If you have ever dreamed of biting into a cookie that strikes the perfect balance between a crunchy exterior and a gooey, melt-in-your-mouth center, then you are in for a treat with this Levain Bakery NYC Cookies Recipe. Famous for their oversized, chunky texture and rich chocolate chunks, these cookies have captured the hearts of many and are just as irresistible at home as they are fresh from the bakery. This recipe brings that iconic New York cookie experience straight to your kitchen, making your baking session both fun and deliciously rewarding.
Ingredients You’ll Need
The magic of the Levain Bakery NYC Cookies Recipe lies in using straightforward ingredients that each play a crucial role in creating that signature texture and flavor. From the cold butter that ensures the perfect crumb to the high-quality chocolate chips that add bursts of sweetness, every component is essential.
- 2 1/2 cups all-purpose flour: The backbone of the cookie dough, providing structure without toughness.
- 1/2 teaspoon baking powder: Helps the cookies rise just enough for that soft interior.
- 1/2 teaspoon baking soda: Adds a gentle lift and helps cookies spread properly.
- 1/2 teaspoon salt: Enhances all the sweet flavors and balances the richness.
- 1 cup unsalted butter, cold and cubed: Cold butter gives those famous chunky pockets and a great texture.
- 1 cup packed light brown sugar: Adds moisture and a delicate caramel undertone.
- 1/2 cup granulated sugar: For a light sweetness and crisp edges.
- 2 large eggs: Bind the dough while keeping it tender.
- 2 teaspoons pure vanilla extract: Infuses a warm, inviting aroma and flavor.
- 2 cups semisweet chocolate chips: The star ingredient that melts to gooey perfection.
- 1 cup chopped walnuts (optional): Adds a lovely crunch and nutty flavor that complements the chocolate.
How to Make Levain Bakery NYC Cookies Recipe
Step 1: Preheat the Oven
Start by heating your oven to 410°F (210°C). This high temperature is the secret behind the crispy edges and luscious gooey centers. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt, which in turn creates the perfect rise and flavor in your cookies.
Step 3: Prepare the Dough
Using an electric mixer, cream the cold, cubed butter with the brown sugar and granulated sugar until the mixture becomes fluffy and smooth—this usually takes about 2-3 minutes. The texture here is key since it affects how the dough holds moisture and bakes. Next, add the eggs one at a time, beating well after each addition, then stir in the pure vanilla extract for that inviting scent we all adore.
Step 4: Combine Wet and Dry Ingredients
Gradually blend the dry ingredients into the wet mixture with your mixer on low speed. Be gentle and avoid overmixing; this helps maintain a tender crumb and prevents the cookies from becoming too dense.
Step 5: Add the Mix-ins
Now for the best part: gently fold in the chocolate chips and chopped walnuts (if you’re using them). The dough will be thick and chunky, so a spatula works best here to keep those mix-ins evenly spread while preserving the perfect texture.
Step 6: Form the Cookies
Using your hands or a cookie scoop, shape the dough into large balls, about 1/4 cup each. Place them on the prepared baking sheets without flattening—they should look like little mounds. This shape is what creates the Levain Bakery NYC Cookies Recipe’s signature thick, rustic appearance.
Step 7: Bake the Cookies
Bake the cookies for 12-15 minutes. You’re aiming for golden edges with a soft, slightly underbaked center—the hallmark of a Levain cookie. This contrast between crunchy and melty is what makes these cookies unforgettable.
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheets for a few minutes to set up before transferring them to a wire rack. Eating them warm amplifies their gooey deliciousness, so dive in as soon as you can resist!
How to Serve Levain Bakery NYC Cookies Recipe
Garnishes
While the Levain Bakery NYC Cookies Recipe is fantastic on its own, consider dusting the tops with a light sprinkle of sea salt to elevate the chocolate’s richness. Alternatively, a drizzle of melted chocolate or a sprinkle of toasted coconut flakes can add exciting new flavor layers.
Side Dishes
Pair these cookies with a cold glass of milk or a cup of freshly brewed coffee or espresso for a classic combination. For a decadent treat, serve alongside a scoop of vanilla bean ice cream or some fresh berries to balance the richness.
Creative Ways to Present
For a fun twist, sandwich two cookies with creamy peanut butter, Nutella, or your favorite frosting to create a Levain-style cookie sandwich. You can also crumble these cookies over milkshakes or parfaits for a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature to keep their softness for up to 3 days. Layer them between sheets of parchment paper to prevent sticking.
Freezing
You can freeze leftover cookie dough balls or fully baked cookies. Wrap dough balls in plastic wrap and freeze for up to a month; bake from frozen, adding a couple of extra minutes. Baked cookies freeze well in airtight containers for up to two months.
Reheating
To regain that freshly baked warmth and gooey center, gently heat cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This revives their signature Levain Bakery NYC Cookies Recipe texture beautifully.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe to avoid over-seasoning your cookies. Unsalted butter gives you more control over the flavor balance.
Is it necessary to use cold butter?
Absolutely! Cold butter helps create those delightful chunky pockets in the cookie, resulting in the Levain Bakery NYC Cookies Recipe’s characteristic texture.
Can I substitute the nuts or leave them out?
Yes! Walnuts add a nice crunch, but you can substitute pecans or omit nuts altogether to suit your taste or dietary preferences without sacrificing flavor.
Why do the cookies look underbaked in the middle?
This is by design. Levain-style cookies are meant to be soft and gooey in the center, so taking them out when slightly underbaked ensures that classic indulgent texture.
Can I make these cookies gluten-free?
Not without modifying the recipe. You’d need a good gluten-free flour blend specifically designed for baking to get a similar texture, but results may vary from the original Levain Bakery NYC Cookies Recipe.
Final Thoughts
Now that you have this incredible Levain Bakery NYC Cookies Recipe in your hands, it’s time to roll up your sleeves and experience the joy of baking these legendary treats yourself. Nothing quite beats the satisfaction of warm, gooey chocolate-studded cookies fresh from the oven. Trust me, once you try making these at home, they’ll quickly become a beloved staple in your baking repertoire!
Print
Levain Bakery NYC Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Levain Bakery NYC Cookies are famously thick, gooey, and packed with chocolate chips and walnuts. This recipe replicates their signature cookie with a crunchy exterior and soft, melty center. Using cold butter, a careful mixing technique, and baking at a high temperature results in an irresistible large cookie that is slightly underbaked in the middle for that classic Levain texture.
Ingredients
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
Add-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 to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Prepare the Dough: In a large mixing bowl, cream the cold cubed unsalted butter with the light brown sugar and granulated sugar using an electric mixer on medium speed until the mixture is fluffy and smooth; this should take about 2 to 3 minutes. Next, add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Take care not to overmix to maintain the cookie’s desired texture.
- Add the Mix-ins: Fold in the semisweet chocolate chips and chopped walnuts (if using) gently with a spatula. The dough will be thick and dense.
- Form the Cookies: Using your hands or a cookie scoop, divide the dough into large portions, about 1/4 cup each. Roll each portion into a ball and place them spaced apart on the prepared baking sheets. Do not flatten the dough balls to maintain the classic Levain mound shape.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes. The cookies should have golden brown edges but still look slightly underbaked and soft in the center when removed from the oven.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. For the best experience, enjoy them while still warm and gooey.
Notes
- Use cold butter to achieve the thick, chunky texture characteristic of Levain cookies.
- Do not overmix the dough to avoid tough cookies; mix until just combined.
- If walnuts are not preferred, substitute pecans or omit nuts entirely.
- For the iconic Levain size and texture, do not flatten the dough balls before baking.
- Cookies are best enjoyed fresh and warm but can be stored in an airtight container for up to 3 days.
