Print

Levain Bakery NYC Cookies: The Ultimate Guide

Print Recipe

Giant, decadent, chewy chocolate chip walnut cookies inspired by Levain Bakery. Thick, slightly underbaked, and packed with chocolate.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, cold and cut into cubes
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (300g) semi-sweet chocolate chips
  • 1 1/2 cups (300g) dark chocolate chips
  • 1 cup (100g) coarsely chopped walnuts

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Cream Butter and Sugars: In a separate large bowl (or the bowl of a stand mixer), cream together the cold, cubed butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl occasionally.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Incorporate Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips, dark chocolate chips, and chopped walnuts (if using).
  6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably overnight.
  7. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. Shape the Dough: Remove the dough from the refrigerator. Using a large ice cream scoop or your hands, scoop out about 1/2 cup of dough per cookie. Gently shape the dough into a tall, slightly irregular mound. Don’t flatten the dough.
  9. Arrange on Baking Sheet: Place the dough mounds on the prepared baking sheet, leaving about 2 inches between each cookie.
  10. Bake: Bake for 11-13 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Cool: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use cold butter for a tender and chewy cookie.
  • Don’t overmix the dough.
  • Chilling the dough is crucial for preventing spreading.
  • Underbake slightly for a soft center.
  • Use high-quality chocolate chips for the best flavor.
  • Baking times may vary depending on your oven.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Freeze cookie dough for later use. Shape the dough into mounds and freeze for about 30 minutes, or until the dough is firm. Then, transfer the frozen dough mounds to a freezer bag and store them in the freezer for up to 2 months. When ready to bake, bake the frozen dough mounds directly from the freezer, adding a few minutes to the baking time.

Find it online: https://anasrecipes.com/levain-bakery-nyc-cookies/