Levain Bakery-Style NYC Cookies Recipe

Introduction

Levain Bakery NYC Cookies are thick, gooey, and packed with chunks of chocolate and nuts. Perfect for satisfying a sweet craving or impressing your guests, these cookies are sure to be a hit!

Ingredients (Makes 8 Large Cookies)

1 cup unsalted butter, cold and cubed
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs, cold
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 cup walnuts, roughly chopped (optional)

Instructions

Step 1: Preheat the Oven
Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper.

Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the cold, cubed butter, granulated sugar, and brown sugar. Beat with an electric mixer until creamy and well combined (about 2 minutes).

Step 3: Add Wet Ingredients
Add the eggs and vanilla extract to the butter mixture. Beat until fully incorporated.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5: Fold in Chocolate Chips and Nuts
Gently fold in the chocolate chips and walnuts (if using) with a spatula.

Step 6: Shape the Cookies
Divide the dough into 8 large balls (about 6 oz each). Place them on the prepared baking sheet, spacing them well apart as they will spread slightly.

Step 7: Bake
Bake the cookies for 9-11 minutes, or until the edges are golden brown but the centers are still soft. Do not overbake – the cookies will continue to cook as they cool.

Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey experience!

Description

These Levain Bakery-Style Cookies are crispy on the outside, soft and gooey on the inside, and loaded with chocolate and nutty goodness. Each bite is a taste of New York City’s iconic treat.

Tips for Success

Use Cold Butter: This helps the cookies hold their thick shape while baking.
Do Not Overmix: Overmixing can make the cookies dense instead of tender.
Weigh the Dough: For authentic, bakery-sized cookies, weigh each dough ball to around 6 oz.
Customize: Swap chocolate chips with chunks or use a mix of dark, milk, and white chocolate.

Nutritional Information (Per Cookie)

Calories: 510
Carbohydrates: 65g
Protein: 6g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 220mg
Sugar: 40g

(Values may vary based on ingredients used.)

Frequently Asked Questions (FAQs)

1. Can I freeze the cookie dough?
Yes! Freeze the shaped dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the baking time.

2. Can I make smaller cookies?
You can, but reduce the baking time to 8-10 minutes for smaller portions.

3. Can I use other nuts?
Absolutely! Pecans, macadamia nuts, or almonds work well as substitutes for walnuts.

4. How do I store the cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

5. Can I make these cookies without nuts?
Yes, simply omit the walnuts for a nut-free version.

Conclusion

These Levain Bakery-Style NYC Cookies are a delightful homemade take on a classic. With their rich flavor and impressive size, they are sure to wow anyone who tries them. Bake a batch today and enjoy the magic of New York City in your own kitchen!