If you’re not familiar with Levain, it’s a widely loved bakery located in NYC. Today they have multiple locations, but the one in the NYC is iconic for this staple chocolate chip cookie. So what makes this cookie style stand out above the rest? So. Much.
To date I’ve tried endless cookies vegan and not, but there is something about this cookie that just stands out! For starters this cookie features cake flour, which adds a lightness, lots of butter (needed), more brown sugar than white for more of a softer cookie texture, and the one strategy I love most is that they make the height of the cookie sky high. By adding height the inside cooks slower making it more of a doughy center. Last but not least, the temperature is key as its higher than traditional cookies at 410 degrees, giving you a crisp outer edge and just a slightly soft center.
The end result is just memorable and you can mix up the flavors as I did here!
What’s even more fab about my version of this cookie? Everything! It’s modeled after the most sought after recipe, features flax eggs, can all be made in 1 bowl, you don’t have to sift in the dry ingredients, uses vegan butter and stevia sweetened chocolate chips, vegan M+M’s, mirrors the real deal, compromises nowhere with texture or flavor, requires no chill time (thank goodness), it’s crispy on the outside and soft on the inside, and most importantly, has rich notes of peanut butter!
If you love a fab vegan cookie or all things peanut butter, you have to try these new Levain Vegan Peanut Butter Chocolate Chip Cookies!
Gradually add in the dry ingredients in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in chocolate chips. Now gently fold in the M+M’s. Be gentle, as the more you touch them the color comes off. Save a few to pop on top mid bake.
Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want rough and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
If you over mix your batter, they will be flat
If you don’t stack the dough high enough, they will be flat (makes 8 cookies)