Chocolate Chip Cookies (version 1)

Chocolate Chip Cookies

Having been introduced to Levin’s bakery a few years ago by a friend, the bakery is now a go to destination whenever I make the trip to NYC. The small bakery usually has a line out the door and it’s for a good reason. As an avid cookie eater, I haven’t found an equivalent to the delights made here. When it finally occurred to me to try and make the cookies for myself, the internet did not disappoint.


  • 3 cups bread flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 cups dark chocolate chips
  • 1 cup silvered almonds
  • 1 cup dried currants


  • Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
  • Using an electric mixer (with paddle attachment), beat the butter until it starts to come together. Add both sugars and continue to beat until fully incorporated with the butter.
  • Add the eggs one at a time, fully mixing each one before adding the next. Mix in the vanilla.
  • Add the flour mixture and mix until combined. Stir in the chocolate chips, almonds, and dried currants.
  • Preheat the oven to 375ºF. Divide the dough into 12 pieces, spacing them evenly on two baking sheets. Bake for 18 to 24 minutes, until the cookie starts to turn golden brown.


  • While nothing compares to the original, nothing also compares to a freshly baked cookie. It’s hard to debate which is better at this juncture, but the homemade version certainly does not disappoint.
  • I may be in love with the original version, but I’ve also heard complaints about it being too cakey which is probably the result of using bread flour. I haven’t tried switching out bread flour for all-purpose flour in this recipe, but I suspect the results would be similar. The main difference between the two is the protein content; bread flour contains more protein that regular AP flour. The chewiness in breads is attributable to that.
  • The recipe above is a variation based on this.

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