Vegan Levain Style Espresso Chocolate Chip Cookies

Posted by in Chocolate, Cookies, Cooking | 0 comments

 

 

 

 

 

 

 

 

 

 

Hello & Happy Wednesday!!

 

 

 

 

 

 

If there is one thing I’ll forever be hooked on, it’s these new Levain style cookies! 

 

I’ve tried and baked a myriad of vegan cookies and while I love the majority, nothing compares to this Levain style cookie. Some of you may be asking, what the heck is Levain cookie and why do I care?

 

Let me tell you!

 

Levain Bakery 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 about this shop. Something I always factor in is that to survive in NYC, no matter what you’re selling, people have to love it. The rent is so high, there is so much competition and the list goes on. This bakery, sells.

 

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. 

 

The combination of all these variables truly delivers a fab cookie that will make you say, wow, I’m never going back to traditional cookies!

 

 

 

 


 

What’s fab about my vegan version? Everything! It’s modeled after the most sought after recipe, features just flax eggs, you don’t have to sift in the dry ingredients, uses vegan butter and stevia sweetened chocolate chips, 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, packs rich notes of espresso, and I think is my favorite variation of this style cookie! (bold statement) 

 


 

 

If you love fab vegan cookies or food trends, you have to try these new vegan Levain Espresso Chocolate Chip Cookies

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Affordable

No chill time

Crispy outside 

Soft inside 

No sifting of ingredients

Stevia sweetened chocolate chips

Rich notes of espresso 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Levain Style Espresso Chocolate Chip Cookies


  • Author: Gabrielle
  • Total Time: 25 minutes
  • Yield: 8 large cookies 1x

Ingredients

Scale

 

 


Instructions

  1. In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
  2. Preheat oven to 410 degrees.
  3. In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes. Don’t over mix till it’s runny. You don’t want it melted. *Pro tip, prep everything you need before even taking out the butter.
  4. Add flax egg mixture and extract, mix well
  5. In a large bowl combine all of the dry ingredients. (white flour, cake flour, corn starch, backing soda, salt, espresso powder)
  6. Gradually add in the dry ingredients to the butter mixture in increments mixing after each time just a little until combined. Avoid overmixing. fold in the chocolate chips.
  7. 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.
  8. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

 

  • Prep Time: 15 mins
  • Cook Time: 10 mins

 

 

 

 

 

 

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