Description
Experience the iconic Levain Bakery NYC cookies at home with this recipe that yields large, soft, and gooey chocolate chip walnut cookies. Made with cold butter and a careful mixing method, these cookies have a crisp edge and warm, gooey center, perfect for cookie lovers craving an indulgent treat.
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 mix of semisweet and milk chocolate)
- 1 cup chopped walnuts (optional, can substitute with pecans)
Instructions
- Preheat the Oven: Preheat your oven to 410°F (210°C). Line two baking sheets with parchment paper and set 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 thoroughly. Set this mixture aside as it will be combined later with the wet ingredients.
- 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. Beat this mixture for 2 to 3 minutes until it becomes fluffy and smooth. Then add the eggs one at a time, mixing well after each addition, and finally, mix in the pure vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter and sugar mixture, mixing on low speed just until combined. Avoid overmixing to maintain the ideal cookie texture.
- Add the Mix-ins: Fold in the semisweet chocolate chips and chopped walnuts (if using) gently with a spatula, ensuring even distribution without deflating the dough.
- Form the Cookies: Using your hands or a cookie scoop, divide the dough into large 1/4 cup portions. Roll each portion into a ball and place them on the prepared baking sheets. Do not flatten; keep the dough as mounds to achieve the Levain Bakery’s signature thick, chunky cookie look.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes. The cookies should develop golden brown edges while the centers remain soft and gooey, slightly underbaked to preserve that perfect texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. For the best experience, enjoy the cookies warm while the centers are still delightfully gooey.
Notes
- Using cold cubed butter helps achieve the Levain cookie’s distinct thick and chunky texture.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- The walnuts are optional; pecans or other nuts can be used as a substitute.
- Cookies are best enjoyed warm when centers are gooey; reheat briefly if needed.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
