recipes

NY Levaine Double Chocolate Cookies

NY Levaine Chocolate Chip Cookies are the bomb, but did you know there’s better than that? NY Levaine Double Chocolate Cookies, that’s what! Today, I just wanted to make giant cookies that resemble that. It is very different from my other cookie recipes, but that’s exactly what we want. So let’s get started!

To be honest, I don’t know what NY Levaine Double Chocolate Cookies taste like. I haven’t gone to the US, and that is sad because this Levaine Bakery is so popular in making big gooey cookies that everybody has been crazy about, and I can’t have them because I’m far away and pandemic and all. So I searched for recipes online and tried Cupcake Jemma‘s take on it. I couldn’t say if it is close to what the real Levaine cookies are, but I trust Jemma and this is close to what I can do for now. I’ll update you when I go to New York in the future and try these cookies for myself.

NY Levaine Double Chocolate Cookies are popular cookies that are big, crunchy in the outside and soft and gooey in the inside. When I heard about it, I know I have to try it (or make it at home). I know you want to try it too and that is why you are here.

One tip that I want to say is to use bigger size chocolate chips for this recipe. I used a smaller size and that didn’t really ooze in the inside of the chocolate. It looked like there were no chocolate chips in it, and if you see the photo you’d think that it is dry. That was kind of disappointing so don’t do the same mistake I did. Use bigger chocolate chips, that’s the trick!

How to Make NY Levaine Double Chocolate Cookies?

Beat the cold butter into a stand mixer for 1 minute, just to break the butter a little bit. Now, pour both caster and soft light brown sugar in the bowl. Mix it for 30 seconds just to combine. Don’t worry that it is not creamed – the consistency should be like nuggets of butter. Pour the dark chocolate chips and mix for 30 seconds to combine. Add in the dry ingredients; self-raising flour, plain flour, cocoa powder, baking powder, baking soda and salt. Mix to combine until it reaches breadcrumbs consistency. In a medium bowl, beat the eggs lightly before adding to the mixture. Bind it all together, about a minute or 2. Don’t overbeat. Measure out 125 grams of cookie balls each. Gently squish them together into balls but not rolling them. Lay them out on a tray and wrap with cling wrap. Freeze the cookie balls for 90 minutes or chill overnight. Preheat the oven at 350 degrees F (180 degrees C) with the baking tray inside (see notes). Space the cookies out on the hot baking tray and bake for 18 minutes. Cool the cookies completely (leave them on the tray), about 10 minutes before serving.

You may also like my other cookie recipes:

1 Chocolate Chip Cookies

2 ANZAC Cookies

3 Rose Butter Cookies

4 Coffee Cake Cookies

5 The Best Chocolate Chip Cookie Recipe Ever


NY Levaine Double Chocolate Chip Cookies Recipe

INGREDIENTS:

230 grams butter, cold and cubes

160 grams caster sugar

160 grams soft light brown sugar

450 grams dark chocolate chips

230 grams self-raising flour

200 grams plain flour

70 grams cocoa powder

1 teaspoon salt

1/4 teaspoon baking soda

3 teaspoons baking powder

2 large eggs

1 egg yolk

INSTRUCTIONS:

  1. Beat the cold butter into a stand mixer for 1 minute, just to break the butter a little bit.
  2. Now, pour both caster and soft light brown sugar in the bowl. Mix it for 30 seconds just to combine. Don’t worry that it is not creamed – the consistency should be like nuggets of butter.
  3. Pour the dark chocolate chips and mix for 30 seconds to combine.
  4. Add in the dry ingredients; self-raising flour, plain flour, cocoa powder, baking powder, baking soda and salt. Mix to combine until it reaches breadcrumbs consistency.
  5. In a medium bowl, beat the eggs lightly before adding to the mixture. Bind it all together, about a minute or 2. Don’t overbeat.
  6. Measure out 125 grams of cookie balls each. Gently squish them together into balls but not rolling them.
  7. Lay them out on a tray and wrap with cling wrap. Freeze the cookie balls for 90 minutes or chill overnight.
  8. Preheat the oven at 350 degrees F (180 degrees C) with the baking tray inside (see notes).
  9. Space the cookies out on the hot baking tray and bake for 18 minutes.
  10. Cool the cookies completely (leave them on the tray), about 10 minutes before serving.

Serve and enjoy these NY Levaine Double Chocolate Chip Cookies with family and friends!

NOTES:

  • It is important that the butter is cold – straight to the fridge before beating it.
  • I used 70% chocolate, but if it is too intense for you, you can use whatever chocolate you like. 50% is good.
  • Salt is important because it pulls out flavor and it enhances everything.
  • Beat the eggs in a separate bowl before adding to the mixture. We don’t want to overbeat the batter.
  • Freeze the cookies balls for at least 90 minutes to create a gooey texture inside the cookies, and stop them from spreading while baking.
  • Preheat the oven with the baking tray inside – to make the bottom of the cookies nice and crispy.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

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If you tried and loved this NY Levaine Double Chocolate Chip Cookies recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

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