Name: Levain Bakery Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup cold unsalted butter, cut into small cubes; 3/4 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 cups all-purpose flour; 1 cup cake flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semisweet chocolate chips; 1 cup chopped walnuts (optional but traditional)

Jump to Recipe·Print Recipe

If you’re searching for that perfect homemade cookie bursting with chocolate, crackly edges, and a soft, chewy center, look no further than these Levain Bakery Chocolate Chip Cookies. Inspired by the iconic New York bakery’s recipe, these oversized cookies guarantee a bakery-worthy treat right from your oven. With a signature gooey interior, crisp golden edges, and pools of melted chocolate, this recipe captures all the magic that’s made the original famous—no trip to Manhattan required!

Levain Bakery Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of straightforward, carefully chosen ingredients stand between you and legendary Levain Bakery Chocolate Chip Cookies. Each one plays a starring role in creating the rich flavor, sky-high thickness, and irresistible texture these cookies are famous for, so don’t skip or substitute unless you have to!

Cold Unsalted Butter: Cutting the butter in cubes and using it straight from the fridge is a little trick that keeps these cookies extra thick and luxuriously soft in the middle.
Light Brown Sugar: This adds moisture, caramel undertones, and that irresistible chewiness to the cookies.
Granulated Sugar: Balances the brown sugar and contributes to beautifully crisp, golden edges.
Large Eggs: Bind everything together and create richness—add them one at a time for the perfect consistency.
All-Purpose Flour: The base of the dough; it gives just the right amount of structure while keeping the cookies tender.
Cake Flour: This secret bakery touch helps achieve that signature thick-but-soft crumb that sets Levain Bakery Chocolate Chip Cookies apart.
Baking Soda: Gives the cookies their impressive lift and helps achieve a golden-brown finish.
Salt: Just enough to balance the sweetness and elevate every bite.
Semisweet Chocolate Chips: Use plenty for melty chocolate pools throughout—choose a good-quality brand for the best flavor.
Chopped Walnuts (Optional but Traditional): Add a classic crunch and nutty depth, but leave them out for a nut-free cookie if you prefer.

How to Make Levain Bakery Chocolate Chip Cookies

Step 1: Preheat the Oven and Prepare Your Pans

Start by heating your oven to 410°F, a hotter temperature than usual to replicate that iconic Levain texture. Line two baking sheets with parchment paper so your giant cookies won’t stick and will have those perfectly golden bottoms.

Step 2: Cream the Cold Butter and Sugars

In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a stand mixer or hand mixer, beat them together until just combined—aim for a chunky, creamy consistency, not super fluffy. This unique step ensures the cookies stay thick and hearty instead of spreading out thin as they bake.

Step 3: Add the Eggs

Add the eggs one at a time, mixing only until they disappear into the dough. Overmixing here can warm up the butter too much, so keep it quick and gentle for those signature Levain Bakery Chocolate Chip Cookies.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt. This simple step ensures the leavening and salt are evenly distributed, setting you up for cookies that rise perfectly and taste balanced in every bite.

Step 5: Mix Dry into Wet

Gradually add the dry ingredients to your butter-sugar mixture. Mix just until no streaks of flour remain—undermixing slightly is okay, as it protects against overworking the dough and results in a more tender cookie.

Step 6: Add Chocolate Chips and Walnuts

Using a spatula, fold in the semisweet chocolate chips and walnuts if you’re including them. The dough will be thick, so don’t be afraid to use a little muscle! This is where that classic Levain Bakery Chocolate Chip Cookies experience comes to life.

Step 7: Shape the Cookies

Divide the dough into 8 very large, rustic balls (about 6 ounces each). Keep them bumpy and rough—no need to smooth them out. This creates gooey centers and those chunky, impressive bakery-like tops. Place only 4 cookies per sheet to give them plenty of space to spread just a little.

Step 8: Bake to Perfection

Pop the trays into your 410°F oven for 9 to 11 minutes. You want the edges beautifully golden while the centers look slightly underbaked—this is the secret! The cookies will continue to set as they cool, giving you that irresistible molten middle Levain Bakery Chocolate Chip Cookies are known for.

Step 9: Cool and Serve

Let your cookies cool right on the pan for at least 10 to 15 minutes. This cooling period is crucial for that gooey, just-set texture and makes the cookies sturdy enough to lift. Now you’re ready for big, bakery-style bliss!

How to Serve Levain Bakery Chocolate Chip Cookies

Garnishes

Sprinkle the tops with a tiny pinch of flaky sea salt right as they come out of the oven. Not only does this make them look extra special, but it also intensifies the deep chocolate flavor and balances every sweet bite.

Side Dishes

These giant Levain Bakery Chocolate Chip Cookies hardly need accompaniments, but you can’t go wrong with a cold glass of milk, hot coffee, or a scoop of your favorite vanilla ice cream. Their warmth and gooeyness pair perfectly with something frosty or creamy on the side!

Creative Ways to Present

Try stacking the cookies high on a rustic cake stand for a dramatic centerpiece, or wrap them individually in parchment for party favors or picnic treats. For a fun twist, break them up and layer with whipped cream and berries for an easy “cookie trifle” everyone will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover Levain Bakery Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft for up to 3 days, though in most homes they’ll vanish long before then! If the edges start to firm up, a quick warm-up brings them right back to life.

Freezing

Both the unbaked dough balls and baked cookies freeze beautifully. Simply shape the dough into balls, freeze on a baking sheet until firm, then transfer to a zip-top bag. Bake straight from frozen with just a minute or two of extra baking time. Baked cookies can also be frozen individually; just thaw at room temperature or gently rewarm in the oven.

Reheating

To recapture that fresh-from-the-oven feeling, pop a cookie in a 300°F oven for a few minutes or microwave for 10 to 15 seconds. The chocolate will get melty again and the center will turn irresistibly gooey—just the way a Levain Bakery Chocolate Chip Cookie should be.

FAQs

Can I make Levain Bakery Chocolate Chip Cookies without nuts?

Absolutely! While chopped walnuts are traditional, these cookies are just as delicious without them. Omitting the nuts makes them perfect for those with allergies or anyone who simply prefers their chocolate chip cookies extra gooey and chocolate-packed.

Why is cold butter used instead of softened or melted?

Cold butter is the trick to a thick cookie that holds its shape while baking. It slows spreading, which is key to achieving the iconic Levain Bakery Chocolate Chip Cookies texture: crisp edges, massive height, and a soft, gooey center.

Can I make the cookies smaller?

You can, but the big, indulgent size is part of what sets Levain Bakery Chocolate Chip Cookies apart! If you do opt for smaller cookies, start checking them at around 7 minutes and remember, you want the centers slightly underbaked for that authentic texture.

Which mix-ins can I use besides chocolate chips and walnuts?

Feel adventurous! Try white chocolate chips, dark chocolate chunks, pecans, or dried tart cherries. Just stick roughly to the same quantities given for chocolate and nuts and you’ll be rewarded with bakery-style cookies tailored to your taste.

Do I need to chill the dough?

No chilling is necessary for this recipe, which makes Levain Bakery Chocolate Chip Cookies even easier to whip up. The cold butter method ensures the thick texture without waiting—so you can bake and enjoy them almost instantly!

Final Thoughts

I can’t recommend making these Levain Bakery Chocolate Chip Cookies enough—they’re outrageously delicious, wonderfully impressive, and incredibly easy to bake at home. If you want the ultimate gooey, bakery-style cookie without a plane ticket to New York, give this recipe a try and share the giant, chocolate-studded joy with everyone you know!

Levain Bakery Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

Author: admin
Total Time: 26 minutes
Yield: 8 large cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent goodness of Levain Bakery’s famous Chocolate Chip Cookies with this recipe. These cookies are thick, chewy, and loaded with chocolate chips, perfect for satisfying your sweet tooth cravings.

Ingredients

Scale

Cookies:

1 cup cold unsalted butter, cut into small cubes
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional but traditional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 410°F and line two baking sheets with parchment paper.
Cream butter and sugars: In a large mixing bowl, cream the cold butter, brown sugar, and granulated sugar together until well combined but not overly smooth.
Add eggs: Add the eggs one at a time, mixing just until incorporated.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt.
Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins: Fold in the chocolate chips and walnuts if using.
Shape dough: Divide the dough into 8 large, rough balls, about 6 ounces each. Do not flatten them.
Bake cookies: Place 4 cookies per baking sheet to allow space. Bake for 9–11 minutes until the edges are golden but the centers look slightly underbaked.
Cool and serve: Let cool on the pan for 10–15 minutes before serving for the gooey center texture.