Levain Bakery Chocolate Chip Cookie Recipe

There’s something downright magical about biting into a warm, gooey Levain Bakery chocolate chip cookie – crisp edges, a soft-baked center, and rich pockets of melted chocolate in every bite. These cookies are thick, bakery-style giants that taste like they came straight out of a New York pastry box.

The first time I had one, it was love at first chew. I was in Manhattan on a chilly fall afternoon when I ducked into Levain for warmth and came out holding what looked like a scone disguised as a cookie. That moment inspired me to recreate them at home – and after several test batches, this recipe hits all the right notes.

Ready to bake a cookie that’s got a cult following for a reason? Let’s dive into why this recipe deserves a permanent spot in your baking rotation.

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

Once you make these cookies at home, you’ll understand why people line up down the block for the real deal. They’re everything you’ve ever wanted in a cookie – just supersized.

They’re impressively thick and gooey. Unlike traditional flat cookies, these bake up tall with a lightly crisp exterior and a doughy, almost underbaked center. It's the texture contrast that makes them unforgettable.

They come together fast. No stand mixer? No problem. Just a few bowls, a spatula, and some muscle. Plus, there’s no chilling required, which means warm cookies in under an hour.

They're freezer-friendly. These cookies are massive, which makes them perfect for freezing. Bake half now and save the rest for an emergency cookie craving later.

They feel like a bakery indulgence, minus the price tag. One Levain cookie costs nearly $5 – this batch makes eight large cookies for a fraction of the cost. You'll get the same decadent experience without the trip (or the price).

Whether you're baking for a party, a bake sale, or just a Tuesday night sweet tooth, this recipe brings bakery-level wow factor to your kitchen.

Ingredients Notes

What makes these cookies so distinct is the carefully chosen combination of ingredients. Each one plays an important role in achieving that signature Levain-style texture.

Let’s start with the butter. You'll want to use cold, unsalted butter, cut into small cubes. This might feel unusual since most cookie recipes call for softened butter, but the cold butter helps the cookies hold their shape and stay thick while baking.

Next, let’s talk about the flour. A mix of all-purpose flour and cake flour is key. The cake flour brings tenderness and lightness, while the all-purpose flour provides structure. Don’t skip this combo – it’s the secret to that soft, almost cakey center.

The chocolate chips are more like chocolate chunks. Use high-quality semisweet or dark chocolate, chopped into uneven pieces. The irregular size creates melty chocolate rivers in every bite. If you want the most authentic texture, skip the standard chips and go for a chopped chocolate bar.

For nuts, Levain uses walnuts, and I highly recommend keeping them in. The toasted walnuts add an earthy crunch that balances the sweetness and richness of the cookie dough. Even non-nut fans tend to fall for them here.

You’ll also need baking soda, baking powder, cornstarch, and a touch of salt. The cornstarch softens the dough, while the dual leaveners give the cookies lift and spread. And don’t forget the eggs – using one whole egg and one additional yolk makes the dough extra rich and chewy.

No special equipment required here – just a couple of bowls, a baking sheet, parchment paper, and your oven. If you have a kitchen scale, it helps to weigh the dough balls to ensure even baking.

How To Make This Levain Bakery Chocolate Chip Cookie Recipe

Making these bakery-style cookies at home is easier than you'd think, with just a few key techniques to keep in mind.

Start by preheating your oven to 410°F – yes, it’s higher than usual, but that’s what gives these cookies their golden exterior and gooey middle. Line two baking sheets with parchment paper and set them aside.

In a large bowl, combine the cold cubed butter with both brown sugar and granulated sugar. Use a sturdy spatula or hand mixer to beat the mixture just until it starts to come together. The butter won’t fully cream like softened butter would, and that’s okay – a slightly chunky texture is perfect here.

Crack in one large egg plus one yolk, then add vanilla extract. Stir until everything is fully incorporated. Don’t worry if the mixture seems thick – the flours will help it come together into a sturdy dough.

In a separate bowl, whisk together your all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. Be careful not to overmix – the dough should be thick and dense.

Fold in your chopped chocolate and toasted walnuts, using your hands if necessary. The dough will be chunky and slightly dry, which is exactly what you want. Once everything is mixed in, divide the dough into 6 to 8 large balls – about 6 ounces each if you’re weighing.

Place the dough balls on your prepared baking sheets with plenty of space between them. Bake for 9–11 minutes, until the tops are lightly golden but the centers still look underdone. This is crucial – they’ll continue to set as they cool.

Let the cookies rest on the baking sheet for at least 10 minutes before transferring to a wire rack. The result? A thick, gooey, melty masterpiece with crisp edges and a soft, cookie-dough-like center.

Storage Options

These cookies store beautifully, whether you're planning ahead or saving leftovers.

If you have extras (lucky you!), store them in an airtight container at room temperature for up to 3 days. Place a piece of bread inside the container to help keep the cookies soft.

For longer storage, you can freeze the baked cookies. Once completely cool, wrap each cookie tightly in plastic wrap and store in a freezer bag for up to 2 months. Let them thaw at room temp or reheat for a few seconds in the microwave.

Prefer to freeze the dough? Go for it. Shape the dough into balls and freeze them unbaked. Bake straight from frozen at 410°F, adding an extra minute or two to the baking time. Perfect for fresh, warm cookies on demand.

When reheating, avoid overbaking – a quick zap in the microwave or a few minutes in a 300°F oven brings them right back to their gooey glory.

Variations and Substitutions

The base dough for these cookies is endlessly customizable, so feel free to tweak it to your liking.

Not a walnut fan? Swap them for pecans, almonds, or hazelnuts, or leave them out entirely. The cookies will still have great structure and flavor, just a bit less crunch.

Want to change up the chocolate? Try milk chocolate chunks, white chocolate, or even a combo. I love doing half dark chocolate and half peanut butter chips for a salty-sweet twist.

If you're gluten-free, a 1:1 gluten-free flour blend works surprisingly well here. Just be sure to include the cornstarch and check your blend for xanthan gum for structure.

For a fun seasonal twist, mix in crushed peppermint, cinnamon chips, or even mini marshmallows. This dough handles add-ins like a champ.

Feel like going extra indulgent? Stuff the center of each dough ball with a piece of chocolate truffle, caramel, or even Nutella for a molten surprise.

The beauty of this recipe is how forgiving and flexible it is. So go ahead – experiment, play around, and make it your own!

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