Levain Bakery Chocolate Chip Cookie Recipe

There’s nothing quite like biting into a thick, gooey Levain Bakery-style chocolate chip cookie fresh from the oven. These oversized treats are crispy on the outside, irresistibly soft on the inside, and packed with melty chocolate chips and crunchy walnuts. If you've ever dreamed of recreating the magic of Levain Bakery’s famous cookies at home, you’re in luck!

this Recipe

I first attempted this recipe on a chilly Sunday afternoon, craving something warm and indulgent. What started as a simple baking experiment turned into a household favorite, with my family eagerly awaiting each new batch. These cookies have since become a staple in my kitchen, perfect for special occasions or a well-deserved treat.

Why You'll Love This Levain Bakery Chocolate Chip Cookie Recipe

First, they’re thick and decadent. Unlike your typical flat cookie, these bake up into gorgeous mounds that stay gooey in the center while maintaining a satisfying crunch on the edges.

They’re also incredibly easy to make. With just a few pantry staples and a simple mixing method, you’ll have bakery-quality cookies in no time—no need for special equipment or fancy techniques.

Another reason to love this recipe? It’s versatile! You can swap the walnuts for pecans, use different types of chocolate, or even add a sprinkle of sea salt on top for an extra flavor boost.

And let’s not forget how indulgent and satisfying these cookies are. Whether you’re treating yourself after a long day or baking for a crowd, they’re guaranteed to impress.

Ingredients Notes

The secret to achieving that signature Levain Bakery texture lies in the carefully selected ingredients. Each one plays a crucial role in the final product.

Butter: Using cold, unsalted butter is key to getting the thick, chewy texture. Unlike traditional cookie recipes that call for softened butter, using cold butter helps prevent the cookies from spreading too much in the oven.

Brown Sugar & White Sugar: A mix of both sugars creates the perfect balance of sweetness and chewiness. The brown sugar adds moisture and depth, while the white sugar helps create a slightly crisp exterior.

Cake Flour & All-Purpose Flour: A combination of these two flours gives the cookies their tender crumb. Cake flour makes them soft, while all-purpose flour provides the necessary structure.

Chocolate Chips: High-quality semi-sweet or dark chocolate chips work best in this recipe, ensuring each bite is rich and indulgent. You can also use chocolate chunks for extra melty pockets of goodness.

Walnuts: These add a delightful crunch that complements the gooey texture of the cookie. If you’re not a fan of walnuts, feel free to leave them out or replace them with another nut of your choice.

How To Make Levain Bakery Chocolate Chip Cookies

Creating these legendary cookies is easier than you might think. Follow these steps for perfect results every time.

Start by preheating your oven to 400°F (200°C). This high temperature is essential for achieving that crisp exterior while keeping the inside soft and gooey.

In a stand mixer (or using a hand mixer), beat the cold butter with both sugars until just combined. Unlike traditional cookie recipes, you don’t want to over-cream the butter—keeping it slightly chunky helps maintain the thick texture.

Next, add the eggs one at a time, mixing until just incorporated. Stir in the dry ingredients, starting with the cake flour, all-purpose flour, baking powder, and salt. Be careful not to overmix, as this can lead to tough cookies.

Once the dough comes together, gently fold in the chocolate chips and walnuts. The dough will be thick, which is exactly what you want for these cookies.

Divide the dough into large, 6-ounce mounds (about the size of a baseball) and place them on a parchment-lined baking sheet. Resist the urge to flatten them—keeping them tall ensures they bake up thick and gooey.

Bake for 9-11 minutes, until the edges are golden brown but the centers still look slightly underbaked. The residual heat will continue cooking them as they cool.

Let the cookies rest for about 10 minutes before digging in. This helps them set up while keeping the centers wonderfully soft and gooey.

Storage Options

These cookies are best enjoyed fresh, but you can store leftovers to enjoy later. Here’s how:

If you plan to eat them within a few days, store them in an airtight container at room temperature for up to 3 days. To maintain their gooey texture, microwave them for about 10 seconds before eating.

For longer storage, freeze unbaked cookie dough balls on a baking sheet, then transfer them to a zip-top bag. Bake straight from frozen, adding an extra 2-3 minutes to the baking time.

Already baked cookies can also be frozen! Just wrap them individually in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw at room temperature or warm them up in a low oven.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some fun variations to try:

Nut-Free Option: Skip the walnuts if you have allergies or simply prefer a nut-free cookie. The texture will still be amazing!

Different Chocolates: Try using a mix of milk, dark, and white chocolate chips for a more complex flavor profile.

Gluten-Free Version: Swap the all-purpose and cake flour for a high-quality gluten-free flour blend to make these cookies celiac-friendly.

Sea Salt Topping: A sprinkle of flaky sea salt right after baking enhances the sweetness and adds a gourmet touch.

No matter how you customize these cookies, they’re sure to become a favorite in your home. Give this recipe a try and experience the magic of Levain Bakery in your own kitchen!

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