Overview

• Prep time: 1 hour
• Baking time: 20 minutes
• Serves: 5 cookies
• Storage: Best kept at room temperature in an airtight container for up to 5 days.

Equipment: stand mixer, frying pan, mixing bowls, baking trays, clingfilm, 

Ingredients

• 120g Unsalted butter (cold) 
• 100g Brown sugar
• 60g Granulated sugar
• 1 large egg
• 200g Plain flour
• 30g Cornflour
• ½ tsp Baking powder 
• ½ tsp Bicarbonate of Soda 
• Pinch of salt
• 160g Chocolate chunks
• 100g Pecans/walnuts

Intro

I tried recreating the famous Levain Bakery cookies and OH EM GEE were they worth it!!! Full of gooey, chunky goodness they are literally a taste explosion in your mouth and actually not that difficult to make. Watch my video or follow the steps below for tutorial on how to make bring a taste of NYC to your kitchen.

Video

Clicking this video will take you to Youtube.com

Method

1. Preheat the oven to 180℃ and line a baking tray with baking paper. 

2. Toast the pecans/walnuts in a frying pan on a low to medium heat for 10 minutes. 

3. In a large bowl, mix together the dry ingredients except for the nuts and chocolate. 

4. Cube the butter and then place in a standing mixer with a paddle attachment to beat it. 

5. When the butter starts to soften, gradually add in both sugars and cream together until the sugar is fully incorporated into the butter.  

6. In a small bowl, lightly beat the egg and then gradually add into the mixing bowl. When you can see that the egg is mixed in, add some more. Continue to mix until it all comes together. 

7. Add the flour in 3 stages until a dough is formed. Don’t overmix the dough, as soon as the flour is no longer visible stop the machine. 

8. Use a spatula to gently fold in the chocolate chunks and nuts. 

9. Weigh out 6 ounces/170grams of dough for each cookie. Avoid rolling the cookie dough into smooth balls, try and retain that rough exterior. 

10. Place the cookie dough balls onto the baking tray but keep space between them out as they will spread when in the oven.

11. Wrap cling film around the baking tray covering the cookies and place into the freezer for 2 hours. This helps to keep the height and texture. 

12. Bake in the oven for 18-20 minutes until golden brown.

13. Try not to eat them all in one sitting!