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.
Ingredients
- 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)
Instructions
- Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper.
- 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).
- Add eggs one at a time, mixing gently after each addition. The mixture may look separated; that’s okay.
- In a separate bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be thick; use your hands if needed.
- Fold in chocolate chips and walnuts (if using) gently, being careful not to overmix.
- 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.
- Bake for 9–12 minutes, until the tops are golden brown but centers look slightly underbaked. Watch closely after 9 minutes.
- 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