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Soft Levain Bakery NYC Cookies: The Giant, Gooey Cookie You Can Make at Home

If you’ve ever caught a whiff of warm pastry on a New York street and wondered which bakery in the city was calling your name, you’re not alone. Soft Levain Bakery NYC Cookies bring that irresistible, just-out-of-the-oven magic into your kitchen — no subway ride required. Whether you’re juggling kids’ schedules, squeezing in a baking session between meetings, or just craving something wildly comforting, this Levain-style cookie is a delicious solution.

Psst — if you love everything chocolate-chip and want a smaller, quicker option for weeknight baking, check out this take on classic chocolate chip cookies for inspiration: https://www.al3ab.tech/chocolate-chip-cookies/.

Why You’ll Love These Soft Levain Bakery NYC Cookies

• They’re giant and impressive but surprisingly forgiving.
• Crisp on the outside, gooey and almost brownie-like inside — the texture contrast is everything.
• You can make dough ahead and freeze it, which is perfect for busy schedules or sudden cookie emergencies (you know the ones).

This recipe gives you Levain-style cookies that are big, slightly rustic, and loaded with chocolate. I designed it with busy American cooks in mind — simple steps, pantry-friendly ingredients, and tips to help you feel like a pro even when time is short.

Ingredients (makes about 8 large cookies)

• 1 cup (226 g) unsalted butter, very cold, cut into cubes
• 1 cup (200 g) packed dark brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, cold
• 2 teaspoons vanilla extract
• 2 1/2 cups (325 g) all-purpose flour
• 1/2 cup (60 g) cake flour (or an extra 1/2 cup all-purpose if you don’t have cake flour)
• 1 teaspoon baking soda
• 1 teaspoon sea salt (or 3/4 tsp table salt)
• 2 tablespoons cornstarch (this helps keep the center soft)
• 12 ounces mixed chocolate — roughly chopped chocolate bars or a mix of chocolate chips (semi-sweet + dark)
• 1 cup chopped walnuts or pecans (optional, and feel free to skip if you prefer plain chocolate)

Kitchen tools you’ll want: a scale (best for consistency), a large bowl, a sturdy spatula, baking sheets, parchment paper, measuring cups, and an oven thermometer if your oven runs hot or cold.

Step-by-Step: How to Make Soft Levain Bakery NYC Cookies

1. Prep and chill. Line two baking sheets with parchment paper. Because these are big cookies, you’ll bake in 2 batches. Preheat oven to 375°F (190°C) before you start baking; if you’re using a convection setting, drop temperature 25°F.
2. Mix dry. In a medium bowl, whisk together flour, cake flour (if using), cornstarch, baking soda, and salt. Set aside.
3. Break up the butter. In a large bowl, use the back of a wooden spoon or a sturdy spatula to smash the cold butter chunks into the sugar until the mixture looks crumbly and some butter bits are still visible. This is the secret to pockets of richness in every bite — you’re not looking for smooth creaming here.
4. Add eggs and vanilla. Crack in the eggs, one at a time, and fold gently until the mixture holds together more firmly but still a bit shaggy. Stir in the vanilla.
5. Combine. Add the dry ingredients to the butter mixture in two additions. Fold until just combined — don’t over-mix. Stir in the chopped chocolate and nuts (if using) so they’re distributed but not pulverized.
6. Shape the cookies. Using a large ice cream scoop or a kitchen scale, portion dough into roughly 6–7 ounce rounds (about 180–200 g each) — yes, these are big! Shape lightly into rough domes and place each on the prepared sheets, leaving plenty of space (3–4 inches) between them. The rough dome shape helps the cookie get that rustic crackle top.
7. Chill briefly (optional but recommended). If you have the time, chill the scooped dough for 20–30 minutes — it helps with spreading control. If you’re impatient (I get it), you can bake right away.
8. Bake. Bake one sheet at a time in the center rack for 11–14 minutes, until the edges are golden brown but the center still looks soft. Rotate halfway through if your oven has hot spots. The cookies will look underdone; that’s the point — they finish while cooling.
9. Rest and savor. Let the cookies cool on the baking sheet for 10–12 minutes so they set up, then transfer to a wire rack. They’ll be soft, tall, and gooey inside. Try not to inhale the first one raw (advice I do not always follow).

A shorter, quicker version: If you’re short on time, use slightly smaller scoops (3–4 oz) and reduce baking time to 9–11 minutes — still delicious, just more snackable.

Tips, Tricks, and a Little Kitchen Humor

• Use mixed chocolate. Combining chocolate chunks and chips creates those wonderful melty pockets and chew. I like roughly chopped dark chocolate bars plus a handful of semi-sweet chips for texture contrast.
• Don’t overbake. If they look a little underdone at 12 minutes, that’s perfect. They’ll set as they cool and stay gooey inside. Overbaking is the fastest way to sad, dry cookies.
• Weigh if you can. For consistent giant cookies, a kitchen scale is your best friend. No scale? A big ice cream scoop works fine.
• Chill when you can. Chilling helps control spread and deepens flavor. If you freeze dough balls, bake from frozen — add a minute or two.
• Allergy swaps: Use chopped toasted pecans or seeds instead of walnuts. For dairy-free, swap to a plant-based butter stick and use dark dairy-free chocolate (results vary).

If you want something even simpler for a holiday bake or last-minute guests, try this quick 4-ingredient shortbread recipe for a different kind of buttery comfort: https://www.al3ab.tech/4-ingredient-christmas-shortbread-cookies/.

A Personal Note from My Kitchen
When my sister Patricia and I first tried to replicate those famous bakery cookies, we overstuffed them with chocolate until the dough nearly collapsed. The first batch was a glorious, delicious mess — our dog thought the floor crumbs were a new delicacy, and our kids declared them “the cookies for life.” That moment made these cookies my go-to for celebrations and consolation alike. They’re the kind of baked good that says, “Everything will be okay — and also, here’s chocolate.”

Common Questions (FAQs)

Q: Can I substitute the butter for margarine or oil?
A: For that classic Levain chew and richness, use unsalted butter. A plant-based butter stick can work for dairy-free versions, but avoid liquid oils — they change texture and spread too much.

Q: Can I make the dough ahead and freeze it?
A: Absolutely. Scoop dough into balls and freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake straight from frozen; add 1–3 minutes to the baking time.

Q: How should I store leftovers?
A: Keep them in an airtight container at room temp for 2–3 days. To revive slightly, pop one in the microwave for 8–10 seconds — magic. For longer storage, freeze baked cookies up to a month.

Q: Can I leave out the nuts?
A: Yes — many purists prefer them plain. The texture and chocolate are the stars, so feel free to omit nuts without losing the point of the recipe.

Q: Any tips for getting that bakery height and crackle?
A: Keep butter cold in chunks, don’t overwork the dough, and don’t crush the dough into perfectly smooth balls — the rough dome is part of the charm.

Want another shortcut or crowd-pleaser using a mix? This cake-mix cookie twist can be a great fallback when time is tight: https://www.al3ab.tech/cake-mix-christmas-cookies/.

Baking Notes for Busy Folks

• Make a double batch and freeze half the dough — you’ll be grateful when a school play or surprise guests happen.
• If you’re baking for a crowd, bake the smaller version to maximize yield.
• Let kids help break up the chocolate or press chopped nuts into the tops — they love being part of the process and it’s a great way to hand off a task when you’re on a tight schedule.

Serving Suggestions

• Warm with a scoop of vanilla ice cream for an indulgent treat.
• Pair with black coffee or a cold glass of milk for a classic combo.
• Wrap a couple in parchment and tie with twine for a charming homemade gift.

Make It Your Own
This recipe is a template for deliciousness. Love hazelnuts? Swap them in. Prefer oat flour? Try replacing 1/3 of the flour for a nuttier flavor (texture will change). Consider sprinkling a few flakes of Maldon salt on top right as they come out of the oven — it’s a small step that yields big flavor.

Conclusion

If you want to compare the original inspiration and dream about the bakery window while you bake, check out Our Cookies – Levain Bakery for a peek at the classics. For step-by-step photo guidance on a similar chocolate-forward cookie, Modern Honey’s Levain Bakery Chocolate Chip Crush Cookies is a helpful reference. And if you’re curious about Levain as a New York institution and want to read more about its story, visit Levain Bakery™️ | New York City’s Most Famous Cookies.

• Our Cookies – Levain Bakery: https://levainbakery.com/pages/our-cookies
• Levain Bakery Chocolate Chip Crush Cookies – Modern Honey: https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/
• Levain Bakery™️ | New York City’s Most Famous Cookies: https://levainbakery.com/

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Soft Levain Bakery NYC Cookies offer giant, gooey comfort. Quick-ish, easy to follow, and perfect for busy bakers craving bakery-style cookies at home.