I still remember my first bite of a genuine Levain NYC Cookies during my trip to New York City. The moment I sank my teeth into that warm, gooey center surrounded by perfectly crispy edges, I knew I had to recreate this magic in my own kitchen. These aren’t your typical thin, crispy chocolate chip cookies. Levain cookies are thick, substantial, and absolutely indulgent.
After countless attempts and kitchen experiments, I’ve finally cracked the code. The secret lies in using cold butter, the perfect flour-to-fat ratio, and most importantly, not overbaking them. These cookies should have crispy golden edges while maintaining that signature soft, almost raw center that Levain is famous for.
What makes these cookies truly special is their impressive size and weight. Each cookie weighs about 6 ounces, making them more of a dessert than a snack. I’ve discovered that the key to achieving that perfect texture is using a combination of granulated and brown sugar, along with a touch of cornstarch that creates that tender crumb.
The beauty of this recipe is its simplicity. You don’t need any fancy equipment or hard-to-find ingredients. Everything you need is probably already in your pantry. I use a mix of semi-sweet and milk chocolate chips because it creates the perfect balance of rich chocolate flavor without being overpowering.
Prep Time: 20 minutes | Baking Time: 10-12 minutes | Total Time: Approximately 1 hour | Servings: 12 large cookies | Difficulty: Easy
My Ingredients Journey
| Ingredient | Quantity | Notes |
|---|---|---|
| Cold unsalted butter, cubed | 1 cup | Keep refrigerated until use |
| Granulated sugar | 1 cup | Creates crispy edges |
| Light brown sugar, packed | 1 cup | Adds moisture and chewiness |
| Large eggs | 2 | Room temperature works best |
| Vanilla extract | 1 teaspoon | Pure vanilla recommended |
| All-purpose flour | 3 cups | Don’t overmix once added |
| Cornstarch | 1 teaspoon | Secret for tender texture |
| Baking powder | 1/2 teaspoon | Fresh for best results |
| Baking soda | 1/4 teaspoon | Balances acidity |
| Salt | 1/2 teaspoon | Enhances all flavors |
| Chocolate chips | 2 cups | Mix of semi-sweet and milk |
| Chopped nuts (optional) | 1 cup | Walnuts or pecans |
I learned through trial and error that the quality of your chocolate chips makes a huge difference. I prefer using a combination of semi-sweet and milk chocolate chips because it creates layers of chocolate flavor. The semi-sweet provides depth while the milk chocolate adds creaminess.
The optional nuts add a wonderful texture contrast, but these cookies are absolutely perfect without them too. I’ve made them both ways countless times, and my family loves them either way. If you’re adding nuts, make sure to chop them into chunky pieces rather than fine bits.
The Perfect Recipe & Step-by-Step Instructions
Now comes the fun part – actually making these incredible cookies! I’ve refined this process through dozens of batches, and I can promise you that following these steps exactly will give you bakery-quality results.
Instructions:
Step 1: Prepare Your Workspace Preheat your oven to 410°F (210°C). This higher temperature is crucial for getting those crispy edges while keeping the centers gooey. Line your baking sheets with parchment paper. I always use parchment rather than greasing the pan because it prevents sticking and makes cleanup easier.
Step 2: Cream the Butter and Sugars In a large mixing bowl, cream together the cold butter cubes, granulated sugar, and packed brown sugar. Here’s where my technique differs from traditional cookie recipes – I don’t cream until fluffy. Instead, I mix until just well combined. This keeps the cookies dense and chewy rather than light and cakey.
The cold butter is essential here. Many recipes call for room temperature butter, but cold butter creates steam pockets during baking that contribute to the perfect texture. Don’t worry if the mixture looks a bit lumpy – that’s exactly what we want.
Step 3: Add Eggs and Vanilla Add the eggs one at a time, mixing well after each addition. This ensures even distribution and prevents the mixture from curdling. Stir in the vanilla extract until just incorporated. I always use pure vanilla extract rather than imitation because the flavor difference is noticeable in these simple cookies.
Step 4: Combine Dry Ingredients In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. The cornstarch is my secret ingredient – it creates that tender, almost cake-like texture in the center of the cookies. Make sure to whisk these dry ingredients thoroughly to distribute the leavening agents evenly.
Step 5: Mix Wet and Dry Ingredients Gradually add the flour mixture to the butter mixture. Mix until just combined – this is crucial. Overmixing develops the gluten in the flour, which will make your cookies tough rather than tender. The dough should look slightly shaggy, and that’s perfect.
Step 6: Fold in Chocolate and Nuts Gently fold in the chocolate chips and chopped nuts (if using) until they’re evenly distributed throughout the dough. I use a wooden spoon or rubber spatula for this step to avoid overmixing. You want every bite to have plenty of chocolate chips.
Step 7: Shape the Cookies This is where the magic happens. Using an ice cream scoop or your hands, form the dough into large balls weighing about 6 ounces each. I actually weigh mine on a kitchen scale to ensure consistency, but you can eyeball it – they should be about the size of a tennis ball.
Place these giant dough balls on your prepared baking sheets, leaving plenty of space between them. They’ll spread during baking, so I only put 4-6 cookies per standard baking sheet.
Step 8: The Crucial Bake Bake in your preheated 410°F oven for exactly 10-12 minutes. The edges should be golden brown, but the centers should still look slightly underbaked and soft. This is the most important part – resist the urge to bake them longer! They’ll continue cooking on the hot pan after you remove them from the oven.
Step 9: Cool Properly Let the cookies cool on the baking sheets for exactly 10 minutes. This resting time allows them to set up properly while maintaining that gooey center. After 10 minutes, transfer them to a wire rack to cool completely, though honestly, they’re best enjoyed while still slightly warm.
Pro tip: If you want to recreate the authentic Levain experience, warm your cooled cookies in the microwave for 10-15 seconds before serving. This brings back that fresh-from-the-oven gooeyness that makes these cookies so irresistible.
Pro Tips & Frequently Asked Questions
After making these cookies hundreds of times, I’ve learned some valuable tricks that will help you achieve bakery-perfect results every single time.
My Essential Pro Tips:
Temperature Control is Everything I cannot stress this enough – your oven temperature and timing are crucial. Every oven is slightly different, so I recommend using an oven thermometer to ensure your oven is actually at 410°F. If your cookies are browning too quickly, lower the temperature to 400°F and add a minute or two to the baking time.
Size Matters Don’t make these cookies smaller thinking they’ll be easier to manage. The large size is what creates that perfect contrast between the crispy exterior and gooey interior. Smaller cookies will bake through completely and lose that signature Levain texture.
Storage Secrets Fresh cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, I wrap them individually in plastic wrap and freeze for up to three months. To refresh stored cookies, warm them in a 300°F oven for 3-5 minutes.
Make-Ahead Magic You can prepare the cookie dough up to three days in advance. Store the shaped dough balls in the refrigerator, covered with plastic wrap. Bake directly from cold – no need to bring to room temperature.
Frequently Asked Questions
Q: Can I substitute the all-purpose flour with a different type of flour? A: I’ve experimented with various flours, and all-purpose gives the best results. Bread flour makes them too chewy, while cake flour makes them too tender. If you must substitute, you can use a 1:1 gluten-free flour blend, but the texture will be slightly different.
Q: Why do my cookies spread too much during baking? A: This usually happens when your butter is too warm or your oven temperature is too low. Make sure your butter is cold when you start mixing, and verify your oven temperature with a thermometer. Also, chilling the shaped dough balls for 30 minutes before baking can help prevent excessive spreading.
Q: Can I make these cookies smaller? A: While you technically can, I don’t recommend it. The large size is essential for achieving that perfect texture contrast. Smaller cookies will bake through completely and won’t have that signature gooey center. If you prefer smaller portions, I suggest cutting the large cookies in half after they cool.
Q: What’s the best way to store leftover cookie dough? A: Shaped cookie dough balls can be stored in the refrigerator for up to three days or frozen for up to three months. If freezing, place them on a baking sheet first, then transfer to a freezer bag once solid. Bake frozen dough balls directly from the freezer, adding 1-2 extra minutes to the baking time.
Q: Can I use different types of chocolate chips or add-ins? A: Absolutely! I love experimenting with different combinations. Dark chocolate chips work beautifully, as do white chocolate chips mixed with dried cranberries. You can also try mini chocolate chips for more even distribution, or even chunks of your favorite chocolate bar. Just keep the total amount of add-ins to about 3 cups total.
Final Thoughts
These Levain-style cookies have become my signature dessert. Every time I serve them, people are amazed that something so decadent came from a home kitchen. The key is patience – don’t rush the process, and trust that underbaked look when you pull them from the oven.
I hope this recipe brings as much joy to your kitchen as it has to mine. There’s something magical about the combination of crispy edges and that impossibly gooey center that makes these cookies truly special. Whether you’re treating yourself after a long day or impressing guests at a dinner party, these cookies never fail to deliver that wow factor.
Remember, baking is as much about the experience as the final result. Enjoy the process, embrace the slight imperfections that make homemade treats special, and most importantly, share these incredible cookies with people you love. Happy baking!
Levain NYC Cookies
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
- Preheat oven to 410°F (210°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the cold butter, granulated sugar, and brown sugar until well combined but not fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix.
- Fold in chocolate chips and nuts (if using) until evenly distributed.
- Using an ice cream scoop, form dough into large 6-ounce balls and place on prepared baking sheets.
- Bake for 10-12 minutes until edges are golden but centers still look soft and slightly underbaked.
- Cool on baking sheets for 10 minutes before transferring to a wire rack.
Notes
Don’t overbake – centers should look slightly underdone when you remove them
Cookies are best served slightly warm; reheat in microwave for 10-15 seconds
Store in airtight container for up to 1 week or freeze for up to 3 months
Each cookie should weigh about 6 ounces for authentic Levain size
High oven temperature (410°F) creates crispy edges while keeping centers gooey
