Levain Bakery NYC cookies are iconic for their massive size, gooey centers, and indulgently rich flavor. These legendary cookies are loaded with melty chocolate chips and crunchy walnuts, offering the ultimate cookie experience. Perfectly crispy on the outside and irresistibly soft on the inside, they’re a must-try for any cookie lover.
Why You’ll Love This Recipe
- Iconic texture: Crispy edges and gooey, almost doughy centers.
- Thick and chunky: Each cookie is bakery-sized and packed with chocolate and nuts.
- Simple to make: Requires basic pantry ingredients.
- Customizable: Adapt to your favorite add-ins like white chocolate, pecans, or raisins.
- Perfect for sharing: One cookie is a treat all on its own!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (cold, cut into cubes)
- Granulated sugar
- Brown sugar
- Eggs
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Semi-sweet chocolate chips or chunks
- Chopped walnuts (optional but recommended)
Directions
- Preheat the oven: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, beat the cold butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the mix-ins: Stir in chocolate chips and walnuts, ensuring they are evenly distributed throughout the dough.
- Shape the cookies: Divide the dough into large balls, about 6 ounces each (approximately ¾ cup of dough per cookie). Place them on the prepared baking sheets, spacing them well apart.
- Bake: Bake for 9–12 minutes, or until the edges are golden but the centers look slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes 8 large cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Double Chocolate: Replace some of the flour with cocoa powder for a rich chocolate dough.
- Nut-Free Option: Skip the walnuts and add extra chocolate chips or dried fruit.
- Peanut Butter Lovers: Swap walnuts for peanut butter chips or add a swirl of peanut butter.
- Holiday Twist: Add a pinch of cinnamon or peppermint extract for festive flavors.
- White Chocolate Macadamia: Use white chocolate chips and macadamia nuts instead of semi-sweet chocolate and walnuts.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Reheating: Microwave for 10–15 seconds to restore the gooey texture.
- Freezing: Freeze cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 extra minutes to the baking time.
FAQs
Why are Levain cookies so thick?
Using cold butter and not overmixing the dough helps achieve their signature thickness.
Can I make smaller cookies?
Yes, divide the dough into smaller portions, but adjust the baking time to avoid overbaking.
Why is cornstarch used in this recipe?
Cornstarch adds a soft, tender texture to the cookies.
Do I have to chill the dough before baking?
It’s not necessary if you’re using cold butter, but chilling can enhance the flavor and help prevent spreading.
Can I substitute the walnuts?
Yes, you can replace walnuts with pecans, almonds, or omit them entirely.
Can I use milk chocolate chips instead of semi-sweet?
Yes, but the cookies may be sweeter, so adjust sugar to taste.
What’s the best way to measure flour for this recipe?
Spoon the flour into your measuring cup and level it off with a knife to avoid overpacking.
Can I use a stand mixer for this recipe?
Absolutely! A stand mixer makes creaming the butter and sugars quick and easy.
Why do the centers look underbaked?
The cookies will continue to set as they cool, so it’s important not to overbake them.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
Conclusion
Levain Bakery NYC cookies are a decadent treat that bring the magic of New York’s iconic bakery into your kitchen. With their thick, gooey centers and rich chocolatey flavor, these cookies are sure to impress anyone who tries them. Make a batch today and enjoy the ultimate indulgent cookie experience!
Print
Levain Bakery NYC Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 giant cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These famous cookies are known for their massive size, gooey centers, and crisp edges. Packed with chocolate chips and nuts, these cookies are a decadent treat perfect for satisfying your sweet tooth!
Ingredients
- 225 g (1 cup) cold unsalted butter, cubed
- 200 g (1 cup) granulated sugar
- 200 g (1 cup) light brown sugar, packed
- 2 large eggs
- 400 g (3 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 300 g (1 1/2 cups) semi-sweet chocolate chips or chunks
- 150 g (1 cup) walnuts, coarsely chopped (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper or silicone mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, use a hand mixer or stand mixer to cream the cold butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add the Eggs:
- Beat in the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl as needed.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add the Mix-Ins:
- Gently fold in the chocolate chips and walnuts (if using) with a spatula.
- Shape the Cookies:
- Divide the dough into 8 large balls (about 150 g each). Do not flatten them; keep them tall for a gooey center.
- Bake the Cookies:
- Place 4 cookies on each baking sheet, spaced apart to allow for spreading.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm for the ultimate gooey experience!
Notes
- To achieve the signature texture, use cold butter and avoid overmixing the dough.
- If you prefer softer cookies, reduce the baking time slightly. For firmer cookies, bake a minute longer.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.