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Levain Bakery-Style Chocolate Chip Cookies
Levain Bakery (adapted) · Levain Bakery / Various Copycat Recipes · 1995
NYC's famous 6oz behemoth cookies with gooey, underbaked centers and crisp exteriors. Cold butter chunks, massive portions, baked at high heat for short time. The thick, fudgy cookie that launched a thousand copycats.
5
chewiness
2
crispiness
1
cakeyness
5
thickness
1
spread
5
richness
4
sweetness
3
complexity
gooey centergiantbakery styletall domeunderbakedfudgy interiorcrisp shell
Ingredients
all-purpose flour2 cups (250g)
cake flour0.5 cups (58g)
butter(cold, cubed)2 sticks (226g)
granulated sugar0.5 cups (100g)
packed light brown sugar1 cups (220g)
eggs2 each (100g)
vanilla extract1 tsp (4g)
baking soda0.5 tsp (3g)
baking powder0.5 tsp (2g)
salt0.75 tsp (5g)
semi-sweet chocolate chips2 cups (340g)
walnuts(coarsely chopped)1 cups (120g)
Total dough weight1.4kg
Process
- Mixing
- creaming
- Butter
- cold
- Eggs
- whole
- Bake Temp
- 410°F (210°C)
- Bake Time
- 10-14 min
- Chill
- 60 min
- Yield
- ~8 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.36 (36th percentile)
Flour:Sugar0.96 (18th percentile)
Brown:White Sugar2.20 (81th percentile)
Egg:Flour0.32 (70th percentile)
Chocolate:Flour1.10 (73th percentile)
Fat %16.5 (55th percentile)
Sugar %23.4 (78th percentile)
Hydration0.32 (63th percentile)
Bake Temp410 (99th percentile)
Key Ratios
Flour:Fat
1.36
Flour:Sugar
0.96
Brown:White Sugar
2.20
Egg:Flour
0.32
Chocolate:Flour
1.10
Fat %
16.5
Sugar %
23.4
Flour %
22.5
Hydration
0.32