If you’ve ever walked the streets of New York City, chances are you’ve heard whispers of the legendary Levain Bakery cookies. Famous for their thick, gooey centers and perfectly golden edges, these cookies are a dessert lover’s dream. The good news? You don’t need to travel to NYC to savor them. This Levain Bakery-inspired cookie recipe will bring the magic to your kitchen.
Why You’ll Love This Recipe
- Thick and Chewy Perfection: These cookies are massive and indulgent, just like the originals.
- Gooey Centers: Achieved with a unique combination of cold butter and a high-temperature bake.
- Customizable: Add your favorite nuts or mix up the chocolate chips to make it your own.
Ingredients
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (mix of semi-sweet and milk chocolate)
- 1 cup chopped walnuts or pecans (optional)
Instructions
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 410°F (210°C). Line baking sheets with parchment paper to prevent sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the cold butter, granulated sugar, and brown sugar until smooth and well combined.
Step 3: Add the Eggs and Vanilla
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that classic bakery flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the 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 the Mix-Ins
Gently fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
Step 6: Shape the Cookies
Using an ice cream scoop or your hands, form the dough into large balls, approximately 6 ounces each. Place them onto the prepared baking sheets, spacing them out to allow room for spreading.
Step 7: Bake to Perfection
Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers remain soft and gooey.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Serve warm with a glass of cold milk for the ultimate treat.
Tips for Success
- Use Cold Butter: This helps maintain the thick, chunky texture.
- Don’t Overbake: The centers should look slightly underdone when you take them out of the oven—they’ll firm up as they cool.
- Weigh Your Dough: To achieve bakery-style cookies, measure each dough ball for consistency.
Serving and Storage
- Serve Warm: These cookies are best enjoyed fresh out of the oven or slightly warmed.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freeze the Dough: Make the dough ahead of time and freeze for fresh cookies on demand. Simply add an extra minute or two to the baking time.
Variations to Try
- Triple Chocolate: Swap half the chocolate chips for white chocolate or dark chocolate chunks.
- Nut-Free: Omit the nuts and increase the chocolate chips for extra gooeyness.
- Salted Caramel: Add a sprinkle of flaky sea salt on top right after baking.