Levain Bakery NYC Cookies are world-renowned for their thick, gooey texture and irresistible flavor. These cookies boast a golden, crisp exterior with a soft, almost dough-like center, packed with chocolate chips and nuts for the ultimate indulgence. Perfect for a cozy night in or to impress guests, this recipe lets you recreate the bakery magic in your own kitchen.
Why Youโll Love This Recipe
- Authentic Taste:ย These cookies taste just like the ones from the iconic Levain Bakery in New York City.
- Perfect Texture:ย Crispy edges paired with a soft, gooey center.
- Customizable:ย Add your favorite mix-ins, like walnuts, pecans, or a variety of chocolate chips.
- Easy to Make:ย Simple steps to achieve bakery-quality results at home.
- Impressive Results:ย Perfect for sharing, gifting, or savoring yourself!
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Chopped walnuts (optional)
Directions
- Preheat the Oven:ย Set your oven to 375ยฐF (190ยฐC) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars:ย In a mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs:ย Beat in the eggs one at a time until fully incorporated.
- Mix Dry Ingredients:ย In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients:ย Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Fold in Chocolate and Nuts:ย Stir in the chocolate chips and walnuts.
- Shape the Dough:ย Form large, golf ball-sized portions of dough and place them on the prepared baking sheet.
- Bake:ย Bake for 10-12 minutes until the edges are golden but the centers remain soft.
- Cool:ย Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings:ย Makes about 8 large cookies
- Prep Time:ย 15 minutes
- Cook Time:ย 12 minutes
- Total Time:ย 27 minutes
Variations
- Nut-Free:ย Skip the nuts for a pure chocolate indulgence.
- Mix-In Options:ย Try adding white chocolate chips, peanut butter chips, or dried cranberries.
- Different Sizes:ย Make smaller cookies but adjust the baking time to avoid overcooking.
- Gluten-Free:ย Substitute with a 1:1 gluten-free baking flour blend.
- Darker Chocolate:ย Use dark chocolate chunks for a richer flavor.
Storage/Reheating
- Storage:ย Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing:ย Freeze the unbaked dough balls on a baking sheet, then transfer them to a zip-top bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Reheating:ย Warm cookies in a preheated oven at 300ยฐF (150ยฐC) for 5 minutes for a freshly baked taste.
FAQs
1. How do I achieve the gooey center?
Ensure not to overbake the cookies; remove them when the edges are golden, but the center looks slightly undercooked.
2. Can I use salted butter?
Yes, but reduce the added salt in the recipe by half to balance the flavors.
3. Do I need to chill the dough?
Chilling isnโt required, but it can help the cookies maintain their thick shape during baking.
4. Can I use other types of chocolate?
Absolutely! Experiment with milk chocolate, dark chocolate, or a combination of both.
5. Why are my cookies spreading too much?
Ensure your butter isnโt too soft, and measure the flour accurately. A slight chill of the dough before baking can also help.
6. Can I make these cookies smaller?
Yes, but reduce the baking time to prevent overcooking the centers.
7. What if I donโt have cornstarch?
You can omit it, but the cookies may not be as tender. Alternatively, substitute with an equal amount of potato starch.
8. Are these cookies suitable for freezing?
Yes! Freeze the unbaked dough or baked cookies and thaw as needed.
9. Can I double the recipe?
Of course! Just ensure you mix the dough thoroughly and bake in batches as needed.
10. How can I make these cookies vegan?
Substitute butter with a vegan alternative, use flax eggs, and opt for dairy-free chocolate chips.
Conclusion
Levain Bakery NYC Cookies are a must-try for anyone who loves a decadent, bakery-style treat. This recipe is straightforward and delivers incredible results that rival the originals. Whether enjoyed warm from the oven or stored for later indulgence, these cookies will surely become a favorite in your dessert rotation. Bake a batch today and savor the magic!
Print
Levain Bakery NYC Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cookies are thick, crispy on the outside, and gooey on the inside, loaded with semi-sweet chocolate chips and crunchy walnuts.
Ingredients
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract (optional but recommended)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cake flour
- 1 3/4 cups all-purpose flour
- 2 cups semi-sweet chocolate chips (recommend Guittard or Ghirardelli)
- 2 cups chopped walnuts
Instructions
- Preheat Oven:ย Preheat your oven to 410ยฐF (210ยฐC). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars:ย In a stand mixer, cream together the cold butter, light brown sugar, and granulated sugar. Start on low speed for 30 seconds, increase to medium for another 30 seconds, and then beat on high for a final 30 seconds until light and fluffy.
- Add Eggs and Vanilla:ย Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
- Combine Dry Ingredients:ย In a separate bowl, whisk together the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Gradually add the dry ingredients to the wet mixture on low speed until just combined.
- Fold in Mix-ins:ย Gently fold in the semi-sweet chocolate chips and chopped walnuts until evenly distributed throughout the dough.
- Chill Dough:ย Refrigerate the dough for 15 minutes to make it easier to handle.
- Shape Cookies:ย Using a digital kitchen scale for accuracy, measure out roughly 6-ounce portions of dough. Shape each portion into a rough ball; avoid smoothing them out completely to maintain a rustic texture. Place four dough balls on each prepared baking sheet, spacing them about 3 inches apart.
- Bake:ย Bake one sheet at a time in the preheated oven for 10-13 minutes, or until the cookies are golden brown on the outside but still soft in the center. Avoid over-baking to maintain a gooey interior.
- Cool:ย Allow the cookies to cool on the baking sheet for about 30 minutes before transferring them to a wire rack. This helps them set properly.
Notes
- High-Quality Ingredients:ย Using high-quality chocolate chips like Guittard or Ghirardelli enhances the flavor of these cookies.
- Cold Butter:ย Starting with cold butter helps achieve the thick, chunky texture characteristic of Levain Bakery cookies.
- Avoid Over-Mixing:ย Mix the dough until ingredients are just combined to prevent the cookies from becoming tough.
- Storage:ย Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough balls and bake from frozen, adding a couple of minutes to the baking time.
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