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
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
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.
