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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!
These cookies are amazing!! I normally bake my cookies on a copper baking sheet but for these a regular cookie sheet is much better. They brown too fast on the bottom with the copper pan. I’ve made them twice so far. The first time I made 6oz cookies and the second time I did 4oz. They are equally as good. Thanks for the recipe! Delish!!
Did you cook same temp and minutes for the 4oz? Wanting to make smaller ones ????
I do 3-3.5 oz for 9 mins
hi, looks they came out with a new cookie – the two chip. any chance you can replicate it? your others have been perfect. also wondering if there’s a lemon or sugar cookie version of these. have never had the chance to visit the bakery. thx so much.
Oh this makes me excited! I had no idea they came out with a new one. Thank you for letting me know! I will get right on it and keep you posted. 🙂
To anyone with nut allergies in their house, I figured out how to do this allergy free, and it’s fantastic. Sub in 2 cups shredded coconut and 2/3 cups pretzel pieces. They help give you the thickness and texture without all the emergency room visits and epi pens. ????
Omg I’ve been trying to think of good replacements for nuts and I wasn’t sure what mix-ins would give it that nice crunch…pretzel pieces are an AMAZING idea, thank you for inspiring me!
Hi Melissa,
I’ve tried this recipe and the flavor is sooo yum! The best cookies I’ve ever eaten in my life. I followed your recipe by converted it into grams. But unfortunately, the cookie is flattened, not puffy like yours. I dont know what I did wrong. Could you convert the recipe in grams please?
These were amazing! My husband said the only thing that would make them better is to make them *peanut butter* chocolate chip cookies. Surely I can’t just add peanut butter, that would be too easy. Has anyone tried adding peanut butter? What other modifications should I make if I do this. Hoping to make his preferred version for Father’s Day this Sunday!
You can add the Reese’s peanut butter chips!
You could try half butter, half peanut butter. I feel like that is what most pb chocolate chip cookies call for. I mean, its going to taste delicious even if it doesn’t turn out exactly like you picture, right?
I added 1 cup of peanut butter after adding the eggs. The only other change I made was to switch out the chocolate chips to peanut butter chips. We liked them but decided they would have been better with chocolate chips or white chocolate chips to give a different flavor in there. This recipe is the best!!
Did you sub anything or just add one cup of pb?
These are the BEST cookies! I have never been to the bakery but knew of all the hype so I had to bake them! I am allergic to walnuts so mine just have chocolate chips and my husband just likes a plain cookie so his have no add ins. They both turn out amazingly!!! This is my go to recipe! We just had our next day cookies from yesterday’s batch and we agreed that they are even better!
Oh thanks for posting this comment. I was wondering if leaving out the walnuts would change anything since our family prefer a plain cc cookie too.
Look at the picture at the top of the page. That’s raw dough in there. Add time and you’ll have raw + burned.
Which cookie scoop did you use please thank you
Made these last night! If you can spare the dough, I would recommend putting a few differently sized cookies on a baking sheet and see what you get after 9-12 minutes.
I found that the size pictured in the recipe just didn’t turn out for me – maybe it was my oven? My dough? The outide and bottom were near burnt by the time the raw center could be considered ‘baked’. I found the slightly smaller cookie was able to firm up but stay gooey (not raw) in the center to give me that Levain Bakery vibe. I made the rest of my cookies according to the smaller size.
Sure, I had to waste a cookie to figure this out – but I’d rather 7 perfect cookies than 8 meh ones! Thanks for sharing.
They aren’t necessarily “raw”. Have you been to levain? This is how their cookies are.
can you pls make cookie recipes of levain inspired red velvet with white chocolate chips and funfetti with caramelized white chocolate
Hi,
i am excited about making these cookies. I want to make normal size cookies. What should I set my oven to? 350 is the norm. They do look delicious. Thank you for sharing.
Hi! I’m planning to bake this recipe tomorrow and I just want to make a mini version of the levain style cookies, about 3oz. How long should I bake the cookie dough and what type of chocolate do you recommend that I should use?