Levain Bakery Chocolate Chip Cookie Recipe

There's nothing quite like sinking your teeth into a thick, gooey, bakery-style chocolate chip cookie, and Levain Bakery has mastered the art of indulgence. These famous cookies boast a crispy golden-brown exterior with a soft, molten center packed with melty chocolate and crunchy walnuts.

I remember the first time I tried a Levain Bakery cookie in New York City—it was life-changing. The warm, oversized cookie was everything I had ever dreamed of in a dessert. After that experience, I was determined to recreate the magic at home, and after plenty of trial and error, I finally landed on the perfect copycat recipe.

Why You'll Love This Levain Bakery Chocolate Chip Cookie Recipe

Get ready to fall in love with the ultimate chocolate chip cookie experience. These cookies deliver everything you crave in a bakery-style treat.

First, they're huge—each one weighs about 6 ounces, making them a dessert worthy of sharing (or not!). Unlike traditional cookies, these bake up tall and thick, giving you a perfect contrast between crispy edges and a soft, gooey center.

They also come together quickly with simple pantry staples. You don’t need any fancy ingredients, and the dough doesn’t require extensive chilling—just a short rest to ensure the best texture.

Another reason to love these cookies? They’re incredibly versatile. You can swap the walnuts for pecans, leave them out entirely, or even use dark chocolate for a richer flavor. Plus, these freeze beautifully, so you can always have a batch ready for a last-minute treat.

Ingredients Notes

The beauty of these cookies lies in their high-quality, simple ingredients. Each one plays a crucial role in achieving the perfect Levain-style texture.

Cold butter is a game-changer in this recipe. Unlike traditional cookie recipes that call for softened butter, using cold butter helps maintain the cookies’ thick structure. It prevents excessive spreading while still creating a tender, flaky bite.

Cake flour gives these cookies a softer, more delicate crumb. The lower protein content compared to all-purpose flour ensures a tender texture while still providing enough structure to hold everything together. If you don’t have cake flour, a mix of all-purpose flour and cornstarch works as a substitute.

Brown sugar and granulated sugar work together to create the ideal balance of sweetness, moisture, and crisp edges. Brown sugar adds a caramel-like depth, while granulated sugar ensures a crisp outer layer.

Walnuts add a delightful crunch that complements the soft, gooey center. Toasting them beforehand enhances their flavor, making them even more irresistible. If you’re not a fan of nuts, feel free to leave them out—the cookies will still be delicious.

High-quality chocolate chips make all the difference. Levain Bakery uses semisweet chocolate, but you can mix in dark chocolate chunks for a deeper flavor or even milk chocolate if you prefer a sweeter profile.

How To Make Levain Bakery Chocolate Chip Cookies

Creating these bakery-style cookies at home is easier than you think. Let’s break it down step by step.

Start by cutting the cold butter into cubes and creaming it with both sugars. This step is crucial—you want to mix just until combined, not until light and fluffy. The cold butter helps create those thick, dense cookies Levain Bakery is famous for.

Next, add the eggs one at a time, mixing until just incorporated. Avoid overmixing at this stage, as too much air can lead to flatter cookies.

In a separate bowl, whisk together the dry ingredients—all-purpose flour, cake flour, baking powder, and salt. Gradually mix them into the wet ingredients until just combined. The dough will be thick, which is exactly what you want.

Now, gently fold in the chocolate chips and walnuts. The key is to evenly distribute them without overmixing the dough.

Using a kitchen scale, divide the dough into large 6-ounce portions. These cookies are meant to be oversized! Place them on a parchment-lined baking sheet and let them chill in the fridge for about 30 minutes.

Preheat your oven to 400°F (200°C). Bake the cookies for 10-12 minutes, until the edges are golden brown but the centers remain soft. The high heat ensures they get a beautifully crisp exterior while staying gooey inside.

Let them cool for a few minutes before diving in—the melted chocolate and warm, buttery dough are pure perfection.

Storage Options

These cookies are best enjoyed fresh, but they store well if you want to save some for later.

To store at room temperature, place them in an airtight container for up to 3 days. If they start to harden, a quick zap in the microwave for 10 seconds will bring them back to life.

For longer storage, freeze the cookies in an airtight container for up to 3 months. You can either freeze them fully baked or freeze the dough balls and bake fresh whenever a craving strikes.

To reheat, warm the cookies in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds to regain that just-baked texture.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are a few ways to switch things up:

Love dark chocolate? Swap the semisweet chips for bittersweet or even 70% dark chocolate chunks for a more intense flavor.

Not a fan of nuts? Simply leave them out, or replace them with pecans, almonds, or macadamia nuts for a twist.

For a gluten-free version, substitute the all-purpose and cake flour with a high-quality gluten-free flour blend. The texture will be slightly different but still delicious.

If you prefer smaller cookies, you can make 3-ounce portions instead of 6-ounce ones. Just reduce the baking time to 8-10 minutes to avoid overbaking.

Want a salted caramel version? Add caramel chips or drizzle warm caramel over the baked cookies, then sprinkle with flaky sea salt for an extra indulgent treat.

However you customize them, these Levain Bakery-style cookies are bound to be a hit. Happy baking!

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