Levain Cookies (Double Dark and Choc. PB)

By fluteanjel

Ingredients

• Levain Bakery Copycat Chocolate Chip Walnut Cookies (**Yield- 1 dozen cookies)
• Ingredients
• 2 sticks ‘cold and cubed’ unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.
• 2 eggs
• 3 1/4 to 3 1/2 cups AP flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands)
• 3/4 teaspoon Kosher salt
• 3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)
• 1/4 tsp baking soda
• 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate AND, a little birdy told me they use Guittard)
• 1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like. I love macadamias in these)
• Levain Bakery Copycat Dark Chocolate Peanut butter Chip Cookies (**Yield - 1 dozen cookies)
• 2 sticks cold and cubed unsalted butter
• 1 1/4 cup granulated sugar
• 2 eggs
• 1/4 to 1/2 cup good quality dark cocoa powder
• 2 1/4 to 1/2 cups all-purpose flour- Spoon and Sweep method
• 1/4 tsp Kosher salt
• 3/4 to 1 teaspoon baking powder
• 1 cup semi-sweet chocolate chips
• 2 cups peanut butter chips

Details

Servings 12
Adapted from lisamichele.wordpress.com

Preparation

Step 1

(Preheat oven to 350 degrees on the day you back them, you will freeze the dough first)

1. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder.

2. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each, and place each on sheet pan lined with parchment paper.

4. Place dough inside the freezer and once the dough is hard but not frozen (no ice on the outside) place on the cookie sheet. Bake in the preheated oven 16-20 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18 minutes, as I prefer a less raw’ish’ interior), taking care not to overbake. . Let cool on a rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

Note – The Levain Bakery doesn’t use vanilla extract in their cookies, as they feel it’s unecessary. However, some feel you need it. You can add 1 tsp to 1 T to each recipe if desired. Just add it after each egg is incorporated.

** Note – The Levain Bakery uses 6 oz of cookie dough per cookie. As mentioned above, If you want 12 cookies out of the above recipes, a little over 4 oz per cookie (4.1 to 4.2 oz. Use a kitchen scale) will get you that. If you want to use 6 oz of cookie dough per cookie, you’ll probably get only 6-8 cookies. However, a little over 4 oz makes a cookie just as thick and huge, so you don’t even notice the difference.

*** Note – Regarding the Dark Chocolate Peanut Butter cookies. I mostly use Dutch-process cocoa. If you use basic, natural unsweetened cocoa (you know, the Hershey’s in the brown can or whatever), add 1/4 to 1/2 tsp baking soda (I just use a heaping 1/4 tsp when using regular baking cocoa) to the dry ingredients. Also, if they’re too ‘chocolatey’ and rich for you, use only 1/4 cup cocoa powder, and add 1/4 cup extra flour.

Note – If you want a more ‘caramel-molasses like’ Chocolate chip walnut cookie, increase the brown sugar while decreasing the white sugar, so you still have 1 1/2 cups total sugar. (Like 1 cup brown sugar to 1/2 cup white sugar).




Levain Bakery Copycat Dark Chocolate Peanut butter Chip Cookies (**Yield - 1 dozen cookies)

Directions
Preheat oven to 350 degrees.

1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.

2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each. Again, freeze dough till hard, then place, frozen, into oven.

4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw interior), until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.