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Levain Bakery Chocolate Chip Cookies
The BEST Chocolate Chip Walnut Cookies. The Famous Levain Bakery Chocolate Chip Cookie Recipe that everyone goes crazy over!
I’ve got issues.
I am a cookie junkie of epic proportions.
There’s probably a support group somewhere for people like me.
When I was a teenager, I would go to the library and thumb through cookbooks to find every single chocolate chip cookie recipe and would beg my Mom to try out the recipe creations almost daily. Issues, I tell you.
I started off by following recipes and then I thought….let’s take a walk on the wild side and start experimenting by throwing stuff in and see what happens. What’s the worst that can happen? Well, that’s another story. Little tweaks here and there were the difference makers – browning the butter, raising or lowering the temperature of the oven, and trying out some interesting ingredients.
When I won a trip to NYC to film a perfect cookie segment for the Cooking Channel’s Perfect 3 Show in the Food Network studios, I went online to seek out the best bakeries in Manhattan. The highest rated cookie was awarded to Levain Bakery and I knew that it had to be mine. Pronto.
Oh, and it was legit. Legit and different. Unique in such a way that I had to figure out how in the world they did it. I became a mad scientist in the kitchen to figure out the how to make the Famous Levain Bakery Chocolate Chip Cookies.
I developed a massive crush on a cookie.
I have never, ever worked on a recipe as much as this one. Another trip had to be made to NYC in the name of food science to do some more investigative research. A trip to the Truvia Baking Star competition in NYC meant multiple trips to buy my favorite cookie. We rode our bikes in the freezing cold just for that one bite. By the time we arrived, my feet were frozen, but sacrifices have to be made, right?
I came home and tweaked some more and then it happened…. that glorious batch was perfection and I finally had it.
I was taught in kindergarten that it’s nice to share so that’s what I am doing. Sharing my years of experimenting so we can all have Levain at home. It’s just the right thing to do.
Let’s start with the basics.
Use cold butter. Cut into small cubes. Since you are collecting it straight out of the fridge, you need to cut it into small pieces so the butter and sugar can become friends and make a creamy masterpiece. It takes about 4 minutes for them to warm up and become besties.
This is where it’s all over for me….cookie dough. It’s my kryptonite, unfortunately, and I blame my hips on this goodness. Who else loves this stuff?
Now, these aren’t some ordinary bite-size cookies. No these are a full-on meal. Well maybe for some people. Here’s the deal – you make them big. Really big. Like only four can fit on a cookie sheet, BIG. These are the BEST CHOCOLATE CHIP COOKIES EVER. Yep, I said it.
Usually, with thick cookies, they turn out like hockey pucks – cakey messes that hardly resemble a gooey cookie.
This is where these are different. We are going to crank up the heat in the oven to cook the outside quickly and leave that center nice, warm and gooey. As a cookie should be.
There are a few ingredients and techniques that set these cookies apart. First, you use cornstarch to add thickness without making the cookie dry. It does wonders in these cookies! Using cake flour also lends to a more tender cookie but you can also substitute all-purpose flour. Here’s one of my favorite cake flours — King Arthur Cake Flour
I am a huge fan of using nonstick silicone baking mats (Silpat) placed on top of the cookie sheets, which allows the cookies to be easily removed from the pan and to bake nicely. My cousin gave me a set as a gift years ago and I had no idea what I was missing out on! These are ones I have loved —Silicone Baking Sheets – 2 pack
You may want to eat these Levain Bakery Chocolate Chip Cookies the second they come out of the oven, but patience is a virtue and you must exercise some with these cookies. They need to “set up” so give them at least 10-15 minutes before you devour them. The amazing part of these cookies is that they are the only cookies I have ever made that are still cookie perfection even after a few days.
If you LOVE these cookies, you will love these other Levain Bakery copycat recipes:
- Levain Bakery Chocolate Peanut Butter Chip Cookies
- Levain Bakery Chocolate Chocolate Chip Cookies
- Levain Bakery Oatmeal Raisin Cookies
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Levain Bakery Chocolate Chip Crush Cookies
Equipment
Ingredients
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1 1/2 cups Cake Flour*
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Chocolate Chips
- 2 cups Walnuts roughly chopped
Instructions
- Preheat oven to 410 degrees.
- In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
- Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
- Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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Now go make some Levain Bakery Chocolate Chip Cookies! You need one (or two or three….no judging here) of these warm, gooey cookies, a big glass of cold milk and a to-do list with nothing on it except catching up on Netflix or those cheesy Holiday Hallmark movies that somehow keep playing on my TV.
If you are a huge fan of Levain Bakery cookies or just eating the best chocolate chip cookies, you will love my other copycat recipes — Levain Bakery Dark Chocolate Peanut Butter Chip Cookies and Levain Bakery Dark Chocolate Chocolate Chip Cookies.
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Happy Baking!
This recipe looks fantastic and I was wondering if recipe uses all cake flour? Wanting to make these for dad’s Birthday
These are my favorite chocolate chip cookies….hands down!
Mine too! I wish that I didn’t crave them as much as I do. 🙂 So happy you love them! xo
Girlfriend, I just made these and they are perfect!!!
I didn’t have cake flour, so I just used regular flour for it all, and they came out super. Pretty sure I could win over the heart of anyone if they put these in their belly. Thanks for a recipe win!
Love to hear that, Hales! These are hands down my husband’s favorite cookies so I am glad to hear that you liked them too. Thank you for reaching out! -Melissa
Hi Modern Honey,
I was wondering how you measured out the size of the cookies? Is it like 2 ice cream scoopers worth or more? Is it a non greased cookie sheet?
When you were at the bakery, did you see them spray the cookie with something before they put them in the oven? I was on You Tube. This guy in the comments said he saw them spray water or something on them. I think it may have been a cold water and cornstarch mixture…. Thanks for the recipe.
Hi, just made different sizes. And I originally made them as big as you suggested and left them in for 14 min. So gooey inside. Too gooey like it’s still raw. I’ve never had the original cookies but is it supposed to be this wet?
Hi 🙂 This cookie has me drooling, it looks sooo delicious. I’m definitely going to try making them. I think my husband will think he’s died and gone to heaven. I also love your website…very nice. I will let you know how they turn out and I’m planning on trying some of your other delicious recipes, as well. Wish me luck, lol I will definitely post my results when I’ve tried a batch. Thanks for sharing…LeeAnn
Hi LeAnn! Thank you for your kind comments. I would LOVE to hear how they turned out. If you ever have any questions, shoot me an email at melissa@modernhoney.com. Thanks for taking the time to reach out and have a great weekend! 🙂
How many cookies does one batch make? I’m just wondering if I need to double the recipe (or triple it). We love cookies around here! Thanks for this recipe!
Hi Jayne! I would say because they are so large (about 3 times the size of a normal size cookie), you usually will get about 8-9 cookies out of a batch. If you want to make them smaller, you can but they are meant to be large. 🙂 Let me know how they turn out and thanks for trying them.
I doubled the batch so I ended up with 16 cookies. They turned out awesome! Thanks!
Yay Jayne! This makes me thrilled to hear that they turned out. Smart girl to double the batch for sure!
Hey Jayne! Did you need to make any changes or substitutions when doubling this recipe??
Hi! You said that these cookies are meant to be large. What would the difference be if I made them regular size? What is it that makes them need to be large? Thanks!
This are making me drool! They’re on my to bake list! I’m so excited for your new site.
Hi Christy! Thank you so much for stopping by….so nice of you! You’ve got to let me know if you try them. xo
I want to cry. I have wanted this recipe for so long. I also love their double chocolate cookie. Do you think I could just add cocoa to the dough or is it another recipe all together? Thank you from the bottom of my heart.
Hi Jenny! I like you already. We share something in common and that is our love for these cookies! I love the chocolate ones too but have yet to try to replicate those yet but that will be my next venture. I need to find out if they add cocoa or melted chocolate to their cookie. If you do want to give it a shot, I would add some cocoa but realize that you will want to compensate with slightly less flour and more sugar. Stay tuned….I will work on that recipe! 🙂 Thanks for stopping by.
I notice there is no vanilla?
It mentions at the bottom of the recipe “*Levain Bakery has stated they don’t use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter. “
I am TOTALLY obsessed with Levain cookies… and I am SO going to try out your recipe! Congrats on the new site, it’s fantastic 🙂
Thanks so much, Shelly! You are the Cookie Queen so I appreciate your kind words. If you make them, let me know how they turn out. 🙂
YOU are my Chicolate chip cookie goddess! I have been looking for this recipe for a long, long time since I have tasted Levain’s chocolate chip walnut giant cookies! I have tried several copy cat recipes but nothing even came close to yours. You’re spot on, Tried this last weekend and came out so close if not the same. I also used Ghiradelli’s chocolate chips and fortunately, I still have some dark chocolate bars from France from my last visit that I chopped. Well, thanks to you, I didn’t have to stand on line anymore????. Thanks for sharing your recipe. Good job!
Just tried this recipe yesterday. Mine came out a little oily and was having a hard time baking them well. Any suggestions on how to alter the recipe?
Thank you
I’m going to make these! But we’re not big walnut fans. If we left those out, would it change the recipe drastically?
Hey James! Some of my kids feel the same way as you about walnuts! You can definitely leave them out without changing it too much. Thanks for stopping by, James!
So glad you asked! I was wondering the same thing. Thank you!
What kind of chocolate are you using for the chips? It looks like you chopped up a candy bar? Lol;) love the name of your food blog!!!
Thank you, my friend! I love my chocolate! I tend to use Guittard and Ghiradelli semisweet chips, Trader Joe’s semisweet chunks, and Trader Joe’s Pound Plus Bar chopped up. I used semi-sweet chocolate chips and chunks to give variation. The Trader Joe’s Pound Plus Bar melts a little better than chips so it’s yummy to use in cookies. Happy Baking, Lynessa!
I use Ghirardelli 60% Cacao chips in my cookies and they’re amazing. I’ll have to try some of Trader Joe’s as well.
Can I leave the cookie dough in my refrigerator for a week and just bake it whenever? How long will the dough last? And if I’m gonna make smaller ones, should the temperature still be at 210C? Thank you!
Can I leave the cookie dough in my refrigerator for a week and just bake it whenever? How long will the dough last? And if I’m gonna make smaller ones, should the temperature still be at 210C? Thank you! Will make these asap 🙂
I freeze the balls and take them out when I want fresh warm ones. Thaw them for about 15 minutes and cook.for 15-17 minutes on 180 degrees Celsius for perfect gooey cookies
Hi…which pound plus bar do you use, dark, milk? Thanks! Can’t wait to try recipe!
Baked these, today..absolutely wonderful! I made smaller, 1 cookie scoop full, about 7 mins at °410 and got about 40 cookies. If I had made them larger..I would have wanted to eat a whole one myself!! MY FAMILY LOVES THEM! Thanks and Merry Christmas
came out very raw in midddle and i folled directions.. help
My dough did not come out like the picture. I did everything in recipe. I used all purpose flour fully instead of cake flour. My dough came out super dry. What did I do wrong?
Should I have used less flour or an extra egg?
In the description provided before the recipe they said that using normal flour may make a drier cookie than if you were to use cake flour. So next time try cake flour for more of a tender cookie!
Hi there,
I am having issues with the bottom of these cookies burning. Do you have any recommendations?
Me too. Did not happen the first time I made them, but it did the second. Can’t figure it out.
I use a smaller scooper and 375 oven and they turn out fine. Maybe for the big cookies put the tray higher in the oven and out a baking sheet on a lower rack to deflect some direct heat?
Hi Daphne, most of the time, the bottom of the cookie is burnt if it’s placed on top the cookie tray itself or if your cookie tray is a material that conducts heat better. A silicon baking mat will prevent that or you can just bake at a lower temperature for longer
Hope that helps!!
Hi! I suggest using 2 cookie trays. First put a tray upside down then place another tray right side up on top of this tray. Place parchment paper on the tray that is right side up (on top of the other tray) and place the cookies on the paper! This should help because your cookie tray isn’t directly on the oven rack.
maybe use parchment paper on the cookie sheet. Always works for me.
I would suggest to double pan them. Because the cookies are cooked at a higher temp and for so long, the bottoms risk burning before the cookie is finished baking. Using two baking pans keeps the bottoms from burning so your cookie can cook through!
Made these amazing cookies per the recipe. Only used pecans instead of walnuts and decreased the size. I got 18 cookies. Baked at 395 for 13 mins using the double pan suggestion. Absolutely perfect and about the best cookie I’ve eaten! This is a keeper, for sure.
It helps to put a second cookie sheet upside down and then the sheet with the cookies on top. Worked for me. Ready this on another recipe.