These copycat Levain bakery style chocolate chip cookies are packed with halva – one of my favourite treats! Get ready for super thick cookies with a slightly underdone middle, just like the NYC favourite.
You probably have most of the ingredients for these cookies, the only thing you might need to go out and buy is halva! If you haven’t had halva before, it’s a sesame based tahini treat that you can find either plain, or covered in chocolate. I love having halva on it’s own as a dessert, but it also tastes delicious in things like these cookies!
How do I get super thick cookies?
When I say these levain bakery style cookies are the size of your face, I mean it. This recipe only makes 6 cookies but that’s because each one weighs 6 ounces! In order to have super thick cookies, you’ll need to weigh out each one.
These cookies are also so thick because of the amount of mix ins. With the chocolate chips and the halva, you have a cookie dough that is really packed. If you want to substitute either of those mix ins, you need to use the same amount of an alternative mix in, otherwise they’ll spread.
Another secret to getting these cookies so big is cold butter. For most cookie recipes you would use room temperature butter, but by using cold butter it means the cookies won’t spread as much.
Finally, it’s all down to chilling the dough! Once you’ve weighed out each cookie, you’ll need to refrigerate them for at least 12 hours (though it’s better to chill them overnight). This is also going to keep the dough from spreading when it bakes.
Frequently Asked Questions
You can replace the halva with the same amount of chocolate chips, butterscotch chips, or toasted walnuts (like the original Levain bakery cookies)
There is an easy way to make your own cake flour. Measure out ¼ cup of all-purpose flour, and then take out ½ tablespoon flour and replace with ½ tablespoon cornflour. Sift the two together at least three times through a fine-meshed sieve.
You can chop up the halva into medium sized pieces. Once you fold them into the cookie dough it’ll break up the halva into smaller pieces.
If you aren’t a fan of the slightly undercooked centre, then bake your cookies for another 4-5 minutes.
Because these cookies are under baked, you need to wait at least 20 minutes after you’ve taken them out of the oven so they can set.
How do I store these cookies?
You can keep the unbaked cookie dough in the fridge for up to 1 week, and you can also freeze the unbaked dough for up to 6 months. Thaw the frozen dough, unwrap and then bake as directed in the recipe.
These cookies taste best on the day of baking, but you can store any leftovers in an airtight container for up to 2 days.
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Thick Halva Chocolate Chip Cookies
- 240 grams all-purpose flour 2 cups
- 30 grams cake flour ¼ cup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon kosher salt
- 113 grams butter, cubed and cold ½ cup
- 113 grams light brown sugar ½ cup
- 100 grams sugar ½ cup
- 326 grams chocolate chips 2 cups
- 2 eggs
- ½ tablespoon vanilla extract
- pinch nutmeg
- 130 grams halva 1 cup
- In the bowl of a stand mixer and a paddle attachment, cream the cold butter, sugars, vanilla, salt, nutmeg, baking powder and baking soda on low speed.
- Slowly increase the speed from low to medium and beat for at least 10 minutes, until the dough is fluffy and the soft. Stop the mixer half way to scrape down the bowl.
- Add the eggs one at a time while the mixer is still running, beating well after each addition.
- While the mixer is on low, slowly pour in both flours.
- Fold in the chocolate chips and halva.
- Weight out each cookie to be 6 ounces (170 grams) and shape into rounds. Wrap each cookie in plastic wrap and refrigerate for 12 hours, but preferably overnight.
- Preheat you oven to 400°F/200°C and line a baking tray with parchment paper. Bake the cookies 3 at a time for 12-15 minutes.
- Let the cookies rest for 15 minutes before eating.