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Copycat Levain Bakery Cookies {3 cookies}

Today I’m sharing with you my recipe for 3 amazing NYC Cookies!

levain bakery cookies

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I’m not gonna lie, I’ve been greatly inspired by the unbelievable CupcakeJemma, that I absolutely love, and Sally and Dane, her great assistants for her YouTube channel.

I usually don’t make a recipe twice the same week or every week or even every two weeks…but this one…I always have balls of cookie dough in my freezer so I can make them whenever I want!

You might know by now, I try to make small servings recipe whenever it’s possible (almost always). So I obviously did the same for this recipe. Instead of making 12 cookie balls –and let’s be honest, it would be totally okay if you have room in your freezer but I haven’t- we just make 3! It’s perfect just for you or for two (click for more recipes) and it takes only little room in your freezer. Well, the balls are not really the problem, more the container! Anyway, you’re gonna LOVE this recipe.levain bakery cookies

levain bakery cookies

 

How To Make Only 3 Cookies?

“It’s best to use a hand-mixer with the paddle attachment and a medium bowl.”

Maybe you wouldn’t imagine but making small servings require a different approach and different equipment. As we mix so little ingredients, you shouldn’t use a stand mixer because the bowl is too big and may end up mixing the ingredients too quickly.

“Reduce significantly the mixing time.”

Also, you obviously need to reduce the time of mixing. Say you need 2 minutes to beat the butter and sugar for a 12-serving recipe, you would only need about 30 seconds for this recipe.

levain bakery cookies

 

What Are The Ingredients of the Basic Recipe?

 

Good-Quality Butter –like croissant butter, it does make a huge difference in the final product-

Granulated sugar

Soft (light) brown sugar

Adds-in –Walnuts, Dark chocolate chips, Milk chocolate chunks…-

All-purpose flour

Baking powder

Baking soda

Salt

Vanilla extract

Egg

 

You can tell me “no surprise here, like a regular cookie!” but no my friends, I’m sure you know it by now, but NYC Cookies (Levain Bakery Copycat) are absolutely not your regular cookie (or you already make these incredible cookies!). Furthermore, I added a little twist to them so they can really become ‘mine’.

levain bakery cookies

 

Why These Cookies Are Different?

The butter needs to be cold cold cold

Adds-in are added after creaming the butter and sugars together

The egg is the last ingredient, not the dry mix

RYE FLOUR

Yep, rye flour. It was a mistake of mine to add rye flour at first: I classify my flours in very similar boxes and sometimes it gets mixed-up (real life problem).

Fortunately, I only had added half of the dry mix, so I added all-purpose flour and hoped for the best.

And you end up with a THICK, CHOCOLATEY, CRUNCHY and FUDGY cookie goodness.

levain bakery cookies

I’m telling you, I’ve never been a big fan of cookies. But like my Croissants once I made my own recipe (or greatly get inspired by an amazing one) I’m just starting to think that the ones I bought such a long time ago were just not that good.

Try this amazing recipe and please let me know what you think!

You can follow me on my INSTAGRAM, where I post my new recipes but also my inspirations from great bakers and bloggers from all around the world.

Copycat Levain Bakery Cookies {3 Cookies}

Amazing, rich, thick and fudgy cookies! This recipe only yields 3 cookies so it's very tiny freezer-friendly, and very inexpensive.

Course Breakfast, Dessert, Snack
Keyword copycat levain bakery cookies, levain bakery cookies, rye cookies, small batch cookies, small servings cookies
Prep Time 10 minutes
Cook Time 17 minutes
Servings 3 cookies
Author Bites Of Baking

Ingredients

  • 57 g cold butter -COLD- 1/4 cup
  • 40 gr granulated sugar 2 tbsp + 2 tsp
  • 40 gr light (soft) brown sugar 2 tbsp + 2 tsp

Adds-in, my personal favorites, should be 125 gr total:

  • walnuts
  • crushed kinder eggs
  • dark chocolate chips
  • milk chocolate chunks

Dry Ingredients:

  • 60 gr all-purpose flour 1/2 cup
  • 60 gr rye flour 1/2 cup
  • 1 tsp baking powder

0.5 egg (or 25 grams) -beaten-

Instructions

  1. Please note that cups are not as precise as metrics and that I strongly recommend using a scale for a perfect result.

  2. Mix all your dry ingredients in a small (or medium if you want to be cautious!) bowl, then set aside.

  3. In another medium bowl, add your cold butter, cut into chunks.

    With a hand-mixer fitted with paddle attachments, mix on high for about 20 seconds.

    The butter won't be creamed at this stage, do not worry.

  4. Add both sugars and beat on high until you reach the 'nuggets stage' (Nuggets of sugar and butter).

  5. Now add your adds-in. You only need to beat until you have an homogeneous mass.

  6. Add your dry ingredients and beat until just combined, about 45 seconds.

  7. Lastly add the half beaten egg and beat until you reach a cookie dough consistency (don't over-beat).

  8. Roll 125 grams ball with your hands (use floured fingers if too sticky but shouldn't be too much) and place in a freezer-friendly container.

    Keep in the freezer at least 12 hours for optimal results.

  9. Preheat the oven at 350°C (180°C°).

    Line a baking pan with parchment paper and place it in the oven while preheating. This will ensure a well-baked bottom and crispy edges.

    Remove the desired quantity of cookie balls from the freezer and place in the pre-heated baking tray.

    Bake for 17 minutes and let cool on a cooling rack before enjoying an amazing cookie!

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