Levin Bakery, located on Manhattan's Upper West Side, has become a cult favorite for its thick, soft‑centered chocolate chip cookies that epitomize the classic New York bakery treat. The cookies are celebrated for their towering, dewy crumb and are often cited as a benchmark for indulgent, over‑the‑top cookie experiences in the city.

Across the United States, thick chocolate chip cookies range from the buttery, cake‑like versions of the Midwest to the chewy, brownie‑style cookies of the East Coast. Levin Bakery’s take leans toward a buttery, almost cake‑like interior with a crisp edge, distinguishing it from softer, more cakey or crispier regional styles.

At Levin Bakery the cookies are served warm, often still slightly underbaked in the center, on a simple parchment‑lined plate. They are typically enjoyed with a cold glass of milk or a cup of coffee, allowing the rich chocolate to melt into the soft interior.

These cookies are a popular treat for casual gatherings, after‑school snacks, and as a comforting dessert during the colder months. They’re also a go‑to gift for friends visiting the Upper West Side, symbolizing a taste of classic New York bakery indulgence.

The combination of high‑cocoa dark chocolate, a blend of cake and all‑purpose flour, and a high butter ratio creates a cookie that is both thick and airy yet buttery. The secret chilling step gives the cookies a tall, puffy shape that sets them apart from typical flat cookies.

Common errors include using all‑purpose flour only (which makes the cookie dense), skipping the chilling step (resulting in flat cookies), and over‑mixing the dough (which can develop too much gluten and make the texture tough).

Cake flour provides a low‑protein, tender crumb, while all‑purpose flour adds just enough structure to hold the large amount of butter and chocolate. The blend balances softness with enough strength to keep the cookie from spreading excessively.

Yes. The dough can be refrigerated for up to three days before baking. Baked cookies keep in an airtight container at room temperature for 1–2 days, or you can freeze them for up to three months and reheat briefly before serving.

The tops should be lightly golden and just set, while the edges are crisp. The centers will appear slightly underbaked and glossy; they will finish setting as they cool, giving a soft, almost molten interior.

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Joshua Weissman combines rigorous culinary fundamentals—like proper flour selection and temperature control—with a personable, narrative style. He often explains the science behind each step, whereas many other channels simply demonstrate the process without deep technical insight.