Copycat Levain Bakery Two Chip Cookies
If you've ever wanted to recreate those famous NYC Levain Cookies, then this copycat Levain Bakery Two Chip Cookie recipe is for you! No refrigeration and just simple ingredients for the most perfect bakery-style cookie
Servings: 8
Ingredients
- 150 g unsalted butter room temperature (just) cubed
- 100 g white sugar
- 140 g light brown sugar
- 2 XL eggs room temperature
- ½ tsp salt
- 270 g plain (all purpose) flour
- 30 g cornflour (cornstarch)
- 1 tsp baking powder
- 1 tsp baking (bi-carb) soda
- 400 g semi sweet chocolate chips see notes
- 200 g dark chocolate chips see notes
Instructions
- Preheat oven to 200°C/395°F fan-forced (or 220° without fan) and line 2 cookie sheets with baking paper
- In a bowl, combine the flour, cornflour, salt, baking soda and baking powder. Use a whisk to ensure they are completely combined (or you can sift the ingredients). Set aside
- In the bowl of a stand mixer and using the paddle attachment, beat butter and sugars on medium, until well blended
- Add the eggs, one by one and continue to mix on low until combined *see notes
- Turn the mixer off, then add the combined flour ingredients. Turn the mixer on low and mix until almost combined
- Add both chocolate chips and mix on low until almost combined. Remove the bowl and use a rubber spatula to mix the ingredients, ensuring the chips are distributed throughout the dough
- (I use food gloves for this) pull out mounds of dough and place each mound onto lined scales. You want each dough ball to weigh 170g (6oz). Without rolling the dough (see notes), place it onto a lined cookie sheet, 4 cookies per sheet.
- Bake both trays in the preheated oven for 8 minutes *see notes
- Once cookies are ready, remove the trays from the oven and slide the cookies and baking paper off the tray. Cookies will be soft in the middle, so leave them to cool before lifting them
Notes
- I use semi sweet baking chocolate chips, as they hold their shape and contribute to the chunkiness of these cookies. Dark chocolate callets (or couverture chocolate chips) add a depth of flavour and will melt more, giving the centres their gooeyness
- Don't overmix the ingredients. You don't want the mixture to be too aerated, which is why we only just combine the ingredients
- You want to keep the dough loose and not compress it into a ball. This will help the cookie to keep it's high dome when baking
- Because you're using the fan setting, you can bake both trays at the same time. If using the conventional setting, bake one tray at a time
- For gooey centres, bake for 8 minutes. If you prefer the centre fudgy, bake for 9-10 minutes instead
- Cookies are best eaten on the day, but can be stored in a container for up to 3 days. They will stay fudgy, but won't keep their crispy edges. Cookies and cookie dough can be frozen for up to 3 months