My Levain Bakery Style Chocolate Cookies

Here's the third version of my famous chocolate chip cookie recipe (psst, the other two are in the Club!) After almost two years of testing this recipe for my clients, I came up with this one - a Levain Bakery style cookie that is known for having a more "chunky" style - a crispy exterior and a chewy interior.

Also, this recipe contains less butter than my previous ones, making it a little less fatty but just as delicious. For the chocolate, choose a good quality. I like Camino, Callebaut or Chocolat Favoris if you want to keep it local. I like a milk chocolate with 56% cocoa, but it's really up to you!

And finally, I add cornstarch to give the cookie that “height” effect typical of Levain Bakery cookies.

Servings: 12 cookies

Preparation: 20 minutes + 1 hour resting time

Cooking: 20 minutes

Dry ingredients:

• 2 cups all-purpose flour
• 2/3 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp cornstarch
• 1/4 tsp nutmeg or cinnamon powder
• Flaky sea salt, for serving

Wet ingredients:

• 1/2 cup unsalted butter, + 2 tbsp at room temperature
• 2/3 cup brown sugar
• 1/2 cup white sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 tbsp tahini
• 1 tbsp honey or maple syrup
• 200 g of 56% or 70% chocolate chips from Camino, Callebaut or Chocolat Favoris
• 75g milk chocolate chips or a Toblerone bar, roughly chopped

Steps:

1. In a large bowl, whisk together all dry ingredients (except flaky salt). Set aside.
2. Using a stand mixer (Kitchen Aid or Smeg) or a hand mixer, add the butter, brown sugar and sugar. Cream the ingredients on high speed for at least 4 minutes. You should have a very pale and thick cream - this will give your cookie texture and body. On low speed, add the egg, vanilla, tahini and honey - make sure everything is well incorporated.
3. Using a silicone spatula, scrape down the sides of the bowl and begin adding the dry ingredients with the mixer on low speed. Scrape down again to make sure the flour is well incorporated. Add the chocolate chips and mix lightly to incorporate. If you can, mix it with your hands to make sure the chocolate is evenly distributed throughout the mixture. Transfer the cookie dough to a small baking sheet or “tupperware” and freeze uncovered for 30 minutes to 1 hour to set.
4. Preheat your oven to 350°F (180°C).
5. Using a sturdy ice cream scoop, form 12 balls of cookie dough - each cookie should weigh about 120g. Place them on a baking sheet lined with parchment paper, making sure to spread them evenly as they will spread during baking. Bake for 12-16 minutes, remove from the oven and sprinkle with flaked sea salt while still warm. Let them rest on a wire rack.
6. Enjoy them while still warm or store them in an airtight container for up to a week. SO good!