Levain Bakery NYC Cookies Recipe – Easy, Thick, Bakery-Style Guide

Introduction

The smell of warm, gooey Levain Bakery NYC cookies wafting from my kitchen never fails to stop me in my tracks. You know that feeling when you bite into a cookie so thick and decadent, it almost feels like cake, but still has those melty chocolate pockets? That’s exactly what you get with this Levain Bakery NYC cookies recipe. I still remember my first trip to Levain Bakery in Manhattan—it was raining, my shoes were soaked, and honestly, the line snaked around the block. But as soon as I got my hands on one of those legendary cookies, all was forgiven.

Ever since, I’ve been obsessed with recreating these bakery-style treats at home. After dozens of test batches (and a few panicked moments when I thought I’d never get the inside quite gooey enough), I’ve landed on a method that delivers those tall, craggy-topped, bakery-style cookies every single time. Whether you’re a die-hard chocolate chip fan or just love a good cookie that’s as impressive to look at as it is to eat, this is the recipe for you.

I’m sharing all my best tips and tricks so you can get that classic Levain Bakery NYC cookies texture—crispy at the edges, irresistibly soft in the middle, and loaded with melty chocolate chips. If you’ve ever longed for that New York bakery magic in your own kitchen (or want to wow your friends at your next get-together), you’ll want to bookmark this one. This recipe is a staple in my house—perfect for busy families, sweet-toothed kids, or anyone on the hunt for the ultimate cookie experience.

Why You’ll Love This Recipe

After years of baking (okay, obsessing) over cookies, I can say with confidence this Levain Bakery NYC cookies recipe is the one to beat. Here’s why these cookies have become a legend in my home (and why I think you’ll be hooked too):

• Thick & Chewy: These cookies don’t mess around. Each one is tall, chunky, and deeply satisfying—no flat, boring cookies here.
• Easy to Make: No stand mixer? No problem. You can whip these up with just a bowl, a sturdy spoon, and a little elbow grease.
• No Chilling Required: Bake them straight from mixing to oven—no waiting around for dough to firm up. Perfect for impatience (like me) or last-minute cravings.
• Loaded with Chocolate: If you’re a fan of melty chocolate chips in every bite, this recipe is as good as it gets. I always go a little overboard!
• Bakery-Quality at Home: Friends and family won’t believe you didn’t pick these up at a fancy NYC bakery.
• Customizable Mix-Ins: Not just chocolate chips—throw in walnuts, pecans, or even a swirl of peanut butter for your own twist.
• Crowd-Pleaser: These cookies are always a hit at parties, bake sales, and family gatherings. Kids especially go wild for the gooey centers.
• Comfort Food Magic: Honestly, there’s something about a warm, bakery-style cookie that just makes a rough day better. It’s comfort food in its purest form.

What sets my version apart from other Levain Bakery NYC cookies recipes? I blend a bit of cake flour in with all-purpose for that signature crumb, use a higher oven temperature for a crisp exterior (without drying out the middle), and shape the dough into big, tall mounds so you get those dramatic bakery-style tops. Trust me, these details matter.

This isn’t just a good cookie recipe—it’s the kind of treat that makes you pause after the first bite, savoring that gooey chocolate and buttery dough. It’s the “wow” dessert you pull out when you want to impress without a ton of fuss. I’ve lost count of how many times these cookies have saved the day (or sweetened a tough week!).

What Ingredients You Will Need

This Levain Bakery NYC cookies recipe relies on simple, pantry staples—nothing fancy, but each one plays a key role in getting that tall, gooey, bakery-style finish. I love that you can usually whip these up with what’s already in your cupboard (no midnight grocery runs needed!). Here’s what you’ll need:

• Unsalted Butter (cold, cut into cubes) – 1 cup (226g)
  (Cold butter is a must for that thick, tall structure. I like to use Kerrygold for extra richness.)
• Brown Sugar (light or dark, packed) – 1 cup (200g)
  (Adds moisture and deep caramel notes. Dark brown sugar makes for chewier cookies.)
• Granulated Sugar – 1/2 cup (100g)
  (Gives those crispy edges and balances the brown sugar.)
• Large Eggs – 2, straight from the fridge
  (Cold eggs help keep the dough thick.)
• All-Purpose Flour – 2 cups (250g)
• Cake Flour – 1 cup (120g)
  (The secret for that signature crumbly, tender interior. If you don’t have cake flour, use all all-purpose, but it’s worth the extra effort!)
• Baking Powder – 1 tsp (4g)
• Baking Soda – 1/4 tsp (1g)
• Salt – 3/4 tsp (4g)
  (I use Diamond Crystal kosher salt for a subtle, clean flavor.)
• Semi-Sweet Chocolate Chips – 2 cups (340g)
  (I love using Ghirardelli or Guittard. Go for chocolate chunks if you like big, melty pockets!)
• Walnuts (chopped, optional) – 1 cup (100g)
  (Totally optional, but adds crunch and a classic Levain touch.)

A few quick tips from my kitchen to yours:

• If you’re out of cake flour, you can make a quick DIY version: for every 1 cup of all-purpose, remove 2 tbsp and add 2 tbsp cornstarch.
• No nuts? No problem—just leave them out. Allergic? Swap walnuts for pecans or skip entirely.
• Want a gluten-free version? I’ve had great luck with Cup4Cup or Bob’s Red Mill 1-to-1 gluten-free flours.
• Dairy-free? Use vegan butter sticks (like Earth Balance) and dairy-free chocolate chips.

These ingredients are all about building flavor and structure. Don’t skip the salt—it really brings out the chocolate! And if you’re feeling creative, try mixing in a handful of toffee bits or swapping in dark chocolate chips for a richer bite.

Equipment Needed

You don’t need any fancy gadgets to make Levain Bakery NYC cookies, but having the right tools makes everything smoother. Here’s what I use every time:

• Large Mixing Bowl: Big enough to handle thick dough. If you only have a medium bowl, just be ready for a bit of a workout stirring!
• Sturdy Wooden Spoon or Silicone Spatula: The dough is dense, so a strong spoon helps. I’ve snapped a spatula before (not fun).
• Baking Sheet: I prefer heavy-duty, rimmed half-sheet pans for even baking. Cheap ones can warp and make the cookies bake unevenly.
• Parchment Paper: Prevents sticking and makes cleanup a breeze. If you’re out, lightly spray the pan with nonstick spray.
• Measuring Cups & Spoons: Accuracy matters for these bakery-style cookies. If you have a kitchen scale, even better!
• Ice Cream Scoop or Large Spoon: For shaping those giant, tall cookie mounds. I use a #16 scoop (about 1/4 cup per cookie).
• Oven Mitts: Because these cookies bake at a higher temp, the pan gets hot fast. Don’t risk burnt fingers!

If you’re missing a scoop, just use your hands and shape the dough into rough balls—imperfection is part of the bakery charm. For easy cleaning, I always line my pans with parchment and store my scoop in a cup of hot water between batches to keep it from getting sticky. Budget tip: Dollar store baking sheets work in a pinch, though they may not last forever.

Preparation Method

1. Preheat the Oven:
   
   Set your oven to 410°F (210°C). Yes, it’s hotter than usual—this creates that crispy outside while keeping the inside gooey. Line a baking sheet with parchment paper.
2. Cream the Butter and Sugars:
   
   In a large mixing bowl, combine 1 cup (226g) cold unsalted butter, 1 cup (200g) packed brown sugar, and 1/2 cup (100g) granulated sugar. Beat with a sturdy spoon (or a mixer on low) until just combined—don’t overmix! The mixture should be thick and a bit chunky, not fluffy.
3. Add the Eggs:
   
   Crack in 2 large cold eggs, one at a time, mixing gently after each addition. The dough will look a little separated at first, but that’s okay—just keep going.
4. Mix the Dry Ingredients:
   
   In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 cup (120g) cake flour, 1 tsp (4g) baking powder, 1/4 tsp (1g) baking soda, and 3/4 tsp (4g) salt. I like to sift these for extra lightness, but it’s not a deal-breaker if you skip it.
5. Combine Wet and Dry:
   
   Slowly add the dry mixture to the wet ingredients, stirring until just combined. The dough will be thick—use your hands if needed! If it feels dry, give it a quick squeeze; it should hold together.
6. Fold in the Chocolate and Nuts:
   
   Gently fold in 2 cups (340g) semi-sweet chocolate chips and 1 cup (100g) chopped walnuts (if using). Don’t overmix or you’ll lose that chunky texture.
7. Shape the Cookies:
   
   Use an ice cream scoop or your hands to portion the dough into 8–10 large balls (about 4 oz or 115g each). Shape them tall and rough, not flat. Place at least 2 inches apart on the prepared baking sheet.
8. Bake:
   
   Bake for 9–12 minutes, until the tops are golden brown but the centers look slightly underbaked. Every oven is different, so keep a close eye after 9 minutes. The cookies will continue to set as they cool.
9. Cool:
   
   Let the cookies cool on the pan for at least 10 minutes—they’re super fragile when hot! The centers will firm up but stay gooey.

Troubleshooting tips:

• If your cookies spread too much, your butter may have been too soft or the dough was overmixed.
• If the tops don’t get craggy, try shaping the dough taller and rougher—don’t smooth it out.
• If you want smaller cookies, just cut the bake time by a minute or two.

Sensory cues: The cookies should smell buttery, with toasted, slightly caramel edges. When you break one open, you should see gooey chocolate and a soft, almost doughy center. My best tip? Don’t overbake—err on the side of underdone for that true Levain texture!

Cooking Tips & Techniques

Over the years, I’ve had my fair share of cookie fails (flat, dry, hockey puck disasters—been there). Here are a few key tricks I’ve learned for Levain Bakery NYC cookies:

• Start with Cold Butter and Eggs: This is non-negotiable. Cold ingredients slow the spread, resulting in tall, bakery-style cookies. If you use room temperature butter, your cookies will be flatter (still tasty, but not Levain-style).
• Don’t Overmix: Mix just until the flour disappears. Overworking the dough leads to tough cookies and less lift.
• Shape Tall, Not Wide: Form the dough into rough, tall mounds—almost like a little mountain. This helps create those signature craggy tops and gooey middles.
• Bake at a High Temperature: It feels weird, but trust me—410°F (210°C) is the sweet spot for a crispy shell and soft center.
• Watch the Bake Time: These cookies are easy to overbake. Pull them when the edges are set but the centers look slightly underdone. They’ll finish setting on the pan.
• Use Quality Chocolate: The better your chocolate, the better your cookies. Splurge on a good brand if you can.
• Rest Before Eating: Let them cool on the pan for at least 10 minutes. I know it’s hard, but they’re molten inside straight from the oven.

One time, I forgot to chill my dough and ended up with a tray of cookie pancakes—not the worst, but definitely not Levain Bakery NYC cookies! So now I stick rigidly to cold ingredients and high heat. If you’re multitasking in the kitchen, set a timer and don’t wander too far. Even one extra minute can turn gooey centers into cake-y middles. Consistency comes from patience and not skimping on shaping—embrace those rough, rustic tops for the best texture.

Variations & Adaptations

One of the best things about this Levain Bakery NYC cookies recipe is how easy it is to customize. Here are a few of my favorite spins:

• Double Chocolate: Swap 1/2 cup (60g) of cake flour for unsweetened cocoa powder and use chocolate chunks for extra richness.
• Peanut Butter Swirl: Gently fold in 1/2 cup (120g) peanut butter just before shaping the dough. Use peanut butter chips or chopped roasted peanuts for a salty kick.
• Gluten-Free: Replace all flour with a 1-to-1 gluten-free blend (like Cup4Cup or Bob’s Red Mill). The cookies will be a bit more delicate but just as delicious.
• Nut-Free: Skip the walnuts or use sunflower seeds or pumpkin seeds for a crunch without nuts.
• Holiday Twist: Add dried cranberries and white chocolate chips for a festive vibe around the holidays.

If you want to try a smaller cookie, scoop dough into 2 oz (57g) balls and bake for 7–8 minutes. For an extra gooey center, stuff a marshmallow or caramel square in the middle before baking (my kids go wild for this variation!). I once swapped in butterscotch chips and it turned out surprisingly amazing. Don’t be afraid to mix and match—these cookies are endlessly adaptable to your cravings or dietary needs!

Serving & Storage Suggestions

Levain Bakery NYC cookies are best served warm—just out of the oven, with chocolate still melting and the center gooey. If you want the bakery experience, stack them high on a plate and watch everyone’s eyes light up.

Pair these cookies with a tall glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream for a next-level treat. For parties or brunches, they look great piled on a rustic wooden board with fresh fruit and coffee on the side.

To store, let the cookies cool completely and place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped cookies for up to 2 months. To reheat, pop them in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds—this brings back that gooey center!

Fun fact: the flavors actually deepen after a day or two, making these cookies even more irresistible. Just don’t expect them to last that long—honestly, mine are usually gone within 24 hours!

Nutritional Information & Benefits

Each Levain Bakery NYC cookie (based on 8 large cookies) packs in about 450–500 calories, with around 28g fat, 50g carbs, and 5g protein. These are definitely a treat, not an everyday snack, but the big size means you can easily split one (if you’re willing to share!).

Key ingredients like walnuts add healthy fats, while using quality dark chocolate bumps up the antioxidant factor. If you go nut-free or gluten-free, you’ll still get that bakery-style satisfaction. There are eggs and dairy in the recipe, so watch for those if you have allergies.

From a wellness perspective, I see these cookies as pure comfort food—a sweet reward after a long week or a special treat to share with friends. And hey, a little indulgence now and then does wonders for the soul!

Conclusion

If you’ve ever wondered how to bring that iconic New York bakery magic into your own kitchen, this Levain Bakery NYC cookies recipe is your ticket. With a few simple tricks and a handful of pantry staples, you can create thick, gooey, bakery-style cookies that rival the real thing.

Customize with your favorite mix-ins, share with friends, or savor all to yourself—no judgment here. This recipe means a lot to me because it turns ordinary afternoons into special moments (and honestly, nothing beats the smile on my kids’ faces when they spot these cookies cooling on the counter).

Try the recipe, make it your own, and don’t forget to leave a comment below sharing your favorite cookie variation or how your batch turned out. Tag me if you post your cookies online—I’d love to see your bakery-worthy creations. Happy baking!

FAQs

How do I make my cookies as tall as Levain Bakery’s?

Shape the dough into rough, tall mounds instead of flattening them. Use cold butter and eggs, and bake at a high temp (410°F/210°C) for that signature height and texture.

Can I freeze the dough for later?

Absolutely! Scoop and shape the dough, freeze on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two to the bake time.

What if I don’t have cake flour?

You can use all-purpose flour for the full amount, but for a closer match, replace 1 cup all-purpose with 1 cup cake flour (or make your own by adding 2 tbsp cornstarch per cup).

Can I make these cookies nut-free?

Yes! Simply leave out the walnuts or swap for seeds like pumpkin or sunflower if you want some crunch without the nuts.

Why do my cookies spread too much?

Usually, the butter was too soft or the dough was overmixed. Make sure you use cold ingredients and gently mix the dough until just combined for the best results.

Levain Bakery NYC Cookies Recipe – Easy, Thick, Bakery-Style Guide

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• Author: Eloise
• Total Time: 27 minutes
• Yield: 8–10 large cookies 1x

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Description

This Levain Bakery NYC cookies recipe delivers thick, gooey, bakery-style cookies with crisp edges and soft, melty centers, just like the iconic New York treat. Perfect for impressing friends or indulging in a comforting homemade dessert.

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Ingredients

Scale 1x2x3x

• 1 cup (226g) unsalted butter, cold and cut into cubes
• 1 cup (200g) brown sugar, packed (light or dark)
• 1/2 cup (100g) granulated sugar
• 2 large eggs, cold
• 2 cups (250g) all-purpose flour
• 1 cup (120g) cake flour
• 1 tsp (4g) baking powder
• 1/4 tsp (1g) baking soda
• 3/4 tsp (4g) salt
• 2 cups (340g) semi-sweet chocolate chips
• 1 cup (100g) walnuts, chopped (optional)

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Instructions

1. Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine cold butter, brown sugar, and granulated sugar. Beat with a sturdy spoon or mixer on low until just combined and thick (not fluffy).
3. Add eggs one at a time, mixing gently after each addition. The mixture may look separated; that’s okay.
4. In a separate bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be thick; use your hands if needed.
6. Fold in chocolate chips and walnuts (if using) gently, being careful not to overmix.
7. Portion the dough into 8–10 large balls (about 4 oz or 115g each), shaping them tall and rough. Place at least 2 inches apart on the prepared baking sheet.
8. Bake for 9–12 minutes, until the tops are golden brown but centers look slightly underbaked. Watch closely after 9 minutes.
9. Let cookies cool on the pan for at least 10 minutes before serving. The centers will firm up but remain gooey.

Notes

For best results, use cold butter and eggs to prevent spreading. Do not overmix the dough. Shape cookies tall and rough for signature craggy tops. Use quality chocolate for the best flavor. Let cookies cool on the pan to set the gooey centers. Store in an airtight container for up to 3 days or freeze for up to 2 months. To reheat, warm in a 300°F oven for 5–7 minutes or microwave for 15–20 seconds.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 large cookie (1/8 of recipe)
• Calories: 475
• Sugar: 30
• Sodium: 250
• Fat: 28
• Saturated Fat: 15
• Carbohydrates: 50
• Fiber: 3
• Protein: 5

Keywords: Levain Bakery cookies, NYC cookies, chocolate chip cookies, bakery-style cookies, thick cookies, gooey cookies, walnut cookies, easy cookie recipe, homemade cookies, American dessert