Cookies New Yorkais de chez Levain Bakery are known for their rich flavor and decadent texture, making them a beloved treat for cookie enthusiasts everywhere. This recipe perfectly captures the essence of these famous cookies with their thick, chewy center and crispy edges. Making them is more than just following a recipe; it’s a step-by-step journey that promises comfort and nostalgia, evoking sweet memories of bakeries in New York. Preparing these cookies is an easy process that brings the family together, and it’s undoubtedly worth your time.

Ingredients

To create these mouth-watering cookies, you’ll need the following ingredients:

• 240g of softened butter: Rich and creamy, this butter adds depth and moisture to your cookies.
• 135g of light brown sugar: Its molasses undertones impart a warm, caramel-like sweetness.
• 100g of granulated sugar: This sugar enhances sweetness while contributing to the cookie’s crunch.
• 2 large eggs: The eggs provide structure and richness, binding the ingredients beautifully.
• About 120g of cake flour: This light and airy flour aids in creating a soft, tender cookie.
• 180g of all-purpose flour: It gives the cookie its desired texture.
• 1 teaspoon of baking powder: This helps the cookies rise slightly for that classic texture.
• 1 teaspoon of baking soda: For a slight chewiness, it also enhances browning.
• ½ teaspoon of fleur de sel: This artisan salt balances the sweetness, making every bite divine.
• 350g of milk chocolate chips: They melt into gooey pockets, offering a delightful sweetness.
• 250g of walnuts, halved: These nuts add a crunchy contrast to the soft cookie dough.

Step-by-Step Directions

1. Preheat your oven to 200°C (about 400°F). This ensures your cookies start baking at the right temperature, achieving that perfect golden-brown finish.

2. In a large mixing bowl, add the softened butter and beat on low speed. This helps to break it down while keeping the texture intact.

3. Gradually mix in the light brown sugar and granulated sugar, increasing to medium speed. Beat until the mixture is smooth and creamy, which should take about 1 minute.

4. Add the large eggs to the bowl. Mix until fully incorporated, which will take about 30 seconds. The mixture should turn light and fluffy.

5. Stop the mixer and carefully fold in the cake flour, all-purpose flour, baking powder, baking soda, and fleur de sel. Pulse the mixer on low until everything is evenly combined. Avoid overmixing to keep the cookies tender.

6. Gently mix in the milk chocolate chips and walnuts using a spatula. Ensure the chips and nuts are evenly distributed throughout the dough.

7. Divide the dough into 8 equal parts, each weighing around 170g. Form the cookie dough into rounded balls by hand. This rustic shape is intentional and encourages a thicker cookie with delightful texture.

8. Cover a baking sheet with parchment paper and place 4 cookie balls on the sheet. Do not flatten them; we want them to retain their round shape.

9. Bake for about 11 minutes or until the tops and bottoms are lightly golden. Remember, they will continue to cook on the tray, so avoid overbaking.

10. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack. Patience is key to ensuring they’re perfectly chewy!

Tips & Tricks

• For an extra layer of flavor, consider adding a touch of vanilla extract or a sprinkle of cinnamon to the dough.
• If possible, let the cookie dough chill in the refrigerator for 30 minutes before baking. This helps develop the flavor and texture.
• Experiment with a mix of chocolates—dark, milk, and even white chocolate—if you want different flavor profiles.

Serving Suggestions & Pairings

These Cookies New Yorkais are a perfect companion for a cold glass of milk, a hot cup of coffee, or even a scoop of vanilla ice cream. They make for an excellent dessert for gatherings, or you can simply indulge yourself at home with a cozy movie night.

Nutritional Information

On average, one cookie contains approximately 400-500 calories, depending on the specific ingredients used and whether you include optional add-ins like extra chocolate chips. While enjoying these cookies, remember to keep portion sizes in check to maintain a balanced diet.

Storing Tips & Variations

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the cookie dough balls and bake them fresh as needed. For variations, try replacing the walnuts with pecans or adding your favorite dried fruits for a unique twist.

Conclusion

Cookies New Yorkais de chez Levain Bakery are a delightful treat that brings a bit of New York City to your kitchen. Their rich flavors and textures are sure to impress your family and friends. Don’t hesitate to try this recipe and share your baking journey with others!

FAQs

1. Can I make these cookies gluten-free?
   Yes! Substitute all-purpose flour with a gluten-free flour blend to maintain texture.

2. How can I make my cookies chewier?
   Use more brown sugar than white sugar, and bake them slightly less to retain moisture.

3. Can I use different types of chocolate?
   Absolutely! Feel free to experiment with different types of chocolate chips according to your taste.

4. What can I do if my cookie dough is too sticky?
   If the dough is too sticky to handle, chill it in the fridge for about 30 minutes before shaping.

5. How can I make these cookies vegan?
   Substitute butter with a plant-based butter and eggs with flaxseed meal or applesauce for binding.

Cookies New Yorkais

These thick and chewy Cookies New Yorkais capture the essence of Levain Bakery’s famous cookies, featuring a rich flavor and decadent texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 11 minutes mins

Total Time 56 minutes mins

Servings: 8 cookies

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 240 g softened butter Rich and creamy, adds depth and moisture.
• 135 g light brown sugar Imparts a warm, caramel-like sweetness.
• 100 g granulated sugar Enhances sweetness and contributes to crunch.
• 2 large eggs Provides structure and richness.
• 120 g cake flour Aids in creating a soft, tender cookie.
• 180 g all-purpose flour Gives the cookie its desired texture.
• 1 teaspoon baking powder Helps the cookies rise slightly.
• 1 teaspoon baking soda Enhances browning and adds chewiness.
• 0.5 teaspoon fleur de sel Balances sweetness.
• 350 g milk chocolate chips Melt into gooey pockets.
• 250 g walnuts, halved Adds a crunchy contrast.

Method

 

Preparation

1. Preheat your oven to 200°C (about 400°F).
2. In a large mixing bowl, add the softened butter and beat on low speed.
3. Gradually mix in the light brown sugar and granulated sugar, increasing to medium speed until smooth and creamy.
4. Add the large eggs and mix until fully incorporated, about 30 seconds.
5. Stop the mixer and fold in the cake flour, all-purpose flour, baking powder, baking soda, and fleur de sel, pulsing on low until combined.
6. Gently mix in the milk chocolate chips and walnuts using a spatula.

Baking

1. Divide the dough into 8 equal parts, each around 170g.
2. Form the cookie dough into rounded balls.
3. Cover a baking sheet with parchment paper and place 4 cookie balls on it, do not flatten them.
4. Bake for about 11 minutes or until the tops and bottoms are lightly golden.
5. Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.

Notes

For extra flavor, add a touch of vanilla extract or a sprinkle of cinnamon. For chewier cookies, consider chilling the dough for 30 minutes before baking.