Levain Chocolate Chip Cookies (Copycat Recipe)

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This copycat recipe brings the iconic Levain Bakery chocolate chip cookies straight to your kitchen—thick, gooey, soft on the inside, and slightly crisp on the outside. These are the cookies you bake when you want to impress someone (or just treat yourself). No trip to NYC required.

Why You’ll Love Levain Chocolate Chip Cookies

• Giant bakery-style cookies from home—no mixer needed
• Thick and gooey centers with golden, crisp edges
• Packed with melty chocolate chips and chopped walnuts
• Freezer-friendly and great for make-ahead desserts

Ingredients

Dry Ingredients:

• 1 cup cake flour
• 1¾ cups all-purpose flour
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Wet Ingredients:

• 1 cup cold unsalted butter, cut into cubes
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs

Mix-Ins:

• 2 cups semi-sweet chocolate chips (or chocolate chunks)
• 1 cup walnuts, roughly chopped

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt.
3. In another bowl, cream together the cold cubed butter with brown and granulated sugar until just combined (don’t overmix—it’s okay if it’s a bit crumbly).
4. Add the eggs and mix until just incorporated.
5. Add dry ingredients to the wet ingredients and mix until a dough forms.
6. Fold in chocolate chips and chopped walnuts.
7. Divide dough into 8 large balls (about 6 oz each) and place them on the baking sheet. Do not flatten.
8. Bake for 10–12 minutes, until the tops are golden brown but the centers still look slightly underbaked.
9. Let cookies rest on the baking sheet for 15 minutes before serving (they’ll continue to cook as they cool).

Tips

• Use cold butter straight from the fridge to keep the dough dense and the cookies thick.
• Let cookies cool before moving—Levain-style cookies firm up as they rest.
• Prefer no nuts? Just swap with extra chocolate chips or leave them out entirely.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months and reheat in the oven at 300°F for 5–7 minutes for a fresh-out-of-the-oven taste.

Frequently Asked Questions

Can I make these without cake flour?
Yes, you can substitute with all-purpose flour, but the texture will be slightly less tender. For a closer match, replace 1 cup of all-purpose flour with ¾ cup all-purpose + 2 tbsp cornstarch.

Do I have to use walnuts?
Not at all. You can skip them or replace with pecans, macadamia nuts, or more chocolate chips.

Why bake at such a high temperature?
The higher temp helps the outside set quickly while keeping the inside gooey—this is key to that classic Levain texture.

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• Berlin Wreath Norwegian Christmas Cookies Recipe
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• Healthy Girl Scout Samoas Cookies (No-Bake & Vegan)

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