Description
A copycat recipe for the famous Levain Bakery NYC cookies, known for their thick, gooey centers and crispy edges.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 410°F (210°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt.
- In a large bowl, beat cold butter, brown sugar, and granulated sugar until just combined (do not overmix).
- Add eggs one at a time, then vanilla, mixing until incorporated.
- Gradually add dry ingredients to wet, mixing until a dough forms.
- Fold in chocolate chips and walnuts until evenly distributed.
- Divide dough into 6 large balls (about 6 oz each) and place on baking sheets, spacing apart.
- Bake for 10-12 minutes until edges are golden but centers are soft.
- Let cookies cool on baking sheets for 10 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American