Description
Gooey chocolate chip Levain Bakery NYC Cookies deliver massive chunks of pure indulgence that melt perfectly with crisp edges. Chocolate-lovers and dessert enthusiasts will discover a legendary New York bakery experience in each oversized, richly textured bite.
Ingredients
Scale
Main Ingredients:
- 3 ¼ cups (410 g) all-purpose flour
- 2 cups (350 g) semi-sweet chocolate chips or chunks
- 1 ½ cups (150 g) walnuts, roughly chopped
- 1 cup (225 g) cold unsalted butter, cubed
- 2 large eggs, cold
Sugars:
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
Leavening and Seasoning:
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Ensure the butter and eggs are at room temperature to promote optimal ingredient integration and smooth mixing.
- Cream together butter and both sugars in a large mixing bowl until the mixture becomes light, fluffy, and pale in color, which typically takes 3-5 minutes using an electric mixer.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a consistent texture and prevent ingredient separation.
- Sift together flour, cocoa powder, baking soda, and salt in a separate bowl to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to prevent overmixing, which can result in tough cookies.
- Carefully fold in chocolate chips and walnuts, distributing them evenly throughout the cookie dough.
- Using a large ice cream scoop or measuring cup, portion out oversized mounds of dough onto the prepared baking sheet, leaving substantial space between each cookie to allow for spreading.
- Refrigerate the portioned dough for 15-20 minutes to help prevent excessive spreading and maintain the cookies’ thick, substantial shape during baking.
- Bake in the preheated oven for 16-18 minutes, focusing on achieving golden brown edges while maintaining a soft, slightly underbaked center.
- Remove from the oven and allow cookies to cool directly on the baking sheet for 10 minutes before transferring to a wire rack for complete cooling.
- For optimal texture and flavor, let the cookies rest for an additional 30 minutes before serving, allowing the interior to set and the flavors to meld.
Notes
- Use cold butter straight from the fridge to ensure a thick, sturdy cookie with crispy edges and a soft, gooey center.
- Chill the cookie dough for at least 30 minutes before baking to prevent spreading and maintain the signature tall, chunky shape of Levain-style cookies.
- For gluten-free variations, swap traditional flour with a 1:1 gluten-free baking blend, keeping the texture dense and rich.
- Experiment with mix-ins like different nuts, chocolate varieties, or dried fruits to personalize the classic chocolate chip walnut recipe while maintaining the original’s decadent texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 320
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg