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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!
I need a silpat!!! These cookies are gorgeous! They almost fall apart in your hands: these are going on my list of desserts to make. Thank you for the recipe 🙂
Oh yes, Alyssa, silpat is a game changer. You will have to let me know what you think of the cookies! 🙂
These look incredible! Truly drool worthy!
Thanks so much!! They are worth every single calorie. 🙂
If you make them smaller, do you still bake them for the same amount of time?
Hi there! I am so sorry for the delay in replying. I have been having issues with my comments but it is finally fixed. That is a great question! Yes, if you make them smaller, I would reduce the time by 2-3 minutes and then just watch the cookies closely. Hope that helps! – Melissa 🙂
do you by any chance have the recipe for lavain oatmeal raisin cookies? Have tried to replicate them or plan to make them? I die for those cookies!
I am joining the request 🙂
Your cookies are awesome!
You bet! Here is my latest Levain Bakery copycat recipe — https://www.modernhoney.com/levain-bakery-oatmeal-raisin-cookies/
Thanks so much for asking! Have a great day! – Melissa 🙂
Hello! Which one do you prefer Cake flour or regular flour. What is the difference?
Hi Desirre! Great question! In these cookies, I use cake flour every single time. It creates a more tender cookie and it helps to create a similar texture to Levain Bakery. Hope that helps! – Melissa 🙂
Hi,
How many grams is a cup of butter and brown suger?
Hi Roy! 1 cup of Butter is 227 grams, 1 cup of Brown Sugar is 200 grams, and 1/2 cup of Sugar is 100 grams. Hope that helps! – Melissa 🙂
These cookies are kid approved! My niece has grown up on a moderate vegan/raw diet and my nephew on the SAD. But both enjoyed their cookies! Thank you for the recipe and Merry Christmas!
That’s so awesome! Thank you so much for taking the time to write and let me know that your niece and nephew loved them. I appreciate it! 🙂 – Melissa
I’ve never been to the Levain Bakery, but I made this recipe last night and they were divine!! These cookies were very popular amongst my Friendsgiving crew :). I’m definitely adding this to my permanent recipe collection.
Before making these, I read through the comments, questions, and your responses. I tried it both with not chilling and chilling the dough, and it didn’t seem to make a difference for my cookies. Also loved your tip on combining the different chocolates. One question I didn’t see that I had was how these cookies bake if you were to freeze them, like a la Otis Spunkmeyer style? I like to prepare make-ahead batches, freeze them, pack them in freezer bags, and label them for 3-6 mos and baking instructions. I usually make these for my little brother and my bf. With how big/thick the Levain cookies are, do they translate over?
Thanks in advance, and thank you for sharing an amazing recipe!!
Hi Carmel! Yay! Thanks so much! So glad that your friends loved them and how fun to throw a Friendsgiving. This dough can definitely be frozen ahead of time. Thank you for sharing that great idea with others. Cookie dough gets better with time (usually chilling 48 hours) so I definitely encourage it. Thanks for taking the time to comment! – Melissa
I love your cookie recipe! I wanted to ask… if you chill your dough does the baking time increase? Also, should the cookie be gooey inside almost like a slightly underbaked appearance? I feel like I may be overbaking them a little trying to make sure they are done but I read an article that said Levain Bakery cookies have a slightly underbaked center. The cookies are awesome I just want to make sure I am baking them to perfection 🙂 Thank you for the tip on Trader Joe’s Pound Plus Chocolate Bars… they are great! -Kim
Hi Kim! Great questions! If you chill your dough, I suggest bringing it almost to room temperature. The baking time may be increased but by only a small amount. These are definitely slightly under baked in the center. I find that my cookies set up after being out of the oven for 15 minutes or so. I don’t eat them right out of the oven because I want to give the cookies time to set up. I hope that helps! – Melissa 🙂
These look amazing, but besides substituting the cake flour for all-purpose flour, what else can I do to make them more “chewy”. Don’t really like a “cakey” cookie. Are they? My ideal cookie is a little crispy around the edges and bottom and a little chewy in the center. The recipe I’ve been using for a couple years now is from America’s Test Kitchen which is pretty close to perfection, but I’m always looking for new recipes to try.
Hello Chicago Chocaholic! I am not a fan of cakey cookies either! This is what is extraordinary about these cookies is that you can have a thick cookie without it being cakey. An excess flour to butter ratio is what makes it cakey. I love America’s Test Kitchen cookies as well! These are unique as they are thick and large. Give them a shot! – Melissa