Levain Bakery Chocolate Chip Cookies Recipe

There's something magical about biting into a warm, gooey Levain Bakery-style chocolate chip cookie. The crisp, golden-brown exterior gives way to a thick, soft center packed with melty chocolate and crunchy walnuts. If you've ever dreamed of recreating these legendary cookies at home, you're in for a treat.

this Recipe

I first attempted this recipe after a trip to New York City, where I stood in line for nearly an hour just to get my hands on one of these famous cookies. That first bite was pure bliss, and I knew I had to figure out how to make them myself. After plenty of testing, I finally landed on a recipe that delivers the same thick, decadent, bakery-style results.

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

Get ready to make the ultimate chocolate chip cookies right in your own kitchen. These cookies are massive, rich, and absolutely irresistible.

First, they have an unbeatable texture. The outside bakes up beautifully crisp, while the inside stays soft and gooey, just like the real thing.

They're also incredibly indulgent. With extra chocolate chunks and toasted walnuts, every bite is packed with flavor and crunch. If you're a fan of bold, bakery-style cookies, this recipe is for you.

Plus, there's no need for fancy equipment. You don’t need a stand mixer—just a bowl, a spoon, and a little bit of elbow grease. Simple ingredients come together to create a luxurious, gourmet result.

And the best part? No chilling required. Unlike many cookie recipes, you can mix and bake these cookies right away, meaning you’ll have warm, bakery-style treats in under an hour.

Ingredients Notes

The magic of these cookies lies in the perfect balance of ingredients. Each one plays a crucial role in creating the ultimate Levain Bakery-style experience.

Butter is the foundation of the dough. Using cold, cubed butter instead of softened butter helps create that thick, chunky texture without the need for chilling the dough.

Brown sugar and granulated sugar work together to achieve the ideal level of sweetness and chewiness. Brown sugar adds moisture and depth, while granulated sugar gives the cookies structure and a bit of crispness on the edges.

Cake flour and all-purpose flour create the signature texture. Cake flour makes the cookies extra soft and tender, while all-purpose flour gives them stability so they don’t spread too much.

Chocolate chunks take these cookies to another level. Instead of standard chocolate chips, use high-quality chopped chocolate or chocolate discs for bigger, melty pockets of chocolate throughout.

Toasted walnuts provide the perfect crunch and nutty contrast to the sweet, rich dough. If you're not a fan of walnuts, you can leave them out or swap them for pecans.

How To Make This Levain Bakery Chocolate Chip Cookie Recipe

Making these cookies at home is surprisingly simple, and the results are beyond worth it. Here’s how to do it:

Start by preheating your oven to 400°F. This high temperature is key to achieving the golden, crispy exterior while keeping the inside soft and gooey.

In a large mixing bowl, combine cold, cubed butter with brown sugar and granulated sugar. Using a hand mixer or a sturdy spoon, mix until just combined. The mixture will be slightly chunky rather than smooth, which is exactly what you want.

Next, add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract, which enhances the rich, buttery flavor of the cookies.

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing—this will help keep the cookies tender and thick.

Fold in the chocolate chunks and toasted walnuts, distributing them evenly throughout the dough. Divide the dough into large portions—about 6 ounces each—to get that signature Levain Bakery look.

Place the cookie dough mounds onto a parchment-lined baking sheet, leaving space between each one. Bake for 10-12 minutes, or until the edges are golden and the tops are slightly crisp but the centers remain soft.

Let the cookies cool for about 10 minutes before digging in. They’ll continue to set as they rest, giving you that perfect balance of crisp and gooey textures.

Storage Options

These cookies are best enjoyed fresh, but they store well too. Keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, store them in the fridge for up to a week.

For longer storage, freeze the cookies in an airtight bag or container for up to three months. To enjoy, simply warm them in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds to restore their gooey texture.

Variations and Substitutions

This recipe is incredibly versatile, allowing you to make a variety of delicious tweaks.

If you prefer a nut-free version, simply leave out the walnuts. The cookies will still be rich, thick, and packed with chocolatey goodness.

For an extra chocolatey experience, use a mix of milk chocolate, dark chocolate, and white chocolate chunks. This adds a deliciously complex flavor to each bite.

Want a little spice? Add a pinch of cinnamon to the dough for a subtle warmth that enhances the overall taste.

If you don’t have cake flour on hand, you can make a substitute by replacing two tablespoons of all-purpose flour with cornstarch for every cup of cake flour needed.

For a gluten-free version, swap out the all-purpose and cake flour for a high-quality gluten-free flour blend. Just be sure to use a blend that contains xanthan gum for the best texture.

Now that you have everything you need to make these iconic Levain Bakery-style chocolate chip cookies, it’s time to preheat your oven and get baking. Enjoy every gooey, chocolate-packed bite!

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