If you have been back more than three times to the newly opened New York City’s bakery Levain in Georgetown, chances are you start thinking of duplicating these cookies on your own. You are at the right place!

The Levain cookies are quite phenomenal. The cookie challenges the “ideal” chocolate cookies shape and texture, which is often flat and crispy inside-out. The walnut and peanut butter cookies can make a good option for breakfast because it contains protein, fiber, and other nutrients. As long as you eat everything in moderation!

Since the bakery opened in late September, we have been back there four times. And when we look at the credit card transactions, we have spent almost $100 in less than a month on Levain cookies. It is time to do research on how to make chocolate chip cookies that are similar to Levain.

Our first research came from Netflix’s Chef Show on the episode “Milk Bar Bake Sale” with the famous Chef Christina Tossi. Gosh, we love Chef Tossi’s Birthday Cake so much too! In that episode, Tossi emphasized the importance of making sure to cream the butter, sugar, and eggs for up to 10 minutes.

The second important thing is to make sure that you don’t overmix the flour and the toppings. You want your dough to be rough not pretty. This is not cake!

Last but not least, you need to refrigerate your cookie dough overnight to give more protections for the dough from the oven heat.

With the help of some Youtube videos and several kitchen trial and errors, we bring you the best recipe for Levain cookies. We have made this cookies 7 times and it hasn’t been disappointing!

Ingredients:

First Mixing Batch

1 cup (2 sticks/230 g) of butter

3/4 cup of brown sugar

1/2 a cup of granulated white sugar

2 tsp of dark vanilla

1 egg

Second Mixing Batch

1 3/4 cup all-purpose flour

1 1/4 tsp of salt

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp corn starch

Third Mixing Batch

1 cup of walnuts chunks

1.5 cups of dark chocolate chunks or chips

Instructions:

1. Preheat your oven to 375 F degree
2. Mix butter (room temperature & cubed), sugar, and vanilla until creamy for about 3-7 minutes (depending on your mixer). Put the butter first and mix, follow by the rest.
3. Add egg. Mix again to aerate the egg for about 3 minutes. The total mixing time of the first ingredients should be around ten minutes.
4. Add flour, salt, baking soda, baking powder, and cornstarch to the First Mixing Batch ingredients. Mix them very lightly 3-5 times until the flour is mixed. At this point, you should start seeing your dough browning.
5. Add walnuts and dark chocolate chunks. Mix them very lightly for 1-3 times.
6. Scoop your dough, 6oz each. Refrigerate for one night. If you are impatient, you can freeze them for at least 60-90 minutes before baking.
7. Once they are chilled, put them on a baking sheet. You should be able to make 6 cookies.
8. Bake for 19 minutes, check your cookies on the 15 minute to make sure they are not overcooked or burnt. Once it’s golden brown, take them out.
9. Once done, leave them rested for about 20-30 minutes.

Calories: 490 per serving (1 cookie)

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