Mock-Levain chocolate chip cookies

So there’s this trendy bakery in New York City that is known for huge, rich cookies (the crowd favorite is chocolate chip-walnut). The problem is that the line is really long and the cookies are expensive.

So, J and I have been making our own versions of these cookies! There are a lot of copycat recipes online. This is the result of combining a few of them. The Brown-Eyed Baker one was a major contributor, but doesn’t have enough walnuts or chocolate chips in it and mysteriously calls for baking soda despite no acid in the other ingredients.

Chocolate chip walnut cookies

  • 3 cups flour
  • 1 tsp cornstarch (or other refined cooking starch)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup butter
  • 3/4-1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups chocolate chips
  • 2 cups coarsely chopped walnuts
  1. Cream butter and sugar. Add eggs and vanilla.
  2. Mix the dry ingredients. Add to the butter-sugar mixture. Add the chocolate chips and walnuts.
  3. Bake cookies 10 min at 375°F (small cookies will be done, large cookies will be gooey).

Substitutions

  • The sugar together with the chocolate chips can make the cookies too sweet. You might consider reducing the amount of sugar in subsequent batches.
  • But don’t reduce the sugar if leaving out the chocolate chips.
  • Try leaving out the baking soda or powder. Another recipe we used only called for soda, which seems wrong.
  • Type of flour called for also varies by recipe. One reference called for all bread flour, and another half cake and half all-purpose.

Leave a Reply

Your email address will not be published. Required fields are marked *