Bakerella

bakerella.com · Apr 24, 2019

Bravetart’s Levain-Style Chocolate Chip Cookies

I’ve got something BIG for you today. Big, beautiful, and swimming in chocolate morsels. I had to make these cookies as soon as possible after seeing Bravetart (Stella Parks) post about them on instagram. She’s basically a genius at all things baking and often creates copycat recipes of classic sweets. And this chocolate chip cookie is a New York City classic … if you’ve ever been to Levain Bakery in the Big Apple, then you know what I am talking about. Monstrous, majestic and served warm and melty. Like a cushion of chocolatey goodness.

Here’s the link to get Bravetart’s Super-Thick Chocolate Chip Cookie recipe (a la Levain Bakery) posted over on Serious Eats.

And here’s a link to her book, Iconic America Desserts if you want to learn how to make Homemade Oreos, Twinkies or Nutter Butters like these for instance.

The rest of this post is basically just photos showing you how glorious these cookies are. Visit the links above for her detailed instructions and a video, too.

Full disclosure. These cookies do have walnuts in them, which I usually don’t like in my cookies, but that’s how Levain makes them, so that’s what she did, and me too. And really, you don’t notice them that much with all the chocolate morsels that make it into every bite of cookie … so I’m okay with that.

And when I say all the morsels. I mean it. These cookies have fifteen. 15. One Five. ounces of chocolate chips in them.

Stella recommends a mix of morsels. I used, Ghiradelli bittersweet, semisweet and milk chocolate chips along with some Guittard 66% cacao baking wafers. Those are the really big ones in the pic above.

Look at that!

And feast your eyes on this. Once you mix up your dough, weigh out about 6 oz for each cookie.

Can you say tennis ball?!

With cookies that big, you’ll end up with eight great big balls of dough. Which is plenty. Trust!

Once your dough is prepared, wrap it up securely and refrigerate overnight.

When you’re ready to bake, sprinkle a little salt on the tops and arrange four cookies at a time on a baking sheet to allow room for spreading. You can also bake as you want to enjoy them over the following couple of days. Because you will want to eat these warm for full effect. Just wrap them tightly in plastic wrap and store in the fridge.

What?!?!?! I’m in love.

Here’s the inside of one of the cookies. Look at that center! These baked for 22 minutes and were absolutely perfect. They immediately made me think of eating a Levain cookie on the sidewalk in NYC. And I already want to make them again.

And here’s the inside of another cookie. The next time I make these, I’m going to try them without walnuts to see if I miss them and for two minutes less in the oven. You know just to get them a tad more under cooked like I like.

Okay, one more view to enjoy! So good.

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