Giant NYC Levain Bakery Cookie Recipes - The Best Chewy Chocolate Chip Cookies in New York

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

1. 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

2. 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

3. Add Eggs

   Add the eggs one at a time, mixing well after each addition until fully incorporated.

   Time: PT2M

4. 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

5. 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

6. Add Chocolate and Mix‑Ins

   Stir in the chopped dark chocolate, milk chocolate, peanut butter chips, and roasted pecans until evenly distributed.

   Time: PT3M

7. 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

8. 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