Description
Levain Bakery NYC Cookies are famous for their thick, gooey centers and perfectly crisp edges. This recipe recreates the iconic cookies at home, combining cold butter with brown and granulated sugars, semisweet chocolate chips, and optional walnuts for a rich, decadent treat. Their large size and soft interior make them irresistibly delicious and perfect for cookie lovers craving a bakery-quality experience.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Mix-ins
- 2 cups semisweet chocolate chips (or a mix of semisweet and milk chocolate)
- 1 cup chopped walnuts (optional, or use other nuts like pecans)
Instructions
- Preheat the Oven: Preheat your oven to 410°F (210°C). Line two baking sheets with parchment paper and set them aside for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside to combine later.
- Prepare the Dough: In a large mixing bowl, cream together the cold cubed butter, light brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is fluffy and smooth, about 2-3 minutes. Then add the eggs one at a time, mixing thoroughly after each addition. Finally, add the vanilla extract and mix to incorporate.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to preserve the cookie’s tender texture.
- Add the Mix-ins: Fold in the chocolate chips and chopped walnuts (if using) gently with a spatula, ensuring even distribution throughout the thick dough.
- Form the Cookies: Using your hands or a cookie scoop, portion out roughly 1/4 cup of dough per cookie. Roll each portion into a ball but do not flatten; place them on the prepared baking sheets as mounds to achieve the signature thick cookie shape.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges are golden brown but the centers remain soft and slightly underbaked. This ensures a gooey middle.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. For the best experience, serve while still warm to enjoy their gooey texture.
Notes
- Using cold butter helps maintain the cookie’s thick texture and prevents excessive spreading.
- Do not flatten the cookie dough balls on the baking sheet to keep the characteristic tall, thick cookies.
- Optional nuts can be substituted with pecans or omitted according to preference.
- Adjust baking time slightly if making smaller or larger cookies to avoid overbaking or underbaking.
- For best results, use high-quality semisweet chocolate chips or a mix of semisweet and milk chocolate for flavor complexity.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
