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 a tahini style! If you’re not familiar with this combo you’re completely missing out. For the longest time I always overlooked this food trend, but I have to say.. It’s quite the game changer. Tahini adds a savory component to the cookie and the salt just further enhances everything all together. It’s as they say, a match made in heaven. Don’t question it, just try it!
What’s fab about my vegan version? Everything! It’s modeled after the most sought after recipe, features just flax eggs, can all be made in 1 bowl, you don’t have to sift in the dry ingredients, uses vegan butter and stevia sweetened chocolate chips, rich notes of tahini mirrors the real deal, compromises nowhere with texture or flavor, requires no chill time (thank goodness), it’s crispy on the outside and soft on the inside, and just hands down, my all time favorite cookie. (bold statement)
If you’re all about this style cookie or love anything tahini, you have to try these new vegan Levain style Salted Tahini Chocolate Chip 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 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)
Now add the tahini, mix again.
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. Stir in chocolate chips.
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 6-8 extra large cookies.
Bake for 8-9 minutes or until golden brown on the top. (my chips get toasty as I put so many on the outside and stevia chips seem more sensitive to heat) Let them rest for at least 10 minutes to set.
If you over mix your batter, they will be flat
If your butter melts, they will spread more
If you don’t stack the dough high enough, they will be flat (makes 8 cookies)