Make Levain Bakery NYC Cookies: Recipe For Iconic Treats

These legendary levain bakery nyc cookies have sparked a citywide obsession among dessert enthusiasts.

Pastry lovers whisper tales about their massive, gooey creations that redefine chocolate chip perfection.

Massive six-ounce rounds promise decadent moments of pure indulgence.

Professional bakers struggle to replicate their signature thick, crispy-edged magic.

Signature nuances like strategic cold butter and precise mixing techniques create extraordinary results.

Bakeries across Manhattan dream of matching their iconic texture and flavor profile.

One bite promises to transport you into a world of unparalleled cookie bliss.

Come discover the secrets behind these incredible New York sweet sensations.

Why Levain Bakery NYC Cookies Are So Irresistible

• Master Giant Cookies: Create massive, bakery-style cookies that are perfect for serious chocolate and nut lovers who crave substantial, indulgent treats.
• Bakery-Quality Homemade: Recreate the famous Levain Bakery experience right in your kitchen, delivering professional-level pastry without leaving home.
• Quick Professional Technique: Achieve professional bakery results with simple steps, using cold butter and precise mixing methods that guarantee perfectly textured cookies.
• Crowd-Pleasing Dessert: Impress family and friends with restaurant-style cookies that feature a crispy exterior, soft center, and generous chocolate chips with crunchy walnuts.

Essential Ingredients for Levain Bakery NYC Cookies

• Cold Butter: The foundation of rich, creamy texture that provides structure and depth of flavor to the cookies.

• Granulated Sugar, Brown Sugar: Create a perfect balance of sweetness and contribute to the cookies' caramelized exterior and soft interior.

• Eggs: Act as a crucial binding agent that helps hold the cookie dough together and adds moisture.

• Cake Flour, All-Purpose Flour: Provide the essential structure and tender crumb characteristic of Levain Bakery's signature thick and soft cookies.
• Cornstarch: Enhances the softness and helps create a delicate, melt-in-your-mouth texture.

• Baking Soda, Salt: Ensure proper rising and balance the overall flavor profile of the cookies.

• Chocolate Chips, Chopped Walnuts: Add delightful texture, rich chocolate flavor, and nutty crunch to the classic cookie.

Step-by-Step Instructions for Levain Bakery Cookies

Step 1: Warm Up the Oven

Preheat your oven to a toasty 410F (210C). Line a baking sheet with parchment paper to prevent any sticky situations.

Step 2: Whip Up the Butter Mixture

Grab a large mixing bowl and cream together the cold butter and sugars using a mixer. Whirl and beat on medium speed for about 4 minutes until the mixture becomes light, fluffy, and looks like a cloud of deliciousness.

Step 3: Introduce the Eggs

Crack the eggs into the butter mixture one at a time. Mix thoroughly after each egg, ensuring a smooth and well-incorporated batter.

Step 4: Blend the Dry Ingredients

• Cake flour
• All-purpose flour
• Cornstarch
• Baking soda
• Salt

Slowly fold these dry ingredients into the wet mixture, stirring until just combined. Don’t overmix – you want a tender cookie!

Step 5: Add the Chocolatey Goodness

• Chocolate chips
• Chopped walnuts

Make sure they’re evenly distributed throughout the dough.

Step 6: Shape the Cookie Monsters

Scoop out the dough into generous 5 oz balls.

You should get about 10 massive cookies. Place them on the prepared baking sheet, giving each cookie plenty of breathing room.

Step 7: Bake to Perfection

Slide the baking sheet into the oven and bake for 9-12 minutes. Look for golden brown edges with a soft, gooey center – the hallmark of an incredible cookie.

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for a few minutes to firm up. Transfer to a wire rack to cool completely.

Try not to devour them all at once!

Helpful Notes to Perfect Levain Bakery Cookies

• Use cold butter directly from the refrigerator to achieve the signature dense, rich texture of Levain cookies.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain thick, bakery-style cookies.
• Measure chocolate chips and walnuts precisely to balance the perfect ratio of mix-ins for maximum flavor.
• Ensure oven temperature accuracy with a digital thermometer to replicate Levain's iconic golden-brown edges and gooey center.
• Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their delicious freshness.

Creative Variations on Levain Bakery NYC Cookies

• Gluten-Free Chocolate Chip Walnut Cookies: Replace cake flour and all-purpose flour with gluten-free flour blend, ensuring the same rich texture and flavor for those with gluten sensitivities.
• Vegan Chocolate Chunk Cookies: Swap butter with coconut oil, use flax eggs instead of regular eggs, and select dairy-free chocolate chunks to create a plant-based version of the classic cookie.
• Nutless Chocolate Chip Cookies: Eliminate walnuts completely or substitute with sunflower seeds for those with nut allergies, maintaining the cookie's signature texture and chocolatey goodness.
• Low-Sugar Chocolate Chip Cookies: Reduce sugar content by using monk fruit sweetener or stevia, and incorporate dark chocolate chips with higher cocoa percentage for a healthier alternative.

What Pairs Best with Levain Bakery Cookies

• Pair Creamy Milk with Rich Chocolate: A cold glass of whole milk perfectly complements the intense chocolate chips and balances the cookie's decadent texture.
• Serve with Vanilla Bean Ice Cream: Scoop a generous dollop of premium vanilla bean ice cream alongside these warm, gooey cookies for a heavenly dessert experience.
• Match with Dark Roast Coffee: Brew a strong, bold dark roast coffee that cuts through the sweetness and enhances the nutty walnut undertones in the cookies.
• Enjoy with Caramel Latte: Create a luxurious pairing by sipping a smooth caramel latte that echoes the cookie's rich, buttery notes and adds a subtle sweetness.

Best Ways to Store Levain Bakery Cookies Fresh

Store cookies in an airtight container for up to 5 days, separating layers with parchment paper to prevent sticking and maintain freshness.

Wrap unbaked cookie dough balls tightly in plastic wrap, place in a freezer bag, and store for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to cooking time.

Place completely cooled cookies in a freezer-safe container, separating layers with wax paper. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.

Warm cookies in a preheated 300F oven for 3-5 minutes to restore that fresh-from-the-oven softness and bring back the gooey chocolate chips.

FAQs

• How big are these cookies?

These massive cookies are 5 ounces each, which is about the size of a small hamburger patty – much larger than typical homemade cookies.

• Why use both cake flour and all-purpose flour?

The combination creates a uniquely soft, tender texture while maintaining enough structure to prevent the cookies from spreading too thin during baking.

• Can I skip the cornstarch?

No, cornstarch helps create that signature soft and chewy interior that Levain Bakery cookies are famous for by controlling gluten development and adding tenderness.

• What's special about using cold butter?

Cold butter helps create a thicker, less spread-out cookie with a more concentrated, rich flavor that maintains its chunky, dramatic shape during baking.

Levain Bakery Nyc Cookies Recipe

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4.6 from 8 reviews

• Total Time: 27 minutes
• Yield: 12 1x

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Description

Legendary Levain Bakery NYC Cookies deliver massive, gooey chocolate chip perfection with crisp edges and molten centers. Massive six-ounce cookies promise bakery-quality indulgence you’ll savor down to the last delectable crumb.

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Ingredients

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Cookies

Chocolate and Nuts:

• 2 cups chocolate chips
• 2 cups walnuts, roughly chopped

Sugars and Fats:

• 1 cup cold butter, cut into small cubes
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs

Flours and Dry Ingredients:

• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

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Instructions

1. Prepare the oven environment by heating to 410F (210C) and lining a baking sheet with parchment paper for optimal cookie performance.
2. Utilize a stand mixer to cream cold butter and sugars at medium speed for approximately 4 minutes, achieving a light and airy texture.
3. Introduce eggs individually into the butter-sugar mixture, ensuring complete integration after each addition.
4. Create a separate dry ingredient blend by combining cake flour, all-purpose flour, cornstarch, baking soda, and salt in a mixing bowl.
5. Gradually merge dry ingredients into the wet mixture, stirring until just incorporated to maintain a delicate cookie structure.
6. Delicately incorporate chocolate chips and chopped walnuts, distributing evenly throughout the dough.
7. Portion the dough into substantial 5 oz spherical mounds, positioning approximately 10 cookie balls onto the prepared baking sheet.
8. Position the baking sheet in the preheated oven, allowing cookies to transform for 9-12 minutes until edges develop a golden-brown hue while maintaining a soft center.
9. Enable initial cooling directly on the baking sheet for a brief moment before transferring to a wire rack for complete temperature reduction.

Notes

• Chilling the dough for 30 minutes before baking helps prevent excessive spreading and maintains the cookie’s thick, luxurious shape.
• Use cold butter directly from the refrigerator to create a more structured, dense cookie texture that mimics Levain’s signature style.
• For gluten-free adaptation, swap traditional flours with a cup-for-cup gluten-free flour blend and add an extra tablespoon of cornstarch for better binding.
• Consider toasting walnuts beforehand to enhance their nutty flavor and provide a deeper, more complex taste profile in the final cookie.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 331 kcal
• Sugar: 19 g
• Sodium: 183 mg
• Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.1 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 32 mg