Description
These Levain Bakery-inspired cookies are thick, gooey, and packed with chocolate chips, just like the famous NYC cookies! With a crispy outside and soft, melty center, these cookies are a must-try for cookie lovers. Perfect for a sweet treat or dessert at any time.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips (or a mix of semisweet and milk chocolate)
- 1 cup chopped walnuts (optional, or use other nuts like pecans)
Instructions
- Preheat the Oven: Preheat your oven to 410°F (210°C). Line two baking sheets with parchment paper and set them aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Prepare the Dough: In a large mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is fluffy and smooth. This will take about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, and then add the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture.
- Add the Mix-ins: Stir in the chocolate chips and chopped walnuts (if using). The dough will be thick, so use a spatula to gently fold everything together.
- Form the Cookies: Using your hands or a cookie scoop, divide the dough into large portions, about 1/4 cup of dough per cookie. Roll each portion into a ball and place it on the prepared baking sheet. For the signature Levain look, do not flatten the dough balls; leave them as mounds.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown but the center remains soft and gooey. The cookies should look slightly underbaked in the middle when you take them out.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy while they’re still warm for the best gooey experience!
Notes
- Be sure to use cold butter for the best texture. Cold butter helps create the thick, chewy cookie texture.
- These cookies are meant to be thick, so don’t flatten them before baking.
- If you don’t have parchment paper, you can also use a silicone baking mat or grease the baking sheet lightly.
- For extra flavor, you can substitute half of the chocolate chips with white chocolate chips or even add a mix of dried fruit.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (large, about 1/4 cup dough)
- Calories: 440 kcal
- Sugar: 34g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg