If there is one style of cookie I’m currently obsessed with, it’s the Levain style cookies! Levain is a widely loved NYC bakeshop that features all the baked staples. It’s so good you’ll see it on tv left and right and everyone raves about this shop. So how did their cookie become so iconic?
I’ll tell you!
Everyone loves a classic chocolate chip cookie, but this approach is just next level. It features cake flour, which adds a lightness, lots of butter (needed), more brown sugar than white for more of a softer cookie texture, and the one strategy I love most is that they make the height of the cookie sky high. By adding height the inside cooks slower making it more of a doughy center. Last but not least, the temperature is key as its higher than traditional cookies at 410 degrees, giving you a crisp outer edge and just a slightly soft center.
The combination of all these variables truly delivers a fab cookie that will make you say, wow, I’m never going back to traditional cookies! When thinking of the next best variation of this cookie, I knew we had to do Cookies + Cream concept! While I can’t recall the last time I had an OREO, there is something about this cookie combo that just captures my attention. It’s nostalgic, indulgent, and can easily be made vegan! If you’re familiar with this cookie, you know that without a doubt that finding vegan white chocolate can be a struggle. However you can easily find vegan white chocolate chips via Amazon!
What’s fab about this cookie? Everything! It’s modeled after the most sought after Levain recipe, features just flax eggs, you don’t have to sift in the dry ingredients, uses vegan butter and stevia sweetened chocolate chips, has tons of vegan chocolate cookies, compromises nowhere with texture or flavor, it’s sweet, crunchy, nostalgic, perfect for any season, requires a short chill time (thank goodness), it’s crispy on the outside and slightly soft on the inside, and just hands down such a win in the cookie department!
If you’re all about this style cookie, you have to try these new vegan Levain Style Cookies + Cream Cookies!
In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
Add the flax egg mixture and vanilla, mix well (1 minute)
In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing. Fold in chocolate chips, and chopped cookies.
Chill for 10-15 minutes
Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and TALL. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies or you can make 16 medium size. Once the cookie dough is on the pan, chill for 10 minutes if it seems too soft from sitting out. If your dough is too soft it won’t have as much height post baking.
Bake for 9-10 mins minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.