Earlier this year Kris and I jetted off to New York for the first time, to say I fell in love with the city is an understatement. It broke my heart to leave and return to rainy old England, vowing to return as soon as possible. One of the best things about NY, as I'm sure most of you that have been will agree, is the eating. Oh man, I could have ate twelve meals a day and not got sick. The list of foodie places to visit was as long as my arm but there was one place that really stood out to me, Levain Bakery. Just search the hashtag on Instagram and you'll know exactly why I was so desperate to taste their sweet delights.
Let me just tell you, we visited the city in the middle of January. Cold doesn't even come into it, still we queued for over and hour just so I could get my hungry little mitts on one of those immense cookies, I mean just look at that bad boy. I was in fat lass heaven.
If I have but one goal in my life, it is to recreate that cookie. I will not stop until it is perfected and I'll take you guys along every step of the way.
For attempt number one, this isn't bad. It has the height and the density of the Levain cookie but the texture just wasn't right. The craggy, crispy top wasn't there either. Maybe that's my fault, I forgot what I was doing and rolled the dough into smooth balls rather than leaving them Au-natural. What was I thinking?!
Still, it's a pretty kick ass soft batch cookie. Soft and full of tooth sticking goodness I doubt I'd find a person able to resist one warm from the oven.
I'll continue my journey to recreate greatness but right now I'm pretty happy munching my way through a plate of these monsters. If you need me, I'll be the one with melted chocolate all over her mouth.
Levain Bakery Copycat Chocolate Chip Cookies
- 360g plain flour
- 1tsp baking powder
- 1/2tsp baking soda
- 1tsp fine salt
- 225g unsalted butter, softened
- 200g light brown sugar
- 100g caster sugar
- 2 large eggs large eggs
- 1tsp vanilla extract
- 350g dark chocolate chips
- Line two large baking trays with baking parchment and set aside. Preheat the oven to 175°C.
- Sift together the flour, baking powder, soda and salt and set aside. In a large bowl cream together the butter and sugars until light and fluffy, around five minutes. Once creamed together add the vanilla then the eggs, one at a time, scraping down the sides of the bowl between each addition. Slowly add the flour, scoop by scoop until all has been incorporated. Stir through the chocolate chips and chill the dough for half an hour.
- Scoop out 12 large mounds of dough, trying to keep them roughly round, but don't smooth them out. You want them nice and craggy. Place the mounds on your prepared sheets around 2" apart. Bake for 20 minutes or until starting to turn golden brown. Take care not to over-bake as they will loose their squidgy texture.
- Cool for 10 minutes on a wire rack then dig in. Make sure you serve these cookies warm, there's nothing like it!!