Levain Bakery, founded in 1994 on Manhattan’s Upper West Side, is famous for its oversized, thick‑cut cookies that have become a New York staple and a pilgrimage food for tourists and locals alike.

While Levain’s signature cookies are chocolate‑chip based, other American bakeries offer variations such as oatmeal‑raisin, peanut‑butter, and seasonal flavors, but Levain remains known for its dense, buttery texture.

They are typically baked from frozen and served warm, often paired with a glass of cold milk, coffee, or tea, allowing the soft interior to melt slightly for a comforting treat.

They are popular for casual gatherings, after‑school snacks, holiday gift boxes, and as a sweet finish to brunches or dinner parties in the city.

Their oversized size, thick dough, and the contrast of a crisp edge with a soft, gooey center set them apart from typical thin, crisp American cookies.

The biggest errors are under‑preheating the oven, baking from a thawed state, and cutting the bake time too short, which leads to a dry texture instead of the desired gooey center.

A moderate 350°F allows the outer edge to set while the interior gently thaws and softens, creating the signature contrast of a crisp edge and a molten center without burning the outer crust.

Yes, bake the full batch, let them cool, then store in an airtight container at room temperature for up to two days or freeze leftovers for up to three months. Reheat briefly before serving.

The edges should be lightly golden and slightly crisp, while the center remains soft, slightly puffy, and may appear slightly under‑baked – that’s the desired gooey interior.

The YouTube channel Tami Dunn focuses on honest food reviews, simple home‑cooking tutorials, and taste‑test videos that often compare store‑bought items with restaurant‑quality counterparts.

Tami Dunn combines straightforward, no‑frills commentary with clear visual demonstrations, emphasizing practical home‑cooking tips like exact oven times and serving ideas, rather than elaborate production or celebrity chef flair.