The Ultimate New York-Style, Levain-Inspired Chocolate Chip Walnut Cookie: Baking the Bake with Brooki Cookbook
A cookie-lover’s dream; big in size, flavor, and reputation! [Video Tutorial]
Big, bold, and bakery-perfect, these New York-style cookies are everything you want in a chocolate chip cookie: crispy edges, gooey centers, and packed with rich dark chocolate and crunchy walnuts. From New York’s Levain Bakery to Brisbane’s Brooki Bakehouse to London’s Crumbs & Doilies, these cookies are all the rage. Chilling or freezing the dough balls before baking ensures the signature thick, chewy texture and enhances the flavors, making them even more irresistible. Each dough ball is carefully portioned at 150 grams to guarantee a consistent, show-stopping cookie every time. Let’s take a quick look at how did these cookies came to be, and how have they become so popular.
Why the World Can’t Stop Talking About New York-Style Cookies
Move over grandma’s cookie jar (sorry Grandma)—there’s a new cookie in town, and it’s taking the world by storm. If you haven’t yet sunk your teeth into a New York-style cookie, you’re missing out on a true baking phenomenon. These cookies are big, bold, and unapologetically indulgent, with crispy golden edges, gooey centers, and enough chocolate chips to make your sweet tooth do a happy dance.
Unlike the charmingly humble cookies of our childhood—delicate, petite, and politely sitting in Tupperware—New York-style cookies demand attention. They’re the rock stars of the cookie world, and for good reason. Our Ultimate New York-Style Chocolate Chip Walnut Cookies (recipe below!) are a prime example of what makes these cookies so irresistible and popular.
What’s the Big Deal About New York-Style Cookies?
For starters, it’s their size. At 150 or more grams per cookie, these aren’t your average after-school snacks; they’re practically meals. One cookie can satisfy even the most intense sweet craving. But it’s not just about size. These cookies are all about texture: crunchy on the outside, tender and chewy on the inside, with rich pockets of molten chocolate chips and the perfect balance of buttery sweetness.
And let’s talk walnuts. Sure, nuts in cookies might not be everyone’s thing, but when paired with dark chocolate, they add just the right crunch to balance out all that decadence. It’s a flavor and texture combo that feels grown-up without losing the nostalgic charm of a classic chocolate chip cookie.
How Did They Go Global?
New York-style cookies started as a local legend, made famous by bakeries like Levain Bakery in NYC. But thanks to Instagram-worthy photos and viral baking trends, these cookies have spread across the globe faster than you can say “preheat your oven.” Sweet shops and Home bakers everywhere are now replicating these bakery-style giants in their own bakeries and kitchens, making them the dessert du jour. Today, the Mountaintop Kitchen will be baking from the new cookbook, Bake with Brooki, by Brook Bellamy. You too can start making these today; ready?
What’s most exciting is how bakers around the world are putting their own spins on the classic recipe. From matcha-infused versions in Tokyo to dulce de leche-stuffed cookies right here in mountains of Mexico, the New York-style cookie has become a canvas for creativity. But no matter where you are, the heart of the cookie stays the same: big, gooey, and irresistible.
Not Your Grandma’s Cookies
While grandma’s cookies are always made with love (and probably a sprinkle of nostalgia), New York-style cookies are here to make a statement. These are cookies that aren’t afraid to be messy, indulgent, and unapologetically over the top. They’re for those moments when you don’t just want a cookie—you want an experience.
That said, there’s nothing stopping you from baking a batch and sharing them with grandma. She might raise an eyebrow at their size, but one bite of those melty chocolate chips and buttery dough, and she’ll understand. Just maybe don’t tell her you added cold butter to the recipe—some secrets are best kept between bakers.
A Cookie Worth the Hype
So, what makes New York-style cookies so special? Maybe it’s the way they balance nostalgia with modern indulgence, or the fact that they’ve sparked a global cookie craze. Whatever the reason, they’re here to stay—and for good reason. One Tik Tok renowned baker and inspiration for today’s recipe, Brook Bellamy of Brooki Bakehouse, has even taken her NY-style cookies from Australia to a Dubai popup shop.
Next time you’re in the mood for a cookie, skip the store-bought bag and try your hand at a batch of these iconic treats. Just don’t forget the glass of milk. Because while these might not be your grandma’s cookies, they’re destined to become everyone’s favorite.
Make Your Own: The Ultimate New York-Style Chocolate Chip Walnut Cookies
Want to see what the hype is all about? Our recipe is a foolproof way to bring bakery-quality cookies to your home kitchen. Plus, with tips on chilling or freezing the dough, you can bake up fresh cookies whenever the craving strikes.
After you give a go at these NY-style cookies, how about trying our Piloncillo Chocolate Chunk and Zesty Orange Cookies (pictured below).
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Recipe:
Ultimate New York-Style Chocolate Chip Walnut Cookies
Yield: 8–10 large cookies
Prep time: 15 minutes
Chill time: 2 hours or overnight (or freeze for later)
Bake time: 16–18 minutes
Cooling time: 10–15 minutes
Butter mixture:
• 185 g (6½ oz / 13 tbsp) unsalted butter, cold and cubed
• 130 g (4½ oz / 2/3 cup) sugar
• 130 g (4½ oz / 2/3 cup) light brown sugar
Dry ingredients:
• 160 g (5½ oz / 1 1/3 cups) self-raising flour
• 240 g (8½ oz / 2 cups) plain (all-purpose) flour
• ¼ tsp bicarbonate of soda (baking soda)
• 1½ tsp baking powder
• Pinch of salt
Mix-ins:
• 320 g (11¼ oz / 1¾ cups) dark chocolate chips
• 80 g (2¾ oz / ¾ cup) walnuts, roughly chopped
Wet ingredients:
• 2 large eggs, room temperature
Below is our in-house method for baking NY-style cookies here at the Mountaintop Kitchen. But, if you want to follow Brook Bellamy’s step-by-step method, please consider buying her notoriously popular new cookbook, Bake with Brooki, by clicking her book cover image below (Amazon-USA only). You won’t be disappointed!
1. Cream the butter and sugars:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter, caster sugar, and light brown sugar on medium speed for 2–3 minutes, or until smooth and slightly fluffy.
2. Add the eggs:
Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Mix until fully incorporated.
3. Combine dry ingredients:
In a separate bowl, whisk together the self-raising flour, plain flour, bicarbonate of soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
4. Fold in the mix-ins:
Add the chocolate chips and walnuts, and mix on low until evenly distributed.
5. Portion the dough:
Using a kitchen scale, weigh out 150 g (5.3 oz) portions of dough. Roll each into a ball and place them on a parchment-lined baking sheet or tray.
6. Chill or freeze the dough:
• Chilling: Cover the tray with plastic wrap and refrigerate the dough balls for at least 2 hours or overnight.
• Freezing: Place the tray in the freezer until the dough balls are firm, then transfer them to a zip-top bag or airtight container. Freeze for up to 3 months.
7. Preheat the oven:
• Conventional: 200°C (392°F).
• Convection: 180°C (356°F).
Line two large baking sheets with parchment paper.
8. Bake:
Place chilled or frozen dough balls on the prepared baking sheets, spaced 5 cm (2 inches) apart. Bake directly from the fridge or freezer:
• Chilled dough: Bake for 16–18 minutes.
• Frozen dough: Bake for 18–20 minutes.
Cookies are done when the edges are golden, and the centers are slightly underbaked.
9. Cool and enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool for 10–15 minutes before serving.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and MK gets a small referral commission.) We only recommend products that we own and use and know to be excellent quality. MK often gets asked on social media sites about the kitchen tools used in videos; here are most of them used to make this recipe. Thank you for your support and readership.
Mixing bowls (This oven-proof glass set of 10 is perfect for mixing and portioning out ingredients.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Parchment paper (Also check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
USA cookie sheet pans (Get the best you can afford; much worth it! This 3-piece set won’t disappoint.)
Thanks for stopping by our little place, the Mountaintop Kitchen, for home bakers everywhere!
Stone — The Mountaintop Baker 👨🏼🍳
