Levain Bakery Style Cookies | Easy Cookie Recipe

Levain Bakery Style Cookie – I’ve been to NYC many years ago back in 1994 but I’ve never tried these Levain Bakery Cookies as they were only developed in 1995. I saw these cookies in pictures and I was literally drooling and craving for it. This easy recipe gives a very delicious and scrumptious cookies especially when they are freshly out from the oven. The melting chocolate in the cookies is heavenly. I hope you’ll give this a try as they are so easy to make. You may make a large amount of dough and store it in the fridge. Bake them whenever you want. Eat them while they are warm. If you’ve baked these cookies before or using this recipe below, let me know your feedback in the comment box down below.

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Ingredients:

115g [½ cup] unsalted butter
150g [¾ cup] dark chocolate
60g [½ cup] pecans, lightly chopped
80g [¼ cup + 2 tbsp] brown sugar
2g [¼ tsp] salt
1 egg ***
180g [1½ cup] cake flour
3g [½ tsp] baking powder
3g [½ tsp] baking soda

***egg replacement:
60g [¼ cup] milk + 15g [1 tbsp] vinegar

Instructions:
1. Cut the chocolate into chunks. Set aside.
2. Lightly chop the pecans. Set aside.
3. In a large bowl, add softened butter, sugar and salt. With an electric mixer, mix on high speed until creamy and pale.
4. Add in the egg.*** Mix until well combined.
5. Sift in the flour, baking powder and baking soda. Fold in until combined.
6. Add in the chocolate and pecans. Fold in until combined.
7. The dough is sticky at this point. Cover with cling film. Refrigerate for 1 hour to harden the dough.
8. After 1 hour, divide the dough into six. Using a weighing is optional.
9. Roll the dough into a ball. Place onto a prepared pan, lined with parchment paper.
10. Bake in preheated oven at 175°C/348°F for 20-25 minutes.
11. Eat them warm and freshly baked from oven.

***egg replacement:
Mix the milk and vinegar until well combined. Let it rest for 5 minutes. Add into the batter replacing the egg.

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[divyasingh]

Thank you for this amazing recipe.. I am going to try the eggless variation that you have shown which I am vey grateful. My doubt is that we all know that refrigerating the cookie dough overnight elevates there flavour more but in your video you have refrigerated them for only 1 hour to get such amazing results, my worry is that if I refrigerated the dough overnight will it not spread as much as yours (and if we need to make any changes in the baking time or temp) and whether you would recommend refrigerating them for only 1 hour or overnight for the best results

[krithikakrishnan]

I made them yesterday and going to make another batch today!! Love your clear instructions ! ❤️ Thanks a lot

[paridhiagarwal]

I love how you made both egg and eggless version TTvTT. Thankyou for creating this video and sharing with us, I love your recipes and appreciate your hard work <3

[rosygovender]

Cookies look awesome thank you so much for eggless version ❤

[ruthlemusu]

Love this recipe ❤ Made a few times. I used walnuts instead of pecans as walnuts are plenty where I live NZ. Very Delicious and easy to make. Thank you for sharing

[beautifulbuddleia]

OMG !! Made them, delicious delicious delicious ❤

[cassiepereira]

Woww this is something was on my mind Fiona 💕 hoping to see the chocolate version sooner...can't wait to try these❤❤❤

[raghavkumar]

One more amazing and delicious recipe from Fiona... Simply bliss

[danellechan]

i love these cookies ! will definitely try this recipe asap 😲😲

[muyeonmijin]

Hi love the cookies🧡🧡🧡.. but if i wanna use all purpose flour instead of cake can i do that?

[salonidhall]

Hi
Thankyou for the lovely receipe
Can u please tell an egg yolk substitute also ?

[LabdhiParikh]

Can we refrigerate more than 1 hour? Can i prepare dough in advance and store it?

[ЛюдаБурцева-йс]

Благодарю ВАС за очень хороший рецепт!!Успехов ВАШЕМУ каналу и дальнейшего процветания!!!🙏👍Thank you for a great recipe! ! Good luck and further prosperity to your channel! ! !

[IS]

I tried 15ml vinegar with milk and it separated, shouldn't it be less? Just curious

[paridhiagarwal]

I also have one question, how do we generally store these cookies, because mine also turns soggy even if I have cooled the cookies down and then keep it in air tight container.

[PoojaGupta-vpdr]

If we use all purpose flour will.it be the same measurement as cake flour and do we add the same measurement of baking soda and powder??

[curlypate]

May I know the difference between the dough with egg and the egg replacement (buttermilk?) with regards to the cookie texture? Thanks for sharing this recipe :)

[onmybrowntable]

What is the alternative for butter, can we use margarine

[manishashah]

Nice..what is the substitute of picans nuts??

[cassandra]

Hello, if i don’t have Pecans what can i replace with?