Soft Levain Bakery NYC Cookies: The Secret to Big, Thick, Soft Chocolate Chip Perfection
If you’ve been dreaming about restaurant-sized cookies that are soft in the middle, crisp at the edges, and impossibly generous in chocolate, you’re in the right place. Soft Levain Bakery NYC Cookies are my go-to when I want a treat that feels indulgent but is surprisingly straightforward to make at home. As someone who cooks with love (hi — I’m Anna, and my sister Patricia and I are always testing the next crowd-pleaser), I promise these cookies will make you look like the neighborhood hero — even on a busy weeknight.
Quick note: if you like trying new cookie spins, you might also enjoy this buttery raspberry crumble cookie I wrote about recently: Buttery Raspberry Crumble Cookies. It’s one of those recipes I keep coming back to when friends pop by unexpectedly.
Why You’ll Love These Soft Levain Bakery NYC Cookies
- They’re thick, soft, and slightly gooey inside — no need to underbake and hope for the best.
- The dough is forgiving and holds up well if you need to chill it (life happens, I get it).
- Great for gifting, cookie swaps, or sneaking one with a mug of coffee while grading papers or answering emails.
Ingredients (makes about 8 large bakery-style cookies)
- 1 cup (226 g) unsalted butter, cold and cubed
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, cold
- 2 teaspoons pure vanilla extract
- 2 cups (260 g) bread flour (for chew and structure)
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch (for softness)
- 1 1/2 cups (260 g) dark chocolate chunks/chips (mix chunks and chips if you like pockets of melty chocolate)
- Optional: flaky sea salt for finishing
Why these ingredients? Bread flour gives height and chew; cornstarch softens the crumb; cold eggs and butter slow the spread so you end up with tall, bakery-style cookies. If you’re curious about other fun cookie fillings, check out this carrot cheesecake-stuffed cookie idea I tried: Carrot Cheesecake Stuffed Cookies.
Equipment
- Baking sheets lined with parchment or silicone mats
- Large mixing bowl (or stand mixer)
- Cookie scoop (3-4 tbsp size) for perfectly round mounds
- Wire rack for cooling
Step-by-Step Directions (read through once — then bake!)
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Preheat and prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Let your cold butter sit on the counter 5–10 minutes while you measure ingredients — you want it still firm, not melted.
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Cream butter and sugars: In a large bowl, beat the cold cubed butter with the brown and granulated sugar until it looks slightly creamed but still chunky. If you’re using a stand mixer, pulse a few times. The texture will differ from cake-style creaming; this helps keep cookies thick.
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Add eggs and vanilla: Add eggs one at a time, beating briefly until mixed. Stir in vanilla. The dough will be shaggy — that’s okay.
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Combine dry ingredients: In another bowl, whisk together bread flour, all-purpose flour, baking soda, salt, and cornstarch. Gradually fold dry ingredients into the butter-sugar mixture just until combined. Overmixing makes cookies tough.
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Add chocolate: Fold in the chocolate chunks/chips with a spatula. Use more chunks for gooey pockets. Pressing in a few big chunks on top of each dough mound before baking gives that bakery look.
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Scoop and chill (the secret to tall cookies): Use a large cookie scoop (about 3–4 tablespoons) to portion dough into mounds. Place scoops on baking sheet and flatten slightly into rough rounds — not perfect discs. Cover and chill the dough mounds for at least 30 minutes; up to 24 hours. If you’re short on time, chill 15–20 minutes — the cookies will still be delicious but a touch flatter.
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Bake: Remove from fridge and, if you like, press a few extra chocolate chunks into the tops. Bake one sheet at a time for 12–15 minutes until edges are golden brown but centers still look slightly underbaked. The cookies will finish setting as they cool — that’s how you keep them soft and molten inside.
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Cool: Let cookies rest on the baking sheet for 10 minutes so the bottoms set, then transfer to a wire rack. If you like, sprinkle flaky sea salt over warm cookies.
Quick timing tips: If you bake at 375°F, watch the first batch closely; ovens vary. For smaller, snack-size cookies, reduce bake time by 2–4 minutes.
Practical Tips & Tricks (from my kitchen to yours)
- Cold butter is your friend here. It slows the spread so you get tall, bakery-style cookies instead of thin discs.
- Dough can be frozen as scooped mounds. Pop frozen mounds onto the baking sheet and add a couple extra minutes to the bake time—perfect for last-minute cravings.
- Too sweet? Try dark chocolate chunks to balance the brown sugar richness.
- Want perfectly round bakery cookies? Chill scoops on the tray, then roll gently with slightly floured hands before baking.
- If you love mix-and-match cookies, take a peek at these cherry-almond snowball cookies for dessert table variety: Cherry Almond Snowball Cookies.
A Little Story (because food is memory)
When Patricia and I first tried to recreate Levain-style cookies at home, our first batch spread like pancakes. We laughed, ate them anyway, and kept tweaking. After a few tries — and many chocolate-stuffed failures — we landed on this version. Now, when my neighbor knocks asking if I have “one of those huge cookies,” I know I’ve got something that tastes like a cozy NYC bakery visit right in my own kitchen.
Frequently Asked Questions
Q: Can I substitute melted butter for cold butter?
A: I don’t recommend it. Melted butter makes the dough spread too much. Cold butter helps keep the cookies thick and soft.
Q: How do I store leftovers?
A: Store at room temperature in an airtight container for up to 3 days. For longer storage, freeze baked cookies or freeze dough mounds for up to 3 months.
Q: Can I make these gluten-free?
A: Yes, use a 1:1 gluten-free flour blend that contains xanthan gum. Texture will vary slightly, but they’ll still be tasty.
Q: Can I reduce sugar?
A: You can reduce granulated sugar slightly, but brown sugar contributes a lot to the chew and flavor. Reducing too much will change texture.
Q: How to reheat for that fresh-baked feel?
A: Microwave 10–12 seconds for a warm, gooey center. Or pop in a 300°F oven for 4–6 minutes.
Baking Science—Short and Sweet
Levain-style cookies are all about contrasts: a sturdy exterior from higher-protein flour, and a soft, slightly underbaked center achieved by chilling the dough and carefully timing the bake. The cornstarch and brown sugar help hold moisture, which gives that tender crumb we all love.
Serving Ideas
- With a big cup of coffee or an iced latte for a mid-morning treat.
- Warmed with a scoop of vanilla ice cream for an easy dessert that feels special.
- Pack a couple in a tote for after-school soccer snacks (they’ll feel like a reward, not a sugar crash).
FAQ additions for busy bakers
- Short on time? Scoop dough into rounds and freeze. Bake from frozen; add 2–3 minutes.
- Making for a party? Scale up, bake on multiple sheets, and keep extras warm on a low oven (200°F) wrapped in foil.
Bringing It Home
Soft Levain Bakery NYC Cookies aren’t just a recipe — they’re a small, joyful ritual. Whether you’re sneaking one between Zoom calls, packing them for little hands after school, or bringing them to a neighbors’ potluck, these cookies balance indulgence and practicality. I remember once bringing a tray of these to a backyard brunch; everyone ate them so fast I’d have sworn they were on a secret mission. That’s the kind of magic I hope you find here.
Conclusion
If you want to compare these cookies to the originals or get more inspiration from the source, check out Levain’s cookie lineup at Our Cookies – Levain Bakery. For a step-by-step copycat take with photos, this write-up is a fun read: Levain Bakery Chocolate Chip Crush Cookies – Modern Honey. And if you want to dive into Levain’s story and iconic NYC vibe, this landing page is a great place to start: Levain Bakery™️ | New York City’s Most Famous Cookies.
Meta description:
Soft Levain Bakery NYC Cookies are the perfect treat for busy moms and cookie lovers: quick, easy, and irresistibly soft chocolate chip cookies you’ll bake again.
Soft Levain Bakery NYC Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Let your cold butter sit on the counter for 5–10 minutes.
- In a large bowl, beat the cold cubed butter with the brown and granulated sugar until slightly creamed but still chunky.
- Add eggs one at a time, mixing briefly after each addition, and then stir in vanilla.
- In another bowl, whisk together bread flour, all-purpose flour, baking soda, salt, and cornstarch.
- Gradually fold the dry ingredients into the butter-sugar mixture just until combined.
- Fold in the chocolate chunks/chips.
- Use a large cookie scoop to portion the dough into mounds on the baking sheet, flattening them slightly.
- Cover and chill the dough mounds for at least 30 minutes, up to 24 hours.
- Press a few extra chocolate chunks into the tops of the mounds, if desired.
- Bake one sheet at a time for 12–15 minutes until edges are golden but centers look slightly underbaked.
- Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
- Sprinkle flaky sea salt over warm cookies, if desired.