How to make New York City's famous Levain cookies | Copycat Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option while margarine is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans provide a similar flavor profile while almonds can be more affordable.

Preheat your oven to 375ºF.

Line 2 large baking sheets with parchment paper if baking all 8 cookies, or 1 if only baking 4.

Beat the butter and sugar in a large mixing bowl until creamy smooth (about 3 minutes).

Add the first egg and beat on low-medium speed until fully incorporated. Repeat with the second egg. Then add the vanilla extract.

Mix together the sifted flour, baking powder, baking soda, and salt.

Carefully pour the dry ingredients into the mixing bowl. Pulse the mixer/beater a few times to prevent flour from exploding.

Mix in the walnuts and chocolate chips.

Form and place eight (or four if refrigerating half the dough) 6-ounce rough/messy balls of cookie dough onto the lined baking sheet.

If the dough seems too soft, refrigerate the dough balls for about half an hour before baking.

Bake for 12-16 minutes, checking every minute after the 11-minute mark for doneness.

Let the cookies set on the baking sheet after removing them from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens