These Levain-style cookies are inspired by the famous New York bakery and are thick, chewy, and packed with chocolate and toasted nuts. With a golden, crispy exterior and a soft, gooey center, these cookies are pure indulgence. Perfect for those who love big, chunky cookies with lots of texture and flavor. Whether you’re a fan of the original or just love a good chocolate chip cookie, this recipe will satisfy all your cookie cravings!
Why You’ll Love This Recipe: These cookies are incredibly rich and decadent, thanks to the melted butter, brown sugar, and a generous amount of chocolate and nuts. The key to their texture is refrigerating the dough, which prevents the cookies from spreading too much during baking, resulting in a thick, bakery-style cookie with a soft center and crisp edges. With every bite, you’ll get a burst of chocolate and the crunch of toasted nuts, making them impossible to resist.
Perfect Occasion: These Levain-style cookies are perfect for a weekend baking project, to share with friends and family, or just to treat yourself after a long day. They’re great for special occasions, gifting, or even for a cozy night in with a glass of milk. These cookies are big and satisfying, so they’re perfect for those who want a substantial, dessert-worthy cookie.
Decoration Tips: For an extra touch, you can sprinkle a little sea salt on top of the cookies before baking to enhance the chocolate flavor. You can also drizzle them with melted chocolate for a more indulgent presentation. If you’re feeling creative, press a few extra chocolate chips or chopped nuts into the tops of the cookies right before baking for a bakery-perfect look.
Recipe:
Ingredients:
- 200g melted butter (1 cup)
- 100g white sugar (½ cup)
- 100g brown sugar (½ cup)
- 1 tsp salt
- 2 eggs
- 320g flour (2 cups + 2 tbsp)
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 100g toasted walnuts (1 cup)
- 180g chocolate chips or chunks (1 cup)
Method:
- Prepare the Wet Ingredients: In a large bowl, pour the melted butter over the white and brown sugars, and salt. Mix well until combined. Add the eggs one at a time, beating the mixture between each addition until it becomes light and fluffy.
- Mix the Dry Ingredients: Sift together the flour, cornstarch, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips and toasted walnuts until evenly distributed.
- Portion and Chill the Dough: Portion the dough into large balls, about 150g each (you can use a kitchen scale for accuracy). Place the dough balls on a tray and refrigerate for at least 4 hours or overnight. This step helps the cookies maintain their thick shape while baking.
- Bake: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper and place the chilled dough balls on the sheet, spacing them apart. Bake for about 18 minutes, or until the cookies are golden on the edges but still soft in the center.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help the cookies set while keeping the center soft and gooey.
Enjoy these delicious, bakery-style Levain cookies with a glass of cold milk or your favorite warm drink!
