This post may contain affiliate links. Please read our disclosure policy.
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
Pin this now to find it later
Pin It
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.
Pin on Pinterest:
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.
Come follow me on Facebook, Pinterest, and Instagram.
Happy Baking!
Hi!
I don’t have silicone baking sheets. Will parchment paper work?
Yes, that’s what I used. Awesome!!!!
Just made these and they are insane! 🙂
One question….has anyone made them gluten free?? Is it even possible?? Asking because I wanted to make them for a friends birthday.
I made them vegan and gluten free (Earth Balance butter, flax eggs, Bob’s Red Mill 1-1 gluten free baking flour) and they came out great!
Can you share your flax ratio? How many tablespoons and how much water?
Made these and they were great. However I feel like the middle ws.cooked more, not really gooey when split apart. Few silly questions… I’m trying to think of things that I noticed when I maybe they’ve only met them once that might make a difference for me making it again.
Should the brown sugar be packed when measuring?
I’m using a kitchenaid stand mixer, should the cold butter be mixed completely? I still could see some actual pieces.
The tops of my cookie were very slightly browned but after taking them off the sheet and putting them on a cooling rack for about 10 minutes they were still pretty cooked in the middle, would the height of the rack make a difference?
Thanks again, HUGE fan of your site!
Oohhhhh so yummy! I may never make small cookies again.
I’m so confused? I follow the recipe exactly I even halved the recipe and yet they still don’t bake all the way through and they always burn the bottom too?? I really want to get this right because they look and must taste amazing? I’m at a loss?
Thank you for posting this recipe I love these cookies every time I visit New York. Hope to get right one day. ????????
1. You can bake with another pan upside down underneath (stack them) to help with the burning
2. Take them off and put them on a cooling rack immediately out of the oven
3. Give them longer to set up before eating
Hope that helps!
That is a great idea about stacking the cookie sheets , I had never thought of that . My brand new oven went out and once it was fixed seemed to cook hot , so I will be trying this !! Thank you !
I just tried these cookies last week for the first time, made by a 10 year old girl.
She cooked them on a cookie sheet with parchment paper.
They were ABSOLUTELY DELISHIOUS!!
I bake all my cookies on parchment paper so they never get burnt on the bottom.
Well, I just made them and they were awful.
They burned in the bottom even though I used parchment paper.
I’m gonna go out on a limb here and say that your oven temperature is not calibrated. I make these three times a week minimum for various markets never have an issue and I always use parchment paper
Hi! I always use an Airbake pan for my cookies so they don’t brown on the bottom. Google them, you can find them anywhere. I also use a piece of parchment and slide it off onto a counter as soon as it comes out of the oven. Hope that helps.
Try baking on a silpat sheet, covering your cookiesheet. I started using these a few years ago and it makes a huge difference. They cook more evenly.
Also, thses cookies are a more gooy centered cookie. Let them set up for at least 15 minutes after taking out of the oven, before testing them.
Straight up best cookies I have EVER made in my entire life.
Not a huge fan of walnuts so wondering if I omit these, should I had more chocolate chunks or will I be ok just omitting the almonds??
you can probably do either, or just add a different type of nut. I’ve seen people use pistachios, almonds, especially macadamia.
I doubled the recipe and the first batch is out. I placed 2 to close together so when I transferred to a rack after 10 min rest I could see raw dough in the center. I baked them 11 min, golden brown on top, and couldn’t have made them too big, as I got exactly 16 total. Are they supposed to be rawish/gooey inside or should I have let them go even longer? The bottoms were getting quite brown.
I didn’t have nuts. I was a bit generous measuring the chocolate chips (2 1/2 cups at most) and in my opinion they were almost filled to capacity with chips. I don’t think you could add much more – I wouldn’t do 4 cups of chips. Although now that I think about it, I’m almost tempted to try! But definitely no harm just leaving out the nuts, I speak from experience.
Is that a total of 3 cups of flour??
Thank you for sharing.
Hi, are these cakey type of cookies or more the chewy goeey type? 🙂
I found they were a perfect mix of each, but leaning toward chewy gooey soft center. I can’t stand cookies that taste like cake and these are my favorites, if that’s any incentive.
I can’t thank you enough for sharing this recipe!! My husband and I love NYC and this is our favorite cookie. I made these for us last night and you nailed the recipe! They are perfect and remind us of our favorite place. Thank you thank you!
Thanks for sharing! DO they keep long?
They keep for at least 5 days on the counter. My husband actually likes them more on the 2nd and 3rd day than on the 1st. They are delicious, and they don’t try out as long as they are stored in an airtight container once cooled. I place large flecks of sea salt on top of the dough just before placing in the oven, which really makes the flavor of the cookie pop. Be sure to chill the dough before baking to help prevent them from flattening out. Enjoy!!!
Hi! i made these for the first time today. the only thing I did differently was that I used flour/cornstarch because I didn’t have cake flour. my husband said they cookies tasted like flour 🙁 i ended up baking them for 5 more mins — it helped a little.. i followed everything else step by step… so i’m not sure what i did wrong.. this was my first time ever baking cookies from scratch. thank you!!!
Dana, are you packing the flour down when you measure? Flour measurements are usually for spooned, not packed flour. So if you pack the flour down in each cup, you may be adding too much flour. Another possibility is not mixing well enough.
Yes! I was packing it down. Gonna try again today! Thanks