Chocolate Chip Cookies (Levain Bakery Style)
By Wafa — 100+ tested recipes
Discover the recipe for the legendary New York Levain Bakery cookies: massive, rich, crispy on the outside, and incredibly melty on the inside.
Ingredients
- 230 g all-purpose flour
- 140 g unsalted butter
- 140 g brown sugar
- 50 g granulated sugar
- 3 g salt
- 3 g baking soda
- 1 egg
- 1 egg yolk
- 80 g walnuts
- 220 g chocolate chips (Chunks or chopped chocolate bar)
Instructions
- 1Melt the butter and set aside to cool.
- 2In a bowl, whisk together the flour, salt, cornstarch (if using/implied by flour mix), and baking soda.
- 3In another bowl, combine the brown sugar and granulated sugar, then slowly pour in the melted butter.
- 4Add the whole egg and the egg yolk.
- 5Once smooth, mix in the flour mixture until a smooth dough forms.
- 6Fold in the roughly chopped walnuts and chopped chocolate. Mix until just combined. (Chilling the dough is essential for the cookies to hold their shape during baking.)
- 7Cover and refrigerate for at least overnight or a minimum of 2 hours.
- 8Weight each dough ball to 170g and place on a baking sheet lined with parchment paper.
- 9Bake at 220°C (425°F) for 12 minutes. (They may look underdone in the center, which is normal; they will firm up as they cool.)
- 10Transfer to a wire rack to cool completely before serving.
Tips
- For large, melty pockets of chocolate, hand-chop a chocolate bar yourself.
- Do not exceed the baking time even if the center looks soft.
- For an indulgent treat, serve them warm with a scoop of vanilla ice cream.
Substitutions
- Chocolate chips → Chopped dark chocolate (Chunks) — Provides a better balance with the sweetness of the dough.
Nutrition
Frequently asked questions
What is the ideal texture for Levain Bakery-style cookies?
Levain cookies are famous for their crispy exterior and extremely soft, almost underbaked interior. They are generously loaded with chocolate and walnuts. The baking time is crucial (12 minutes). They will firm up as they cool.
Can I reduce the amount of sugar in this recipe?
It is possible to reduce the sugar, but it will affect the final texture and flavor profile.
How should I store these cookies?
The cookies keep well in an airtight container at room temperature for 2 to 3 days. We recommend freezing the raw dough balls and baking them fresh just before serving.
Which type of chocolate works best for these cookies?
You can choose between milk or dark chocolate, or a mix of both. Dark chocolate provides a perfect balance to the other sweet ingredients.
Reviews
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