These are the giant New York style cookies: a scone-sized mound that bakes hot and fast so the outside sets while the centre stays molten. Two things make it work, and neither is fussy. Keep the dough cold, and don't flatten the balls. The craggy shape is what gives you those crisp ridges.
Everything you need
- 1 cup (227 g) cold unsalted butter, cubed
- ¾ cup (165 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, cold
- 2 cups (250 g) all-purpose flour
- ¾ cup (90 g) cake flour
- 2 tsp cornstarch
- 1 tsp baking powder
- ¾ tsp fine salt
- 2 cups (340 g) chocolate chips or chunks
- ¾ cup (85 g) chopped walnuts, optional
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Beat the cold cubed butter with both sugars for about 2 minutes, until it looks like coarse damp sand rather than fluffy buttercream. Cold butter is what keeps these tall, so don't let it soften first.
For this step
- 1 cup (227 g) cold unsalted butter
- ¾ cup (165 g) light brown sugar
- ½ cup (100 g) granulated sugar
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Add the eggs one at a time and beat just until combined. Stop as soon as the mixture comes together; overbeating warms the butter.
For this step
- 1 cup (227 g) cold unsalted butter
- 2 large eggs
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Add both flours, the cornstarch, baking powder and salt. Mix on low until you can barely see dry flour, then fold in the chocolate and nuts by hand.
For this step
- 2 cups (250 g) all-purpose flour
- ¾ cup (90 g) cake flour
- 2 tsp cornstarch
- 1 tsp baking powder
- ¾ tsp fine salt
- 2 cups (340 g) chocolate chips or chunks
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Divide into 8 equal mounds, about 130 g each. Don't roll them smooth. Pull them into rough craggy balls, taller than they're wide, and chill for 30 minutes.
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Heat the oven to 210°C / 410°F. Space the cold mounds well apart on a lined tray, four per tray, since they spread more than you expect.
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Bake for 10 to 12 minutes. The edges and ridges should be golden and the centre should still look pale and underdone. Leave them on the tray for 15 minutes to finish setting.
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Worth knowing
- The high oven temperature is doing the work here. It sets the outside before the middle can melt flat, which is what gives you the gooey centre.
- If your first cookie spreads too much, the dough was warm. Chill the rest for another 20 minutes and the next batch will be tall.
Make it your own
- Swap the walnuts for the same weight of toasted pecans, or leave them out entirely.
- Use half dark and half milk chocolate chunks for a sweeter, more melty middle.
Storing & freezing
Airtight at room temperature for 3 days. Warm one for 15 seconds in the microwave to bring back the molten centre. Raw mounds freeze for 3 months; bake from frozen and add 3 minutes.
Frequently asked
How many grams is a Levain-style cookie?
About 130 g of dough each, which is roughly four times a normal cookie. That mass is exactly why the centre can stay soft while the outside crisps.
Can I make these without cake flour?
Yes. Use 340 g of all-purpose flour in total. The crumb will be a little chewier and less tender, but the cookies still work.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.