009 #
The last two Fridays my husband has brought me home cookies from Levain, his office gets them every once in awhile, and now I am hooked.
I just tried to make them using your first recipe, sadly when I searched that is the one that came up, and as you know they are not exactly the same. I just found this post and read through it as well as some of the comments and noticed that you are talking about different flours. Have you ever made the NYT chocolate chip cookies (http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=2&em&ex=1215748800&en=ef89958272faeb99&ei=5087&oref=slogin)? They use a combination of bread and cake flour. They also let the dough refridgerate for at least 24 hours and up to 72. I wonder if that would help them. From what I have read about the NYT cookies the refridgeration help to dry out the dough a bit.
Just food for thought, I can not wait to try a new recipe. Sooner or later they will come very close if not the same!
Comment by erinn — December 15, 2009 #
The overnight refrigeration isn’t to dry out the dough… The reason for refrigerating overnight is so that the flour can fully absorb the eggs. The longer the dough sits in the refrigerator, the more complex the taste becomes — like a fine wine in a cellar.
Sure enough, after 36-48 hours in the refrigerator the caramel flavors are through the roof.
Also, adding a single egg-yolk to nearly any chocolate-chip cookie recipe will eliminate cookie hardening, since the added fat will act as a tenderizer. However, it may affect the height of the cookie in some instances.
Comment by Bebop — December 17, 2009 #
does Levain prepare the dough several days in advance?
i don’t think they mentioned this on Food Network…
Comment by jh901 — December 18, 2009 #
Lisa
Would you be able to update your recipe with more specifics such as brand? And, of course, any developments?! Caroline is correct about the flour, for example. My first attempt at your recipe was done using King Arthur unbleached, unbromated AP. Quality is king and it would be nice if we could get more specific- sugars, butter, eggs, and choco of course….the brand is very critical. I did see your note above about the potential use of two types of flour. Interesting.
Cheers
Comment by jh901 — December 15, 2009 #