Puffy Chocolate Chip Cookies – Levain Copycat Recipe

Have y’all ever heard of Levain Bakery in New York? They make the biggest, fattest, puffiest cookies around. They’re a bit expensive and hard to get if you don’t live near their bakery. Sure, you could order online, but I’m not one to shell out $22.00 for four cookies. I’ll just make my own, thankyouverymuch.

One of the most impressive things about Levain’s cookies are their size. They’re 6 ounces each and rather than spreading into a big flat circle they bake up into a fat puff of a cookie. I’m pretty sure their recipe contains magic fairy dust, but they don’t share their secret recipe, so that’s just a guess.

I’ve never had a Levain cookie, so I don’t know how these compare. I don’t really care at this point. I’m happy with this recipe. It makes me smile. It makes me laugh. It makes me feel proud. It completes me.

Do you want puffy or do you want flat? Both are tasty, but one certainly looks prettier than the other. However, the flat cookie will always be my favorite. The puffy cookies are good, excellent even, but the flat cookie has my heart. I’ll share my recipe with you later this week. In the meantime, go surprise someone with these humongous cookies. You’ll make their day.

Puffy Chocolate Chip Cookies – Levain Copycat Recipe

Ingredients

  • 8 tbsp cold butter, cut into small cubes
  • 3/4 cup brown sugar
  • 1 large egg, cold
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup toasted walnuts (optional)

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
  3. Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
  4. Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
  5. Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.
http://www.bunsinmyoven.com/2010/11/28/puffy-chocolate-chip-cookies-levain-copycat-recipe/


lightly adapted from Judy’s Kitchen

 

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34 Responses to “Puffy Chocolate Chip Cookies – Levain Copycat Recipe”

  1. Emily Voss November 28, 2010 @ 7:08 pm (#
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    These look so delicious, but I’m waiting for the flat cookie recipe!! :) My cookies always turn out smooth and puffy. They’re good, but I’m a flat cookie girl all the way. I have no idea what I’m doing wrong and I’m looking forward to flattening out with your recipe! :)

    [Reply]

  2. amanda @ fake ginger November 28, 2010 @ 8:41 pm (#
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    Ooh, I’ll be making these this week! YUMMY!

    [Reply]

  3. Andrea November 28, 2010 @ 8:47 pm (#
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    I’m a thin and crispy kind of girl!

    [Reply]

  4. Maria November 29, 2010 @ 10:00 am (#
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    I like whatever cookies I am eating..ha!

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  5. Rachael November 29, 2010 @ 11:21 am (#
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    I love them flat, crunchy on the edges and chewy in the center.

    [Reply]

  6. Joanne November 29, 2010 @ 12:48 pm (#
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    You’ve spurred me to head right on over to Levain to taste these, since I never have (23 years in this city and still!). I think I could totally be a puffy cookie kind of girl, although I try not to judge. You just can’t play favorites with the things that you love.

    [Reply]

  7. shelly (cookies and cups) November 29, 2010 @ 3:39 pm (#
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    Love the levain cookie, but my fave is the chocolate chocolate chip…can’t seem to find a copycat for that one!

    [Reply]

  8. Liz November 30, 2010 @ 11:23 am (#
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    I’ve wanted to visit Levain Bakery for so long! And now I might just have to settle for Levain Bakery visiting me (via you ;) ). I’m guessing the cold butter/egg plays a part with the puffy factor?

    [Reply]

  9. Karly November 30, 2010 @ 11:30 am (#
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    Liz,

    Yep, the cold ingredients definitely help to keep them from spreading and I think the minimal mixing also helps somehow. :)

    Karly

    [Reply]

  10. Mimi November 30, 2010 @ 12:34 pm (#
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    I really don’t discriminate when it comes to chocolate chip cookies, but the puffy kind are my absolute favorite!

    [Reply]

  11. grace December 1, 2010 @ 1:17 am (#
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    i’m all for the flat cookie, but then again, i’ve never had one from levain. do you think they do background checks on their employees to ensure that they’ll be trustworthy with the recipe? :)

    [Reply]

  12. megan December 1, 2010 @ 7:55 pm (#
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    I’d love to try a puffy cookie! Mine always turn out super flat, even when they’re supposed to be puffy.

    [Reply]

  13. Brittany December 2, 2010 @ 3:53 am (#
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    I love cookies like these that are thick and satisfying. Great shots!

    [Reply]

  14. Shelbi December 2, 2010 @ 11:57 am (#
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    I am making these RIGHT NOW! I can’t wait!

    [Reply]

  15. Merlot Dalton December 4, 2010 @ 11:49 am (#
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    WOW! these look amazing! I will definitely add these to my baking bucket list! THANKS!

    [Reply]

  16. Beth December 5, 2010 @ 4:58 pm (#
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    I just got done making these and I have to say…YUMMY!!!! I’m thinking about making these my go to recipe for chocolate ship cookies from now on. I did double the recipe, because I have 3 kids, and I was wondering about the lack of white sugar. But these are wonderful cookies. Love them!!

    [Reply]

  17. Jennifer December 6, 2010 @ 11:14 am (#
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    I made these last nite and they are lovely! Like the above poster, thinking they will be my “go to” chocolate chip cookie. They are probably going to make a reappearance in my holiday baking that I’ll get going very soon…thanks for posting such wonderful-ness!!! : )

    [Reply]

  18. carol December 16, 2010 @ 5:37 pm (#
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    Quick silly question…do u use light or dark brown sugar?

    Thanks

    [Reply]

  19. Karly December 16, 2010 @ 5:45 pm (#
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    Carol,

    Not a silly question at all. I usually use dark brown, regardless of what a recipe calls for, just because I like it best. You can use whatever you have on hand, though! :)

    Karly

    [Reply]

  20. Christina Martin December 18, 2010 @ 1:03 pm (#
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    I made a batch of these for a cookie exchange at work. This cookie was the favorite by a long shot. I followed the recipe, but added dried cherries along with the chocolate chips. It was a festive twist for Christmas.

    [Reply]

  21. Michele D December 19, 2010 @ 1:23 pm (#
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    My kids are making them right now. We accidentally grabbed a bag of the mini semi sweet chips. So we shall see. They want them to be great so they can share them with Santa. I think we will have to do a second batch by then.

    [Reply]

  22. Ashley February 1, 2011 @ 7:00 pm (#
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    )

    I’ve been meaning to try out the Levain copycat chocolate chip cookies but haven’t yet! They look soooooo yummy!

    [Reply]

  23. katie February 22, 2011 @ 7:03 pm (#
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    )

    hi! :)
    i meant to tell you that i wrote about you in my blog post:
    http://www.whatkatiesbaking.com/2011/02/snow-cream-chocolate-chip-cookie.html

    [Reply]

  24. Stacie May 1, 2011 @ 7:26 am (#
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    Love this recipe! My family and friends were SO impressed!

    [Reply]

  25. April September 9, 2011 @ 8:15 pm (#
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    Just pulled a batch of these out of the oven and they are delicious! Slightly crunchy on the outside, soft and puffy on the inside. my whole family loves em.

    [Reply]

  26. April @ Angel Foods Kitchen October 7, 2011 @ 10:25 am (#
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    )

    Wanted to let you know that I blogged about, and entered your cookies in Mom’s Crazy Cooking challenge. You can check the post out on my blog.

    http://angelfoodskitchen.blogspot.com/2011/10/awesomely-puffy-chocolate-chip.html

    Thanks for sharing such an awesome recipe, my family loves them.

    [Reply]

  27. Erin January 12, 2012 @ 3:36 pm (#
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    )

    I don’t have the best stand mixer so the dough didn’t come together very well; I wound up having to work it with my hands, and I added a teeny splash of milk to bring it together. But they baked without a problem and tasted wonderful! Thanks for the yummy recipe!

    [Reply]

  28. Beth June 5, 2012 @ 3:38 pm (#
    28
    )

    I found this recipe I don’t know how long ago and it has been my go to recipe since then. I double it and it makes about 60 cookies with the cookie scoop that I use. The cookies usually don’t last til the next day with my kids. Funny side note, I didn’t realize there was also baking powder in these until just today. When I copied the recipe I must have left that out. Oops! Even without the baking powder I will still make these every time.

    My family loves them so much! I have shared this recipe I don’t know how many times.

    [Reply]

  29. Christina Herschelman May 8, 2013 @ 10:05 pm (#
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    Yum- O! I have been using this “copycat” recipe for a few years…but my original recipe called for me to change the temperature of the oven half way through. This one is much easier and they come out just as delicious! I searched for several years for the perfect cookie recipe, and if you use “Gharadelli” extra dark chocolate chips with this recipe, this is the one!! The dark chocolate and the sea salt (also a must) together is like magic in your mouth!

    [Reply]

  30. Kristine February 4, 2014 @ 8:35 pm (#
    30
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    I’ve made these in the past. By far my favorite cookie!

    [Reply]

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