Levin Bakery, a historic New York City shop, became famous for its oversized, crispy‑on‑the‑outside, gooey‑on‑the‑inside chocolate chip walnut cookies. They are a beloved NYC treat that draws visitors from around the world, symbolizing the city’s love for indulgent, bakery‑crafted comfort foods.

While Levin’s version uses a mix of all‑purpose and cake flour for extra fluff, other American bakeries may substitute with only all‑purpose flour or add oatmeal for texture. Some regions add a hint of vanilla or espresso powder, but the classic New York style stays simple with butter, walnuts, and semi‑sweet chocolate chips.

They are typically served warm, straight from the bakery, on a parchment‑lined tray. Customers often enjoy them with a cold glass of milk or a cup of coffee, letting the cookie’s gooey center melt slightly as they bite.

These giant cookies are popular as a special treat for birthdays, holidays, and casual get‑togethers. Their impressive size makes them a centerpiece for office celebrations, school fundraisers, and family gatherings in the city.

The combination of a massive 6‑ounce size, a crisp caramelized edge, and an ultra‑gooey interior sets them apart. The use of both all‑purpose and cake flour creates a fluffy crumb, while the chunky walnut pieces add texture that most standard cookie recipes lack.

Authentic ingredients include cold unsalted butter, white and light brown sugars, large eggs, a blend of all‑purpose and cake flour, baking soda, baking powder, whole walnut halves, and semi‑sweet chocolate chips. Acceptable substitutes are margarine for butter, coconut sugar for white sugar, pecans for walnuts, and dark chocolate chips for semi‑sweet chips.

They pair beautifully with classic New York cheesecake, a slice of dense carrot cake, or a simple glass of cold milk. For a full bakery experience, serve them alongside a cup of strong New York coffee or a scoop of vanilla ice cream.

Common errors include using softened butter (which makes the cookie spread too much), over‑mixing the flour (resulting in a tough texture), skipping the chilling step, and over‑baking, which eliminates the signature gooey center.

All‑purpose flour provides structure, while cake flour, which has lower protein, adds tenderness and fluffiness. The blend creates a cookie that is both sturdy enough to hold its massive size and light enough to stay soft inside.

Yes. After baking, let the cookies cool completely, then store them in an airtight container in the refrigerator for up to five days. For longer storage, wrap each cookie and freeze; reheat briefly in the oven before serving.

The YouTube channel Hailey Scontrino specializes in approachable home baking tutorials, focusing on recreating iconic bakery items and comfort foods with clear, step‑by‑step guidance for home cooks.

Hailey Scontrino emphasizes practical tips like using a kitchen scale for precise portions, chilling dough for optimal texture, and avoiding unnecessary ingredients (e.g., she omits vanilla after testing). Her style blends thorough testing with a relaxed, home‑kitchen vibe, unlike more production‑heavy channels.