Description
These giant Levain Bakery-style chocolate chip cookies are crisp on the outside, soft and gooey on the inside, and packed with melty chocolate chips and rich flavor. Inspired by the iconic NYC cookie, this copycat recipe gives you that same bakery-quality indulgence right at home—no trip to New York required!
Ingredients
1 cup cold unsalted butter, cut into cubes
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips or chunks
1 cup chopped walnuts (optional but authentic)
Instructions
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Preheat oven: Set oven to 400°F (205°C). Line a baking sheet with parchment paper.
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Cream the butter and sugars: In a stand mixer or large bowl, beat the cold cubed butter with brown and white sugar for about 4–5 minutes, until light and creamy.
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Add eggs: Add eggs one at a time, mixing just until combined.
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Add dry ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually mix dry ingredients into wet mixture until just combined.
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Add mix-ins: Gently fold in chocolate chips and walnuts.
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Form large cookies: Scoop dough into large mounds (about 6 oz or the size of a baseball). Place on prepared sheet—leave space between cookies as they spread slightly.
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Bake: Bake for 9–11 minutes, or until the edges are golden but the centers are still gooey. Don’t overbake—they’ll continue to set as they cool.
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Cool and enjoy: Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
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For true Levain-style texture, chill the dough for 30 minutes before baking (optional but recommended).
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Use good-quality chocolate chunks for melty pockets in every bite.
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These freeze great—bake from frozen, just add a couple minutes to the bake time.