Chocolate Chip Cookies | Making A Famous Levain Bakery Chocolate Cookie In New York

I baked a famous levain Bakery chocolate cookie in New York. This cookie is crispy on the outside of a thick and big cookie and is undercooked on the inside, so it has a chewy texture. I was a little worried about the undercooked cookies, so I baked the flour first and then made the cookies. The results are very successful. It’s crispy on the outside, moist on the inside, and also has a good flavor. Everyone will probably like this cookie.


320g of flour

200g of sugar

200g of butter

2g of salt

1 teaspoon vanilla extract

baking powder 3g

baking soda 2g

2 eggs (110g)

200 to 300g of chocolate

100g of nuts


1. Bake 320g of soft flour in an oven preheated to 190 degrees for 15 minutes, cool completely, and sieve to prepare.

2. Melt 200g of butter, then add 200g of sugar and mix until 70% dissolved.

3. Divide 2 room temperature eggs into 2 batches and mix.

4. Add 2g of fine salt and 1 teaspoon of vanilla extract and mix well again.

5. Add 3g of baking powder and 2g of baking soda to the baked flour and mix, then pour in butter.

6. Mix until the powder is no longer visible.

7. Add 2~300g of dark chocolate and 100g of desired nuts and mix.

8. Cover with plastic wrap and rest in the refrigerator for 30 minutes.

After 9.30 minutes, divide it into 180~190g and shape it into a spherical shape.

Bake in an oven preheated to 10.190 degrees for 12 minutes.