Monday Menu – Levian Bakery Chocolate Chip Cookies

I love cookies so much… they’re so easy to make. So easy to take and grab as you walk past them because they’re calling to you from their plate on the counter. Especially chocolate chip cookies and even more so these ones.

When I first started blogging I caught an episode of Throwdown with Bobby Flay and he went up against the ladies from Levian Bakery in NYC and they made these amazing cookies. Well, since a trip to NYC to get some of the cookies wasn’t in the budget I set out to make my own batch of Levian Bakery chocolate chip cookies and as far as I was concerned it was pretty successful But after making them a few times I decided that I needed to change it a little bit because they seemed too sweet to me.

Levian Bakery Chocolate Chip Cookies

I know what you’re thinking… a cookie? Too sweet? Yes, it is possible. Although it still tasted good the sugar seemed to over power the cookie. I decided to cut back some of the sugar and see how it worked out.

Monday Menu – Levian Bakery Chocolate Chip Cookies


  • 1 cup cold butter – cubed *
  • 3 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup light brown sugar
  • 3/4 cup white sugar
  • 2 large eggs, cold
  • 1 tsp vanilla
  • 12 ounces semi-sweet chocolate chips – I used Ghiradelli Semi-Sweet
  • * I used salted butter. You can also use unsalted just add 1/4 tsp of salt.


  1. Preheat oven to 350 and make sure the rack is in the middle. If it’s to close to the bottom of the oven the cookies will be way to dark on the bottom.
  2. Cream butter and sugar until light and fluffy and then add eggs one at a time and mix well after each one, then vanilla and mix until well incorporated.
  3. Sift together the dry ingredients and slowly add it to the butter mixture until it is combined. Add chocolate chips and stir by hand.
  4. Scoop the cookies onto the baking sheet. I used the medium scoop from Pampered Chef which is about 2oz. Two scoops make about a 4oz cookie which is perfect.
  5. Bake 10 – 15 min (up to 20 depending on how big your cookies are) and are lightly brown on the bottom.
  6. Place on a rack to cool.

Levian Bakery Chocolate Chip Cookies - 2

The end result was just about perfect and my family loved them. They gobbled them up and there are but a few left.

Now, if you feel like waiting a little bit longer for your cookies, after scooping them onto the cookie sheet chilling them for about 20 – 30 minutes will help them stay a little thicker… fuller. I haven’t done this yet simply because I can’t wait for a warm, soft, gooey chocolate chip cookie and even without waiting the cookies are been perfect.

They’re slightly crisp on the outside and soft on the inside.

Oh! I almost forgot… most of the other recipes out there call for adding walnuts to the cookie dough. I leave them out since most of my family (me included) doesn’t like nuts in their cookies.

Since I first tried to make the Levian Bakery chocolate chip cookies I have had the chance to actually try one. A friend of mine went to NYC and brought me back one of the famed cookies. It was delicious and my knock off was almost just as good!

What is your favorite cookie recipe?

Have you every tried to recreate a recipe that you’ve seen on TV?