If you’re on a mission to recreate that famous New York cookie experience at home, look no further than these Levain Bakery Chocolate Chip Cookies. With their legendary thick, gooey centers and crisp, golden edges, these stunningly rich, chocolate-packed treats are impossible to resist. The combination of cold butter, two types of flour, and a mountain of chocolate and walnuts means every bite is deeply satisfying—just like the originals. Trust me, one batch and you’ll see why Levain Bakery Chocolate Chip Cookies are world-famous for a reason!
Ingredients You’ll Need
The magic of Levain Bakery Chocolate Chip Cookies begins with the basics—but every ingredient here plays a starring role in texture, structure, and that signature flavor. Don’t be tempted to swap or skip; the end result is well worth the simple lineup!
- Cold Unsalted Butter: Using chilled, cubed butter is the secret to a thick, bakery-style cookie with gooey middles.
- Brown Sugar: This adds a deep caramel flavor and extra chew for that fudgy cookie center.
- Granulated Sugar: A touch of classic sweetness to balance the richness.
- Eggs: Act as the binding agent, adding moisture and a little richness.
- All-Purpose Flour: The foundation for structure and stability in these huge cookies.
- Cake Flour: Lends tenderness and a delicate crumb that keeps the centers soft.
- Cornstarch: Softens the dough just enough for that melt-in-your-mouth bite.
- Baking Soda: Ensures the cookies rise beautifully and look picture-perfect.
- Baking Powder: Adds an extra lift, helping to achieve those thick, domed tops.
- Salt: Balances all the sugar and brings out every chocolatey note.
- Semi-Sweet Chocolate Chips or Chunks: The hero of these cookies—go for big, chunky varieties for maximum puddles of chocolate.
- Walnuts: A signature Levain Bakery touch for crunch and nutty flavor; you can swap for extra chocolate if you prefer nut-free.
How to Make Levain Bakery Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by getting your oven ready—preheat it to a toasty 410°F (210°C) and line two baking sheets with parchment paper. That higher heat is crucial for those crisp edges while the inside stays decadently gooey. The parchment keeps the cookies from over-browning on the bottom and makes cleanup a snap.
Step 2: Cream the Cold Butter and Sugars
In a large mixing bowl, add your cold, cubed butter, packed brown sugar, and granulated sugar. Cream everything together until it looks light and fluffy. The butter won’t completely break down; that’s what you want for texture. This step builds a soft but sturdy cookie base and locks in air for thickness.
Step 3: Add the Eggs One at a Time
Beat in your eggs, one at a time, making sure each is fully incorporated before adding the next. The dough may look a little separated at first due to the cold butter—that’s absolutely fine! The eggs help bind everything and start forming the dough’s rich consistency.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. This combo helps mimic genuine bakery cookies: tender on the inside, sturdy on the outside. Whisking well ensures every bite has that irresistible Levain Bakery Chocolate Chip Cookies texture.
Step 5: Mix Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, mixing on low speed or by hand just until combined. Avoid overmixing; you just want everything incorporated. Overworking the dough makes for tough cookies, and you definitely want soft, thick centers here.
Step 6: Fold in Chocolate and Walnuts
Now, for the stars of the show: Fold in the semi-sweet chocolate chips (or chunks!) and those lovely, chunky walnuts. Every scoop of dough should be bursting with chocolate and nuts, just like true Levain Bakery Chocolate Chip Cookies. Mix just until everything is evenly distributed.
Step 7: Portion the Dough
Divide the dough into 8 massive portions—about 6 ounces each is the magic number. These cookies are meant to be oversized and dramatic! Place them well apart on your prepared baking sheets, as they’ll spread a bit but still hold their signature thick shape.
Step 8: Bake to Perfection
Bake for 9–11 minutes, watching for golden edges but soft, slightly underbaked centers. The cookies will look puffy and almost doughy in the middle when you pull them out—that’s perfect. Leave them on the baking sheet for at least 10 minutes to finish setting up before moving to a rack.
How to Serve Levain Bakery Chocolate Chip Cookies
Garnishes
Sometimes all you need is a little flourish—a light sprinkle of flaky sea salt right after baking takes these Levain Bakery Chocolate Chip Cookies to the next level. A little dusting of powdered sugar or a drizzle of melted chocolate also looks stunning, especially when the cookies are served warm and melty.
Side Dishes
Classic and comforting, these cookies are a natural with a cold glass of milk, a hot mug of coffee, or even a scoop of vanilla ice cream nestled on the side. For a special dessert moment, sandwich a scoop of your favorite gelato between two cookie halves—pure bliss.
Creative Ways to Present
Show off the size and charm of Levain Bakery Chocolate Chip Cookies by stacking them high on a cake stand, placing them in cute paper sleeves, or tucking a few into rustic bakery boxes as gifts. For parties, cut each cookie into quarters for a mini, shareable treat platter—trust me, everyone will be reaching for a piece!
Make Ahead and Storage
Storing Leftovers
Once your cookies have cooled down completely, tuck them into an airtight container at room temperature. They’ll stay soft and luscious for up to three days—if they last that long! Pop a slice of sandwich bread in with them if you want to keep them extra tender.
Freezing
You can freeze both baked cookies and the raw dough. For dough, portion it into balls and pop them onto a parchment-lined tray in the freezer until solid, then transfer to a zip-top bag. Bake straight from frozen, just adding an extra minute or two. Baked cookies can also be frozen for up to 2 months; thaw at room temperature before enjoying.
Reheating
To recapture that perfect gooey texture, warm your Levain Bakery Chocolate Chip Cookies in a 300°F oven for about 5 minutes, or microwave them for 10–15 seconds. They’ll taste just-baked—warm, melty, and every bit as dreamy as fresh from the oven!
FAQs
Can I make these cookies nut-free?
Absolutely! If nuts aren’t your thing or you have allergies to consider, just replace the walnuts with an extra cup of chocolate chips (or try chunks of your favorite chocolate bar). You still end up with a classic Levain Bakery Chocolate Chip Cookie—extra chocolatey, ultra gooey, and crowd-pleasing.
Why does the recipe use cold butter?
Cold butter is one of the secrets behind Levain Bakery Chocolate Chip Cookies’ signature thick, lofty texture. It prevents the dough from spreading too much and helps create that iconic crisp edge/soft middle combo you crave from a bakery-style cookie.
Can I chill the dough overnight?
Yes! Chilling the dough for up to 24 hours intensifies the flavors and gives you a slightly chewier, richer result. Scoop your dough first, then cover and chill. Let dough balls sit at room temperature for 15 minutes before baking for the best rise.
What’s the best way to portion these cookies?
Levain Bakery Chocolate Chip Cookies are famous for their giant, bakery-style size—about 6 ounces per cookie. Use a kitchen scale to portion precisely, or eyeball baseball-sized mounds for that dramatic bakery effect. It may seem huge, but trust me: every bite is worth it.
How do I know when the cookies are done baking?
The real trick is to pull the cookies out as soon as the edges are golden brown, but the centers are still soft and look a little underdone. They’ll finish setting on the baking sheet as they cool, giving you that perfect gooey inside. Resist the urge to overbake!
Final Thoughts
There’s something truly magical about baking a batch of Levain Bakery Chocolate Chip Cookies at home—watching them puff up in the oven, breaking one open to see the melty center, and sharing them with people you love. Give this recipe a try, and I promise you’ll be hooked, too. You might even find yourself skipping the bakery line for good!
Print
Levain Bakery Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 giant cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent goodness of Levain Bakery’s famous Chocolate Chip Cookies with this recipe. These giant cookies are crispy on the outside, gooey on the inside, and loaded with chocolate chips and walnuts for the perfect texture and flavor.
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups semi-sweet chocolate chips or chunks
- 2 cups walnuts, roughly chopped
Dry Ingredients:
Wet Ingredients:
Mix-ins:
Instructions
- Preheat the oven: Preheat to 410°F (210°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a bowl, cream butter and sugars until fluffy.
- Add eggs: Beat in eggs one at a time.
- Mix dry ingredients: In a separate bowl, whisk flours, cornstarch, leavening, and salt.
- Combine wet and dry: Gradually add dry mix to wet, fold in chips and walnuts.
- Portion and bake: Divide into 8 portions, bake for 9–11 minutes.
- Cool and enjoy: Cool on sheet before transferring to rack.
Notes
- Do not overbake for gooey centers.
- For nut-free, omit walnuts and add more chocolate.
- Dough can be chilled for up to 24 hours.
Nutrition
- Serving Size: 1 cookie
- Calories: 720
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 95 mg
