Levain Bakery’s cookies have become a legendary treat in New York City, renowned for their colossal size and indulgent flavors. This iconic dessert, particularly the chocolate chip walnut variety, features a unique combination of thick, gooey centers and crisp, caramelized exteriors that make each bite an unforgettable experience. The cookies are crafted using high-quality ingredients, including cold butter, rich chocolate chips, and crunchy walnuts, resulting in a decadent treat that is both satisfying and comforting.
What sets Levain cookies apart is their impressive thickness; each cookie weighs approximately six ounces and is packed with mix-ins that create a delightful contrast in textures. The baking technique emphasizes underbaking just enough to ensure that the centers remain soft and chewy while the edges develop a golden-brown crust. This approach not only enhances the flavor but also allows the chocolate to melt beautifully, creating pockets of gooey goodness throughout.
Originating from a small bakery on the Upper West Side, Levain Bakery has captured the hearts of cookie lovers and food enthusiasts alike. Their cookies have gained a cult following, inspiring countless home bakers to recreate this beloved recipe in their own kitchens. Whether enjoyed fresh out of the oven or cooled to perfection, Levain Bakery cookies promise a delightful treat that embodies the essence of indulgence and nostalgia, making them a must-try for anyone seeking a taste of New York City’s culinary magic.
To recreate the iconic Levain Bakery Chocolate Chip Walnut Cookies at home, follow this detailed recipe that captures their signature thick, gooey texture and rich flavor.
Ingredients
• 1 cup cold unsalted butter, cut into small cubes
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cake flour
• 1 3/4 cups all-purpose flour
• 2 cups semi-sweet chocolate chips (such as Guittard or Ghirardelli)
• 2 cups chopped walnuts
Instructions
1. Preheat the Oven: Preheat your oven to 410°F (210°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, combine the cold butter, light brown sugar, and granulated sugar. Mix on low speed for about 30 seconds, then increase to medium for another 30 seconds, and finally to high for another 30 seconds until the mixture is light and fluffy.
3. Add Eggs: Beat in the eggs one at a time, ensuring to scrape down the sides of the bowl as needed.
4. Mix Dry Ingredients: In a separate bowl, whisk together the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Gradually add this dry mixture to the butter mixture on low speed until just combined.
5. Incorporate Mix-ins: Gently fold in the chocolate chips and chopped walnuts until evenly distributed throughout the dough.
6. Chill the Dough: Refrigerate the dough for about 15 minutes to help it firm up slightly.
7. Shape Cookies: Divide the dough into portions weighing approximately 6 ounces each (about 8 large cookies). Shape them into rough balls without flattening.
8. Bake: Place a few cookies on each baking sheet, leaving space between them. Bake for about 11 minutes or until the tops are lightly golden but still soft in the center.
9. Cool: Allow cookies to cool on the baking sheets for about 15 minutes before transferring them to a wire rack.
Enjoy your homemade Levain Bakery-style cookies that are sure to impress with their deliciously gooey centers and satisfying crunch!