TasteToronto | Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies

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Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies

Easy

Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies

Nadia Boachie

Nadia Boachie

Instagram
Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies

Method

Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies 8 Steps

  • Step 1

    In a bowl combine your butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda and nutmeg and using a stand mixer or hand mixer, beat until light and fluffy. You will have to scrape sides periodically. This should take just under 10 minutes. If it's taking longer, it is highly likely your butter was not softened when added to mixture.

  • Step 2

    Reduce your speed slightly and add your eggs one at a time making sure that the first is incorporated before adding second.

  • Step 3

    Lower your speed enough so flour does not go everywhere when you add it in. Add flour and when it is incorporated, add your two types of chocolate chips and lightly toasted pecans and mix. Note: if your pecans are in halves, crush them a little to break them up into smaller pieces but pieces do not have to be too small as they tend to break up when you are mixing the cookie dough. Yes, when you add chocolate and nuts to your cookie dough it will seem like there is an overload of additions but trust me it turns out great, nuts and chocolate with every bite.

  • Step 4

    The dough should make about 8 large tennis ball-sized portions (mine were about 150 grams to 170 grams each). I do not round mine into a perfect smooth ball because I love texture on top of my cookies. I keep them a little jagged on top. Place all 8 balls spaced on a parchment-lined baking sheet and wrap that in plastic before placing into fridge for at least 12 hours before baking.

  • Step 5

    After 12 hours, preheat oven to 350°F. Take cookie dough out of the fridge, and place them on prepared sheet with parchment or silicone. I use a different sheet than the one that has been in the fridge for 12 hours because I do not want to place a cold pan in the oven. Space them out enough on your baking sheet, I typically don't bake more than 4 on a tray at a time and often bake in 2 batches in case the second set of 4 needs adjustment on baking time.

  • Step 6

    Cookies should go in for about 22 minutes (or to an internal temperature between 175°F and 185°F). I have had to bake my cookies for an additional 5 minutes to make sure they are not raw.

  • Step 7

    Take cookies out and cool on baking tray. They should be slightly golden on top without excessive amounts of sheen (that raw dough look) though a bit of glossiness is okay. If you are worried about doneness trust your thermometer or simply break one open to have a peak and place cookie sheet back in oven until they look done. Even when done, they will be soft and need to be cooled before they can safely be picked up. Enjoy warm, or within 12 hours.

  • Step 8

    Freeze if you are not going to eat them right away. They keep well in the freezer for up to a month. Let sit at room temperature until thawed. You can pop them into the oven for 5 minutes if you want to warm them after thawing. Enjoy your massive cookies!

Tags:

Levain Bakery Cookie Recipe

Levain Bakery Cookies

Levain Bakery Style Chocolate Chip Cookies

Chocolate Chip Cookies

Milk and Dark Chocolate Chip Cookies

Pecan

Easy

Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies

Nadia Boachie

Nadia Boachie

Instagram
Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies

Yields:

Serves 8

Prep Time:

0 hours 20 mins

Inactive Time:

12 hours 0 mins

Cook Time:

0 hours 22 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies

  • 113 grams unsalted butter, room temperature

  • 43 grams light brown sugar

  • 70 grams white sugar

  • 1 tablespoon pure vanilla extract

  • 1 3/4 teaspoons (8 grams) kosher salt or 7 grams of table salt

  • 1 3/4 teaspoons baking powder

  • 1 teaspoon baking soda

  • Pinch of grated nutmeg

  • 2 large eggs

  • 283 grams all-purpose flour

  • 225 grams 50% dark chocolate chips or semi-sweet chocolate chips

  • 200 grams milk chocolate chips

  • 240 grams lightly toasted pecan pieces

  • Flaky sea salt, for topping (optional)

Send list of ingredients to myself

Method

Levain Bakery-Style Pecan, Milk and Dark Chocolate Chip Cookies 8 Steps

  • Step 1

    In a bowl combine your butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda and nutmeg and using a stand mixer or hand mixer, beat until light and fluffy. You will have to scrape sides periodically. This should take just under 10 minutes. If it's taking longer, it is highly likely your butter was not softened when added to mixture.

  • Step 2

    Reduce your speed slightly and add your eggs one at a time making sure that the first is incorporated before adding second.

  • Step 3

    Lower your speed enough so flour does not go everywhere when you add it in. Add flour and when it is incorporated, add your two types of chocolate chips and lightly toasted pecans and mix. Note: if your pecans are in halves, crush them a little to break them up into smaller pieces but pieces do not have to be too small as they tend to break up when you are mixing the cookie dough. Yes, when you add chocolate and nuts to your cookie dough it will seem like there is an overload of additions but trust me it turns out great, nuts and chocolate with every bite.

  • Step 4

    The dough should make about 8 large tennis ball-sized portions (mine were about 150 grams to 170 grams each). I do not round mine into a perfect smooth ball because I love texture on top of my cookies. I keep them a little jagged on top. Place all 8 balls spaced on a parchment-lined baking sheet and wrap that in plastic before placing into fridge for at least 12 hours before baking.

  • Step 5

    After 12 hours, preheat oven to 350°F. Take cookie dough out of the fridge, and place them on prepared sheet with parchment or silicone. I use a different sheet than the one that has been in the fridge for 12 hours because I do not want to place a cold pan in the oven. Space them out enough on your baking sheet, I typically don't bake more than 4 on a tray at a time and often bake in 2 batches in case the second set of 4 needs adjustment on baking time.

  • Step 6

    Cookies should go in for about 22 minutes (or to an internal temperature between 175°F and 185°F). I have had to bake my cookies for an additional 5 minutes to make sure they are not raw.

  • Step 7

    Take cookies out and cool on baking tray. They should be slightly golden on top without excessive amounts of sheen (that raw dough look) though a bit of glossiness is okay. If you are worried about doneness trust your thermometer or simply break one open to have a peak and place cookie sheet back in oven until they look done. Even when done, they will be soft and need to be cooled before they can safely be picked up. Enjoy warm, or within 12 hours.

  • Step 8

    Freeze if you are not going to eat them right away. They keep well in the freezer for up to a month. Let sit at room temperature until thawed. You can pop them into the oven for 5 minutes if you want to warm them after thawing. Enjoy your massive cookies!

Tags:

Levain Bakery Cookie Recipe

Levain Bakery Cookies

Levain Bakery Style Chocolate Chip Cookies

Chocolate Chip Cookies

Milk and Dark Chocolate Chip Cookies

Pecan