Introduction
Levain Bakery NYC cookies are famous for their oversized, thick, and gooey centers with crisp golden edges. Known worldwide as some of the best chocolate chip cookies, these iconic New York City cookies are rich, indulgent, and bakery-style. This recipe recreates the legendary Levain Bakery–style cookies at home with simple ingredients and professional baking techniques.
Origin
Levain Bakery was founded in New York City in 1995 and quickly gained fame for its massive, underbaked cookies. What started as a neighborhood bakery became a global sensation, with visitors lining up for its signature chocolate chip walnut cookies. The Levain cookie style is now one of the most searched and copied bakery cookie recipes online.
Cultural Significance
Levain Bakery cookies represent New York’s indulgent dessert culture—bold, oversized, and unapologetically rich. They have become a must-try food for tourists and a benchmark for bakery-style cookies everywhere. These cookies also helped popularize thick, gooey-centered cookies over thin, crispy varieties.
Ingredients and Quantities
Levain Bakery–Style Cookie Ingredients (Makes 8 large cookies)
- 1 cup cold unsalted butter, cubed
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips or chocolate chunks
- 1½ cups chopped walnuts
Optional Variations
- Replace walnuts with pecans
- Use dark chocolate chunks for richer flavor
- Add flaky sea salt on top before baking
Tips for Success
- Use cold butter to help create thick cookies
- Do not overmix the dough to maintain a tender texture
- Shape tall dough mounds rather than flat cookies
- Bake fewer cookies per tray for even heat distribution
- Slight underbaking is key for gooey centers
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream cold butter with brown sugar and granulated sugar until just combined.
- Add eggs one at a time, mixing gently.
- In a separate bowl, whisk flours, cornstarch, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in chocolate chips and walnuts.
- Divide dough into 8 large portions and shape into tall mounds.
- Place dough on baking sheet, spacing well apart.
- Bake for 10–12 minutes until edges are set but centers remain soft.
- Cool on the baking sheet for 10 minutes before serving.
Description
These Levain Bakery NYC–style cookies are thick, soft, and intensely chocolatey with a molten center. The exterior is lightly crisp while the inside remains gooey and rich. Each cookie is large, satisfying, and bakery-quality, making them one of the most indulgent homemade cookie recipes available.
Nutritional Information (Approximate per cookie)
- Calories: 500–550
- Carbohydrates: 55 g
- Protein: 6 g
- Fat: 30 g
- Sugar: 32 g
- Sodium: 300 mg
Values vary based on portion size and chocolate used.
Conclusion
Levain Bakery NYC cookies are iconic for a reason. Their thick texture, rich flavor, and gooey center set them apart from traditional cookies. This Levain-style cookie recipe allows you to recreate that famous bakery experience at home with reliable results.
Recommendation
Serve warm for the best texture. Pair with cold milk or coffee. These cookies freeze well and can be baked straight from frozen dough for fresh bakery-style cookies anytime.
Embracing Healthful Indulgence
- Enjoy as an occasional treat due to richness
- Share cookies to manage portion size
- Use high-quality chocolate for better flavor satisfaction
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