It was exciting news when Levain Bakery started selling their cookies at Central Market, that is until Caryn brought over some home baked, Levain-style cookies AND THEN shared the recipe. These are giant cookies – I mean seriously, the size of your fist, but you won’t want to share. The batch makes 8-10 cookies which is probably more fitting for the size of your Super Bowl “gathering” this year.
- 1 cup (2 sticks) cold butter cut into small cubes
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ cups cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ - 2 cups semi-sweet chocolate chips (2 c ~ 12 oz bag)
Preheat oven to 400.
In a large bowl, cream together the cubed butter, brown sugar and sugar until creamy, about 4 minutes. Add eggs, one at a time, mixing well after each. Stir in the flours, cornstarch, baking soda, and salt.. Mix until just combined. Stir in the chocolate chips (add in up to 2 cups of walnuts, if you choose – we chose no).
Separate dough into 8-10 portions and place 4-5 cookies on a light colored cookie sheets lined with parchment paper; the cookies are big so separate across 2 cookie sheets. We formed each cookie dough portion into something that looked similar to a hockey puck (Levain style is more free form and rustic.)
Bake for 15-18 minutes or until golden brown on top (Levain style is less cooked and still a bit gooey on the inside so 12-15 minutes – that’s not our family’s preference so we bake for longer). Allow the cookies to rest for at least 10 minutes to set.
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