These are the best cookies in the world, or so say Pam and Connie, the owners of the bakery bakery Levain Bakery of New York, to which I have been lucky enough to go several times on my visits to this fantastic city.

These cookies that are the size of a burger, make them fresh every day and at the end of the day donate to those in need what has not been sold although I tell you that it is quite little because it is a very popular place in the city of skyscrapers.

You can make them smaller, although they will not be like the authentic ones of Levain Bakery and above all you must take into account that they will need less baking time.

So if you go to the bakery, you can see them working in the workman any day, and what they do can be seen through the glass, from the shop where you can buy their cookies, breads and cakes.

The secret to these rich cookies, as I was told at the local, are the ingredients. They use the best and that's what I've done here too and they're taken freshly made, when they're still warm and the chocolate is still melted inside.

They also told me that they use some of the pastry flour because the cookies are very fluffy inside and as I have done although in the proportion that I decided because they did not give it to me is their secret! If you don't find pastry flour you can use normal white wheat flour, but the texture will vary.


  • 260g flour
  • 170 g of flour for pastry (this flour has less protein and is important for the cookie texture we want to get)
  • 2 teaspoons of baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 230g diced butter - butter should be soft but not too much – we take it out of the fridge and cut it into cubes and let it sit for 10 minutes out of the fridge to lightly temper it
  • 145g brown sugar
  • 145g white sugar
  • 330g dark chocolate nuggets - Levain Bakery girls use 50% chocolate and that's what I've used
  • 1 teaspoon pure vanilla extract
  • 150g chopped walnuts with your hands
  • 2 eggs


In a bowl mix the dry ingredients: flour, salt, yeast and baking soda and mix. Reserve.

In a large bowl, combine the butter with the two types of sugar.

Add the two eggs at once with the machine running at low speed and mix. Add the vanilla.

To add the dry ingredients we stop the machine and mix enough so that the flour disappears from the bowl.

Now it's the turn of the nuts that we break and pieces s by hand and add to the bowl. Mix with the machine and finally the chocolate chips that we also add to the machine. They use a semi-sweet chocolate and that's the one I used, 50% pure cocoa.

Remove the dough and place it on a tray to finish mixing everything by hand, as if kneading so that the whole dough has the same amount of chocolate and nuts.

Now it's time to form the cookies and we'll do it by hand without squeezing the dough to make it airy and not compact. Each cookie weighs 170 g and we will make them in the form of a ball but without squeezing the dough.

Cool the formed cookies for 1 hour in the fridge and bake at 190 degrees about 16-17 minutes. If you have the cookies longer in the fridge you may need a minute or two more baking to enjoy

Tips and Tricks

  • They're huge cookies that can almost be cut like a cake but they're spectacular. You can make them smaller but the texture will not be the same and above all they will not be like those of Levain Bakery.
  • Difficulty: easy
  • Preparation time: 10 minutes plus 1 hour of rest in a refrigerator plus 17 minutes of baking
  • Servings: 8

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