Thick and Chewy New York Style Chocolate Chip Cookies
Ultimate New York Levain Bakery Style Chocolate Chip Cookies with Abundant Nuts and Chocolate
These cookies are a must-try when you’re in New York, inspired by the famous Levain Bakery! They boast a delightful thick texture, packed with generous amounts of nuts and chocolate, offering a variety of textures with every bite. Experience the taste of New York’s best cookies right in your own kitchen!
Cookie Dough Ingredients- 2/3 cup All-Purpose Flour (approx. 85g)
- 1/2 cup Cake Flour (approx. 60g)
- 1.5 tsp Cornstarch
- 1.5 tsp Baking Powder
- 3 tbsp Granulated Sugar
- 3 tbsp Brown Sugar
- 113g Unsalted Butter, softened
- 1 large Egg, room temperature
- 1/2 cup Chopped Walnuts (approx. 60g)
- 1/2 cup Chopped Pecans (approx. 60g)
- 1/3 cup Milk Chocolate Chips or Chunks (approx. 60g)
- 1/3 cup Dark Chocolate Chips or Chunks (approx. 60g)
Cooking Instructions
Step 1
First, preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper. To ensure perfectly creamy butter for your dough, cut the softened, room-temperature unsalted butter into small cubes. This makes it much easier to cream.
Step 2
Place the cubed butter into a mixing bowl. Using a rubber spatula or an electric mixer, cream the butter until it becomes smooth and fluffy, like a soft cloud. This step is crucial for achieving a tender cookie texture.
Step 3
Add the granulated sugar and brown sugar to the creamed butter. Beat them together with a whisk or mixer for about 2-3 minutes, until the mixture is light in color and well combined. This process develops the cookie’s sweetness and contributes to its crisp exterior.
Step 4
Crack the room-temperature egg into the bowl. Whisk it into the butter-sugar mixture until thoroughly incorporated. Make sure the egg is fully blended to prevent the dough from separating.
Step 5
In a separate bowl, measure out your dry ingredients: all-purpose flour, cake flour, cornstarch, and baking powder. The cornstarch is a secret ingredient that helps make the cookies extra soft and chewy inside.
Step 6
Sift the dry ingredients from step 4 over the wet ingredients in the main bowl. Sieving the flour helps to remove lumps and aerates the mixture, leading to a lighter cookie.
Step 7
Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Be careful not to overmix, as this can develop the gluten and make your cookies tough. Stop mixing as soon as you no longer see streaks of flour. A slightly lumpy dough is perfectly fine.
Step 8
Now, add the chopped walnuts, chopped pecans, milk chocolate chips, and dark chocolate chips to the dough. Feel free to adjust the nut and chocolate quantities to your preference or substitute with your favorite types!
Step 9
Use the rubber spatula to gently distribute the nuts and chocolate evenly throughout the dough. Again, avoid overmixing; just ensure the inclusions are well-spread.
Step 10
Divide the cookie dough into approximately 6 equal portions. Shape them into rough mounds or balls, mimicking the rustic style of Levain Bakery cookies. Place them on the prepared baking sheet, ensuring there’s plenty of space between each cookie as they will spread considerably while baking.
Step 11
For an extra decorative touch and more chocolatey goodness, press a few extra milk chocolate chips or chunks onto the top of each cookie mound before baking.
Step 12
Bake in the preheated 200°C (392°F) oven for about 15 minutes. The cookies are ready when the edges are golden brown and the centers still look slightly underbaked. Remove them from the oven and let them cool on the baking sheet for at least 15 minutes before attempting to move them. This resting period allows the cookies to set properly, resulting in a wonderfully soft center and a satisfyingly chewy texture. Once completely cooled, store in an airtight container and enjoy!
