Levain Bakery NYC Cookies: Thick, Gooey, and Utterly Legendary

Inspired by the iconic New York bakery, these cookies are crisp on the outside, soft in the center, and loaded with chocolate

Introduction: A Cookie Worth the Hype

If you’ve ever strolled through Manhattan and caught the scent of warm, buttery cookies wafting from a tiny storefront on the Upper West Side, you’ve likely encountered the magic of Levain Bakery. Known for their massive, gooey-centered cookies, Levain has become a legend in the cookie world—and for good reason.

These Levain Bakery NYC Cookies are inspired by that very legend. They’re thick, chewy, and packed with chocolate chips. The secret? Cold butter, high heat, and a dough that’s just barely mixed. Whether you’ve tasted the original or are discovering it for the first time, this recipe brings bakery-quality cookies straight to your kitchen.

Ingredients Breakdown

Let’s dive into what makes these cookies so unforgettable:

Butter Base:

• Cold unsalted butter (1 cup, cut into small cubes)
  Using cold butter helps create a thick, bakery-style cookie that doesn’t spread too much.

Tip: Don’t soften the butter—cut it into cubes and beat it cold for best texture.

Sweeteners:

• Granulated sugar (1 cup)
  Adds crispness and structure.
• Light brown sugar (1 cup, packed)
  Adds moisture and a rich, caramel-like flavor.

Optional: Use dark brown sugar for deeper molasses notes.

Wet Ingredients:

• Large eggs (2)
  Bind the dough and add richness.
• Vanilla extract (1 tsp)
  Adds warmth and enhances the chocolate flavor.

Tip: Use pure vanilla extract for best results.

Dry Ingredients:

• All-purpose flour (3 cups)
  Provides structure and chewiness.
• Cornstarch (1 tsp)
  Helps create a soft, tender center.
• Baking powder (½ tsp)
  Adds lift and thickness.
• Baking soda (¼ tsp)
  Helps with browning and spread.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.

Optional: Add a pinch of espresso powder to intensify the chocolate.

Mix-Ins:

• Chocolate chips (2 cups, mix of semi-sweet and milk chocolate)
  The blend of chocolates adds depth and variety.
• Chopped walnuts or pecans (1 cup, optional)
  Add crunch and a nutty contrast to the gooey center.

Tip: Toast the nuts for extra flavor.

Step-by-Step Instructions

Step 1: Preheat Oven

Set oven to 410°F (210°C).

Line baking sheets with parchment paper.

High heat is key to achieving a crisp exterior and gooey center.

Step 2: Cream the Butter and Sugars

In a large bowl:

• Beat cold butter cubes with granulated and brown sugar until well combined (about 2–3 minutes).

Tip: Use a stand mixer with paddle attachment for best results.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Optional: Scrape down the bowl to ensure even mixing.

Step 4: Mix Dry Ingredients

In a separate bowl:

• Whisk together flour, cornstarch, baking powder, baking soda, and salt.

Gradually add to wet mixture, mixing until just combined.

Do not overmix—this keeps the cookies tender.

Step 5: Fold in Chocolate and Nuts

Gently fold in chocolate chips and nuts (if using).

Ensure even distribution throughout the dough.

Optional: Reserve a few chips to press into the tops before baking.

Step 6: Shape the Dough

Using an ice cream scoop or your hands:

• Form dough into large balls (about 6 oz each).

Place on prepared baking sheets, spaced apart.

These cookies are meant to be big—don’t flatten them.

Step 7: Bake

Bake for 10–12 minutes, until:

• Edges are golden
• Centers are still soft and slightly underbaked

Tip: Rotate pans halfway through for even baking.

Step 8: Cool and Serve

Let cookies cool on baking sheets for 10 minutes.

Transfer to wire rack to cool completely.

Serve warm or at room temperature.

Presentation Tip: Stack on a platter with a glass of cold milk or scoop of vanilla ice cream.

Serving Suggestions

Perfect for:

• Bake sales
• Birthday parties
• Cozy nights in
• Gifting

Pair with:

• Cold milk
• Hot cocoa
• Espresso

Tip: Warm in microwave for 10 seconds for gooey centers.

Variations to Try

Want to make them your own? Try these delicious twists:

Double Chocolate

Use chocolate dough and add white chocolate chips.

Peanut Butter

Add peanut butter chips and chopped peanuts.

Nut-Free

Omit nuts and add crushed pretzels or toffee bits.

Fruity Twist

Add dried cherries or cranberries for contrast.

Vegan Version

Use plant-based butter, egg substitute, and dairy-free chocolate chips.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough up to 2 days in advance.
• Refrigerate: Store baked cookies in airtight container for up to 5 days.
• Freeze: Freeze dough balls or baked cookies for up to 2 months. Thaw and bake or reheat as needed.

Tip: Freeze dough balls on a tray, then transfer to a bag for easy baking later.

Nutrition Notes (Per Cookie, ~1 of 12)

• Calories: ~480
• Protein: ~6g
• Carbohydrates: ~50g
• Fat: ~26g
• Sugar: ~30g
• Sodium: ~180mg
• Fiber: ~2g

These cookies are:

• Comfort food approved
• Kid-friendly
• Perfect for sharing
• Great for gifting

Final Thoughts

These Levain Bakery NYC Cookies are more than just dessert—they’re a tribute to one of New York’s most beloved treats. Whether you’re baking them for a crowd or sneaking one with your morning coffee, they’re guaranteed to impress.