DESSERT

Levain Cookies

Levain cookies are a culinary phenomenon that has taken the world by storm thanks to their thick texture, soft interior, and slightly crisp edges. Originating from the famous Levain Bakery in New York City, these cookies are known for their generous size and intense flavor. In this exposé, we’ll show you how to make a versatile base dough that will allow you to create four different cookie flavors: classic, Biscoff, matcha, and double chocolate. One recipe, multiple possibilities!

Introduction

Levain cookies are the epitome of indulgence. Their thick dough and tender interior make them irresistible, and their versatility allows them to be adapted to different tastes. With a single base dough, you can create cookies ranging from classic to innovative, such as matcha or Biscoff. This approach not only saves time but also allows you to experiment with unique flavor combinations.

Levain-style cookies have become iconic in the baking world for their thick texture, crispy on the outside, and soft in the center. Inspired by the famous Levain Bakery cookies in New York, these treats are irresistible due to their generous size and dense, gooey interior.

The “one dough, four flavors” concept is a perfect idea for those looking for variety without having to prepare several different recipes. From a versatile and balanced base, you can create different combinations of flavors and textures by adding ingredients like chocolate, nuts, caramel, coconut, or whatever you like best.

This method is ideal for surprising family or guests with a tray of assorted cookies without spending too much time in the kitchen. It also allows you to customize each batch to suit the tastes of those who will enjoy them.

In this recipe, we’ll learn how to prepare a base dough and divide it into four different versions, creating a unique experience with every bite. Discover how to make a single dough and four different flavors of Levain-style cookies at home!

History of Levain Cookies

Levain cookies are named after the Levain Bakery , an iconic bakery on New York’s Upper West Side founded in 1995 by Connie McDonald and Pam Weekes. These cookies became famous for their generous size (each weighs around 110 grams) and unique texture: crispy on the outside and soft on the inside. Today, they are a symbol of New York baking and have inspired bakers around the world to recreate them at home.

Levain-style cookies originated at the iconic Levain Bakery , founded in 1995 by Connie McDonald and Pam Weekes in New York City. What started as a small business quickly grew into a phenomenon, thanks to their famously oversized cookies with a crisp, golden exterior and a soft, thick interior filled with molten chocolate chunks.

Levain Bakery ‘s original recipe was born when its founders were looking for a source of energy for their workouts. They experimented with different ingredients until they created a cookie that was not only delicious, but also filling and nutritious. They arrived at a formula that included butter, sugar, eggs, flour, nuts, and abundant chocolate, achieving a unique texture that set them apart from traditional cookies.

These cookies were so successful that the bakery expanded rapidly, attracting tourists and baking enthusiasts from around the world. Over the years, different versions inspired by the original recipe emerged, with flavor variations such as double chocolate with white chocolate chips, oatmeal with raisins, and caramel chips with pecans .

Over time, the idea of a single base dough and multiple flavors became a trend in home baking. The dough’s versatility allows home bakers to experiment with different combinations without having to make multiple batches, saving time and effort while enjoying a wide variety of flavors in a single batch.

Today, Levain-style cookies are synonymous with indulgence and have inspired bakers around the world to create their own versions, while maintaining their characteristic thick appearance and unmatched texture.

Detailed Preparation

Ingredients for the base dough:

190 g cold unsalted butter
135 g of brown sugar
135 g of white sugar
2 large eggs
2 teaspoons vanilla extract
355 g all-purpose flour
1 teaspoon baking powder (4 g)
1 teaspoon of baking soda (4 g)
1 teaspoon of salt (5 g)

Flavor complements:

Classic Flavor:
- 1/4 of the dough (330 g)
- 1/3 cup chopped walnuts (40 g)
- 1/3 cup chocolate chips (50 g)
Biscoff Flavor:
- 1/4 of the dough (330 g)
- 1/4 cup Biscoff spread (50 g)
- 1/2 cup crushed Biscoff cookies (60 g)
Matcha Flavor:
- 1/4 of the dough (330 g)
- 2 teaspoons of matcha powder (8 g)
- 1/3 cup white chocolate chips (50 g)
Double Chocolate Flavor:
- 1/4 of the dough (330 g)
- 2 tablespoons of dark cocoa powder (12 g)
- 1/2 cup chocolate chips (75 g)
- 1/3 cup chopped walnuts (50 g)

Instructions:

Cream butter and sugars:
- In a large bowl, beat the cold butter until softened.
- Add the brown and white sugars and beat until well blended.
Add wet ingredients:
- Add the eggs one at a time, beating after each addition.
- Add the vanilla extract and mix until combined.
Mixture of dry ingredients:
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture until combined.
Flavor variations:
- Divide the dough into four equal portions (approximately 330 g each).
- Classic: Combine a portion of dough with chopped nuts and chocolate chips.
- Biscoff: Mix another portion with Biscoff spread and crushed Biscoff biscuits.
- Matcha: Stir in matcha powder and white chocolate chips.
- Double Chocolate: Add cocoa powder, chocolate chips and chopped nuts.
Form the cookies:
- Take 110g portions of each dough and form large balls.
- Place the balls on a tray and freeze for at least 1 hour (or overnight).
Bake:
- Preheat oven to 180°C (360°F).
- Place the dough balls on a baking sheet lined with parchment paper, spacing them at least 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden brown but the center is still soft.
Chill and serve:
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack.
- Serve and enjoy these delicious cookies.

1-Frequently Asked Questions

Can I use butter at room temperature?
- No, the butter must be cold to achieve the thick, soft texture typical of Levain cookies.
What if I don’t have brown sugar?
- You can substitute it with white sugar, but brown sugar adds moisture and a deeper flavor.
How do I store cookies?
- Store in an airtight container at room temperature for up to 3 days, or freeze the raw dough for baking later.
Can I omit the matcha or Biscoff?
- Yes, you can customize the flavors to your preferences. For example, you can make all chocolate cookies or classic cookies.
- 2-Questions about Levain-Style Cookies
  1. What differentiates Levain-style cookies from other traditional cookies?
    - Its size is larger than normal.They have a crispy texture on the outside and very soft on the inside.They contain large pieces of chocolate and nuts that provide a more intense flavor.
    Can these cookies be made without eggs?
    - Yes, you can substitute the eggs with applesauce, Greek yogurt, or a mixture of flaxseed and water.
    What is the secret to getting the perfect texture?
    - Do not overmix the dough to prevent it from becoming hard.Use cold butter instead of melted.Refrigerate the dough before baking to prevent the cookies from expanding too much.
    Can they be made gluten-free?
    - Yes, you can substitute wheat flour with a gluten-free flour blend.
    How can cookies be stored to make them last longer?
    - Store them in an airtight container at room temperature for up to 3 days.They can also be frozen before or after baking.
  Other ideas and variations If you want to experiment with more flavors, here are some combinations you can try: White chocolate and dried cranberries – A sweeter version with a fruity touch.
  Coconut and almonds – Ideal for those who love tropical flavors.
  Peanut butter and chocolate chips – An intense and creamy flavor.
  Oats and raisins – Perfect for a more rustic and nutritious touch.
  Nutella and hazelnuts – For chocolate and nut lovers. These options can be easily adapted using the same base dough , allowing you to prepare a tray of varied cookies without complications. Just divide the dough and add the extra ingredients!

Tips for Success

Cold butter: It is key to achieving the desired texture.
Freeze the dough: This prevents the cookies from flattening too much during baking.
Do not overbake: Cookies should be golden brown on the outside but soft on the inside.
Experiment with flavors: Add nuts, shredded coconut, or spices like cinnamon for variety.

Estimated preparation time

Dough preparation: 20 minutes
Refrigeration: 30–60 minutes (recommended for best texture)
Baking: 12–14 minutes at 200 °C (preheated oven)
Estimated total: 1 hour 15 minutes

Texture and flavor

Texture: Crispy on the outside and incredibly soft and thick on the inside, almost like perfectly baked raw dough.
Flavor:
- Classic: Sweet, with toasted notes from the nuts.
- Biscoff: Warm, spiced and caramelized.
- Matcha: Earthy and creamy with a sweet contrast.
- Double chocolate: Intensely chocolatey with a balanced touch of bitterness.

Consumer context

Ideals such as:

Special Occasion Dessert
Energy snack
Sale in coffee shops or artisan bakeries
Perfect for gifts

Visual appearance

Large, tall, rustic cookies with visible ingredients on the surface.
Golden or intense color depending on the flavor, with a thick, soft center that opens when broken.

Curiosities

Inspired by the famous Levain Bakery in New York.
These cookies are baked cold so they don’t lose their shape and remain thick.
You can freeze the dough in balls and bake directly from frozen (adding 1–2 minutes).

Estimated nutritional value (per 1 large cookie ~130 g)

Calories: 480–550 kcal
Fats: 25–30 g
Carbohydrates: 55–60 g
Sugars: 30–35 g
Protein: 5–7 g

Additional benefits and interesting facts

They can be adapted for gluten-free options using alternative flours.
They allow a wide variety of combinations , from dried fruits to pieces of candy.
Perfect for batch-preparing and storing frozen for weeks.

Conclusion

Levain cookies are a delight for the senses, and with this versatile recipe, you can enjoy four different flavors in one preparation. Whether you prefer the classic chocolate and nut flavor, the innovative combination of matcha and white chocolate, or the indulgence of Biscoff, these cookies are perfect for any occasion. Go ahead and make them and surprise your family and friends with these delicious creations!

Levain-style cookies have revolutionized home baking thanks to their unparalleled texture and versatility. Through the idea of a single base dough with multiple flavor variations , we’ve demonstrated that it’s possible to enjoy different combinations without having to prepare several recipes from scratch.

This technique not only optimizes kitchen time, but also allows each person to customize their cookies to their preferences. From classic chocolate and walnut cookies to more innovative options like white chocolate and cranberries or coconut and almonds, the possibilities are endless.

Furthermore, this preparation method ensures that the cookies retain their crispy exterior and soft interior, respecting the characteristic Levain style. The key to achieving the best results lies in using quality ingredients, refrigerating the dough before baking, and avoiding overmixing to achieve a perfect texture.

Finally, this recipe is also ideal for sharing and surprising family and friends with a variety of flavors without any additional effort. Whether you’re a fan of traditional cookies or looking for more creative options, this recipe proves that a good base can yield incredible results.

So, the next time you’re ready to bake cookies, give this technique a try and experiment with your own favorite flavors. Enjoy the magic of baking with these delicious Levain-style cookies!