Easy Thick NYC Levain Style Cookie

I know I'm not the only one who will come across videos of these gorgeous, chunky cookies and is left craving them for days! If you've ever had the chance to taste a Levain Bakery cookie, you know just how amazing they are—massive, with a crispy, caramelized exterior and an irresistibly soft, gooey center. As a UK girlie, NYC is a little bit far, so if your wanting to save money on flights but recreate these delicious cookies in the comfort of your home, this is for you!

Sometimes you just need that indulgent treat after dinner or a cheeky snack to get through the day, these levain cookies seriously tick all the boxes. In this recipe, I like to add a combination of dark and milk chocolate as well as walnuts. I find adding walnuts brings a rich, slightly bitter, and earthy note that balances the sweetness of the cookie as well as adding a crunch to the soft and gooey inside.

‍

What sets Levain-style cookies apart from your average cookie is their size and texture. They’re much larger, typically weighing around 175g each, which helps create the contrast between the crispy outside and the soft, melty inside. The secret to achieving that perfect texture is keeping the dough cold before baking, using a mix of chocolate chips and chunks, and not overbaking the cookies. The outer edges should be golden brown, while the centers remain baked but goeey.

No matter the occasion, these cookies are perfect, so why not give it a try and bring NYC bakery to your very own kitchen.

Butter

Using cold butter is crucial when making thick, chewy NYC-style cookies because it slows down the spreading process in the oven. When the butter is cold, it takes longer to melt, which means the cookie dough holds its shape for a longer time during baking. This helps prevent the cookies from spreading too thin, ensuring they stay thick and maintain that soft, chewy center with a slightly crisp edge. Warm butter, on the other hand, melts quickly, causing the dough to flatten out, resulting in a thinner, crispier cookie. Cold butter is the secret to that perfect, bakery-style cookie texture.

Pine Cone Shape

Shaping your cookie dough into a tall pine cone shape has a unique benefit: it helps control how the cookies bake. By piling the dough higher, the cookies take longer to spread in the oven. This means that the outer edges will cook and set first while the center remains softer for longer. As a result, the cookies develop a fudgier, gooey texture inside, while still having a perfectly baked exterior. The extra height also contributes to a thicker, bakery-style cookie, as the dough melts more gradually, creating those ideal layers of chewy and soft goodness. This simple trick ensures a perfectly textured cookie every time.

‍

Levain Style Cookie FAQs

Can levain style cookies be frozen?

Yes, they can be frozen for up to 2 weeks.

How long can levain style cookies last?

When stored in an airtight container, they can last up to a week.

What makes levain style cookies different?

The size and texture of these cookies set them apart from the rest. This unique texture is achieved by using cold butter which helps the cookies hold their shape and make the outside crispy and the inside soft.

‍