levain bakery choclate chip cookies Recipe

There’s nothing quite like sinking your teeth into a thick, gooey, and utterly decadent chocolate chip cookie. Inspired by the legendary Levain Bakery in New York, these cookies are crisp on the outside, soft and melty on the inside, and absolutely loaded with rich chocolate and crunchy walnuts.

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The first time I tried a Levain cookie, I was hooked. That golden-brown, bakery-style exterior paired with an almost doughy center was unlike any cookie I had ever made at home. After many test batches, I finally landed on a homemade version that captures the magic of the original. These cookies are indulgent, oversized, and guaranteed to satisfy any sweet tooth.

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

Get ready to experience bakery-level cookies right from your own kitchen. These cookies aren’t just good—they’re a game-changer.

One of the best things about this recipe is the texture. The combination of cold butter, cake flour, and a higher baking temperature creates that iconic contrast between crisp edges and a soft, gooey center.

They’re absolutely packed with flavor. With a generous amount of semi-sweet chocolate chips and crunchy walnuts, every bite is a perfect balance of sweetness and nuttiness.

No need for special equipment or long chilling times. Unlike many cookie recipes, this one skips the tedious step of refrigerating the dough, meaning you can have fresh-baked cookies in under an hour.

Each cookie is massive—just like the originals. Instead of small, flat cookies, these are thick, bakery-style treats that look just as impressive as they taste.

Ingredient Notes

The secret to these cookies lies in the carefully chosen ingredients. Each one plays a key role in achieving the perfect texture and flavor.

Butter is the foundation of this recipe. Unlike most cookie recipes that use softened butter, this one calls for cold, cubed butter. This keeps the dough from spreading too much in the oven, resulting in that thick, signature shape.

Flour is a combination of all-purpose and cake flour. The cake flour adds tenderness, while the all-purpose flour provides structure, ensuring the cookies don’t fall apart while still maintaining a soft, melt-in-your-mouth texture.

Cornstarch is the secret ingredient that helps keep the interior of these cookies soft while maintaining a sturdy outer crust. Just a small amount makes a big difference in texture.

Chocolate chips are the star of the show. Semi-sweet chocolate chips work best, balancing the richness without being overly sweet. If you prefer, you can use dark chocolate for a deeper flavor.

Walnuts add a delicious crunch that complements the soft cookie. If you’re not a fan of nuts, you can leave them out, but they truly enhance the texture and taste of these cookies.

A stand mixer is recommended to help incorporate the cold butter evenly, but a hand mixer or even a sturdy wooden spoon can work in a pinch.

How To Make These Levain Bakery Chocolate Chip Cookies

Making these cookies is easier than you might think, and the results are well worth it. Here’s how to get that thick, gooey perfection.

Start by preheating your oven to 400°F. Unlike most cookie recipes that bake at 350°F, the higher temperature helps create that crispy exterior while keeping the center soft. Line a baking sheet with parchment paper to prevent sticking.

In a large mixing bowl, combine cold, cubed butter with both granulated and brown sugar. Use a stand mixer fitted with a paddle attachment to beat the mixture on low speed until just combined. The butter won’t fully cream like it would in traditional cookie recipes, but that’s exactly what you want for these cookies.

Add the eggs one at a time, mixing until just incorporated. Stir in the vanilla extract to enhance the flavors. Be careful not to overmix, as you want to keep the dough thick and dense.

In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly crumbly—this is normal.

Fold in the chocolate chips and walnuts, ensuring they’re evenly distributed throughout the dough. The key to getting those iconic bakery-style cookies is to form large dough balls, each about 6 ounces (roughly the size of a tennis ball). Do not flatten them; keeping them tall helps maintain that thick, gooey center.

Place the cookie dough balls on the prepared baking sheet, spacing them apart as they will spread slightly. Bake for 9-11 minutes, or until the tops are golden brown but the centers still look slightly underbaked. The residual heat will continue to cook them as they cool.

Let the cookies rest on the baking sheet for about 10 minutes before transferring them to a wire rack. This step is crucial for setting the structure without overbaking them.

Storage Options

These cookies taste best fresh but can easily be stored for later enjoyment.

To keep them soft, store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them for up to a week.

For longer storage, freeze the cookies in a sealed bag for up to 3 months. When ready to eat, warm them in the oven at 350°F for 5-7 minutes to bring back their fresh-from-the-oven texture.

To freeze unbaked dough, shape the cookie dough into balls and place them on a baking sheet in the freezer until solid. Once frozen, transfer them to a zip-top bag. When you’re ready to bake, place them directly onto a baking sheet and bake for an extra 2-3 minutes.

Variations and Substitutions

One of the best things about this recipe is its versatility. You can easily customize it to suit your taste preferences.

For a nut-free version, simply leave out the walnuts. The cookies will still be deliciously thick and gooey.

Swap out the semi-sweet chocolate chips for dark chocolate, milk chocolate, or even white chocolate for a different flavor profile.

If you prefer a chewier texture, use an extra egg yolk in the dough. This adds extra moisture and enhances the richness.

For a fun twist, try adding peanut butter chips or a mix of chocolate and butterscotch chips for a unique flavor combination.

Experiment with different types of nuts, like pecans or almonds, to change up the texture while keeping that signature crunch.

No matter how you customize them, these cookies are guaranteed to impress. Whether you stick to the classic Levain-style or put your own spin on them, they’ll quickly become a favorite in your household.

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