NYC's Giant Chocolate Chip Cookies Are Soft and Gooey

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New York City's chocolate chip cookies are big chocolatey handfuls of heaven.

Chocolate chip cookies on cookie sheet
Photo: Jason Donnelly
Prep Time:
20 mins
Chill Time:
1 hr 30 mins
Bake Time:
13 mins
Cool Time:
15 mins
Total Time:
2 hrs 18 mins
Servings:
14
Yield:
14

New York City is home to the famous Levain Bakery and its ultra-decadent version of chocolate chip cookies, especially the Chocolate Chip Walnut, a 6-ounce mound of a cookie that’s crispy on the outside, gooey inside. These behemoths are soft, gooey, and packed with crunchy walnuts and two kinds of chocolate pieces.

Tips for Making Copycat Chocolate Chip Cookies

Get a few of our Test Kitchen's tips for mastering this copycat chocolate chip cookie recipe.

  • Our secret ingredient for mimicking its height and texture is cornstarch in the dough—it does magical things to prevent spreading and promotes a soft, chewy center. 
  • It's important to serve this homage to that classic cookie warm, so if you can't eat them right away, follow the directions for storing the dough and baking them on demand.
  • We used two kinds of chocolate pieces to get the perfect texture and sweetness. If you prefer a sweeter cookie, use milk chocolate pieces. If you like more bitter notes, add dark chocolate chips.
  • For the most flavor, toast your walnuts before chopping them and adding them to the batter.

Make-Ahead Copycat Chocolate Chip Cookies

To make the copycat chocolate chip cookie recipe ahead, prepare as directed through Step 3. Transfer dough balls to an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months. When you're ready to enjoy, bake the refrigerated dough as directed. Bake the frozen dough at 375°F 16 to 18 minutes.

How to Store Copycat Chocolate Chip Cookies

Store the baked cookies in an airtight container at room temperature up to 3 days or freeze up to 3 months. To enjoy the chocolate chip cookies warm, bake in a 400°F oven about 5 minutes or microwave 20 seconds.

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Ingredients

  • 3 ⅓ cup all-purpose flour

  • ¼ cup cornstarch

  • 1 teaspoon kosher salt

  • ½ teaspoon baking soda

  • 1 ¼ cup butter, melted

  • 1 ¼ cup packed brown sugar

  • ½ cup granulated sugar

  • 3 eggs

  • 2 cup coarsely chopped walnuts, toasted

  • 1 12 ounce pkg. semisweet chocolate chunks or chips (2 cups)

  • ½ cup milk chocolate chips or dark chocolate chips

Directions

  1. In a medium bowl sift together flour, cornstarch, salt, and baking soda. In a large bowl stir together butter and both sugars. Beat in eggs, one at a time, until combined. Stir in flour mixture until combined. Stir in walnuts and chocolate chips.

  2. Cover and chill dough 1 hour. Portion dough into heaping 1/3-cup balls (14 dough balls). Cover and chill dough balls 30 minutes.

  3. Preheat oven to 400°F. Line two cookie sheets with parchment paper. Evenly space seven dough portions on each cookie sheet. Bake 13 to 14 minutes until golden. Cool on cookie sheets 15 minutes. Serve warm.

Any restaurant names or trademarks in the names of our recipes are included solely for reference and do not indicate any authorization or approval by their owners. All recipes were independently created and have not been reviewed or approved by any other parties.

Nutrition Facts (per serving)

649 Calories
39g Fat
75g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 649
% Daily Value *
Total Fat 39g 50%
Saturated Fat 18g 90%
Cholesterol 86mg 29%
Sodium 286mg 12%
Total Carbohydrate 75g 27%
Total Sugars 45g
Protein 9g 18%
Vitamin C 0.2mg 0%
Calcium 68mg 5%
Iron 3.5mg 19%
Potassium 243mg 5%
Fatty acids, total trans 1g
Folate, total 85.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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