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Bakery Style Chocolate Chip Pecan Cookies

Confession: I lived in New York for 13 years and never tried a Levain Bakery cookie. How sad is that? I've even visited the city multiple times after moving and still never got a chance to experience the ultra thick, rich and chewy deliciousness that is a Levain Bakery cookie.
So, when I saw this recipe on Modern Honey, I figured I would bring the bakery to me. Now, I didn't go for the all original cookie recipe because, well, little old me invested in a bulk bag of pecans and I didn't want them to go to waste.
I'm actually not even a fan of nuts in desserts at all. Like ever. I won't even put walnuts in banana bread. But something told me this was going to be an outstanding combination of textures and that something was absolutely friggin' right.
Of course, in the mad rush I was in to bite into these cookies, I clearly didn't let them rest on the pan long enough to properly cool and firm up. These pictures truly don't do them any justice. They are thick, but not cakey. Chewy, but not dry. And the pecans, oh the pecans. How have I ever enjoyed chocolate chip cookies without pecans?

Now, I didn't make mine the whopping original whopping 6 ounces; 4 ounces was almost as big as my hand and that was chunky enough for me! I also did have to lower the heat when baking since my oven runs a little hotter. I would advise you to do a test run and see what works best!

Bakery Style Chocolate Chip Pecan Cookies

Yield:16 cookies
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1 cup (2 sticks) unsalted butter, cold, cubed
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 and 1/2 cups cake flour
1 and 1/2 cups all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 cups raw pecans, roughly chopped


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, beat together cold butter, brown sugar, and granulated sugar, for about 3-5 minutes, or until fluffy and well-combined. Add in eggs and vanilla extract and beat until incorporated.

Pour in flours, cornstarch, baking soda, and salt, and gently fold in with a rubber spatula. Then, fold in chocolate chips and pecans.

Scoop out big balls of dough, using a food scale to measure out exactly 4 oz. of dough for each ball. Place on prepared cookie sheet and bake for 10-11 minutes, or until lightly browned on top. Allow the cookies to set for 10 additional minutes on the cookie sheet. Then, transfer to a wire rack to cool completely. 

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