New York Magazine

Big Cookie, Bigger Stage

Levain Bakery’s chocolate-chip-walnut cookie.

IF THERE’S ANYTHING in this world you can count on, it’s a Levain Bakery chocolate-chip-walnut cookie. They’re unfailingly fresh (in fact, they’re often too hot to eat), and they’re always satisfying, almost absurdly so. The six-ounce, two-inch-tall dynamos were introduced at the original Levain Upper West Side cubbyhole on 74th Street in 1996, and it’s not too much to say that, over the years, they’ve redefined the idea of what a chocolate-chip cookie is or could be: not flat and smooth, but tall and craggy with jagged, crisp-edged peaks; not soft and

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