Levain NYC Cookies
These thick, gooey cookies recreate the famous New York bakery experience at home with crispy edges and soft, indulgent centers.
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
Cold butter is essential for the perfect texture - don't use room temperature butter
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
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
