Name: Levain Bakery NYC Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 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

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

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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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, beat the cold butter with granulated sugar and brown sugar until combined but not fully creamy.
Add Eggs: Mix in the eggs one at a time, just until incorporated. Avoid overmixing.
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.
Fold in Mix-Ins: Gently fold in the chocolate chips and toasted walnuts.
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.
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.
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.

Find it online: https://recipe.newsvks.com/levain-bakery-nyc-cookies/