An iconic New York City must-try, in the comfort of your own home. Levain bakery cookies are famous for their thick, gooey center and crispy edges. Some people travel across continents to try these cookies. You only need to travel to the nearest grocery store.Jump to Recipe
Tips For Success!
Weigh, don’t measure:
Weighing ingredients is the most precise way to go about following a recipe. While cookies are pretty forgiving, weighing helps ensure a successful bake. I’ve added weight measurements to the ingredients that need them. If you only have measuring cups that’s okay, but I highly recommend using the gram weights.
It’s no secret that Levain, as well as other high quality cookie shops, refrigerate their dough for a long time. Sometimes up to 24 hours! The result is a cookie that’s more flavorful and has better browning. Chilling the dough also prevents the cookie from spreading out too much, resulting in a THICC cookie. I find that letting them chill overnight is the perfect balance between having increased deliciousness, and not going crazy waiting for it.
Scoop don’t roll:
Try your best not to roll the dough into completely smooth balls. The craggy bits of dough that remain after scooping bake up crispy brown. Having smooth cookie balls wont drastically affect the taste, but if you have a perfectionist’s spirit this is an important step to nail down the look. A large ice cream scoop is the perfect tool for the job, as you’ll get 6oz balls almost every time.
Chocolate Chip Walnut Cookies (Levain Inspired)
1 2/3 cup (210g) cake flour
1 2/3 cup (230g) all-purpose flour
4 tbsp (40g) cornstarch
2 tsp (10g) baking powder
1 tsp (5g) kosher salt
1 ¼ cup (280g) unsalted butter, melted
1 ¼ cup (270g) packed brown sugar
½ cup (115g) white granulated sugar
2 cups (340g) dark chocolate chips
1 cup (100g) coarsely chopped walnuts, lightly toasted
2 large eggs
2 egg yolks
- In a bowl, combine all-purpose flour, cake flour, cornstarch, baking powder, and salt. Whisk together. Set aside.
- In a separate bowl, add light brown sugar and granulated sugar. Whisk together with a hand mixer on medium speed until light and airy. While whisking, slowly stream in the butter. Once combined, add in the eggs one at a time followed by the egg yolks.
- Once the butter sugar, and egg mixture is smooth, switch to a rubber spatula and fold in the dry ingredients until the dough forms.
- Add in rough chopped walnuts and chopped chocolate. Mix until combined. Cover and let the dough rest in the fridge for 30 minutes.
- Remove from fridge. Scoop out a large dough ball. Weigh each dough ball out to 6oz and place on a parchment lined baking sheet. About ten equal sized balls.
- Cover with plastic wrap, and let chill in the fridge at least 12 hours, up to 48.
- Preheat the oven to 400 (375F convection). Remove cookie dough from fridge. Space each cookie about 2-3 inches apart from each other on a parchment lined baking tray. Immediately place in preheated oven and bake for 13-15 minutes. Or until the edges are golden, but the middle is still slightly gooey. Set tray on a wire rack to cool at least 1 hour before serving.