Levain Style Nutella Chocolate Chip Cookies [Low-Sugar Option Available]

by Victor Martelle
Updated:

“Today me will live in the moment, unless it’s unpleasant in which case me will eat a cookie.” - Cookie Monster


Update: I’ve updated this recipe to version 2 here.

Yield: ~9-12 Very Large (~6 oz) or ~18-24 Medium Cookies

Ingredients

  • 1 cup Nutella
  • 1 cup chocolate chips
  • 1 cup light brown sugar
  • ½ cup white Sugar
  • 1½ cup cake Flour
  • 1½ cup flour
  • 1 cup cold cubed butter (~20 pieces)
  • ¾ tsp baking soda
  • 1 tsp corn starch
  • ½ tsp salt
  • 2 eggs

*Lower-Sugar Option: Replace chocolate chips with Lily’s version, brown/white sugars with Swerve variants, and Nutella with low sugar option.

Utensils

  • electric mixer (If using stand mixer, paddle attachment is preferred. Hand mixing with a utensil would be very difficult!)
  • eixing bowl
  • 1-2 baking pans of equal or around equal size
  • scale (optional)
  • parchment paper

Let’s Make It!

  1. In mixing bowl, on medium setting, combine sugars and butter until butter is no longer visible.
  2. Add the egg and mix until combined.
  3. Add flours, cornstarch, baking soda, and salt. On low setting, mix and/or pulse until just combined. Do not overmix.
  4. Add chocolate chips and lightly mix/pulse briefly. If chocolate chips do not fully combine, use your hands to gently fold into the dough.
  5. Refrigerate cookie dough for an hour.
  6. Place 9-10 heaping tablespoons (or 18 heaping teaspoons if you want medium sized cookies) of Nutella onto a pan or dish lined with parchment paper. Freeze for an hour.
  1. Preheat oven to 410°F and layer parchment paper onto one of the baking pans.
  2. Take Nutella and cookie dough out of their respective locations. Measure out or eyeball 3 oz of cookie dough and place a Nutella heap onto it. Place a second piece of 3 oz cookie dough on top. Half this amount if you want medium sized cookies. Gently form and lightly press the dough around the Nutella so all of the Nutella is covered. Do not pack tightly.
  1. *Optional but preferred: If you have a second same-sized pan, place under the cookie topped one. If differently sized, try to create this second layer by placing it under the cookie pan.
  2. Bake 11-12 minutes for larger cookies, 8-11 minutes for smaller ones.
  3. When done, take out of oven and let cool on pan for around 1 hour. They will harden and get more structured after a few hours. If you’re in a rush, 15 minutes after taking them out of the oven, stick in fridge for a few minutes.
  4. Can be stored at room temperature for around a week. If storing in a fridge, they may dry out so store them with a slice of bread.

Notes & Alternatives

  • *Dough can be refrigerated for around an hour beforehand to help hold its shape upon baking. This is because heat can cause them to start to spread out. You will still likely get large cookies without this though. Additionally, letting the dough sit for a bit usually results in better flavor and texture due to a breakdown of proteins and enzymes. Two for one!
  • *Using a second pan acts as a buffer against the heat which helps prevent burning the bottoms of the cookies. Adding a second layer for the heat to work through will prevent the heat from immediately reaching the direct bottoms of the cookies and create a thin layer of air between the stacked pans which acts as an insulator. And since bottoms of cookies generally cook faster than the top due to contact with the baking pan, this allows for more equal cooking.
  • Cake flour can be substituted with equal amount of regular flour.
  • Cookies in a sealed container will last several days. Place 1-2 slices of bread in the container to keep moist. Cookies can also be frozen and thawed.
  • If your cookies seem “slightly undercooked” in the middle, that’s how Levain cookies are! They can be baked for longer but be careful not to burn them! Additionally, letting them cool for over an hour or more will harden them up a bit.
  • The traditional Levain cookie uses an equal part chocolate chips to chopped walnuts ratio, so feel free to substitute accordingly: ½ cup chocolate chips, ½ cup chopped walnuts.
  • Idea: These cookies are very flexible, instead of adding chocolate chips, try Oreos, M&Ms, all the way to chocolate Easter Eggs! You can also check out my dark chocolate peanut butter marshmallow version or regular chocolate chip.

History

  • Founded in 1995, the Levain Bakery quickly became famous in New York for having an awesome chocolate chip walnut cookie. These hugely thick cookies had a slight undercook in the middle while retaining a thin crunchy outside. The perfect cookie? Many think so!

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