Chocolate Chip Cookies Levain Bakery NYC
Levain Bakery in New York City is famous for its massive soft, gooey, and soft cookies. The secret to the bakery’s success? An ideal balance of ingredients and a proper baking method. With this recipe you’ll be able recreate their famous cookie by following a few simple steps. This recipe is ideal for those who love sweet, rich and delicious cookies that are packed with walnuts and chocolate chips. With a crisp exterior and chewy middle, they are the most amazing cookies. Let’s start baking!
Ingredients
- 1 cup cold butter cut into small cubes
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups chocolate chips semi-sweet or your favorite type
- 2 cups walnuts roughly chopped
Instructions
Step 1: Cream the Butter and Sugars
- To start, cream the cold butter and brown sugar in a large mixing bowl using a hand mixer or stand mixer on medium speed. This should take about 4 minutes until it’s light and fluffy. Add the white sugar and mix again.
Step 2: Add the Eggs
- Next, add the eggs, one at a time, mixing thoroughly after each addition. This step ensures a smooth dough that will bake into soft, gooey cookies.
Step 3: Mix Dry Ingredients
- In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Slowly add this dry mixture to the wet ingredients. Mix just until the dough starts to come together, but don’t overmix.
Step 4: Fold in Chocolate Chips and Walnuts
- Gently fold in the chocolate chips and chopped walnuts. Make sure they’re evenly distributed throughout the dough.
Step 5: Shape the Dough
- Divide the dough into 10 equal portions (each about 5 oz) and shape them into large balls. The size of these cookies is what makes them so special! These big, bakery-style cookies will bake up to be thick and gooey on the inside.
Step 6: Bake at High Heat
- Preheat your oven to 410°F (210°C). Bake the cookies on a parchment-lined baking sheet for 9-12 minutes, or until the edges are golden but the centers are still soft and slightly underdone. This is key for that perfect Levain Bakery texture.
Notes
- Chill the Dough (Optional): While this recipe doesn’t require chilling the dough, you can chill it for about 30 minutes if you want thicker cookies.
- Use Fresh Ingredients: Fresh butter and high-quality chocolate chips will make a big difference in the flavor of your cookies.
- Do Not Overbake: For the gooey center, be sure not to overbake the cookies. They should be slightly underdone when you take them out of the oven, but firm up as they cool.
- If you have any dietary preferences you can always swap the walnuts for other nuts or omit them entirely for a nut-free version of this recipe. For a dairy-free option, try using plant-based butter and dairy-free chocolate chips.
Tried this recipe?Let us know how it was!