Levain Bakery, located in New York City, is famous for its enormous, gooey, and ultra-indulgent cookies. These cookies are a perfect balance of crisp edges and a soft, melty center. Whether you’re recreating the classic chocolate chip walnut cookie or putting your twist on it, this recipe will bring a bit of NYC magic to your kitchen.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, cold
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet or dark chocolate chips
- 1 ½ cups chopped walnuts (optional)
Instructions
Step 1: Prep the Dough
- Preheat Oven: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Mix the Butter and Sugars: In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Beat on medium speed until creamy but not overly smooth, about 2–3 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 2: Combine Dry Ingredients
- Sift Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Incorporate Dry Mixture: Gradually add the dry ingredients to the butter mixture. Mix until just combined; do not overmix.
Step 3: Add Mix-Ins
- Fold in Chocolate Chips and Nuts: Gently stir in the chocolate chips and walnuts (if using) with a spatula or wooden spoon. The dough will be thick.
Step 4: Shape and Chill
- Portion the Dough: Scoop large portions of dough (about 4–6 ounces per cookie) and shape them into rough balls.
- Chill: Place the dough balls in the refrigerator to chill for 30 minutes. This step ensures the cookies retain their thick, bakery-style texture during baking.
Step 5: Bake
- Bake the Cookies: Arrange the chilled dough balls on the prepared baking sheets, spacing them apart as they spread slightly. Bake for 9–12 minutes, or until the edges are golden and the centers are still soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Cold Butter is Key: Using cold butter keeps the cookies thick and prevents excessive spreading.
- Don’t Overmix: Overmixing can lead to a denser, less tender cookie. Stop mixing as soon as the flour is incorporated.
- Use High-Quality Chocolate: The chocolate is a star ingredient. Opt for premium semi-sweet or dark chocolate chips or chunks.
- Customize the Size: Levain Bakery cookies are known for their massive size. For smaller cookies, adjust the baking time accordingly.
Variations
- Classic Chocolate Chip: Omit the walnuts and stick with chocolate chips for a traditional favorite.
- Double Chocolate: Replace ½ cup of flour with cocoa powder and use white chocolate chips for a rich, chocolaty version.
- Peanut Butter Lover: Add ½ cup of peanut butter to the dough and substitute chocolate chips with peanut butter chips.
- Oatmeal Raisin: Swap the chocolate chips for raisins and add 1 cup of old-fashioned oats.
FAQs
Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If baking from frozen, add an additional 2–3 minutes to the baking time.
Q: Why are the cookies underbaked in the center?
A: This is intentional! Levain cookies are famous for their gooey, soft centers. Allow the residual heat to finish cooking them as they cool.
Q: What if I don’t have walnuts?
A: Walnuts are optional. You can substitute them with pecans, almonds, or additional chocolate chips, or leave them out entirely.
