Levain Cookie Recipe

Easy Levain Cookie Recipe: How to Make Bakery-Style Gooey Cookies

If you have ever tasted the famous Levain Bakery cookies from New York, you know why they are considered some of the best cookies in the world. Their signature thick, gooey, and slightly underbaked center, combined with a crispy exterior, makes them irresistible. The good news? You don’t have to fly to New York to enjoy them. With this Levain cookie recipe, you can recreate the same indulgent experience right in your own kitchen.

This article will provide a complete step-by-step guide, along with additional recipe variations, expert baking tips, and FAQs to ensure your cookies turn out perfect every time.

Why Are Levain Cookies So Special?

Levain cookies are famous for their massive size, chewy texture, and rich flavor. Unlike traditional chocolate chip cookies, these are:

• Extra thick, usually weighing around 6 ounces each.
• Soft and gooey inside while maintaining a crisp golden crust.
• Rich in flavor because of the balance of butter, brown sugar, and chocolate.
• Customizable with mix-ins like walnuts, peanut butter chips, or dark chocolate chunks.

This combination creates the ultimate cookie experience—something between a cookie and a decadent dessert bar.

Main Levain Cookie Recipe

Here’s the authentic-style Levain cookie recipe you’ve been waiting for.

Ingredients:

• 1 cup (2 sticks) unsalted butter, cold and cubed
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, cold
• 3 cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips or chunks
• 1 ½ cups of coarsely chopped walnuts (traditional but optional)

Instructions:

1. Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper.
2. Using a stand mixer, cream the butter and sugars until lightly whipped and frothy. The butter will take several minutes because it is cold.
3. One by one, add the eggs and stir until just mixed.
4. In another bowl, whisk together the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt).
5. Slowly add the dry mixture to the butter mixture. Mix until just combined; do not overmix.
6. Fold in the chocolate chips and walnuts gently.
7. Divide the dough into 8 large portions (about 6 ounces each). Shape into tall mounds rather than flat cookies.
8. Bake for 9–11 minutes, until the edges are golden brown but the centers look slightly underbaked.
9. Cool for 15 minutes before serving. The cookies will set as they rest.

Expert Tips for Perfect Levain Cookies

• Use cold butter and eggs – This helps achieve the dense, thick texture Levain cookies are known for.
• Don’t overbake – The cookies should look underdone in the center when you remove them from the oven.
• Shape tall mounds instead of flattening the dough. This prevents spreading and keeps them thick.
• Weigh your dough balls – For authenticity, aim for 6-ounce cookie portions.
• For the greatest texture, let the cookies cool and set before serving.

Recipe Variations You Must Try

Although the most well-known is the traditional Levain chocolate chip walnut cookie, there are a few other delectable varieties that are well worth trying:

1. Double Chocolate Levain Cookie

Ingredients Adjustments:

• Replace ½ cup flour with ½ cup cocoa powder.
• Use dark chocolate chunks instead of semi-sweet.

Instructions:

Follow the same steps as the main recipe. The result will be a rich, brownie-like cookie with a fudgy center.

2. Peanut Butter Chocolate Chip Levain Cookie

Ingredients Adjustments:

• Swap walnuts for peanut butter chips.
• Add ½ cup creamy peanut butter to the butter-sugar mixture before creaming.

This variant is appealing because it blends gooey chocolate chips with the nutty richness of peanut butter.

3. Oatmeal Raisin Levain Cookie

Ingredients Adjustments:

• Use one cup of rolled oats in place of one cup of flour.
• Swap chocolate chips for 1 ½ cups raisins.
• Add ½ teaspoon cinnamon for extra flavor.

A hearty, chewy alternative for those who love a more classic oatmeal cookie flavor.

4. White Chocolate Macadamia Levain Cookie

Ingredients Adjustments:

• Replace walnuts with macadamia nuts.
• Use white chocolate chunks instead of semi-sweet chocolate.

This version brings a buttery crunch with creamy sweetness.

5. Seasonal Pumpkin Spice Levain Cookie

Ingredients Adjustments:

• Replace one egg with ½ cup pumpkin puree.
• Add 1 teaspoon pumpkin spice mix.
• Mix in white chocolate chips or butterscotch chips.

Perfect for fall, these cookies are soft, warm, and full of cozy flavors.

Storing and Freezing Levain Cookies

• Room Temperature: Keep for up to three days in an airtight container.
• Refrigeration: Keeps cookies fresh for up to 1 week.
• Mound the dough, freeze it on a tray, and then move it to a freezer bag. Add one to two minutes to the baking time and bake straight from the freezer.
• Baked cookies can be frozen for up to three months after being wrapped in plastic wrap.

Pairing Levain Cookies with Drinks

• Milk: The classic pairing that balances the richness.
• Coffee: Perfect for breakfast or an afternoon pick-me-up.
• Hot Chocolate: Ideal for winter when you want double comfort.
• Tea: Earl Grey or Chai complements the buttery sweetness beautifully.

Conclusion

This Levain cookie recipe allows you to bring the famous New York bakery experience into your home. Whether you stick to the classic chocolate chip walnut version or try one of the delicious variations like double chocolate or peanut butter, you’ll end up with a bakery-style treat that impresses every time.

The secret lies in using cold ingredients, shaping large mounds, and baking at a high temperature to achieve that iconic crispy exterior and soft, gooey center. With the right technique, your cookies will rival the original.

Next time you’re craving a thick, indulgent cookie, skip the bakery lines and bake a batch yourself. Your kitchen will smell heavenly, and your taste buds will thank you.

Frequently Asked Questions (FAQs)

1. Can I make Levain cookies smaller?

Yes, you can reduce the dough portions to 3–4 ounces. Just adjust the baking time to 7–9 minutes.

2. Do I have to use walnuts in the recipe?

No. While walnuts are traditional, you can omit them or replace them with pecans, almonds, or more chocolate chips.

3. Why are my cookies spreading too much?

Make sure your butter and eggs are cold and that you shape the dough into tall mounds before baking. Overmixing the dough can also cause spreading.

4. Can I prepare the dough in advance?

Yes, you can refrigerate the dough for up to 48 hours before baking. Chilled dough often enhances the flavor.

5. How do I get the gooey center without underbaking?

The high oven temperature and large dough size ensure the edges bake while the center stays soft. Trust the process and remove cookies when they look slightly underdone.