NYC-Style Cookies

Absolutely massive, moreish and epic NYC-style cookies are irresistible! I always hear how amazing these cookies are from Levian bakery. Oh how I wish I could try some. I can imagine the smell now. Trust me, when I opened the oven door to these, I was so happy. The aroma was beautiful.

Would you believe me if I told you I was happy with this recipe first time?! I genuinely thought it was beginners luck, but I have managed to re-create these without fail since. I even sent another flavour to my brother to try – a white chocolate and macadamia combo – and he didn’t share! Bear in mind, I did send him FOUR boxes. I mean, I wouldn’t have likely shared either. We all know how sweet my tooth is.

My biggest tip when making these is to chill the dough. I cannot express how important this step is! If you want to a chunky cookie, the fats in the dough must be cold.

Finally, these cookies are not for the faint-heated. They are huge. We are talking about epic proportions! You could easily have one of these for a full meal. However, the goodness of these is unimaginable. You NEED to try them. They are probably the best cookie style out there. I know that is a big claim – but bake some and see for yourself.

NYC-Style Cookies

Gluten-free, Dairy-free, Nut-free (optional)
Prep Time 4 hours 30 minutes
Cook Time 15 minutes
Cooling time 1 hour
Total Time 5 hours 45 minutes
Course Dessert, Snack
Cuisine American, British, European
Servings 8 Cookies
Calories 566 kcal


  • Oven
  • Mixing Bowl x2
  • Mixing spoon
  • Baking tray
  • Greaseproof Paper
  • Fridge
  • Knife
  • Cling film
  • Cookie/ice-cream scoop


  • 115 grams Vegan butter Straight from fridge
  • 110 grams Brown Sugar
  • 60 grams White Caster Sugar
  • 100 grams Chopped Pecans Optional but recommended
  • 2 large Eggs Beaten
  • 1.5 tsp Vanilla Extract
  • 250 grams Plain Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 275 grams Vegan Chocolate Chips
  • Pinch Salt Optional


  • In a bowl, mix the dry ingredients and then set aside
  • In a second bowl, beat together the butter and sugar until it becomes thick and creamed together
  • Add the eggs and vanilla extract to the butter and sugar and mix until combined
  • Little by little, add in the dry ingredients to the bowl containing the butter, sugar and eggs and gently mix together
  • Cover the top of the bowl with cling film and pop into the fridge for at least 4 hours (I recommend 6 hours-overnight for optimum results)
  • Remove the dough from the fridge and pre-heat the oven to 180°C fan or 200°C conventional
  • Line a baking tray with greaseproof paper
  • Using a large scoop, take equal amounts of cookie dough and pop onto the baking tray (spacing at least 2 inches apart) - I recommend only baking 4 cookies at a time in case they spread as they are very large
  • Bake for 14-16 minutes (until they start to brown/turn golden)
  • Remove from the oven and leave to cool on the baking tray for at least 30 minutes
  • Once cooled, move to a wire rack to cool completely on the bottom
  • Enjoy!


  • Raw cookie dough is suitable for home-freezing
  • Store in an air-tight container in the fridge for up to two weeks
  • Serving suggestion: microwave for 20-30 seconds and serve with ice cream for the best result
Keyword Chocolate, Chocolate Chip, Cookie Dough, cookies, Doughnuts, Levian, NYC, NYC Cookies, Pecans

If you’re a big cookie fan like I am, make sure to also try these peanut butter vegan cookies. The same chunky NYC style with a twist.

Verified by MonsterInsights