Out of all the cookie flavors that exists today, one thing remains true..
Everyone loves Birthday Cake Cookies!
Whether its the sprinkles or the nostalgia, this cookie resonates with everyone. Lately I’ve been enamored with Levain style cookies! Levain is a widely loved NYC bakeshop that features all the baked staples. It’s so good you’ll see it on tv left and right and everyone raves the chocolate chip cookies!
So how did this one chocolate chip cookie captivate an entire country?
I’ll tell you.
Everyone loves a classic chocolate chip cookie, but this approach is just next level. It 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
What’s fab about my vegan version? Everything! It’s modeled after the most sought after recipe, features just flax eggs, can all be made in 1 bowl, you don’t have to sift in the dry ingredients, uses vegan butter, features vegan white chocolate chips, tons of vegan sprinkles, 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 just hands down, my favorite cookies style!
If you love fab vegan cookies or food trends, you have to try these new vegan Levain Birthday Cake Cookies!
In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or fluffy. If you over mix it will be runny. Pro tip: leave butter in fridge until you need to use it.
Add flax egg mixture and vanilla, mix well
In a large bowl combine all of the dry ingredients.
Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in the white chocolate chips and sprinkles.
Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies. If you make more than 8, they won’t have enough to get the Levain effect.
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 your butter melts, they will spread more and be flat
If you don’t stack the dough high enough, they will be flat (makes 8 cookies)
If you over bake them, they will lose height and be flatter