I first discovered the Levain Bakery on an episode of Thowdown with Bobby Flay. Their chocolate chip cookies are suppose to be the best in NYC. They have a cult following, and their recipe is a very popular one to try and recreate. I’ve never made it to the Levain Bakery on our trips to NYC, so I don’t know if this cookie tastes like the Levain Bakery. I do know that this cookie tastes incredible! One batch only makes 12 cookies. Make sure you have a friend to share a cookie with because these cookies are GINORMOUS! I have added the Levain Bakery as a “must do” on our next trip to NYC in December!
Levain Bakery Chocolate Chip Cookie CopyCat
- 1 cup cold unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 Tbsp cornstarch
- 3 ⅓ cups all-purpose flour
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans
Preheat oven to 350 degrees.
Line two cookie sheets with parchment paper.
In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla, baking powder, baking soda, salt, and cornstarch. Gradually add the flour, mixing just until blended. Stir in the chocolate chips and pecans.
Divide the cookie dough into 12 equal parts. Roll into balls. Place cookie dough balls in the freezer for 10 minutes. Remove from freezer and place 6 cookies on each cookie sheet.
Bake 20 to 25 minutes or until the edges are golden brown. Allow the cookies to cool 5 to 7 minutes on the cookie sheets.