This is the cookie your mama warned you about. It is sunshine on a cloudy day… it is nostalgia wrapped between fluffy goodness… and beware, it weighs 6oz and is NOT a low calorie food… but oh my word is it good.
Nestled in Manhattan, the NY Levain Bakery is known for their HUGE cakelike cookies. Obviously being a sugar lover and cookie lover, you know I had to try them out. The first time I tried them, I did not heed the warnings that said “don’t skip the cake flour” and I was so sad. They were good, but were they anything to write home about… well yes, but they were not NY Levain Cookies! So onward I trudged and when you make them exactly how the recipes calls… the angels sing (or is that the bathroom scale screaming?)
Print the recipe here: https://wp.me/pcc87R-9h
NY’s Levain Copycat Cookies
Ingredients
* 1.5 cups (230g) cake flour
* 2 cups (275g) all purpose flour
* 1.5 tsp (5g) salt
* 2 teaspoons (8g) cornstarch
* 1/2 teaspoon (6g) baking soda
* 1.25 cups (280g) butter
* 1.25 cups (285g) brown sugar
* 1/2 cup (115g) sugar
* 2 eggs
* 3 egg yolks
* 2 cups (165g) nuts(I used walnuts)
* 1lb (450g) chocolate chips
* Sift together the two flours, salt, cornstarch and baking soda. Set aside.
* In a stand mixer, cream together butter, and both sugars until light and fluffy. Add eggs in one at a time.
* Add dry ingredients to the mixer. Mix until only just combined.
* Then with spatula, mix in nuts and chocolate chips.
* Chill dough for at least an hour (or overnight for best results).
* Weigh cookies out into 6oz portions (Or use a 1 measuring cup… it’ll be close) and shape into balls. Place on a silicone baking mat (or parchment) lined baking sheet and chill for another 20 minutes.
* While cookies are chillin’, set the oven to 425. Once at temp, place the chilled cookies directly from the refrigerator onto a different baking sheet and space 2-3 inches apart. Press chilled dough balls down with the heel of your hand and then get them right into the oven. Bake for 10-13 minutes. Transfer to a wire rack and allow to cool.
NOTE: Do not use a hot baking sheet to make more cookies, allow the sheet to cool before baking more (or use another sheet).
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Original of the video here
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