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.

The Absolute Best Levain Bakery Chocolate Chip Cookie Recipe (Copycat)

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

Scale

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