If there is one style of cookie I’m currently obsessed with, it’s the 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 about this shop. So how did their cookie become so iconic?
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! With fall around the corner and thinking of the next best variation of this cookie, I knew we had to do a Pumpkin Chocolate Chip!
Believe it or not, while I love all things pumpkin.. cookies can be a total miss. If you add too much of it, it becomes more cake like. If you don’t add enough, it looks like every other cookie lol. While pumpkin itself doesn’t offer much flavor, you have to throw a little in as it really brings the flavors full circle. This cookie, does just that without that typical cake like texture! If you loathe those, this cookie is for you!
What’s fab about my vegan version? Everything! It’s modeled after the most sought after Levain cookie recipe, features just flax eggs, you don’t have to sift in the dry ingredients, uses vegan butter and stevia sweetened chocolate chips, rich notes pumpkin and cinnamon, compromises nowhere with texture or flavor, requires minimal chill time (thank goodness), it’s crispy on the outside and soft on the inside, and just hands down, everything you need in a cooking going in the fall!
If you’re all about this style cookie or love anything tahini, you have to try these new vegan Levain style Pumpkin Chocolate Chip 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 until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
Add the flax egg mixture and vanilla, mix well (1 minute)
Now add the pumpkin puree, mix again. You can do 1/2 cup pumpkin vs the 1/3 cup, but may have to cook the cookies a little longer, 15 mins?
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, cinnamon, pumpkin spice, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in chocolate chips.
Cover and chill the dough for 20 minutes. If you chill for longer the cookies may be more cake like.
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. You can make perhaps 24 regular size.
Bake for 10-11 minutes or until golden brown on the top. Let them rest on the pan for 10-15 minutes. Then place on a cooling rack for another 10-15 for minutes to set. Cookies are even better the next day.
If you over mix your batter, they will be flat
If your butter melts, they will spread more
If you don’t stack the dough high enough, they will be flat (makes 8 large cookies)