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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!
Hello! I have a question, why is it important to use cold butter in this recipe? Thank you 🥰
Since cup measurements vary per country do you have a metric version of the recipe? Can you please provide the recipe in grams instead of in cup measurements? Thank you
This is my favorite chocolate chip cookie recipe EVER. I used to follow the recipe on the back of the chocolate chips and those were pretty good – but these are out of this world! We can’t get enough of them and they sure don’t last long in our household. Anytime I make chocolate chip cookies, I always come back to this recipe.
I LOVED these cookies and I don’t really like chocolate chip cookies! do not skip the walnuts!! I am wondering if the dough balls can be frozen?
Hi Claire! You can omit the walnuts, I recommend adding 1 cup of chocolate chips and 1-2 more tablespoons of flour if you want a thicker cookie. You can absolutely freeze the dough. I recommend pre portioning the dough into balls and sealing in an airtight container for up to 3 months. You can decrease the baking time to 400 degrees and add 1-2 minutes to the baking time. I would watch for the edges to get golden brown and cook on a light colored baking sheet. I am so glad you love this recipe, thank you for your comment!
My go to cookie recipe!! They’re amazing, truly can’t just stop at one.
Thank you for making this recipe, Kirsten!
If I’m using a stand mixer, what speed and for how long should it take for step 2?
Hi Melissa! Can I also freeze the dough? If yes, will there be adjustments in baking temp and time? Thank you so much!
Btw, these cookies are so good. I would love to have it in my freezer to have easy access whenever my kids and I crave cookies. <3
Hi Marlee! You can absolutely freeze the dough. I recommend pre portioning the dough into balls and sealing in an airtight container for up to 3 months. You can decrease the baking time to 400 degrees and add 1-2 minutes to the baking time. I would watch for the edges to get golden brown and cook on a light colored baking sheet. I am so glad you love this recipe, thank you for your comment!
This is the first time EVER that I’ve actually had a recipe actually turn out like the real product that we are trying to mimic! Everybody in the family said that these cookies were exactly like the REAL LEVAIN BAKERY cookies. Thank you for doing the hard work of concocting the recipe, and especially the difference of adding the Cake Flour and the Cornstarch. Those are the two big differences for me. Very happy to have such a useful, lovely recipe!
I am SO glad you love this copycat Levain Bakery cookie recipe! Thank you for your comment, Kris! 🙂
Hi! Can I freeze the cookie dough, too? If yes, will there be adjustments in terms if temp and time? Thank you!
Hi! You can definitely freeze the dough. I recommend pre portioning the dough into balls and sealing in an airtight container for up to 3 months. You can decrease the baking time to 400 degrees and add 1-2 minutes to the baking time. I would watch for the edges to get golden brown and cook on a light colored baking sheet. I hope you love this recipe!
I must say this was the Most enjoyable recipe read I have ever had 😂I felt like I was writing your same story as we share a love for making cookies and felt the same about the Levain experience. I don’t hand out a compliment like that about cookies often and agree it was the best I have had and wanted to figure out how they do it!!! I can not wait to try your recipes!!! Thank you!!!
Aw that is so kind, Allison! Thank you so much for making my recipe. I am glad we can share the same love for Levain Cookies. 🙂