Description
These Levain Bakery Chocolate Chip Cookies are the ultimate indulgence for cookie lovers. Known for their thick, chewy center and crisp edges, these cookies are packed with semi-sweet chocolate chips and walnuts for an irresistible treat. Inspired by the iconic cookies from Levain Bakery in New York City, this recipe delivers the perfect balance of textures and flavors. Whether you’re a chocolate chip cookie enthusiast or just looking for a decadent dessert, these cookies are sure to impress!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, cold
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate)
- 1 cup walnuts, chopped (optional but recommended for extra texture)
Instructions
- Preheat the Oven:
Preheat your oven to 410°F (210°C). Line two baking sheets with parchment paper or silicone baking mats. The high temperature is key to getting the golden, crispy edges and soft, gooey centers. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream the Butter and Sugars:
In the bowl of a stand mixer (or using a hand mixer), beat together the cold, cubed butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy—this should take about 3-4 minutes. Don’t overmix; you want the mixture to be fluffy but not overly airy. - Add the Eggs and Vanilla:
Add the cold eggs and vanilla extract to the butter-sugar mixture, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. - Add the Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. It’s important not to overmix at this stage—overmixing can lead to tough cookies. - Fold in the Chocolate Chips and Walnuts:
Gently fold in the chocolate chips and walnuts (if using) with a spatula. The dough will be very thick and slightly sticky. - Shape the Cookies:
Divide the dough into 6 large portions (about 1/3 cup of dough each). Shape each portion into a ball. These cookies are large, so don’t worry about shaping them perfectly; in fact, the more irregular, the better, as it creates the bakery-style appearance with crispy edges and gooey centers. - Bake the Cookies:
Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart. Bake in the preheated oven for 12-14 minutes, or until the edges are golden and slightly crisp, but the centers are still soft and slightly undercooked. The cookies will continue to cook and set as they cool. - Cool:
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up while still maintaining that chewy center. - Serve:
Once cooled, serve the cookies with a glass of milk or enjoy them on their own. These cookies are best eaten fresh, but they will keep for several days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 670
- Sugar: 58
- Sodium: 360mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0 g
- Carbohydrates: 87g
- Fiber: 3g
- Protein: 7 g
- Cholesterol: 100mg