Levain Style Cookie
These are thick New York style cookies (like the ones from Levain bakery!), they’re studded with chocolate chips and best served slightly warm and gooey. This recipe is also really easy and doesn’t need any chilling time. Because this cookie is basically all chocolate chips, definitely choose a brand that you like! You can use any type of chocolate chip (milk, dark, white…), but my favourite is milk.
Jump to recipeLevain Style Double Chocolate Cookies
These are thick New York style cookies (like the ones from Levain bakery!), they’re studded with chocolate chips and best served slightly warm and gooey. This recipe is also really easy and doesn’t need any chilling time. Because this cookie is basically all chocolate chips, definitely choose a brand that you like! You can use any type of chocolate chip (milk, dark, white…), but my favourite is milk.
This recipe makes about 8-9 very big cookies. These cookies are perfect by themself, but they also make a great dessert, just warm them slightly and serve with some ice cream!
What ingredients do you need for this dish (includes possible substitutions)?
Plain flour: plain flour provides the structure and is also known as ‘all purpose flour’
Cocoa powder: this is essential to this recipe so can’t be omitted
Baking powder: helps the cookies rise
Butter: unsalted butter is best used here
Light brown sugar and caster sugar: a mix of sugar gives the cookies flavour and allows for the perfect level of spread
Egg: use any (chicken!) egg
Vanilla extract: add as much or as little as you like
Milk chocolate chips: milk chocolate chips are my favourite to use (dark chocolate can be a bit intense in my opinion), but use whatever you want, or a mixture!
What to serve this with?
These cookies are perfect served slightly warm (placing in the microwave for 20-30 seconds works particularly well). They’re great by themselves or served with some vanilla ice cream for dessert.
Instructions
Preheat the oven and line baking trays
Preheat the oven to 175c/155c fan. Line two large baking trays with baking paper.
Beat the butter and sugar
Beat butter and sugars until light and fluffy.
Add egg and vanilla
Add the egg and vanilla. Beat until well combined.
Add the dry ingredients
Add the plain flour, cocoa powder, baking powder, salt and baking soda. Mix until well combined. Stir in the chocolate chips.
Place in the oven
Weigh the cookies into about 165g balls (you should get around 8 - 9). Place 4 cookies on each baking tray, spaced well apart. Place in the oven for 12-14 minutes. Enjoy!
Levain Style Cookie
These are thick New York style cookies (like the ones from Levain bakery!), they’re studded with chocolate chips and best served slightly warm and gooey. This recipe is also really easy and doesn’t need any chilling time. Because this cookie is basically all chocolate chips, definitely choose a brand that you like! You can use any type of chocolate chip (milk, dark, white…), but my favourite is milk.
Ingredients
- 250g plain flour
- 75g cocoa powder
- 2 tsp baking powder
- 1 tsp flaky salt (if using fine salt, use less - about 1/2 tsp)
- 1/2 tsp baking soda
- 200g butter, soft
- 200g light brown sugar
- 50g caster sugar
- 1 egg
- 2 tsp vanilla extract
- 280g milk chocolate chips
Method
- Preheat the oven to 175c/155c fan. Line two large baking trays with baking paper.
- Beat butter and sugars until light and fluffy.
- Add the egg and vanilla. Beat until well combined.
- Add the plain flour, cocoa powder, baking powder, salt and baking soda. Mix until well combined.
- Stir in the chocolate chips.
- Weigh the cookies into about 165g balls (you should get around 8 - 9). Place 4 cookies on each baking tray, spaced well apart. Place in the oven for 12-14 minutes. Enjoy!
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