Recreate the magic of NYC’s iconic Levain Bakery cookies with this easy-to-follow recipe. Thick, chewy, and irresistibly gooey in the center, these cookies are perfect for satisfying your sweet tooth. Whether you’re making them for a crowd or just treating yourself, these cookies promise bakery-quality results every time.
Why You’ll Love These Cookies
- Thick & Decadent: Achieve the signature chunky texture with cold butter and precise baking.
- Gooey Centers: A slightly underbaked center ensures soft, melty goodness in every bite.
- Versatile Recipe: Customize with your favorite mix-ins like nuts, caramel, or different chocolate chips.
- Easy to Make: Simple ingredients come together to create professional-level cookies.
Ingredients (Makes 8 Large Cookies)
- 1 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips (semi-sweet or a mix of semi-sweet and milk chocolate)
- 1 cup chopped walnuts or pecans (optional)
Step-by-Step Instructions
Step 1: Prep Your Oven and Tools
- Preheat your oven to 410°F (210°C).
- Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
- In a large bowl, cream together cold butter, granulated sugar, and brown sugar until smooth. This may take longer than usual due to the cold butter.
Step 3: Add Eggs and Vanilla
- Mix in eggs one at a time, ensuring each is fully incorporated.
- Stir in vanilla extract for a touch of sweetness.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in Chocolate Chips and Nuts
- Gently fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
Step 6: Shape the Cookies
- Divide the dough into 8 large balls, approximately 6 ounces each. Use an ice cream scoop or weigh each ball for precision.
- Place the dough balls on the prepared baking sheets, spacing them out to allow for spreading.
Step 7: Bake to Perfection
- Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers remain slightly underdone.
Step 8: Cool and Serve
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm for the ultimate gooey texture, paired with a glass of cold milk.
Pro Tips for Bakery-Style Cookies
- Use Cold Butter: Keeps the cookies thick and prevents them from spreading too much.
- Underbake Slightly: The centers should look slightly soft when you remove them from the oven; they’ll set as they cool.
- Measure Dough Balls: Consistent sizing ensures even baking and the classic Levain-style look.
- High Oven Temperature: The 410°F setting gives you golden edges and gooey centers.
Variations to Try
- Double Chocolate: Replace 1/2 cup of flour with cocoa powder and use chocolate chunks for extra richness.
- Salted Caramel: Sprinkle flaky sea salt on top after baking for a sweet-salty twist.
- Peanut Butter Chocolate: Add peanut butter chips for a nutty flavor boost.
- No-Nut Option: Skip the nuts and increase the chocolate chips for a gooier texture.
Serving and Storage
- Serve Warm: These cookies are best enjoyed fresh from the oven or slightly warmed.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freeze the Dough: Roll the dough into balls and freeze for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Why These Cookies Are Legendary
Levain Bakery cookies are famous for their incredible texture and flavor—and now you can enjoy them without leaving your home. This recipe replicates the bakery’s signature combination of crispy edges, gooey centers, and rich chocolatey goodness, making every bite unforgettable.
Levain Bakery-Style Cookies
Thick, gooey cookies inspired by NYC’s famous Levain Bakery, loaded with chocolate chips and baked to perfection.
Ingredients
- - 1 cup cold unsalted butter cubed
- - 1 cup granulated sugar
- - 1 cup light brown sugar packed
- - 2 large eggs
- - 1 tsp vanilla extract
- - 3 cups all-purpose flour
- - 1 tsp cornstarch
- - 1/2 tsp baking powder
- - 1/4 tsp baking soda
- - 1/2 tsp salt
- - 2 cups chocolate chips
- - 1 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 410°F. Line baking sheets with parchment paper.
- Cream cold butter and sugars until smooth.
- Mix in eggs one at a time and stir in vanilla extract.
- Combine dry ingredients and gradually mix into the wet ingredients.
- Fold in chocolate chips and nuts.
- Shape dough into 8 large balls (about 6 ounces each).
- Bake for 10-12 minutes, until edges are golden and centers are gooey.
- Cool on the baking sheet for 10 minutes before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze unbaked dough balls for up to 3 months.
- Freeze unbaked dough balls for up to 3 months.
Levain Bakery-Inspired Cookies Recipe: Thick, Gooey Perfection at Home