My special recipe for Levain Bakery-Style Chocolate Chip Cookies with a colorful unicorn twist.
This post may contain affiliate links. Please see my full disclosure policy for details.
It is far past time for you to try spicing up those outdated -but always delicious- chocolate chip cookies and this is the perfect recipe for you to do that with. Not only are these cookies unicorn-themed, they are made in the Levain-bakery style. That means they have a delightfully crisp and crunchy outside while maintaining a soft, cookie dough-like inside and yes, it is as delicious as it sounds! My daughter loves everything sparkly, pink, and unicorn-themed so I decided to add our own special unicorn twist to these already scrumptious treats. So from my family to yours, here is how to make Levain Bakery-style Unicorn Chocolate Chip Cookies.
The process of making and baking these cookies is very similar to the original style chocolate chip cookies but with a few extra key steps and tips that ensure the texture turns out in the correct, unique form. The biggest factor to keep in mind is that the process of baking these cookies at a higher temperature after freezing the dough is what gives these cookies the unique Levian-bakery style texture. Don’t worry, I will go over everything you need to know on how to make these successfully. Once finished, you and your whole family will be blown away by the ridiculous deliciousness of these fun unicorn chocolate chip cookies.
To make unicorn chocolate chip cookies you need: 2¾ cups flour, 1 tsp. baking soda, ½ tsp. salt, 2 eggs, 2 tsp. vanilla extract, 1 cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar, and a bag of unicorn chocolate chips. Mix together, scoop, then bake the cookies at 410°F.
Unicorn Theme
Tools and Ingredients for Magical Unicorn Cookies
The first step to Levain Bakery-style cookie success is having the right ingredients and tools for the job. These are special cookies and you want them to turn out right. For you, I have composed a list of equipment and ingredient items necessary for this particular project.
Cookie Equipment:
- Kitchen mixer
- Glass mixing bowls
- Blending whisk
- Batter scoop
- Baking sheet
- Parchment paper sheets or silicone baking mats
- Wooden spoon
Cookie Ingredients:
- All-purpose flour or cake flour
- Baking soda
- Salt
- Eggs
- Vanilla extract
- Unsalted butter at room temperature
- Brown sugar
- Granulated sugar
- Unicorn Chocolate Chips
Making the Magical Levain Bakery-Style Unicorn Chocolate Chip Cookies
Now it is time to go over the cookie making and baking process. I have infused a few key tips in to give you an extra helping hand in making sure your cookies turn out perfect and devourable. Follow along and you will not have a thing to worry about for these tempting little treats.
- Start by mixing together the flour, baking soda, and salt in a glass mixing bowl.
- Next, in a separate bowl, whisk together the eggs and vanilla extract.
- In a stand kitchen mixer, using a paddle attachment, mix the room temperature butter and both sugars together until a creamy texture is reached.
- Then, add in the egg mixture and mix well.
- Slowly add in the flour mixture ⅓ at a time, mixing well between each addition. Mix batter until just combined.
- Remove the mixing bowl from the stand mixer and grab the bag of unicorn chocolate chips. Set ½ cup of chips aside, then pour the rest of the chips into the cookie batter and combine with a wooden spoon.
- Next, line a baking sheet with some parchment paper.
- A silicone baking mat can be used instead.
- A silicone baking mat can be used instead.
- Then, use a medium-size batter scoop to distribute the cookie batter onto the lined baking sheet.
- Remember those unicorn chocolate chips that you set aside a minute ago? Gently press the rest of those into the tops of the cookie dough scoops.
- Chill the cookie dough scoops in the freezer for 30 minutes.
- Preheat the oven to 410°F, then line 3 large baking sheets with parchment paper or silicone mats.
- After that, remove the cookie dough scoops from the freezer and transfer them to the newly lined baking sheets.
- Be sure to space cookies evenly, leaving each one with enough room to expand during baking.
- Be sure to space cookies evenly, leaving each one with enough room to expand during baking.
- Bake the cookies in multiple batches for 7-9 minutes or until the edges of the cookies are a nice golden brown.
- Baking Tip: There is a method using another baking sheet that will keep your cookies from burning on the bottom. Turn one empty baking sheet upside down onto the preheated wire oven rack, then carefully place the sheet of cookies on top. The hot oven wire is not touching the sheet with the cookies directly so they can bake how they need to without overcooking the bottoms.
- Baking Tip: There is a method using another baking sheet that will keep your cookies from burning on the bottom. Turn one empty baking sheet upside down onto the preheated wire oven rack, then carefully place the sheet of cookies on top. The hot oven wire is not touching the sheet with the cookies directly so they can bake how they need to without overcooking the bottoms.
- Finally, once you remove the cookie sheets from the oven, let the cookies cool for 10 minutes. Enjoy!
Delectable Gift Ideas and Safe Storage
This recipe makes quite a big batch so it is understandable if you want to give some of these delectable cookies away. As a matter of fact, package them up nicely in a paper pastry box and they turn out to be uniquely wonderful homemade gifts! Sure, chocolate chip cookies are great for gift-giving in general. But, the crunchy outside mixed with the soft, cookie dough-like inside of these Levain Bakery-style cookies makes them far superior to the original style. Here are a few ideas for you to consider on using and gifting these cookies:
- Unique birthday cookies to surprise your little one on their big day.
- Perfect birthday party cookies for all the other kiddos to help devour. (Also puts you first in line as “the cool mom”)
- Surprise homemade gift for your favorite unicorn lover.
- Kids are not the only ones who love bright, fun colors. Bake a batch for your coworkers! Their day will be brightened and they will love these cookies just as much as the kids do.
- Make some for your family and share the rest with friends or neighbors.
- Missing someone you can not visit face to face with right now? Make their day with a surprise delivery/drop-off.
- Save the rest for later! These cookies can be placed in a Ziploc bag and stored in the freezer for up to 3 months.
- Mark the date on the outside of the bag to keep up with freshness.
- When it is time to defrost the cookies there are a couple of options.
- If you like warm cookies then you can heat them up in a toaster oven for 4-6 minutes.
- Alternatively, you can move them to an airtight container and let them sit on the counter overnight or stick the bag of cookies in the fridge to thaw overnight.
It is easy to see how cute these are and that this particular cookie style is unlike any other, mixing the best of both crunchy and soft. Not only soft, cookie dough-like soft. Yum! If you happen to be a cookie connoisseur, like me, and you have not tried these out yet then you are missing out! What is stopping you from living your best cookie life? The only warning I have for you is that once you try these it is hard to go back. But try them anyway, you can thank me later.
Unicorn Chocolate Chip Cookies
Equipment
Ingredients
- 2 ¾ Cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp salt
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 Cup Unsalted Butter Room Temperature
- 1 Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 Cups Unicorn Chocolate Chips one 10 oz bag
Instructions
- Whisk together flour, baking soda, and salt in a medium bowl.
- In another small bowl, whisk together eggs and vanilla.
- In a stand mixer bowl with a paddle attachment, mix the butter and sugars or until it will reach a creamy condition.
- Add egg mixture and mix until combined.
- Slowly mix in the flour mixture ⅓ at a time, mixing in between each addition. Mix until just combined.
- Remove the bowl from the stand mixer, and fold the chocolate chips into the dough with a wooden spoon. Set aside 1/2 cup of chocolate chips to put on top of the cookies later.
- Line baking sheet with parchment paper. Scoop the dough onto the baking sheets using a medium size (1.97 inch) dough scoop.
- Lightly press in the rest of the chocolate chips on top of the cookie dough scoops.
- Chill in the freezer for 30 minutes.
- Preheat the oven to 410°F. Line 3 large baking sheets with parchment paper or silicone mats and set aside.
- Remove the dough from the freezer. Place cookie dough scoops on the baking sheet. Make sure to leave even amounts of room between each cookie so they can expand during baking.
- Bake on top of an inverted baking sheet in multiple batches for 7-9 minutes, or until the edges of the cookies are golden-brown. Remove the baking sheet from the oven and let cool for 10 minutes.
Video
Leave a Reply