8/19/23, 10:27 PM NEW YORK STYLE LEVAIN BAKERY CHOCOLATE CHIP COOKIES - Julia Recipes

NEW YORK STYLE LEVAIN

BAKERY CHOCOLATE CHIP
COOKIES
These chunky chocolate chip cookies are the best existing
cookies on the planet. Chewy from inside and crispy from
outside. If you have ever tasted Levain bakery cookies, you 5 from 5 votes
will not believe, that you can make the same stylo of cookies
at home.

Prep Time Cook Time

15 mins 17 mins

Course: Dessert Cuisine: American

Keyword: bakery cookies, chocolate, cookies, levain cookies
Servings: 12 chunky cookies Calories: 442kcal Author: Julia

Ingredients
2 cups (400 g) chocolate chips or chocolate pieces (milk chocolate)
1 cup (230 g) cold unsalted butter (cut into small cubes)
3/4 cup (175g) brown sugar
3/4 cup (175 g) regular sugar
3 1/3 cups (500 g) all-purpose flour
1/2 tsp salt
1/2 tsp soda bicarbonate
2 1/2 tsp baking powder
2 large eggs room temperature

Instructions
1. In a medium bowl, combine flour, soda bicarbonate, baking powder and salt.
In another medium bowl of standing mixer, add butter (cut in pieces) and
start mixing on low speed.
2. Add sugar and combine. It will be crumbly, sandy texture, but it's ok. Add
chocolate chips or chocolate chunks and combine.

https://juliarecipes.com/new-york-levain-bakery-style-chocolate-chip-cookies/ 1/3
8/19/23, 10:27 PM NEW YORK STYLE LEVAIN BAKERY CHOCOLATE CHIP COOKIES - Julia Recipes

3. Add the flour mixture in two separate batches. First half will get incorporated
easily, the second batch of flour mixture will be crumbly. Add two large eggs
(whisked in advance) in the standing mixer and combine. Once the dough
comes together, stop mixing. We do not want to over mix it.
4. Divide the dough into 12 equal balls of 125 grams (4.4 oz) and freeze the
cookie dough balls for 2 hours, in airtight container.
5. Preheat oven 350 F/ 180 C with the baking sheet and parchment paper on it.
Pop first batch (6 cookies) onto the baking sheet and bake in the oven
(middle rack) for 17-19 minutes.
6. Transfer the cookies on cooling rack and wait 5 minutes, before you will take a
bite. Repeat the baking process with the remaining second batch of cookies.

Notes
Cold butter: As much is might sound impossible to use cold butter in this recipe,
it's so important to use cold butter. The reason why, is that we want to create this
scone type cookies with edges, and we don't want them to spread quickly on the
baking sheet. We want to keep the bumpy chunky shape of cookies.

Freeze the cookies: Do not skip this step and do not try to cut the corners with
only refrigerating the cookie dough. It is very important to freeze the dough,
because it will hold well the chunky form of the cookies and won't end up with flat
cookies. The bottom with be perfectly crisp and the inside will stay soft and chewy.

Nut free version: This recipe doesn't call for walnuts, I wanted to keep it nut free,
but you can use any kind of nuts for this recipe, best would be walnuts or pecans.
You may also toast the nuts before using them in the cookie dough for an extra
flavor.

Crumbly dough: The dough will be very crumbly when you will be adding the
flour, but while the butter will be slowly melting by mixing the mixture, the flour
will get incorporated.  If you are not sure when to stop mixing, try this test- take a
handful of the cookie dough in your hands and start to roll a ball in the palm of
your hands. If it comes well together then it means the dough is ready and you
can roll the balls to be frozen. If the dough is still very crumbly, return it in the
mixer and mix for another minute until the butter softens and will get well
combined with the flour. If the dough won't be coming together, add few cubes
soft butter for quick fix.

https://juliarecipes.com/new-york-levain-bakery-style-chocolate-chip-cookies/ 2/3
8/19/23, 10:27 PM NEW YORK STYLE LEVAIN BAKERY CHOCOLATE CHIP COOKIES - Julia Recipes

Sugar This recipe calls for half of granulated sugar and half of white sugar But if
you prefer your cookies chewier, use only brown sugar. The total of sugar has to
be 1 1/2 cup or 350 g of brown sugar. 

Chocolate chips or chunks: I have used chocolate chips in this recipe, but you can
use chocolate chunks or pieces. You can also use white chocolate, dark chocolate
or peanut butter chips.

https://juliarecipes.com/new-york-levain-bakery-style-chocolate-chip-cookies/ 3/3