Brooklyn-Style Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience with this recipe inspired by New York's famed Levain Bakery. These cookies boast a perfect balance between a crisp exterior and a delightfully gooey center that chocolate lovers crave. By using chilled, real butter and letting the dough rest, you'll ensure that each cookie rises beautifully and achieves that iconic thick shape. Perfect for sharing or as a lavish treat for yourself, these cookies will transport you straight to the bustling streets of Brooklyn. Customize with your choice of nuts or enjoy them plain; either way, they are bound to steal the spotlight at any gathering.
14
Servings
150
Calories
10
Ingredients
Ingredients
butter
1 cup (cold (no substitutes))
all-purpose flour
2 1/2 cups
baking powder
2 teaspoons
baking soda
1/2 teaspoon
salt
1 teaspoon
light brown sugar
2/3 cup
white sugar
2/3 cup
large eggs
2 (cold)
semi-sweet chocolate chips
12 ounces
walnuts or pecans
3/4 cup (chopped (optional))
Instructions
1
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2
Add the light brown sugar and white sugar to the bowl, mixing well and breaking up any clumps of brown sugar.
3
Add the cold eggs and stir until the dough comes together. Fold in the semi-sweet chocolate chips and, if desired, the chopped walnuts or pecans.
4
Cover the dough with plastic wrap and chill in the refrigerator for at least one hour. Keep the dough chilled while you bake the first batch of cookies.
5
Preheat your oven to 400°F (205°C) and prepare an ungreased baking sheet.
6
Scoop half of the chilled dough and form it into 7 large balls, placing them on the prepared baking sheet with ample space between them.
7
Bake in the preheated oven for 8-10 minutes, then rotate the cookie sheet from back to front. Continue baking until the cookies are light golden brown on top, about another 5-8 minutes.
8
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9
Repeat with the remaining dough. For smaller cookies, consider lowering the oven temperature to 375°F (190°C) to prevent over-browning, although the cookies may not rise quite as high.
Nutrition Information
8.5g
Fat
18.5g
Carbs
1.4g
Protein
0.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What inspired the Brooklyn-Style Chocolate Chip Cookies recipe?
This recipe is inspired by the world-famous cookies from New York's Levain Bakery.
What is the texture of these cookies?
These cookies feature a perfect balance between a crisp exterior and a delightfully gooey center.
Why should I use cold butter in this recipe?
Using chilled real butter ensures that the cookies rise beautifully and maintain their iconic thick shape.
How long should the cookie dough chill before baking?
The dough should be covered and chilled in the refrigerator for at least one hour.
What is the recommended oven temperature for large cookies?
Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius) for the best results with large cookies.
How many cookies does this recipe make?
This recipe is designed to produce 14 servings.
Can I add nuts to these cookies?
Yes, you can fold in 3/4 cup of chopped walnuts or pecans if desired.
How many calories are in one Brooklyn-Style Chocolate Chip Cookie?
Each cookie contains approximately 150 calories.
What type of chocolate is used in this recipe?
The recipe calls for 12 ounces of semi-sweet chocolate chips.
Should the eggs be at room temperature?
No, the recipe specifically requires 2 cold large eggs.
How do I combine the butter and flour?
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
What is the fat content per cookie?
There are 8.5 grams of fat in each cookie.
How many carbohydrates are in each serving?
Each serving contains 18.5 grams of carbohydrates.
Is there fiber in these cookies?
Yes, there is approximately 0.5 grams of fiber per cookie.
What is the protein content of one cookie?
Each cookie provides 1.4 grams of protein.
What should I do if I want to make smaller cookies?
Lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) to prevent over-browning.
Do I need to grease the baking sheet?
No, use an ungreased baking sheet for these cookies.
How many cookie balls should I place on one sheet?
Scoop the dough into 7 large balls and place them on the sheet with ample space between them.
Should I rotate the baking sheet during the process?
Yes, rotate the cookie sheet from back to front after the first 8 to 10 minutes of baking.
How do I know when the cookies are finished baking?
Bake until the cookies are light golden brown on top.
How long should the cookies cool?
Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
What types of sugar are used in this recipe?
The recipe uses 2/3 cup of light brown sugar and 2/3 cup of white sugar.
How much all-purpose flour is required?
You will need 2 1/2 cups of all-purpose flour.
What leavening agents are used?
The recipe uses both 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Can I use butter substitutes?
The recipe recommends using real butter with no substitutes for the best results.
What is the total amount of salt needed?
The recipe calls for 1 teaspoon of salt.
Is it okay to bake the dough immediately?
It is recommended to let the dough rest and chill for at least an hour to ensure they rise properly.
What is the best way to handle the dough while baking in batches?
Keep the remaining dough chilled in the refrigerator while the first batch is in the oven.
What should I do if my brown sugar has clumps?
Break up any clumps of brown sugar while mixing it with the white sugar and flour mixture.
Why might smaller cookies not rise as high?
Using a lower oven temperature for smaller cookies helps prevent burning but may result in less height compared to the high-heat large cookies.