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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.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 56 minutes
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.