Giant Nyc Levain Bakery Cookie Recipes - The Best Chewy Chocolate Chip Cookies in New York
Giant NYC Levain Bakery Cookie Recipes - The Best Chewy Chocolate Chip Cookies in New York is a medium American recipe that serves 12. 830 calories per serving. Recipe by All We Knead on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $30.43 total, $2.54 per serving
Ingredients
- 180 g Cake Flour (sifted)
- 400 g All-Purpose Flour (sifted)
- 10 g Corn Starch (for tenderness)
- 10 g Baking Soda
- 10 g Salt
- 450 g Unsalted Butter (cold, cut into cubes)
- 200 g Granulated Sugar
- 200 g Brown Sugar (packed)
- 180 g Egg (about 3 large eggs, room temperature)
- 60 g Cocoa Powder (unsweetened)
- 100 g Dark Chocolate (chopped)
- 100 g Peanut Butter Chips
- 100 g Roasted Pecans (coarsely chopped)
- 100 g Milk Chocolate (chopped)
Instructions
Prepare Dry Ingredients
In three separate bowls, combine the cake flour, all‑purpose flour, corn starch, baking soda, and salt. Sift each bowl lightly to aerate.
Time: PT5M
Cream Butter and Sugars
Using a stand mixer on medium speed, cream the cold butter cubes with granulated sugar and brown sugar until light and fluffy, about 4‑5 minutes.
Time: PT5M
Add Eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated.
Time: PT2M
Incorporate Dry Ingredients
Gradually add the three batches of sifted dry ingredients to the butter mixture, mixing on low speed just until combined. Do not over‑mix.
Time: PT5M
Create Cocoa Batter
In a separate bowl, whisk together the cocoa powder with a small amount of the batter until a smooth chocolate paste forms. Transfer this cocoa batter back into the main bowl and fold gently.
Time: PT3M
Add Chocolate and Mix‑Ins
Stir in the chopped dark chocolate, milk chocolate, peanut butter chips, and roasted pecans until evenly distributed.
Time: PT3M
Prepare Pan and Bake
Line the 9‑inch cake pan with parchment paper, pour in the batter, and smooth the top. Bake in a pre‑heated oven at 200°C for 10 minutes, then reduce temperature to 180°C and bake an additional 5 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Time: PT15M
Temperature: 200°C then 180°C
Cool Completely
Remove the cake from the oven, let it sit in the pan for 5 minutes, then transfer to a cooling rack. Allow it to cool completely before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 830
- Protein
- 8 g
- Carbohydrates
- 95 g
- Fat
- 45 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Tree nuts, Gluten
Ingredient Substitutions
- Instead of Cake Flour: All-Purpose Flour (use 180g)
- Instead of All-Purpose Flour: Bread Flour
- Instead of Corn Starch: Potato starch
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Margarine (unsalted)
- Instead of Granulated Sugar: Coconut sugar
- Instead of Brown Sugar: Dark brown sugar
- Instead of Egg: Egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
- Instead of Cocoa Powder: Dutch-processed cocoa
- Instead of Dark Chocolate: 70% cocoa chocolate
- Instead of Peanut Butter Chips: Chopped peanuts
- Instead of Roasted Pecans: Walnuts
- Instead of Milk Chocolate: Semi-sweet chocolate
Equipment Needed
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Rubber Spatula
- Sieve (optional)
- 9‑inch (23 cm) Round Cake Pan
- Parchment Paper (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Sift and lightly mix dry ingredients in three separate batches.
- Cream butter with both sugars until light and fluffy.
- Do not over‑mix after adding dry ingredients.
- Create a smooth cocoa batter before folding it back in.
- Bake at 200°C for 10 min then finish at 180°C for 5 min without opening the oven.
Chef Tips from the Video
- Use high‑quality dark and milk chocolate for the best flavor.
- Room‑temperature butter creams faster and yields a lighter crumb.
- For extra shine, drizzle a thin glaze of melted chocolate over the cooled cake.
Troubleshooting
Cake is dense and heavy.
Do not over‑mix the batter after adding dry ingredients and ensure the butter is softened, not frozen.
Cracks on the top of the cake.
Reduce the initial oven temperature to 190°C or lower the baking time slightly; avoid opening the oven door early.
Chocolate pieces melt and sink.
Toss the chocolate chips and pecans with a teaspoon of flour before folding them in to help them stay suspended.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.
Room temperature: Can sit at room temperature for 2 days if kept covered.
Make-Ahead Tips
- Bake the cake a day ahead and store it wrapped in the refrigerator; bring to room temperature before serving.
- Freeze individual slices wrapped in parchment for quick desserts.
Frequently Asked Questions
What is the cultural significance and history of chocolate peanut butter pecan cake in American dessert tradition?
Chocolate cake has been a staple of American celebrations since the early 20th century, and the addition of peanut butter and pecans reflects the Southern love for nut‑based sweets. This cake blends classic chocolate richness with the buttery, nutty flavors that are popular in American comfort desserts.
What are the traditional regional variations of chocolate cake with nuts in the United States?
In the South, chocolate cake often incorporates pecans or walnuts, while in the Midwest, peanut butter swirls are common. Some regions add caramel or bourbon for extra depth, but the core combination of chocolate, peanut butter, and pecans remains a beloved variation.
How is chocolate peanut butter pecan cake traditionally served in American gatherings?
It is typically served at birthday parties, holiday gatherings, and pot‑luck desserts, sliced into generous wedges. Many hosts top it with a dusting of powdered sugar or a simple chocolate glaze for added visual appeal.
What occasions or celebrations is chocolate peanut butter pecan cake traditionally associated with in American culture?
This cake is popular for birthdays, Fourth of July picnics, family reunions, and Thanksgiving dessert tables, where its rich flavor pairs well with coffee and ice‑cream.
What other American desserts pair well with chocolate peanut butter pecan cake?
Serve it alongside vanilla ice cream, fresh berries, or a dollop of whipped cream. A side of caramel sauce or a scoop of salted caramel ice cream complements the nutty notes beautifully.
What are the most common mistakes to avoid when making chocolate peanut butter pecan cake from the All We Knead video?
Common errors include over‑mixing the batter, using butter that is too cold, and opening the oven too early. Over‑mixing creates excess gluten, leading to a dense texture, while cold butter won’t cream properly, and early oven opening can cause the cake to collapse.
Why does this chocolate peanut butter pecan cake recipe use a two‑stage baking temperature instead of a single temperature?
The initial high heat (200°C) gives the cake a rapid rise and sets the crust, while the lower finish (180°C) ensures the interior cooks evenly without drying out, resulting in a moist crumb with a slightly crisp top.
Can I make chocolate peanut butter pecan cake ahead of time and how should I store it?
Yes, the cake can be baked a day ahead. Wrap it tightly in plastic wrap and store it in the refrigerator. Bring it to room temperature before serving, or freeze individual slices for longer storage.
What texture and appearance should I look for when the chocolate peanut butter pecan cake is done baking?
The top should be lightly browned with a slight crack, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter. The cake should spring back when gently pressed.
What does the YouTube channel All We Knead specialize in?
The YouTube channel All We Knead specializes in approachable, step‑by‑step baking tutorials that focus on classic and comfort desserts, often highlighting techniques for perfect texture and flavor balance.
How does the YouTube channel All We Knead's approach to American baking differ from other baking channels?
All We Knead emphasizes clear, methodical instruction with a focus on ingredient function, often breaking down dry ingredients into batches and explaining why each step matters, which helps home bakers achieve consistent results compared to more fast‑paced channels.
Last updated: August 28, 2026
