Levain Bakery Chocolate Chip Cookies

If you’ve ever walked past a Levain Bakery and caught a whiff of those iconic chocolate chip cookies, you know exactly what I mean when I say they’re life-changing. Thick, golden-brown on the outside, soft, gooey, and almost under-baked in the center, these cookies are a chocolate lover’s dream come true.

And the best part? You can make them right in your own kitchen. This copycat Levain Bakery Chocolate Chip Cookie recipe captures all the magic of the original, delivering massive, indulgent cookies that are crunchy on the outside and decadently soft inside.

Whether you’re baking for a special occasion, a cozy night in, or just because you deserve a little indulgence, these cookies never disappoint.

Why You’ll Love These Levain Bakery Cookies

• Thick and Gooey: Perfectly soft centers surrounded by a lightly crisp exterior.
• Generous Chocolate: Loaded with chocolate chips for maximum decadence.
• Massive Portions: Each cookie is a substantial treat that feels like dessert and breakfast combined.
• Copycat Perfection: Replicates the iconic bakery style without a trip to New York City.
• Customizable: Optional walnuts or extra chocolate chips allow you to make them your own.
• Quick to Bake: Ready in under an hour from start to finish.

Ingredients Breakdown

For the Cookie Dough:

• 1 cup cold unsalted butter, cubed
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ½ cups all-purpose flour
• 2 cups semi-sweet chocolate chips
• 1 cup walnuts, chopped (optional)

Yields: 8 massive cookies (6 oz each)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes (including cooling)

Tools & Equipment Needed

• Large mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Baking sheets
• Parchment paper
• Wire cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper. This ensures cookies bake evenly and prevents sticking.

Step 2: Cream Butter and Sugars

In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Beat just until incorporated; the mixture should remain crumbly. Avoid over-mixing at this stage to maintain that signature thick texture.

Step 3: Add the Eggs

Add the eggs, one at a time, beating after each addition until fully incorporated. The dough will start coming together but should still feel dense.

Step 4: Incorporate Dry Ingredients

Add cornstarch, baking soda, and salt to the mixture, mixing gently. Then, fold in the flour until just combined. Be careful not to overmix; this keeps the cookies tender in the center.

Step 5: Fold in Chocolate and Walnuts

Gently fold in the chocolate chips and walnuts (if using). This is your moment to customize the cookie—more chocolate? Add it!

Step 6: Portion the Dough

Divide the dough into 8 large balls (approximately 6 oz each). Do not flatten them; the cookies should bake into thick, tall rounds. Place 4 cookies per baking sheet, spaced widely apart to prevent merging.

Step 7: Bake to Perfection

Bake for 9–12 minutes, until the tops are lightly golden but the centers still appear soft and slightly under-baked. This under-baking is essential for that gooey Levain texture.

Step 8: Cool Properly

Allow cookies to cool on the baking sheet for 15–20 minutes before transferring them to a wire rack. This ensures they set properly while maintaining a soft center.

Tips & Variations

• Cold Butter Matters: Using cold butter creates a thicker, taller cookie. Don’t soften it too much.
• Extra Chocolate: Double the chocolate chips for a more indulgent bite.
• Nut-Free Version: Omit the walnuts if desired or substitute with pecans.
• Flavor Twist: Add a pinch of espresso powder to enhance chocolate flavor.
• Baking Sheets: Use heavy-duty baking sheets for even baking. Light sheets may brown cookies too quickly.

Flavor Profile & Pairings

Taste: Sweet, buttery, and chocolate-packed with a slight nuttiness from walnuts.

Texture: Crispy edges, soft under-baked centers, and melty pockets of chocolate.

Serving Suggestions:

• Pair with a cold glass of milk for a classic combo.
• Serve with vanilla ice cream for a decadent dessert.
• Great for gifting—wrap in parchment paper with a ribbon for cookie jars.

Nutritional Overview (Approx. Per Cookie)

Nutrient	Amount
Calories	710 kcal
Protein	7 g
Carbohydrates	85 g
Fat	38 g
Saturated Fat	22 g
Fiber	3 g
Sugar	52 g
Sodium	210 mg

Dietary Notes: Vegetarian-friendly; contains gluten, dairy, and nuts (optional).

Make-Ahead & Storage Tips

• Dough: Dough balls can be frozen for up to 1 month. Bake straight from frozen, adding 1–2 minutes to the baking time.
• Cookies: Store cooled cookies in an airtight container at room temperature for 3–4 days.
• Reheating: Microwave a cookie for 10–15 seconds for a freshly baked, gooey experience.

FAQs

1. Why are my cookies flat?
Make sure the butter is cold, not softened. Overmixing the dough can also cause flattening.

2. Can I make smaller cookies?
Yes, reduce the dough size, but baking time will be shorter—start checking at 8 minutes.

3. Can I omit walnuts?
Absolutely! They’re optional and can be replaced with pecans or chocolate chunks.

4. How do I get the gooey center?
Bake until the edges are set but centers still look slightly under-baked. Cooling on the baking sheet helps them set without hardening.

5. Can I freeze baked cookies?
Yes, baked cookies freeze well for up to 2 months. Thaw at room temperature.

Cooking Timeline (At a Glance)

Task	Time
Prep Dough	15 minutes
Bake Cookies	10 minutes
Cooling	15–20 minutes
Total Time	45 minutes

Serving Suggestions

• Serve warm for melty chocolate goodness.
• Pair with coffee, hot cocoa, or milk.
• Present on a dessert platter with ice cream for a crowd-pleasing option.

Ingredient Spotlight

Butter

Using cold unsalted butter creates the signature thick, bakery-style cookie. It helps cookies hold their shape while baking.

Chocolate Chips

High-quality semi-sweet chocolate chips are essential for pockets of melty chocolate in every bite.

Cornstarch

A small addition of cornstarch ensures a soft, chewy center, contrasting perfectly with crisp edges.

Pro Baking Tips

• Chill the dough slightly for even taller cookies.
• Don’t overbake—cookies will continue to set as they cool.
• Use a light hand when folding in chocolate chips to avoid deflating the dough.
• Space cookies widely to prevent merging and maintain their signature height.

Storage & Freezing Guide

• Unbaked Dough: Freeze in portioned balls for up to 1 month. Bake from frozen.
• Baked Cookies: Store in an airtight container at room temperature for 3–4 days.
• Do Not Overcrowd: Ensure cookies are cooled completely before stacking to avoid sogginess.

Expanded Conclusion

The Levain Bakery Chocolate Chip Cookie copycat is an indulgent, bakery-quality treat you can make at home. With its crispy edges, gooey center, and generous chocolate chunks, it’s no wonder these cookies have achieved iconic status.

Perfect for family gatherings, gift-giving, or simply indulging yourself, this recipe allows anyone to recreate that legendary thick, soft, under-baked cookie experience in their own kitchen.

Whether you’re a seasoned baker or a dessert novice, following this recipe guarantees massive, irresistible cookies every single time. Once you try them, you’ll understand why Levain’s cookies are a legend—and why you’ll be making them again and again.

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