I’ve finally cracked the code! My foolproof Levain Bakery chocolate chip cookie recipe uses a special flour blend and a few simple tricks to guarantee you get those famously thick, unbelievably gooey cookies right in your own kitchen.
Hey, friend! If you’ve ever dreamed of biting into one of those legendary, giant cookies from NYC’s Levain Bakery, then you’ve come to the right place. After years of testing (and so, so much tasting!), I’ve perfected this copycat Levain Bakery chocolate chip cookie recipe. It delivers that signature crispy-on-the-outside, molten-on-the-inside texture that makes people line up around the block. Get ready, because your kitchen is about to smell absolutely divine.
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Key Takeaways
- You’ll feel like a pro baker. I promise, this recipe uses simple tricks to get those bakery-perfect results at home.
- No complicated steps. This is all about simple kitchen magic, not a stressful science experiment.
- The most indulgent cookie ever. These massive, 6-ounce cookies are packed with chocolate and walnuts for a truly special treat.
- The best homemade gift. Wrap one of these giants up, and you’re officially the best gift-giver. They’re just as impressive as my ultimate chewy fudgy brownies from scratch!
Why You’ll Love This Levain Bakery Chocolate Chip Cookie Recipe
- That Picture-Perfect Texture. It’s the hallmark of a great Levain Bakery chocolate chip cookie recipe, and this one delivers—craggy, golden-brown tops that break open to reveal a gooey, molten center. It’s pure bliss.
- A Truly GIANT Cookie. There’s something so fun about a cookie that takes two hands to hold. It’s an experience!
- Rich, Buttery, & Chocolatey. We’re not skimping on the good stuff. The flavor is deep and buttery, with giant puddles of melted chocolate in every bite.
- That Heavenly Aroma. Your home will smell like a high-end bakery, filled with the scent of toasted walnuts and vanilla. It’s just the best.
- A Handful of Goodness. Each cookie is loaded with walnuts, which add a fantastic crunch and give you a little boost of protein and healthy omega-3s.
- Way Cheaper Than a Flight to NYC! You get all the fame and flavor without the plane ticket. And honestly, they taste even better warm from your own oven, maybe with a scoop of ice cream on top of a warm peach crisp with fresh peaches.
My “Levain Moment” in NYC
I’ll never forget the first time I had a real Levain Bakery cookie. I was on a trip to New York City years ago, and a friend insisted we make the pilgrimage to that tiny bakery on the Upper West Side. When I finally got my cookie—a Chocolate Chip Walnut, of course—I couldn’t believe its size. It felt like holding a warm, delicious cobblestone!
That first bite was life-changing. It wasn’t just a cookie; it was an event. I knew right then my mission was to create the perfect copycat Levain Bakery chocolate chip cookie recipe at home so I could have that magic anytime. It reminds me of the feeling I get when I make my cozy, creamy Tuscan chicken soup—it’s pure comfort and joy. This recipe is the result of that mission, and I’m so excited to share it with you.
Ingredients for this Levain Bakery Chocolate Chip Cookie Recipe
Here are all the key ingredients you’ll need to make this Levain Bakery chocolate chip cookie recipe a success. That combination of flours is super important, so try not to skip it!
| Ingredient | Notes & Substitutes |
| Cold Unsalted Butter | Yes, cold and cubed! This is non-negotiable for a thick cookie. If using salted, just reduce the added salt by ¼ tsp. |
| Brown Sugar | Light or dark brown sugar works. Dark will give a richer, more molasses-like flavor. |
| Granulated Sugar | This helps create those perfectly crispy edges. |
| Eggs | Standard large eggs. Let them sit on the counter for about 30 minutes to take the chill off. |
| Cake Flour | Here it is—the first part of the secret! It creates a super tender, delicate crumb. |
| All-Purpose Flour | Provides the structure and chew. The combo with cake flour is the key. |
| Cornstarch | The other secret ingredient for a thick, soft cookie that doesn’t spread too much. |
| Baking Soda | Our leavening agent. Double-check that it’s fresh! |
| Salt | Balances all that sweetness. Fine sea salt is my favorite here. |
| Chocolate Chips | Use high-quality semi-sweet chips or chunks. I love using a mix of both for the best texture. |
| Walnuts | Roughly chopped. You can also use pecans or leave them out for a nut-free version, just like in my pumpkin cream cheese muffins. |
Equipment Needed
- Stand Mixer: A stand mixer with the paddle attachment is your best friend here for creaming the cold butter. A hand mixer also works, it just requires a bit more elbow grease.
- Baking Sheets: Please use light-colored baking sheets! Dark sheets can make the bottoms burn before the centers are done.
- Parchment Paper: For easy cleanup and to prevent any sticking.
- Kitchen Scale or Large Scoop: A scale is the best way to get those uniform 6-ounce cookies. A large ice cream scoop (about a ½ cup size) is the next best thing.
How to Make This Levain Bakery Chocolate Chip Cookie Recipe Step-by-Step
Ready to master this incredible recipe? Here’s how we do it.
- Prep your station. First things first, get your oven preheating to a blazing 410°F (210∘C). Line two large baking sheets with parchment paper and set them aside.
- Cream the butter and sugars. In your stand mixer, combine the cold, cubed butter with both sugars. Mix on medium speed for a full 4 minutes. It will look a bit chunky at first, but trust me, it will eventually become thick and creamy.
- Add the eggs. Crack in the eggs one at a time, mixing on low speed until each one just disappears. Scrape down the sides of the bowl to make sure it’s all getting mixed in.
- Whisk the dry stuff. In a separate medium bowl, whisk together both flours, the cornstarch, baking soda, and salt. This little step makes a big difference.
- Combine it all. Add the flour mixture to the butter mixture. Mix on the lowest possible speed for just 15-20 seconds. Seriously, stop as soon as the last streak of flour disappears! It’s the secret to a tender cookie, just like when making a delicate pumpkin roll.
- Fold in the goodies. With a spatula, fold in the chocolate chips and walnuts until they’re studded throughout that massive ball of dough.
- Shape your giant cookies. Divide the dough into 8 equal pieces (about 6 ounces each if you’re using a scale). Roll them into large balls, but don’t flatten them! Place only 4 cookies on each prepared baking sheet—they need their personal space.
- Bake to perfection. Pop them in the oven for 9-12 minutes. The tops will look beautifully golden, but the insides will still seem a little gooey. That’s exactly what you want for this copycat cookie recipe!
- Let them rest! This part is super important. Let the cookies cool on the hot baking sheet for at least 15 minutes. They finish setting up during this time, creating that perfect molten center.
Expert Tips for the Best Results
Following these tips is the best way to ensure your Levain Bakery chocolate chip cookie recipe turns out perfectly every time.
- Don’t you dare soften that butter! I know I sound like a broken record, but cold, cubed butter is the #1 trick for that perfect, thick texture that doesn’t spread.
- Don’t overmix the dough. Once you add the flour, be gentle. Overmixing makes cookies tough, and we want tender, gooey perfection here.
- A kitchen scale is a game-changer. For bakery-level consistency, weighing your flour and dough balls makes a huge difference. It’s a tip that elevates so many recipes, like a Southern pecan pie where the filling-to-crust ratio is everything!
- Trust the high heat. Baking at 410∘F might seem crazy, but it’s what sets the outside of the cookie fast, creating a sturdy crust that keeps the inside soft and gooey.
- Give them space. These cookies are huge! Only put 4 on a standard baking sheet so they can bake evenly without running into each other.
What to Serve With Levain Cookies
While these cookies are a showstopper all on their own, here’s how I love to serve them:
- With a tall, ice-cold glass of milk. The classic for a reason!
- With a scoop of vanilla bean ice cream that gets all melty on top.
- With a strong cup of hot coffee or an espresso to cut through the richness.
- Honestly, they’re the perfect dessert after a cozy, comforting dinner like my Slow Cooker Beef Stew!
Storing and Reheating Tips
Storing cookies from this Levain Bakery chocolate chip cookie recipe is easy! To keep that ‘just-baked’ magic alive, store them in an airtight container at room temperature for up to 3 days. To get that fresh-from-the-oven experience again, pop one in a 350∘F oven for 3-5 minutes until it’s warmed through and the chocolate is perfectly melty. You can also freeze the baked cookies or the raw dough balls for up to 3 months!
Nutrition Facts
| Nutrient | Amount Per Serving (1 cookie) |
| Calories | 924 |
| Total Fat | 55g |
| Saturated Fat | 25g |
| Cholesterol | 102mg |
| Sodium | 344mg |
| Total Carbohydrate | 106g |
| Dietary Fiber | 7g |
| Total Sugars | 65g |
| Protein | 12g |
| Iron | 6mg |
| Potassium | 450mg |
Disclaimer: Nutrition information is estimated using the USDA FoodData Central database and may vary based on the specific ingredients and brands you use.
FAQs About This Levain Bakery Chocolate Chip Cookie Recipe
What are the signature cookies at Levain Bakery?
Their most famous cookie is the Chocolate Chip Walnut, which is what this recipe is based on! But they also have other must-try flavors like Dark Chocolate Chocolate Chip and Dark Chocolate Peanut Butter Chip. This copycat Levain Bakery chocolate chip cookie recipe is your ticket to their original star.
How many calories are in a Levain Bakery chocolate chip cookie?
These cookies are famous for being decadent! Because they’re a whopping 6 ounces each, they are very high in calories. Based on the ingredients used in this specific recipe, each cookie has over 900 calories. They are a special, indulgent treat meant to be savored!
Can I make these without nuts?
Absolutely! If you’re not a fan of walnuts or have an allergy, just leave them out. The cookie will still be incredibly delicious and more like their “Two Chip Chocolate Chip” version.
Why did my cookies spread and go flat?
Nine times out of ten, the culprit is butter that was too soft. For this Levain Bakery chocolate chip cookie recipe to work, the butter must be cold, right from the fridge! The other possibility is overmixing the dough after adding the flour. Remember to be gentle and mix until the flour just disappears.
Final Thoughts
I just know you’re going to fall head-over-heels for these cookies. There is nothing better than pulling these giant, golden beauties from the oven and breaking one open to see that glorious, chocolatey center. They’re perfect for a weekend baking project or just because you deserve a truly fantastic treat. They’re as fun and easy as my 4-Ingredient Peanut Butter Banana Bars, but with a serious “wow” factor.
I truly love hearing from you, so if you make this Levain Bakery chocolate chip cookie recipe, please drop a comment and a rating below to let me know how they turned out! I can’t wait to see your amazing creations.
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Happy Baking!
Karen
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The Best Levain Bakery Chocolate Chip Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 cookies 1x
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Description
My foolproof copycat recipe for the famous Levain Bakery cookies, adapted for a smaller, authentic homemade feel. Learn the secrets to getting that perfectly thick, gooey center and crispy edges right in your own Dallas kitchen.
Ingredients
1 cup Cold Unsalted Butter, cut into small cubes
1 cup Brown Sugar
1/2 cup Granulated Sugar
2 large Eggs
1 1/2 cups Cake Flour
1 1/2 cups All-Purpose Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
2 cups Semi-sweet Chocolate Chips
2 cups Pecans, in crumbled bites or roughly chopped
Instructions
Prep your station. Preheat your oven to 410°F (210°C) and line two large baking sheets with parchment paper.
Cream the butter and sugars. In a stand mixer, combine the cold, cubed butter with the brown and granulated sugars. Mix on medium speed for a full 4 minutes until thick and creamy.
Add the eggs one at a time, mixing on low speed until each one is just barely combined.
Whisk the dry ingredients. In a separate medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.
Combine wet and dry. Add the flour mixture to the butter mixture and mix on the lowest speed for 15-20 seconds, until just combined. Do not overmix.
Fold in the good stuff. Fold in the chocolate chips and pecans with a spatula until evenly distributed.
Shape your cookies. Divide the dough into 8 equal portions. Roll them into lumpy, imperfect balls with a slightly domed top and place only 4 cookies on each prepared baking sheet.
Bake. Bake for 9-12 minutes. The tops will be golden brown with craggy cracks, but the insides will look slightly underdone.
Let them rest. This is a crucial step! Let the cookies cool on the hot baking sheet for at least 15 minutes to allow the centers to set up perfectly.
Notes
Cold Butter is Essential: Do not use softened or room-temperature butter. Using cold, cubed butter is the secret to a thick cookie that doesn’t spread too much.
Don’t Overmix: Once you add the flour, mix as little as possible. Stop as soon as the last streak of flour disappears to ensure a tender, not tough, cookie.
Resting is Required: Don’t skip the 15-minute rest on the hot baking sheet. This step is what creates that signature gooey, molten center.
Nutrition
- Serving Size: 1 cookie
- Calories: 924
- Sugar: 65g
- Sodium: 344mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 1g
- Carbohydrates: 106g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 102mg
Keywords: levain cookie recipe, chocolate chip pecan cookies, copycat recipe, homemade cookies, thick cookies