Levain Bakery NYC Cookies Recipe

“`html

If you have ever dreamed of biting into a cookie that is perfectly crisp on the outside and irresistibly gooey on the inside, then you are going to fall head over heels for this Levain Bakery NYC Cookies Recipe. Famous for their thick, chunky texture and generous pockets of melty chocolate, these cookies transport you straight to the bustling streets of New York City with every bite. This recipe captures that legendary indulgence, making it easy for you to enjoy those iconic, bakery-quality cookies right from your own kitchen.

Ingredients You’ll Need

The magic behind the Levain Bakery NYC Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each element works harmoniously to create that perfect balance of flavor, texture, and richness that makes these cookies unforgettable. From the cold cubed butter giving a tender crumb to the blend of sugars providing just the right hint of caramel sweetness, you’ll see how every item plays a starring role.

• 2 1/2 cups all-purpose flour: The fundamental base that provides structure and chewiness to the cookies.
• 1/2 teaspoon baking powder: A gentle lift to keep the cookies nicely puffed.
• 1/2 teaspoon baking soda: Helps with spreading and achieving that golden edges texture.
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness deliciously.
• 1 cup unsalted butter, cold and cubed: Using cold butter is key for that signature thick, flaky texture.
• 1 cup packed light brown sugar: Adds moisture and a deeper, caramel-like sweetness.
• 1/2 cup granulated sugar: Provides crispness and helps the cookie edges caramelize beautifully.
• 2 large eggs: Bind the dough and add richness to each cookie.
• 2 teaspoons pure vanilla extract: Infuses the dough with warm, aromatic sweetness.
• 2 cups semisweet chocolate chips: Melts into delightful pockets of gooey chocolate.
• 1 cup chopped walnuts (optional): Offers a nutty crunch, but feel free to swap with pecans or skip altogether.

How to Make Levain Bakery NYC Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to a toasty 410°F (210°C). Then, line two baking sheets with parchment paper. This simple step ensures your cookies bake evenly and come off the sheets effortlessly without sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture is what gives the cookies their gentle lift and perfect seasoning, so take a moment to combine them thoroughly. Set this bowl aside for now.

Step 3: Cream Butter and Sugars

Grab a large mixing bowl and an electric mixer. Cream the cold cubed butter with the brown sugar and granulated sugar on medium speed until the mixture is fluffy and smooth, about 2-3 minutes. This step is crucial because the creaminess traps air, contributing to the cookie’s tenderness. Next, add the eggs one at a time, mixing well after each addition to maintain that creamy texture. Stir in the vanilla extract for that unmistakable warmth.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture, mixing gently on low speed. Be careful to stop mixing as soon as everything comes together—overmixing can toughen your cookies, and we want each bite soft and tender.

Step 5: Fold in Chocolate Chips and Walnuts

Now for the best part: folding in the chocolate chips and walnuts. The dough will be thick and chunky, almost sculptable, which is essential to achieve those iconic Levain bakery-style mounds. Use a spatula to gently combine so that each cookie gets plenty of chocolate and nuts in every bite.

Step 6: Shape the Cookies

Using your hands or a cookie scoop, portion out large mounds of dough — about 1/4 cup per cookie works perfectly. Place them on the prepared baking sheets without flattening. This is what gives the Levain Bakery NYC Cookies Recipe its signature thick, rustic shape that holds all the luscious gooeyness inside.

Step 7: Bake to Gooey Perfection

Bake your cookies in the preheated oven for 12-15 minutes, watching carefully for golden-edge perfection. When the edges are crisp but the middles still appear slightly underbaked, that’s your cue to take them out. This is the trick to preserving that superb soft, molten center in every cookie.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheets for a few minutes to set up, then carefully transfer them to a wire rack. While waiting is tough, I promise the cookies are best enjoyed warm when the chocolate is still velvety and the texture is everything you hoped for.

How to Serve Levain Bakery NYC Cookies Recipe

Garnishes

A simple dusting of powdered sugar can add a touch of elegance without overshadowing these chocolate-packed beauties. For a savory twist, a pinch of flaky sea salt sprinkled on top right out of the oven balances the sweetness spectacularly.

Side Dishes

These cookies pair wonderfully with a glass of cold milk or a rich cup of coffee. For an indulgent treat, serve alongside a scoop of vanilla ice cream for a dessert that melts hearts and cravings alike.

Creative Ways to Present

Stack your cookies in a rustic jar tied with twine for gifting or presentation. You can also sandwich them with a generous layer of homemade or store-bought salted caramel or peanut butter for whimsical ice cream sandwiches that delight every time.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to 3 days. To maintain their soft, gooey texture, place a slice of bread inside the container — it helps absorb excess moisture and keeps your cookies fresher longer.

Freezing

You can freeze the raw cookie dough balls for up to 3 months. Simply place them on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, no need to thaw; just add a few extra minutes to the baking time.

Reheating

Reheat cookies gently in a microwave for 10-15 seconds to revive that warm melting sensation. Alternatively, pop them in a preheated oven at 320°F (160°C) for 5 minutes to crisp up the edges while keeping the center soft.

FAQs

Can I use softened butter instead of cold butter?

The Levain Bakery NYC Cookies Recipe relies on cold cubed butter to create that signature thick, flaky texture. Using softened butter will cause the dough to spread more, resulting in thinner cookies, so it’s best to stick with cold butter for authenticity.

Is it necessary to use both baking powder and baking soda?

Yes, the combination of baking powder and baking soda helps achieve the ideal rise and texture. Baking soda aids browning and spread, while baking powder provides a light lift — together they give the cookies their perfect balance.

Can I substitute the walnuts for other nuts or omit them entirely?

Absolutely! Feel free to swap walnuts for pecans, almonds, or even leave nuts out completely if you prefer. The cookies will still be delicious, just with a slightly different texture and flavor.

How do I get the cookies to be gooey in the center?

The secret is to slightly underbake the cookies. Take them out when the edges are golden but the centers look a bit soft and underdone. They will continue to firm up as they cool, resulting in that coveted gooey middle.

Can I make the cookie dough vegan?

While this recipe calls for butter and eggs, you can experiment with vegan substitutes like plant-based butter and egg replacers. Just keep in mind that results may vary, and the texture could differ from the classic Levain Bakery NYC Cookies Recipe.

Final Thoughts

There is something truly magical about the Levain Bakery NYC Cookies Recipe that makes every bite feel like a special treat. Thick, gooey, and loaded with chocolate, these cookies are sure to become a beloved staple in your baking repertoire. I encourage you to dive in and enjoy the delightful experience of baking and savoring these iconic cookies that bring a little bit of New York City charm straight to your kitchen.

“`

Print