Gluten Free Levain Chocolate Chip Cookies (Copycat)

Why does this copycat Levain cookie recipe work?

Levain cookies are characterized by being oversized, crispy on the outside while almost undercooked in the middle.  They are thick and filled with melted chocolate and walnuts.  

This recipe works because we start with a dough that is a little heavier on flour than a normal chocolate chip cookie, while having a little less sugar and butter.  This assists with the cookie keeping its thick shape during baking. 

Add to that the higher heat oven, which browns and sets the outside of the cookie before the shape can spread, leaving the centers a little undercooked. 

Finally, we allow the cookies to cool on the baking sheet for 15 minutes, which allows the cookie to continue cooking slowly as they cool down leaving you with a barely cooked center that stays soft and gooey even the next day.

Ingredients

• Gluten Free 1-to-1 Flour Blend - for almost all of my recipes, I use Bob's Red Mill Gluten Free Flour.  I have found it to be the most versatile gluten free flour.  You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different. 
• Cornstarch - The original Levain recipe calls for cake flour. We are adding cornstarch here to make the gluten free flour closer to cake flour in texture. If you avoid corn, substitute with arrowroot powder or tapioca starch.
• Baking Powder & Baking Soda - We are using a little of both kinds of leavening agents for these cookies.  The signature Levain cookie stays thick when baked, so we are opting for baking powder for that extra lift.  The original cookie also has a nicely golden browned outside, so we've added a little baking soda for color. 
• Salt
• Vegan Butter - I used Country Crock plant butter for these cookies. You can use the vegan butter of your choice, but don't substitute with margarine. If you're not dairy free, then use regular butter in the same measure.
• Brown Sugar & White Sugar - Brown sugar gives this cookie the typical caramel tones of a chocolate chip cookie, while white sugar provides the crispiness to the outside. 
• Eggs - Eggs are the piece that hold the dough together.  I have not tried this recipe with an egg substitute. If you do, please leave a comment below and let me know how it turns out.
• Vanilla - The original Levain cookies don't use vanilla, but I like the flavor it adds to the cookie.
• Walnuts - Totally optional.  I used walnuts, but pecans would also be delicious. If you're nut free, you can eliminate them, but add an additional ¼ of flour to keep the thickness of the cookie.
• Chocolate Chips - I used a mixture of half semi-sweet and half dark chocolate.  I think going all one way or the other would work fine as well.  If you're dairy intolerant, make sure to use an allergen friendly chocolate chip like Nestle or Enjoy Life brands.

See recipe card for full list with quantities.

Instructions

These cookies are easy to make, but make sure to follow the instructions closely. I suggest using an electric mixer or stand mixer to get the best result.

STEP 1: Combine the gluten free flour, cornstarch, baking powder, baking soda and salt in a medium size bowl. Whisk together until well mixed.

STEP 2: Add the vegan butter, brown sugar and white sugar to the bowl of an electric mixer. Beat on medium speed for 5 minutes, until light and fluffy.

STEP 3: Add the vanilla, egg and egg yolk to the butter mixture. Beat for another 90 seconds.

STEP 4: With the mixer on low speed, slowly add the flour mixture. Stir until just combined.

STEP 5: Add the chocolate chips and walnuts to the cookie dough. Stir by hand or mix briefly until they are evenly incorporated.

STEP 6: Once the dough is mixed, cover with plastic wrap and refrigerate the dough for one hour.

Can I make this recipe ahead of time?

These copycat Levain cookies are best when they are served warm from the oven.  You can bake them and reheat at 350 degrees for about 5-7 minutes.

If you want to work ahead, you have a few options.  You can make your dough and refrigerate it up to 24 hours before baking.  You can also portion out your cookie dough and freeze it to bake later.  You may need to add extra baking time due to the thickness of the cookies.