LEVAIN BAKERY NYC COOKIES
These famous New York–style cookies are thick, gooey, and packed with melty chocolate chips and crunchy walnuts. Inspired by Levain Bakery, they’re crisp outside, soft inside, and an indulgent treat for serious cookie lovers.
Ingredients
- 1 cup cold unsalted butter cubed
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1½ cups chopped walnuts
Instructions
Preheat Oven:
- Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper.
Cream Butter and Sugars:
- In a large bowl, cream together cold butter cubes, brown sugar, and granulated sugar until just combined.
Add Eggs:
- Mix in the eggs one at a time, beating until incorporated.
Mix Dry Ingredients:
- In a separate bowl, whisk together both flours, cornstarch, baking soda, and salt. Add to the wet mixture and stir until a thick dough forms.
Fold in Add-ins:
- Fold in chocolate chips and walnuts until evenly distributed.
Shape the Cookies:
- Divide dough into 8 large balls (about 6 oz each). Place on baking sheet, leaving space between cookies.
Bake:
- Bake for 10–12 minutes until the edges are golden and the tops are just set. Do not overbake—cookies will continue to cook as they cool.
Cool and Serve:
- Let cookies rest on the tray for 10 minutes before serving warm or storing.
Notes
Make Ahead: Dough can be chilled for 24 hours before baking for deeper flavor.
Flavor Tip: Use dark chocolate chips for a richer twist or sub pecans for walnuts.
Serving Suggestions: Best served warm with a glass of cold milk.
Storage Tips: Store in an airtight container for up to 3 days or freeze for up to 2 months.
Flavor Tip: Use dark chocolate chips for a richer twist or sub pecans for walnuts.
Serving Suggestions: Best served warm with a glass of cold milk.
Storage Tips: Store in an airtight container for up to 3 days or freeze for up to 2 months.