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Coffee chocolate chip cookies recipe

Coffee chocolate chip cookies recipe


  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

Everyone loves chocolate chip cookies, and these are spiked with coffee liqueur - giving you even more reason to love them! For a non-alcoholic version, you could try adding 3 tablespoons of strong coffee.

35 people made this

IngredientsServes: 36

  • 225g butter, softened
  • 220g dark brown soft sugar
  • 150g granulated sugar
  • 2 eggs, beaten
  • 3 tablespoons coffee-flavoured liqueur
  • 375g plain flour
  • 3/4 teaspoon bicarbonate of soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 500g chocolate chips

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat oven to 180 C / Gas 4. Line baking trays with parchment.
  2. In a large bowl, cream together the butter, dark brown soft sugar and sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, bicarb of soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking trays.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.

Cookie how-to

Make perfect cookies every time with our How to make cookies guide!

Chocolate chip cookie video

Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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Reviews & ratingsAverage global rating:(35)

Reviews in English (31)

by YASAMIN

This was a decent-tasting soft and chewy chocolate chip cookie, but I was disappointed that the coffee flavor did not come through.-20 Apr 2002

by KMCLAREN

These were really good! I didn't have coffee liqueur, so I used some really strong coffee left over from breakfast. Also, I used semi-sweet chocolate chips, and I left out the cinnamon. Good flavor and texture.-26 Apr 2004

by KTRGRAMMY

i changed a few thing but loved the recipe.i didnt put in the cinnamon.i only put 1 cup milk cho chips and added 1 cup mini seminsweet cho chips .everyone loved them.-03 Feb 2001


Espresso Chocolate Chip Cookies

OK, let’s talk about these espresso/coffee chocolate chip cookies. I love cookies. And recently I shared the Cozy Chocolate Chip Cookies with you and they are pretty much one of the top recipes of 2017 on this lil’ blog.


A lot of people have made them and it makes me so happy. I met someone at a conference recently and she told me it’s her family’s new go-to cookie recipe and that made me pumped! One of the bonuses that we both agreed on: it doesn’t require to soften any butter so there’s really immediate satisfaction involved.


Chocolate Chip Cookies Recipe

Chocolate Chip Cookies Recipe is soft and chewy cookies, your kids will surely come back for more. It is also great with coffee or tea for a morning snack. I usually order this cookie to match with coffee latte when I visit my favorite coffee shop, one day I ask my wife to bake this cookie and voila when she did, it tasted great much better from the coffee shop where I hang out with some friends.

This drop cookie that originated in the US is good with coffee or milk and a great snack for your kids together with Oatmeal Cookies, try this easy to follow Chocolate Chip Cookies recipe.

Chocolate Chip Cookies Ingredients:

  • 1 cup All Purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1/2 cup white sugar
  • 1/2 cup Wash sugar
  • 1 Egg, large size
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups Chocolate chips

Chocolate Chip Cookies Instructions:

  • Pre-heat the oven to 350F.
  • Grease your baking sheets.
  • In a small bowl, mix the flour, baking soda, oats, baking powder and salt.
  • Mix well all ingredients then set aside.
  • In a large bowl, mix and combine the granulated sugar, butter, and wash sugar .
  • Using an electric mixer set on medium speed beat the mixture until creamy, for about one to two minutes.
  • Add in the vanilla extract and the egg, make sure to beat well.
  • Combine the flour mixture to the butter mixture.
  • Reduce to low speed and beat for two minutes, then add in the chocolate chips and fold into the mixture.
  • Scoop the cookie dough using an ice cream scoop and arrange it two inches apart from each other on a baking sheets with parchment paper.
  • Bake the cookies about 9 to 10 minutes or until the edges of the cookies lightly browned.
  • Remove cookies from the oven then transfer to a wire rack and let it cool completely.
  • You can store the cookies on any clean jar.
  • Serve the Chocolate Chip Cookies with hot coffee or Milk.

Chocolate Chip Cookies Recipe is soft and chewy cookies, your kids will surely come back for more.


7 Ways to Build a Better Chocolate Chip Cookie

When it comes to the chocolate chip cookie, it doesn't take much to achieve face-melting levels of deliciousness. After all, it's a dessert that tastes pretty amazing even when made with the recipe on the bag of chocolate chips. But that doesn't mean that you should be content with mere excellence. Fact is, since these cookies start out brilliant, you only need one or two simple tricks to make them even better—and customize them to suit your taste.

Here are our seven favorite ways to gild the chocolate-chip-cookie lily:

Most chocolate chip cookie recipes start by creaming softened butter with sugar. But what happens when you brown the butter until golden brown and let it cool until solid before blending it with the sugar? You get nutty depth that works perfectly with the cookies' butterscotch flavor. And that's a good thing.

Almost every chocolate chip cookie recipe calls for whisking together the dry ingredients—and that's the perfect opportunity to add a little coffee to the mix. Just add a teaspoon or two of freshly ground coffee or instant espresso powder, and you'll score amazing mocha notes.

Sure, you can buy chunks of chocolate and fold them in instead. But why deprive yourself of the joy of random large and small bits of chocolate running through your cookie? Chopping it yourself creates a range of sizes, and that means surprise in every bite.

When you think about it, cereal and chocolate chip cookies already have plenty in common: They're both best with plenty of milk. Take that affinity even further by folding a handful of your favorite crunchy cereal into the dough. You'll get a great dose of crunchy-chewy texture, along with the flavors of the cereal you choose. (Pro tip: crispy rice cereal wins.)

Calm down, calm down—we're not suggesting you fold Doritos into your cookies (though, actually, that might not be so terrible). But simple sweet or salty snacks? Bring it. Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas just break up any large pieces by roughly crushing them as you add them to the dough.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.

Now, once your cookies come out of the oven, there's still opportunities to upgrade. Just melt more chopped chocolate with a couple pats of butter over low heat in a small saucepan, whisking just until smooth and silky. Then do some dipping. We like to dip in just half of each cooled cookie before letting them set on a rack set over a baking sheet. Then all you have to do is try to wait until the chocolate sets before you eat one. Go ahead. Try.


Chocolate Chip Cookie in a Mug

Sometimes in life, you crave a gooey, warm chocolate-chip cookie. And sometimes you don't want to make an entire batch. (Who needs to be tempted by a dozen or two hanging around, right?). Whatever the reason for those times, look no further than our recipe for a microwavable chocolate-chip cookie in a mug. Yes, you read that correctly. It&rsquos the ideal way to curb that sweet craving you get after dinner with a single-serving treat (although we won&rsquot judge if you decide to double the recipe). And did we mention it&rsquos ready in seven minutes? So grab your favorite mug and let&rsquos bake.

1 tablespoon light brown sugar

¼ teaspoon pure vanilla extract

2 tablespoons chocolate chips

1. To begin, in a large mug, melt the butter in the microwave, about 15 to 30 seconds. Add in the sugar as well as the light brown sugar and stir to combine. Next, add the egg and vanilla extract, and then whisk together.

2. Next, add the flour, baking powder and salt to the mug stir to combine. Continue by stirring in the chocolate chips.

3. Finally, put the mug in the microwave and heat for about 1 to 2 minutes until cooked. Another way to check is to insert a toothpick into the center and make sure it comes out clean. Once cooked throughout, serve immediately and enjoy.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


Chocolate Chip Cookies

In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired.

Drop balls of dough on a cookie sheet and bake for 11 to 13 minutes. Remove from cookie sheet and eat warm.
Die from guilty pleasure.

I work with about three different variations of chocolate chip cookies, all of which I&rsquoll share with you, my friends, so that I won&rsquot feel so alone in my noshing. This one is my most basic&mdashmy go-to chocolate chip cookie recipe when I need &rsquoem in 30 minutes or less. It&rsquos like the Domino&rsquos Pizza of all my chocolate chip cookie recipes. While the other recipes of mine have more bizarre ingredients in them, this one keeps it pretty darn simple: the only unusual additions are instant coffee granules (you know you have some in your pantry. Oh. You don&rsquot? Okay, never mind.) and&mdashone of my favorite cookie ingredients&mdashFlax Seed.

The Flax Seed is entirely optional and doesn&rsquot overwhelmingly change the flavor or texture of the cookie&mdashbut it gives it a little somethin&rsquo-somethin&rsquo that sets the cookies apart from the fray. Flax Seed is readily available in most larger grocery stores (I had to get mine in Austin. Whole grains haven&rsquot made it to my neck of the woods yet.) and has many health benefits, none of which I&rsquoll outline for you here because something tells me you don&rsquot stop by this place to catch up on the latest nutritional news.

But I will tell you this: Flax Seed has cholesterol-fighting properties. So in that respect, it&rsquos the perfect complement to the other ingredients I use in abundance.

Let&rsquos bake some cookies! You know you want to.

The Cast of Characters: Butter, Margarine, Brown Sugar, Sugar, Eggs, Vanilla, Flour, Baking Soda, Salt, Instant Coffee Granules&hellipand (optional, not shown)&hellipFLAX SEED.

I would like to announce that during the first 25 years of my life, I mixed cookie dough in a bowl with a spoon. But since then, I&rsquove made cookie dough in my mixer. I&rsquom sorry. I have no defense.

I begin by placing 1/2 cup margarine and 1 stick of butter in the bowl. You can use all margarine or all butter if you prefer, but I like the combination of the two. Satisfies my fear of commitment.

Then I measure 1 cup of firmly packed brown sugar&mdashI really pack it in there. Think sand castles on the beach on the Jersey shore. Think the sandbox at nursery school.

Remember when they used to call Day Care &ldquoNursery School?&rdquo I&rsquom glad that euphemism came crashing down.

Dump the brown sugar into the mixing bowl.

Then add in 1/2 cup white sugar. I use more brown sugar than white sugar because I&rsquom unexpected, unpredictable, and dangerous.

At least, I always wanted to be.

Then I cream those together until really well combined.

And stir it together well. Note that although I am using my mixer, I&rsquom really just using it as a stirrer because I&rsquom lazy. I&rsquom not cranking it up to High and whipping the heck out of things.

Next comes the vanilla, which is a criminally underrated ingredient in my opinion. I mean, think about it&mdashwhenever someone or something is described as &ldquovanilla&rdquo, it means &ldquoboring&rdquo or &ldquoplain!&rdquo What a crock!

Try making pancakes with a teaspoon of vanilla next time. Just trust me.

I add at least 2 teaspoons of vanilla to the dough&mdashsometimes 2 1/2 if I&rsquom feeling rebellious. Stir mixture together again.

Now, in a separate bowl, combine 2 1/4 PLUS 2 tablespoons flour with 1 1/2 teaspoons salt.

Add in 1 rounded teaspoon baking soda (meaning, don&rsquot level it off when you measure.)

Stir dry ingredients together with the bright green spatula your daughter got in her Christmas stocking last year.

Now, in two or three batches, add the dry ingredients to the mixing bowl, mixing well after each addition.

And oops! I just realized I forgot to add the instant coffee granules to the dry ingredients before mixing them in. I HATE it when I forget things! Makes me look like the incompetent clown&hellipthat I actually am.

I usually add about 1 heaping teaspoon to the mix, but you can decrease or increase that as you like. And if you hate and despise the flavor of coffee, don&rsquot fret&mdashit doesn&rsquot impart a strong coffee flavor. It just makes the cookies a little richer.

Stir together gently&mdashif you overbeat the dough, the flour will get angry.

And now, here come the terms (I love that line from Tootsie.) I use both semi-sweet AND milk chocolate chocolate chips. You can go whichever way you like, but I find that sometimes&mdashespecially with the instant coffee&mdashthe semi-sweet chocolate chips can be a little overpowering.

Go ahead and dump them right in.

Next comes the out-of-focus flax seed. Sorry, but I had butter on my viewfinder and couldn&rsquot thee it tho good.

You can add anywhere from 1 teaspoon up to a couple a tablespoons. As you may have guessed, I like to add as much as humanly possible without completely altering the whole recipe. And I love that teeny tiny crunch.

Now, I like to chill the dough for about 30 minutes before baking the cookies. Just smooth out the surface of the dough&hellip

Then, with your spiny, long fingers and preferably, your unmanicured hand, press some plastic wrap against the surface of the dough.

Now chill out for 30 minutes. Also, chill the dough for 30 minutes.

When you&rsquore ready, remove the plastic wrap&hellip

Then, using a cookie scoop or two teaspoons, place cookie dough in small rounds on an ungreased cookie sheets. Look! I see myself in the cookie scoop! Makes me feel small&mdashso insignificant and small.

Now bake the cookies in a 375 degree oven for about 11-12 minutes. You don&rsquot want them to be overly brown, but if they&rsquore too underbaked they&rsquoll be overly gooey.

Here they are. My little bitty darling boyfriends. Sorry to be sexist, but anything this delicious has to be male.

Whew! *Fanning myself* SORRY! I don&rsquot know what came over me. I think it was the Flax Seed.

With a spatula, remove the cookies from the sheet within a minute after removing them from the oven&hellip

And place them on a cooling rack.

Then, when your husband grabs a cookie and takes a bite as you&rsquore taking photos, scream &ldquoWHAT ARE YOU DOING. PUT THAT BACK. &rdquo

Then watch as he bows to your wishes.

Marlboro Man really likes warm cookies.

My boy likes warm cookies, too. (And for the purposes of this cooking-related post, please ignore the bruise on his forehead and the bug bite on his shoulder. And the deadly weapon on the kitchen counter. And the fact that he&rsquos not wearing a shirt. Thank you for your cooperation.)

This is the double-decker approach to cookie eating. It may be recognized as an Olympic sport in 2012.

Mmmm. Cookies. Just try looking at this pile of goodness and not feeling&mdashat least for a few seconds&mdashblissfully happy.


Levain Bakery Chocolate Chip Cookie Recipe

If you’ve traveled to, or live in New York City, you have probably heard of Levain Bakery and their famous chocolate chip cookies. On my last trip back east, I made a stop at the popular bakery on West 74th Street to see for myself if this was indeed the best chocolate chip cookie in the world!

Levain Bakery is rumored to have the best chocolate chip cookies in the world. Yes, in the world. Hmmmmmmm. This is a highly debatable subject. What determines if a recipe is the best recipe in the world?

It’s all a matter of personal opinion and preference. Follow along and I’ll give you my observations and the results of my taste testing and baking research.

Last September, I took a trip with my oldest daughter Corrine to NYC. She was there for Fashion week and I was there for support, choosing restaurants and overall sightseeing. Levain Bakery was high on my list of places to visit this trip. We purchased each of the four types of cookies they sell. My favorite was the Chocolate Chip Walnut Cookie.

I Instagrammed a photo (below) of the cookie while we were in NYC and received almost 100 of comments from readers professing their love for Levain cookies, recipe requests and even comments stating a copycat recipe would be an answer to prayers!

In the interest of answering prayers and helping everyone who doesn’t live close to NYC (or even those who just want a make a batch of Levain style cookies) I’m going to share my version of the Levain Bakery Chocolate Chip Walnut Cookie recipe (and also the no-nut version, read end of post). But first, I’ll give you the story of how this recipe came to be…

Cut to the chase:

I know some of you probably just want the cookie recipe. If you are one of those people, skip to the bottom of this page and I’ll spare you my three thousand word essay on the who/what/why of recreating the Levain Bakery Chocolate Chip Cookie. If you want the back story, here it is…

History:

Levain Bakery was opened in 1994 by two women, Pam McDonald and Connie Weekes, who trained for triathlete/Ironman competitions together. They were often hungry after training and wanted a treat that would fill them up. During the training process they talked about creating the best chocolate chip cookie in the world. Over 20 years later, they are still baking cookies (and muffins, breads, pizza, sticky buns) and wowing New Yorkers and tourists every day.

They have 3 (now) 7 locations! There is almost always a line out the door, and their locations even sport a line cam giving you a look at the length of the line. Not that a long line seems to deter anyone from buying Levain’s cookies! We visited the West 74th street location and waited in line for less than 20 minutes.

Why is the Levain Chocolate Chip Cookie so popular?

Size: Huge. 6 oz (almost half a pound) of cookie. Everything is is big and flamboyant in NYC, and Levain cookies are no exception. The cookies are enormous. If you are forking out $4 per cookie (price in 2016 when this post originally went live), you want a cookie you can sink your teeth into.

I’ve purchased big cookies in the past, only to be disappointed that the flavor didn’t match up to the size of the cookie. The Levain cookies deliver in both the size and deliciousness categories!

Texture: Perfect combination of crisp outside and incredibly gooey center. The cookie is baked at a high temperature, and mounded high, allowing the outside of the cookie to crisp up perfectly while the middle barely gets baked and creates puddles of chocolate in the cookie dough.

Hype: New Yorkers love to wait in line! No really. Anything with a long line in NYC= (usually) an experience you don’t want to miss. This isn’t a tourist-only line. New Yorkers faithfully stand in the Levain line, patiently waiting for their cookie fix.

Why recreate the Levain Bakery Chocolate Chip Cookie?

Reason 1. They are delicious- See all of the above reasons. A big melty hunk of a cookie.

Reason 2. Cost- At $4 per cookie, if I lived in NYC and could run down the street to buy a cookie whenever I had a craving, it would be an easy choice. Four dollars a cookie is a reasonable price, given the size of the cookie. I mean, it’s a meal for $4. So one cookie or two or three are affordable. But when you consider you can make 8 at home for about a dollar per cookie, the make at home option starts to look very attractive.

Reason 3. Location- If you don’t live in NYC, (and who does?) I mean, only about 8 million people, but most of them don’t read this blog, which brings us to the out-of-towner option, having the cookies shipped. See reason 4.

Reason 4. Affordability of shipping: The mail order option, in my opinion, is not very affordable for most people. And who wants to wait 2 days when they have a chocolate chip cookie craving? Levain cookies are sold four to a package in the smallest package available. The least expensive shipping option (to Utah, 2 day air) will set you back approx $64 or about $16 per cookie. For two day old cookies. Gulp.

The next option is $81.50 for next day air, which is about $27 per cookie. Fairly fresh, but still a day old.

Last, but not least, next day (early) delivery is $108.50 or $34.94 PER COOKIE. Did you just pass out? I’ve eaten a lot of cookies in my lifetime. Probably more than my share. I don’t ever recall eating cookie that was worth $35 per cookie.

The shipping is what increases the price of the cookies. If you have a friend visiting NYC, having them hand deliver cookies is a sweet option. Unless they leave the cookies on the plane. Oops. See Reason 6.

Reason 5. Everyone asks for the recipe. Many of you have been to Levain, and NEED this recipe. After eating one of the Levain cookies, I knew it was my duty to create a make at home version of the Levain Bakery Chocolate Chip Cookie.

Reason 6. I want to help you keep your integrity intact. These cookies are a HOT item. Don’t leave them unattended, or else. True story. My friend Maria was visiting her kids in New York last year. We were texting back and forth and talking about some of the fun restaurants and treats they were enjoying in the city, including Levain cookies. At one point, I asked her to pick up a cookie for me if she was close to the bakery again before returning home… for research purposes.

Maria was kind enough to buy a few cookies, had them packaged up and carried them back on the plane to SLC in a cute little Levain Bakery bag. After she left the plane, she realized she had left the cookies onboard. Maria tried unsucessfully to re-board the plane. Her husband saw a man leave the plane with the cookies in hand…

He approached the man and said “I believe that is my wife’s bag of cookies she left on the plane.” (awkward, right?) The man looked startled, but acted like they were his cookies, although he had no story to share or no retort for the insistence by Maria’s husband that they were Maria’s cookies.

Picture me, reading this text from Maria, about what happened to the cookies, and saying over and over again, “OH MY GOSH” Grant thought maybe someone had passed away. No, just a cookie casualty… Maybe this gentleman did purchase the cookies, but it sounds like a possible cookie heist to me. Don’t take something that doesn’t belong to you. Just bake a batch at home instead.

Observations, baking tips and how I came up with this copycat Levain Bakery recipe…

In order to make a cookie that tastes, looks and has the same texture of the Levain cookie, I started by watching an episode of Bobby Flay’s Throwdown, where the Levain Bakery owners and Bobby Flay bake up a batch of cookies and judges pick their favorite cookie.

Pam and Connie (Levain founders) show up to the throw down with their dough already made, so it was difficult to do much observing of the actual cookie making process in the video clip.

I did take a look at the texture of the dough, which seems to be fairly sticky, leading me to believe there is not an excessive amount of flour in the dough. They also state a few times during the segment, they like to “keep it simple”. Bobby Flay’s cookies include Muscavado sugar and gourmet chocolate. In the end, the Levain cookies won the throw down.

The second video “Levain Bakery Pam and Connie Make Cookies” shows Pam and Connie making the cookies. They don’t show specifics, such as amounts, but I carefully watched and re watched the video several times and gathered the following:

-They use cold butter in 1 lb blocks

-The walnuts are not chopped, and don’t appear to be toasted.

-It looks like the amount of brown sugar is a bit more than the white sugar added, and the brown sugar appears to be light brown sugar, but difficult to tell the proportions of white to brown sugar, since brown sugar is usually measured in packed down amount, and the amount in the bowl does not looked packed.

No vanilla. They also mention in the Bobby Flay video they don’t add vanilla because they think it is not needed. At first I thought WHAT? No vanilla in a cookie? But they are right. It really doesn’t add much flavor.

Eggs, appear to be 2 per recipe, from what I can see, the butter and egg ratio per (at home) recipe would be 1/2 lb butter to 2 eggs.

Chocolate chips. Semi sweet. About 2 cups per recipe. They add the walnuts first and pulse the dough, then add the chocolate chips last. They add the walnuts and chocolate chips after the dry ingredients have been pulsed into the wet ingredients.

Dry ingredients. They add the dry ingredients in one big bowl, so it is difficult to tell what is in the dry ingredient portion of the recipe. I tried all purpose flour, cake flour, bread flour, a combination of bread and AP flour, a combo of cake flour and AP flour, and the AP flour by itself. I also tried baking soda, baking powder and a combination of both. Many people believe Levain Bakery includes cornstarch in their cookie, but I believe it is just plain old baking powder, which is made with a bit of cornstarch (remember the “keep it simple” quote)?

-The cookies also seem to be on the less salty side, which is less to my liking. I’m a firm believer in salt to balance out and enhance the flavors in desserts. I think they probably use about 1/4 to 1/2 teaspoon of salt per recipe. I always use a coarse sea salt for best taste results. I am not sure if they use salted or unsalted butter, but I always use unsalted.

Mixing: The mixer used in the video is a large commercial grade machine. They mix the butter and sugars together first, with the mixer on low. The mixer speed is always on low, it seems. When making other chocolate chip cookies, I usually add my chocolate chips and nuts with the flour to get them coated with flour (which is supposed to help them from sinking into the bottom of the dough) but Levain just adds the walnuts and chocolate chips after mixing in the dry ingredients. They pulse the mixture several times to prevent the flour and other dry ingredients from spilling over the bowl.

Refrigeration of dough: They don’t talk about refrigerating the dough, but there are reports of the dough being refrigerated or frozen before baking. Refrigeration of dough usually enhances the texture of the cookies, but I don’t feel it is necessary in this cookie. I have baked this recipe right out of the bowl and also refrigerated the dough before baking. You can see what will be best in your oven by baking a cookie right after mixing up. If the cookie flattens too much, refrigerate the remaining dough for 30 minutes before baking.

Shaping: Pam and Connie talk about “no baseballs” when shaping the dough. I usually create “baseballs” by using a cookie scoop. The Levain cookie is a more rustic looking treat. They use their hands to shape the dough. I prefer to use a food handler’s glove and measure the dough out and weigh it on my trusty kitchen scale.

Baking time and temp: I found the best temperature in my oven is 400 degrees. If I am baking on a regular setting, I bake at 400 for 11-12 minutes. If using convection, I bake for 8-9 minutes. To achieve the gooey consistency of the Levain Bakery cookie, you must take the cookie out of the oven before the center is baked.

Cooling-an important step: The Levain cookie needs to sit on the cookie sheet for at least 15 minutes before eating. Leave the cookie on the warm cookie sheet so it can finish baking and set up. I believe the cookies are best when left to sit for about an hour after baking.

Cookie Conclusion

I loved this cookie at the bakery and at home. It’s definitely a cookie lover’s dream. Not to be confused with the New York Times Chocolate Chip Cookie, which is a chocolate lover’s dream, this cookie is a mini-mountain of chocolate chip cookie dough.

I’m still partial to my all time favorite, ABK’s Tried and True Chocolate Chip Cookie. If you know someone who loves to eat the dough more than a baked cookie, I am guessing they will fall in love with the ABK version of the Levain Bakery Chocolate Chip Walnut Cookie. One recipe makes 8 GINORMOUS cookies. I look forward to reading your reviews… Happy baking!

Can’t Get Enough Levain?

I’ve made multiple copycat versions of Levain cookies: The Dark Chocolate Chocolate Chip, the Oatmeal Raisin, and the Dark Chocolate Peanut Butter Chip Cookie. They were all tested, tested again, and retested until I felt the recipe was as close as possible to the real deal.

This Levain Bakery Chocolate Chip Cookie recipe has the most in-depth explanation of all the who, what, why and how on everything in my Levain Bakery copycat cookie journey. A little over the top, but seriously some of the most fun I’ve had in the recipe development game.

**Update May 2017** NO-NUT VERSION**

After receiving lots of feedback on this recipe several of you have said in emails, messages through Instagram and comments on Instagram posts that your cookies are going flat. I was puzzled by this! As you can see, the cookies are HUGE balls of dough before baking. I finally measured, and the dough balls sit about 3 inches high.

How could they flatten out after baking for such a relatively short time? When I drilled down the problem, I found the readers who were having issues with the cookies going flat were NOT adding walnuts to the recipe. I stated in the recipe notes originally – “If you are going to omit the nuts, you may want to try adding more chocolate chips and 1/4 cup of additional flour.”

I should have been more specific. I didn’t want to add much more flour than the originally called for 2 1/2 to 2 3/4 cups total, because once you add too much flour it changes the texture and flavor of the end product. Apparently 1/4 cup of additional flour was not enough.

I talked through this with my friend Melinda a few days ago. She mentioned something about replacing the volume of nuts in the cookies with something else. Then it hit me. To have success with this recipe the volume of the nuts had to be replaced exactly if the cookies were going to hold their shape.

I experimented with adding the additional 1/4 cup of flour- 3 cups total flour (1 cup cake flour, 2 cups AP flour) and 4 cups total semi sweet chocolate chips. HOORAY! The no-nut perfect version of the Levain Bakery Chocolate Chip Cookie Copycat was born. The adjustments are in the recipe notes.

I highly recommend refrigeration of dough if you do not have a convection oven. Refrigerate for 45 minutes after shaping the dough, then bake as directed. This will also help the cookies hold their shape.

One more note- The chocolate chips weight equals 14.6 oz for 2 cups, while 2 cups of whole walnuts equal 10.16 oz for 2 cups. The walnuts take up more volume, but weigh less than the chocolate chips. When measuring out the cookies made with chocolate chips only, the dough is more dense and the dough balls are smaller.

I weighed out the cookies without walnuts to about 7 oz per cookie, as opposed to 6 oz for the cookies with nuts. The recipe will still yield about 8 cookies per batch!

**Update May 23, 2017 Mini Version**

The cookies can be made in a “mini” size, about 3-3.5 oz each. Perfect size for any gathering where you don’t want to make and serve cookies that are nearly 1/2 lb each! Shape as directed, then bake at 400 degrees ( I use convection bake, but you can use regular bake as well) for about 5-6 minutes or just until top of cookie forms a crust.

**Update June 2017**

Lots of questions about CAKE flour. It is usually found on the top shelf at grocery stores, in a small box. Most groceries sell ” Softasilk” Cake Flour in a box. Make sure you read the label if you buy other brands and buy Cake Flour and not a “Cake Flour Blend”.

If you can’t find cake flour at your grocery, you can make your own at home by using this method to Make Cake Flour at Home:


How to support your favorite food blogs

To be honest, apps like Instagram are great with their likes and comments, but they don’t really help a lot if your goal is to share recipes and get people in the kitchen. The most important thing to a food blogger is blog traffic. Having consist traffic to your website provides for so many opportunities! So please, if you enjoy the content you find here or on any of your favorite food blogs, share links that lead back directly to their pages. Comment on recipes that you have made, pin images and recipes to Pinterest of recipes that you love and keep coming to our blogs!


Coffee Cookies Recipe: Start Your Day With This Easy Coffee Chocolate Chip Cookie Recipe by 30Seconds Food

Breakfast cookies are all the rage right now. This easy coffee cookie recipe is full of chocolate and goes great with a cup of joe.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: Makes about 14 to 15 cookies

  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 stick butter, softened
  • 1 egg
  • 1 1/2 cups flour
  • 1 tablespoon instant coffee granules or instant espresso powder
  • 1 teaspoon baking soda
  • dash of salt
  • 1/2 cup chopped nuts (optional)
  • 1 bag (12 ounces) semisweet chocolate chunks or semisweet chocolate chips

Here's how to make it:

  1. Combine the sugar, brown sugar, butter and egg in a bowl with an electric mixer until creamy.
  2. Combine the flour, coffee, baking soda and salt in a bowl. Add it to the wet ingredients and stir to combine.
  3. Fold in the nuts and chocolate chips.
  4. Drop the dough onto the baking sheet (about 1/4 cup for each cookie) at least 2 inches apart.
  5. Bake in a preheated 350-degree F oven for about 12 to 15 minutes or until golden and edges are set. Remove to wax paper to cool.

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1-Minute Chocolate Chip Cookie In a Mug

It’s mid-week and you deserve a cookie. A warm, soft chocolate chip cookie that takes seconds to make and doesn’t involve perfect scooping or lots of messy cleanup. Just a handful of basic ingredients, a mug, and a spoon for diggin’ in.

This is no new idea, but I had never tried it myself before recently. And whoa, mama! I didn’t realize what I was missing!

These 1-minute mug cookies are so perfect for rewarding yourself or someone else with a little treat. And thankfully, since it’s nearly summer and we all have swimsuits to fit into soon, there’s no heaping container full of leftovers!

I mean, a big container full of cookies is hardly a bad thing. I just like to avoid the sting of having to give them away! Hehe.

What results from small measurements of butter, sugar, flour and egg is this amazing spoon-full of deliciousness! It makes you want to do a little jig, that you just created something so damn cool. It makes you want to take photos and show all your friends!

It makes you want to do bad things to it… Like THIS:

Mix your own mug cookie together and in just a minute, this could be yours! Just make sure you have vanilla ice cream or whipped cream on stand-by for the most amazing cookie experience EVER.