Levain Bakery NYC Cookies

Levain Bakery NYC Cookies are legendary for their massive size, gooey centers, and crispy golden edges. These thick, bakery-style cookies are loaded with chocolate chips and packed with buttery, rich flavor—just like the famous ones from the iconic New York City bakery.

Why You’ll Love This Recipe

These cookies are thick, soft, and melt-in-your-mouth delicious with a golden brown crust and a gooey center. They’re quick to whip up with pantry staples, perfect for freezing, and guaranteed to impress cookie lovers everywhere. You get that bakery-quality taste and texture without leaving your kitchen.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (cold and cubed)
• Brown sugar
• Granulated sugar
• Eggs
• All-purpose flour
• Cornstarch
• Baking soda
• Salt
• Semisweet chocolate chips or chunks
• Walnuts (optional, but traditional for Levain-style cookies)

directions

1. Preheat Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a mixing bowl, beat the cold butter with brown and granulated sugars until just combined and slightly fluffy.
3. Add Eggs: Mix in the eggs one at a time until just incorporated.
4. Combine Dry Ingredients: In another bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add to wet mixture.
5. Add Mix-ins: Fold in chocolate chips and walnuts (if using).
6. Form Cookies: Divide dough into large, 6-ounce balls (about the size of a baseball) and place them on the baking sheet spaced apart.
7. Bake: Bake for 9–11 minutes until the edges are golden but the center still looks slightly underbaked.
8. Cool: Let cookies cool on the baking sheet for 10–15 minutes to finish setting.

Servings and timing

Servings: 8 large cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

• Use dark or milk chocolate instead of semisweet.
• Swap walnuts for pecans or leave them out for a nut-free version.
• Add a sprinkle of flaky sea salt on top before baking for contrast.
• Try white chocolate chips with macadamia nuts for a tropical twist.
• Use half bread flour for extra chewiness.

storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep that gooey texture, microwave for 10–15 seconds before serving. You can also freeze the cookie dough balls for up to 3 months—just bake from frozen, adding an extra 2–3 minutes to the bake time.

FAQs

Why is the butter cold in this recipe?

Cold butter helps maintain the cookie’s structure and results in a thicker, bakery-style cookie.

Can I make smaller cookies?

Yes, but reduce the bake time to 7–9 minutes depending on size.

Do I have to use walnuts?

No, they’re optional. The classic version includes them, but the cookies are still amazing without.

Why are my cookies not gooey in the center?

Avoid overbaking. Take them out when the center still looks slightly underdone—they’ll finish cooking as they cool.

Can I freeze these cookies?

Yes! Freeze raw dough balls or baked cookies for later enjoyment.

What makes these cookies different from regular chocolate chip cookies?

Their massive size, gooey center, and crisp edge give them that iconic Levain Bakery texture.

Can I use salted butter?

Yes, but reduce added salt in the recipe slightly.

Why add cornstarch?

Cornstarch softens the texture and helps keep the cookies thick and tender.

How long should I let them cool?

Let them cool for at least 10 minutes to firm up before eating.

Can I refrigerate the dough before baking?

You can, but it’s not necessary. These cookies are designed to bake immediately without chilling.

Conclusion

Levain Bakery NYC Cookies are the ultimate indulgent dessert—crispy on the outside, gooey on the inside, and packed with melty chocolate. Whether you’re craving a bakery-style treat or want to wow guests with giant cookies, this recipe brings the magic of Levain right into your kitchen.

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