Levain Bakery NYC Cookies

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Levain Bakery in New York City is famous for its iconic cookies that are massive, gooey, and irresistibly indulgent. These cookies boast a golden-brown exterior with a soft, melty interior, creating the ultimate cookie experience. Now you can recreate this bakery favorite in your kitchen!

Why You’ll Love This Recipe

  • Authentic Texture: Crispy on the outside and gooey in the center, these cookies are a texture lover’s dream.
  • Decadent Flavor: Packed with rich chocolate chips and crunchy walnuts, every bite is pure indulgence.
  • Impressive Size: These jumbo cookies are as fun to make as they are to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter (cold and cubed)
  • Granulated sugar
  • Light brown sugar
  • Large eggs
  • Cake flour
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Kosher salt
  • Semi-sweet chocolate chips
  • Walnuts (roughly chopped)

Directions

this recipe
  1. Prep the Baking Sheet: Line a baking sheet with parchment paper and set it aside.
  2. Cream Butter and Sugars: Beat the cold butter with granulated sugar and light brown sugar until creamy and fluffy.
  3. Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.
  5. Combine: Gradually add the dry ingredients to the wet mixture until just combined.
  6. Fold in Mix-ins: Gently fold in chocolate chips and walnuts until evenly distributed.
  7. Shape the Dough: Divide the dough into 9 equal portions (approximately 6 ounces each) and shape into rough balls.
  8. Chill the Dough: Chill the dough balls in the refrigerator for at least 30 minutes.
  9. Bake: Preheat the oven to 400°F (200°C). Place the chilled dough balls on the baking sheet and bake for 10-11 minutes, until golden brown.
  10. Cool: Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.

Servings and Timing

  • Yield: 9 large cookies
  • Prep Time: 20 minutes
  • Chill Time: 30 minutes (minimum)
  • Bake Time: 10-11 minutes
  • Total Time: Approximately 1 hour

Variations

  • Nut-Free: Omit walnuts for a classic chocolate chip cookie.
  • Different Nuts: Use pecans or almonds for a unique twist.
  • Mixed Chocolates: Try a combination of milk, dark, and white chocolate chips for variety.
  • Smaller Cookies: Divide dough into smaller portions for bite-sized treats and adjust baking time accordingly.

Storage/Reheating

  • Storage: Keep cookies in an airtight container at room temperature for up to 3 days.
  • Freezing: Wrap individual cookies tightly and freeze for up to 3 months.
  • Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 15-20 seconds.

FAQs

What makes Levain Bakery cookies unique?

Their oversized shape, crispy exterior, and gooey center create a distinct and indulgent texture.

Can I skip the chilling step?

Chilling is crucial to prevent the cookies from spreading too much and to achieve the perfect texture.

Why use a mix of cake flour and all-purpose flour?

The combination ensures a tender crumb while maintaining structure.

Can I substitute the walnuts?

Yes, you can replace them with pecans, almonds, or leave them out entirely.

How do I ensure even baking?

Use a cookie scoop to portion dough evenly and space the cookies adequately on the baking sheet.

Can I make the dough in advance?

Yes, the dough can be refrigerated for up to 24 hours or frozen for later use.

Why is cold butter used in this recipe?

Cold butter helps the cookies retain their shape and contributes to the thick, chewy texture.

What chocolate works best?

Semi-sweet chocolate chips are recommended, but dark or milk chocolate can also be used.

How do I know the cookies are done?

The edges should be golden, and the center should look slightly underbaked—they’ll firm up as they cool.

Can I halve the recipe?

Absolutely, you can scale the recipe as needed without sacrificing quality.

Conclusion

Recreating Levain Bakery’s iconic NYC cookies at home is easier than you think. With their perfect blend of textures and flavors, these cookies are sure to become a favorite in your household. Try them today and enjoy a taste of New York City from your own kitchen!

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Levain Bakery NYC Cookies

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Levain Bakery’s legendary NYC cookies are massive, indulgent treats with a crispy exterior and a gooey, melty center. This recipe captures the essence of their most iconic flavor: Chocolate Chip Walnut. Perfect for cookie lovers craving a bakery-quality dessert at home.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 8 large cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, cold
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 1/2 cups toasted walnuts, coarsely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Cream Butter and Sugars: In a large bowl, beat the cold butter with granulated sugar and brown sugar until combined but not fully creamy.
  3. Add Eggs: Mix in the eggs one at a time, just until incorporated. Avoid overmixing.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in Mix-Ins: Gently fold in the chocolate chips and toasted walnuts.
  6. Form Dough Balls: Divide the dough into 6-ounce portions (about 1/2 cup of dough per cookie) and shape into rough balls. Do not flatten.
  7. Bake: Place the dough balls on the prepared baking sheets, spacing them apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
  8. Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

  • Using cold butter is key to achieving the dense and gooey texture.
  • Avoid overmixing to maintain the light, tender crumb.
  • These cookies are best enjoyed warm, but you can reheat them for a few seconds in the microwave.

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