Levain Bakery, founded in New York City in 1994, became famous for its massive, thick chocolate chip cookies that combine a crisp edge with a soft, gooey center. The cookies have become a New York staple and a pilgrimage food for tourists and locals alike, representing the city’s love for indulgent, over‑the‑top treats.

While Levain’s original uses a mix of semisweet and milk chocolate chips and optional walnuts, other U.S. bakeries often swap in dark chocolate, add oatmeal, or replace walnuts with pecans. Some West Coast versions incorporate sea‑salt caramel swirls for a salty‑sweet twist.

They are typically served warm, straight from the oven, either on a simple paper plate or in a small gift box. Many New Yorkers enjoy them with a glass of cold milk or a cup of coffee for a quick, comforting snack.

These oversized cookies are popular for birthday parties, holiday gift baskets, and as a comforting treat after a long day. Their size makes them a favorite for “pick‑me‑up” gifts and office snack breaks.

The cookie blends classic American chocolate chip cookie fundamentals with a bakery‑style, thick‑and‑chewy texture that mirrors the indulgent pastries found in U.S. bakeries. It reflects the American trend of taking familiar comfort foods and elevating them with richer ingredients and larger portions.

Authentic ingredients include cold unsalted butter, granulated and packed brown sugar, large‑chunk semisweet and milk chocolate chips, and walnuts (or pecans). Acceptable substitutes are cake flour for part of the AP flour, toasted pecans instead of walnuts, and chopped chocolate bars in place of chips.

They pair nicely with classic American desserts like banana pudding, vanilla bean ice cream, or a simple caramel drizzle. A cup of strong coffee or a cold glass of milk balances the richness.

The combination of cold‑butter creaming, a high‑temperature short bake, and the generous amount of chocolate chips creates a cookie that is simultaneously crisp on the outside, chewy inside, and thick enough to hold its shape—something few other American cookies achieve.

Common errors include using softened butter (which leads to thin cookies), over‑mixing after adding flour (producing a tough texture), and under‑baking (resulting in a doughy center). Follow the cold‑butter method, mix on low, and watch the bake time closely.

Cold butter creates pockets of steam as it melts during baking, which lifts the dough and gives the cookie its characteristic thick, airy crumb. Softened butter would spread more, yielding a thinner, flatter cookie.

Yes. Shape the dough into balls, place on a parchment‑lined tray, cover, and refrigerate up to 24 hours or freeze for up to 3 months. Bake from frozen, adding 2‑3 minutes to the bake time, or thaw and bake as usual.

The YouTube channel Mary Katherine's Table specializes in approachable, home‑cooked comfort food recipes with a focus on clear step‑by‑step instructions, thoughtful kitchen tips, and often includes ideas for gifting or presenting the finished dishes.

Mary Katherine's Table emphasizes practical shortcuts—like using cold butter for instant cookie making—while still honoring classic bakery flavors. She often adds personal touches such as decorative topping tricks and packaging ideas, which sets her apart from channels that focus solely on the cooking process.