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Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies
20 mins Prep Time
22 mins Cook Time
This is a cookie recipe from BraveTart by Stella Parks on Serious Eats with a few negligible changes to the recipe, mainly my personal preferences and modifications. The recipe by Stella Parks was originally created as copycat Levain Bakery cookies, a famous well-known cookie shop in New York City. The original recipe called for toasted white sugar, which is the process of slowly toasting white sugar in the oven for several hours until it turns into a nicely caramelized colour. As written here, no need for toasted white sugar; I picked pecans over walnuts and decisively went for half 50% dark chocolate chips.
To say these cookies are large is an understatement. They are the size of tennis balls. They are thick, fairly salty, sweet and nutty. If you don't love a salty cookie, I suggest adding only 6 grams of kosher salt or 5 grams of table salt. No need to head to New York City for these cookies; just make them at home! You are guaranteed to get your fix. Since these are a copycat recipe, I couldn't stray too much from the original recipe, but pieces of advice and my observations may help make recreating these famous cookies a little less stressful.
Directions
Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies
8 Steps
Step 1
In a bowl combine your butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda and nutmeg and using a stand mixer or hand mixer, beat until light and fluffy. You will have to scrape sides periodically. This should take just under 10 minutes. If it's taking longer, it is highly likely your butter was not softened when added to mixture.
Step 2
Reduce your speed slightly and add your eggs one at a time making sure that the first is incorporated before adding second.
Step 3
Lower your speed enough so flour does not go everywhere when you add it in. Add flour and when it is incorporated, add your two types of chocolate chips and lightly toasted pecans and mix. Note: if your pecans are in halves, crush them a little to break them up into smaller pieces but pieces do not have to be too small as they tend to break up when you are mixing the cookie dough. Yes, when you add chocolate and nuts to your cookie dough it will seem like there is an overload of additions but trust me it turns out great, nuts and chocolate with every bite.
Step 4
The dough should make about 8 large tennis ball-sized portions (mine were about 150 grams to 170 grams each). I do not round mine into a perfect smooth ball because I love texture on top of my cookies. I keep them a little jagged on top. Place all 8 balls spaced on a parchment-lined baking sheet and wrap that in plastic before placing into fridge for at least 12 hours before baking.
Step 5
After 12 hours, preheat oven to 350°F. Take cookie dough out of the fridge, and place them on prepared sheet with parchment or silicone. I use a different sheet than the one that has been in the fridge for 12 hours because I do not want to place a cold pan in the oven. Space them out enough on your baking sheet, I typically don't bake more than 4 on a tray at a time and often bake in 2 batches in case the second set of 4 needs adjustment on baking time.
Step 6
Cookies should go in for about 22 minutes (or to an internal temperature between 175°F and 185°F). I have had to bake my cookies for an additional 5 minutes to make sure they are not raw.
Step 7
Take cookies out and cool on baking tray. They should be slightly golden on top without excessive amounts of sheen (that raw dough look) though a bit of glossiness is okay. If you are worried about doneness trust your thermometer or simply break one open to have a peak and place cookie sheet back in oven until they look done. Even when done, they will be soft and need to be cooled before they can safely be picked up. Enjoy warm, or within 12 hours.
Step 8
Freeze if you are not going to eat them right away. They keep well in the freezer for up to a month. Let sit at room temperature until thawed. You can pop them into the oven for 5 minutes if you want to warm them after thawing. Enjoy your massive cookies!
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