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Levain Bakery Carrot Cake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 45 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 13 minutes
  • Yield: 10 servings 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

These Levain Bakery Carrot Cake Cookies deliver thick, soft, and flavorful cookies packed with grated carrots, white chocolate chips, pecans, and optional dried apricots. Chilled dough and a unique baking technique create the perfect gourmet texture and shape.

Ingredients

Units Scale

Ingredients

  • 1 cup Cold Butter ((cut into cubes))
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Finely Grated Carrots
  • 3 cups Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 3/4 cups White Chocolate Chips
  • 1 cup Pecans ((coarsely chopped))
  • 1/2 cup Dried Apricots ((optional))

Instructions

  1. Finely grate the carrots: Finely grate the carrots (I suggest using the finest grater), then place them in paper towels or cheesecloth and squeeze out as much liquid as possible. This is key for the right texture.
  2. Mix butter and sugars: In a large bowl, combine the cold, cubed butter with the brown sugar and white sugar. Mix for 3–4 minutes, until the mixture is light and fluffy.
  3. Add eggs and vanilla: Add eggs and vanilla and mix for 1 minute longer. Fold in grated carrots.
  4. Add dry ingredients and mix: Add the flour, cornstarch, baking soda, salt, and cinnamon. Mix just until the dough comes together. Do not overmix. Stir in white chocolate chips, pecans, and dried apricots (if using).
  5. Chill the dough: Cover and chill the dough for at least 30 minutes to help the cookies hold their thick shape while baking.
  6. Preheat oven and shape dough: Preheat oven to 385 degrees. Divide the dough into large portions (about 5–6 oz each) and loosely shape into tall mounds. Do not flatten.
  7. Bake the cookies: Bake at 385°F for 10–13 minutes, or until the edges are golden brown and the tops are pale and slightly soft. The cookies should look thick and slightly underbaked in the center. *As soon as you remove the cookies from the oven, take a turner or spatula, and press the edges of the cookies towards to center to create a rounder, thicker cookie. This makes them look more gourmet.
  8. Rest cookies: Allow the cookies to rest on the baking sheet for 10–15 minutes before transferring. This helps them set and develop the perfect texture.

Notes

  • Use the finest grater for the carrots and squeeze out excess liquid for ideal texture.
  • Chilling the dough ensures the cookies keep their thick shape while baking.
  • Press edges toward the center immediately after baking to create a rounder, thicker cookie.
  • Resting the cookies on the baking sheet before transferring improves texture and stability.

Find it online: https://yumrecipesfood.com/levain-bakery-carrot-cake-cookies-recipe/