Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Introduction
Levain Bakery in New York City is renowned for its thick, gooey, and indulgent cookies. Their cookies are a masterpiece, loved for their crispy exterior and soft, molten center. Inspired by these legendary treats, this recipe recreates the Levain Bakery experience at home. With generous chunks of chocolate and a buttery dough, these cookies are a chocolate lover’s dream.
History
Levain Bakery was founded in 1995 by Pam Weekes and Connie McDonald. The bakery’s iconic cookies gained fame as a post-workout snack for the founders and quickly became a global sensation. These cookies are known for their heft (weighing nearly 6 ounces each!) and a texture that’s simultaneously crispy, chewy, and gooey. Today, Levain-style cookies are celebrated worldwide, inspiring countless bakers to replicate their magic.
Ingredients
For 8 Large Cookies:
1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups semi-sweet chocolate chips or chunks
1 cup chopped walnuts (optional)
Instructions
- Prepare the Dough:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream the cold butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition.
- Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the Goodies:
Gently fold in the chocolate chips or chunks. If using, stir in the chopped walnuts.
- Form the Cookies:
Divide the dough into 8 large portions (approximately 6 ounces each). For the authentic Levain Bakery size, keep the cookies rough and not flattened. Place them on the baking sheets, leaving enough space between each cookie.
- Bake:
Bake for 9-12 minutes, or until the edges are golden brown but the centers remain soft. Do not overbake; the cookies will continue to cook as they cool.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Methods
The secret to Levain-style cookies lies in their cold butter and short baking time, which helps achieve a thick, gooey texture. Using cornstarch adds softness, while slightly underbaking the cookies preserves their molten center. Keeping the dough mounded rather than flattened gives the cookies their characteristic height.
Formation
These cookies are designed to be large and rustic, with an intentionally uneven surface that contributes to their charm. The high cookie dough mounds ensure a soft interior and crisp edges, mimicking the Levain Bakery’s signature appearance.
Conclusion
Levain Bakery-style cookies are more than a dessert—they’re an experience. From their buttery aroma to their indulgent texture, these cookies are a labor of love that brings joy to anyone who tastes them. Whether you’re recreating a trip to New York or treating yourself to something extraordinary, these cookies are worth every bite.
For the Cookie Lovers
These cookies have a cult following among dessert enthusiasts. They’re perfect for chocolate lovers, fans of gooey treats, and anyone seeking a bakery-style indulgence. Pair them with a cold glass of milk or a warm cup of coffee, and you’ll understand why Levain Bakery cookies are adored worldwide.