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Levain Bakery NYC Cookies

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These Levain Bakery-style cookies are thick, gooey, and loaded with chocolate chips and walnuts. They’re crispy on the outside and soft in the center, just like the iconic New York City bakery’s cookies.

Ingredients

Scale
  • 1 cup (225 g) cold unsalted butter, cubed
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, cold
  • 3 1/4 cups (410 g) all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (350 g) semi-sweet chocolate chips or chunks
  • 1 1/2 cups (150 g) walnuts, roughly chopped

Instructions

1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the Butter and Sugars:

  • In a large mixing bowl, beat the cold cubed butter, brown sugar, and granulated sugar together with a hand or stand mixer until just combined (about 1-2 minutes).

3. Add the Eggs:

  • Mix in the eggs one at a time, beating just until combined.

4. Combine Dry Ingredients:

  • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

5. Fold in the Mix-Ins:

  • Stir in the chocolate chips and walnuts until evenly distributed. The dough will be thick and chunky.

6. Shape the Cookies:

  • Divide the dough into large balls, about 6 oz (170 g) each (or roughly the size of a baseball). Do not flatten; the tall shape helps achieve a gooey center.

7. Bake:

  • Place the dough balls on the prepared baking sheet, spacing them a few inches apart. Bake for 8-10 minutes, or until the edges are golden brown but the centers still look slightly underbaked.

8. Cool and Serve:

  • Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy warm for the ultimate gooey texture.

Notes

  • For variety, replace the walnuts with pecans or omit them entirely for nut-free cookies.
  • Use a combination of milk and dark chocolate for a more complex flavor.
  • These cookies can be frozen raw. Freeze dough balls on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2-3 minutes to the baking time.

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