Satisfy your sweet tooth with these delicious dessert recipes especially collected for you. Be a kitchen hero with the RecipeShare app!

Cookies


## The Charm of Levain Bakery's Chocolate Chip Cookie

The Levain Bakery Chocolate Chip Cookie is renowned for its thick and gooey texture, with a crisp exterior and a mouthwatering, undercooked center. This New York City-based bakery has turned their cookie into a must-try treat for cookie lovers around the globe. In this article, we'll unveil the secret to recreating this scrumptious cookie at home and share some tips for achieving the perfect texture.

## Key Ingredients

To create the perfect Levain Bakery Chocolate Chip Cookie, you'll need the following ingredients:

- 320g of flour (baked)
- 200g of sugar (preferably brown sugar)
- 200g of butter (room temperature)
- 2 eggs (110g, room temperature)
- 2g of salt
- 1 teaspoon of vanilla extract
- 3g of baking powder
- 2g of baking soda
- 200 to 300g of dark chocolate
- 100g of nuts (macadamia nuts are a delicious alternative to walnuts)

## Method

### Baking Flour: The Secret Ingredient

The key to this cookie's unique texture lies in baking the flour before incorporating it into the dough.

1. Preheat your oven to 190°C (375°F) and bake the flour for 15 minutes. It should turn a light brown color and give off a pleasant aroma.
2. Allow the flour to cool completely before using it in the recipe.

### Mixing and Chilling the Dough

1. In a large bowl, cream together the butter and sugar until 70% of the sugar is dissolved.
2. Gradually add the eggs to the mixture, stirring well after each addition.
3. Add the salt and vanilla extract, mixing until well combined.
4. Sift the cooled, baked flour into the wet mixture, along with the baking powder and baking soda. Stir until no traces of flour remain.
5. Fold in the chocolate and nuts, ensuring they're evenly distributed throughout the dough.
6. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

### Baking Your Cookies to Perfection

1. Preheat your oven to 190°C (375°F).
2. Divide the chilled dough into 6 portions, each weighing between 180 and 190g.
3. Shape each portion into a round ball and place it on a baking tray lined with parchment paper.
4. Bake the cookies for 12 minutes, taking care not to overcook them.

The charm of these cookies lies in their slightly undercooked centers. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack.

## Nutritional Information

This recipe yields 6 large cookies, with each serving weighing approximately 180-190g. The nutritional values are:

- Calories: 980 kcal
- Total Fat: 55g
- Saturated Fat: 29g
- Cholesterol: 130mg
- Sodium: 820mg
- Carbohydrates: 110g
- Fiber: 6g
- Sugar: 62g
- Protein: 15g

## Health Considerations

Levain Bakery Chocolate Chip Cookies are a delicious treat, but they're also high in calories, sugar, and fat. Enjoy them in moderation and maintain a balanced diet.

## Serving Suggestions

Pair these indulgent cookies with a glass of cold milk or a hot cup of coffee for a delightful contrast. If you prefer a side dish, a scoop of vanilla ice cream complements the rich flavors and warm texture of the cookie perfectly. For a more sophisticated touch, serve your Levain Bakery Chocolate Chip Cookies alongside a cheese board with a variety of mild and sharp cheeses, fresh fruit, and nuts.

## Ingredient Substitutes

If you're unable to find some of the ingredients mentioned in the recipe or prefer an alternative, consider these substitutes:

- Dark chocolate: Use milk chocolate or semi-sweet chocolate chips for a sweeter cookie.
- Macadamia nuts: Swap in almonds, pecans, or hazelnuts for a different nutty flavor.
- Brown sugar: Replace it with an equal amount of white sugar or a blend of white sugar and molasses.

## Tips and Tricks for the Best Levain Bakery Chocolate Chip Cookies

- Bake the flour to enhance its nutty flavor and create the perfect cookie texture.
- Use brown sugar for a more caramelized flavor and moist texture.
- Allow the cookies to cool on the baking tray for a few minutes to avoid breaking them.

## FAQs

### Can I freeze the cookie dough for later use?

Yes, you can freeze the dough for up to three months. Wrap it tightly in plastic wrap and store it in an airtight container. When you're ready to bake, let the dough thaw in the refrigerator overnight and then proceed with the baking instructions.

### How do I store the baked cookies?

Store the cookies in an airtight container at room temperature for up to a week.

### Can I make the cookies smaller?

Absolutely! Adjust the portion size and baking time accordingly. Smaller cookies will bake faster, so keep a close eye on them to avoid overcooking.

### Can I make these cookies gluten-free?

To make gluten-free Levain Bakery Chocolate Chip Cookies, substitute the flour with a gluten-free all-purpose flour blend. Make sure the baking powder and baking soda are also gluten-free.

### Can I make these cookies vegan?

To make vegan cookies, replace the butter with a plant-based alternative, use a flax egg or egg substitute for the eggs, and choose dairy-free chocolate.

## Last Bites

Now that you've discovered the secrets to making the legendary Levain Bakery Chocolate Chip Cookie at home, it's time to put on your apron and start baking! Enjoy these scrumptious cookies with your friends and family, and don't forget to share your creations on social media. Happy baking!

You can watch Calorie Restraurant's YouTube clip [here](https://www.youtube.com/watch?v=DymOqv1AV2E&t=20s).


Discover the secret to the famous Levain Bakery Chocolate Chip Cookie! Learn how to make these incredible cookies at home with our step-by-step guide.

Levain Bakery Chocolate Chip Cookie


## Ingredients: The Key to the Perfect Lemon Curd Cookie

### For the Cookies:

- 225g unsalted butter, softened
- 100g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 280g all-purpose flour
- 1/4 tsp salt
- 2 Tbsp cornstarch

### For the Lemon Curd:

- 1 large egg
- 50g granulated sugar
- 30g freshly squeezed lemon juice (about 1-2 lemons)
- 1 tsp lemon zest
- 35g unsalted butter, cubed

JojoM's Note: I prefer to double the amount of curd!

## How to Whip Up These Zesty Beauties

### Make the Lemon Curd

1. In a medium saucepan, whisk together egg, sugar, lemon juice, and lemon zest until combined.
2. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon (around 5-10 minutes).
3. Remove from heat and whisk in cubed butter until fully incorporated.
4. Transfer the curd to a bowl, cover with plastic wrap, and refrigerate until chilled and slightly softened for easy spooning.

### Prepare the Cookie Dough

1. In a large bowl, cream together softened butter and sugar until light and fluffy.
2. Add the whole egg and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together flour, salt, and cornstarch.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

JojoM's note: this cookie dough is very sticky and easily melts. Once baked, the cookies are light and fluffy, almost like a pancake.

### Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Weigh the dough and divide it into 24 equal portions, approximately 25g each. Roll each portion into a 1-inch (2.5 cm) ball and place them 2 inches (5 cm) apart on the prepared baking sheet.
Create an indentation in each cookie using your thumb or the back of a spoon. Fill each indentation with about 5g of the slightly softened lemon curd (approximately 1 teaspoon), taking care not to overfill.

### Bake the Cookies

Bake the cookies for 12-15 minutes or until the edges are lightly golden and the lemon curd has set. Keep an eye on the cookies to ensure the lemon curd doesn't burn.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Nutritional Information (per serving)

This recipe makes approximately 24 cookies, with a serving size of 1 cookie.

- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 2g

## Ingredient Substitutions

- If you can't find fresh lemons, you can use store-bought lemon curd as a substitute. Alternatively, you could use lime or orange curd for a different citrus twist.
- Replace all-purpose flour with gluten-free flour for a gluten-free version.

- Use vegan butter and an egg substitute (such as flax egg) to create a vegan-friendly variation.

## Tips and Tricks for Cookie Perfection

- Be sure to chill the lemon curd before filling the cookies to prevent it from being too runny.
- For a softer cookie, slightly underbake and allow them to cool on the baking sheet for an additional 2-3 minutes.
- If you prefer a stronger lemon flavor, add more lemon zest to the cookie dough.

## Frequently Asked Questions

### Can I freeze Lemon Curd Cookies?

Yes, you can freeze Lemon Curd Cookies. To do this, place the cookies in an airtight container, separating each layer with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.

###How long can I store these cookies?

Lemon Curd Cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days.

###Can I use store-bought lemon curd instead of homemade?

Yes, you can use store-bought lemon curd as a convenient alternative to homemade. However, homemade lemon curd offers a fresher, tangier flavor.

###Can I add other flavors to these cookies?

Absolutely! You can experiment with other citrus curds (such as lime or orange) or even try different fruit jams or preserves.

###Can I make these cookies gluten-free or vegan?

Yes, by substituting gluten-free flour for all-purpose flour and using vegan butter and an egg substitute (such as flax egg), you can create a gluten-free or vegan variation of these cookies.

## Last Bite

Lemon Curd Cookies offer a delightful balance of tangy and sweet, perfect for satisfying your citrus cravings. With their zesty flavor and tender texture, these cookies are sure to be a hit among friends and family. So, why not whip up a batch and share the lemony love?


Savour the delightful combination of tangy lemon curd and buttery coolie dough with this recipe – an irresistible dessert for citrus lovers everywhere!

Lemon Curd Cookies


## Ingredients

- 225g unsalted butter, browned
- 100g granulated sugar
- 150g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp white miso paste
- 300g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 225g dark chocolate chips or chunks
- Flaky sea salt, for topping

## Ingredient Substitutes

If you have trouble finding certain ingredients, consider these substitutes:

- White miso paste: Use red or yellow miso paste instead. Their flavor is a bit stronger, so start with a smaller amount and adjust to taste.
- Dark chocolate chips or chunks: Swap for milk chocolate or semi-sweet chocolate chips, or even chopped chocolate bars.

## Instructions

1. Brown the butter
   In a saucepan, melt the butter over medium heat. Keep stirring until it turns a golden brown color and gives off a nutty aroma. Set aside to cool.

2. Mix the wet ingredients
   In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Mix until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and miso paste.

3. Combine the dry ingredients
   In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.

4. Combine wet and dry mixtures
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips or chunks.

5. Chill the dough
   Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.

6. Preheat the oven and prepare the baking sheet
   Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

7. Scoop and bake the cookies
   Scoop the dough using a cookie scoop or tablespoon onto the prepared baking sheet, spacing each cookie about 2 inches apart. Sprinkle each cookie with flaky sea salt. Bake for 12-14 minutes or until golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Nutrition Information

Based on the provided ingredients, one cookie (assuming 24 cookies per batch) contains approximately:

- Calories: 220
- Fat: 11g
- Carbohydrates: 28g
- Protein: 3g

## Conclusion

These brown butter miso chocolate chip cookies offer an irresistibly unique flavor combination that will leave you craving more. With a few simple ingredient substitutes, you can enjoy this treat no matter where you live!

## FAQs

### Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to 3 months. Just scoop and shape the dough, then freeze on a baking sheet before transferring to a freezer-safe container.

### Is miso paste gluten-free?

Some miso paste brands are gluten-free, but others may contain barley or wheat. Check the label to ensure it's gluten-free if you have dietary restrictions or preferences.

### Can I use a different type of sugar instead of brown sugar?

Yes, you can substitute coconut sugar or muscovado sugar for brown sugar. Keep in mind that the cookies' texture and flavor might vary slightly.

### How should I store the baked cookies?

Store the cookies in an airtight container at room temperature for up to a week.

### Can I use a different type of flour?

You can try using whole wheat flour, gluten-free flour blends, or oat flour. However, the texture and flavor of the cookies may change, and you may need to adjust the amount of flour used.


Discover the unique and delightful taste of brown butter miso chocolate chip cookies. Learn about ingredient substitutes, nutrition info, and more!

Cookies Recipes

Levain Bakery Chocolate Chip Cookie

Lemon Curd Cookies

Brown Butter Miso Chocolate Cookies