A slightly more decadent version of my oatmeal leaven chocolate chip cookies, these are high in fibre, can be sugar free and gluten free! If you like a soft, crumbly and buttery chocolate chip cookie- these are an absolute MUST.
Levain Bakery Chocolate Chip Cookies
I was first introduced to Levain Bakery cookies 2 years ago. Whenever I travel, I always have a rule that I have to try the best chocolate chip cookie in that area. When visiting New York, Levain Bakery was at the top of my list as they are well known for being the BEST chocolate chip cookies in NYC.
I had read online about the huge waiting lines, and had mentally prepared to wait a minimum of 45 minutes to get my hands on a cookie. However, when Mik and I arrived- to our surprise there was not one person in sight! Before we knew it, we had warm chocolate chip cookies with oozing chocolate in our hands. They were truly incredible, and it got me thinking of making a copycat version that has less butter, sugar than traditional varieties.
You may also like my chocolate chip cookies
Best chocolate chip cookie in NYC
I have a tradition, whenever I travel I HAVE to taste the best rated chocolate chip cookie in that city. To date, the best chocolate chip cookie that I have ever tried was actually in Toronto, at the famous Le Gourmand. However, when I was in NYC, everyone recommended I try Levain bakery chocolate chip cookies. We of course went to go and try, and while it wasn’t the best chocolate chip cookie that I have ever tried, it was definitely in my top 10! I knew I had to re-create it in some way, and what better time than the holidays?
How Do You Make Copycat Levain Bakery chocolate chip cookies?
Ingredients:
Oat Flour: You can get GF oat flour if you prefer
Spelt flour: You can replace this with all purpose or cake flour
Granulated sweetener of choice: I used erythritol
Butter: I used grass fed, but you can replace this with a nut butter of choice if preferred.
Baking soda: For a light fluffy texture
Egg: two large eggs
Vanilla extract: for that tasty vanilla flavor
Corn starch: Just a small amount to add texture
Chocolate chips: I used both milk and dark chocolate (sugar free if desired)
Method:
1.
Place all ingredients (except for your chocolate chips) in a mixing bowl. Using an electric mixer combine ingredients until a dough forms. Stir in your chocolate chips.
2.
Using a small cookie scooper, scoop out 18 cookie balls. No need to press them down as they will spread in the oven.
4.
Bake in oven and allow to cool
A slightly more decadent version of my oatmeal leaven chocolate chip cookies, these are high in fiber, can be sugar free and gluten free! If you like a soft, crumbly and buttery chocolate chip cookie- these are an absolute MUST. In a large mixing bowl, combine all your ingredients, stirring in your chocolate chips last. Cover the cookie dough and refrigerate for at least 2 hours. Remove the cookie dough from the refrigerator & preheat the oven to 180C/350F. Roll 18 balls of cookie dough and place on a cookie sheet. Bake cookies for 15 minutes, until the edges have browned and the cookie looks golden. Allow to cool fully. You can eat the cookies then, but it gets a more delicious dense cookie texture if you place them in an airtight container in the fridge over night!COPYCAT LEVAIN BAKERY CHOCOLATE CHIP COOKIES
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