Levain Bakery Chocolate Chip Cookies Recipe

There's nothing quite like biting into a thick, warm chocolate chip cookie with a gooey center and crisp edges. Levain Bakery Chocolate Chip Cookies have achieved legendary status for their massive size, rich flavor, and indulgent texture—one bite, and you’ll understand why they’re so iconic.

this Recipe

I first discovered these cookies on a trip to New York City, where I stood in a long line, eagerly awaiting my first taste. When I finally bit in, it was pure magic—melty chocolate, a buttery aroma, and just the right amount of crunch on the outside. After that, I was determined to recreate these bakery-style cookies at home, and after many test batches, I’ve perfected a recipe that’s as close to the real deal as possible.

Why You'll Love These Levain Bakery Chocolate Chip Cookies

Get ready to experience cookie perfection. These Levain Bakery Chocolate Chip Cookies are everything you want in a homemade treat—thick, chewy, and packed with melty chocolate.

First, they’re super thick and gooey. Unlike traditional cookies that spread out flat, these stay tall and have an irresistible soft center.

They also have the perfect balance of crisp edges and a soft interior. Thanks to the high baking temperature, the outside develops a beautiful golden crust while the inside remains tender and slightly underbaked.

These cookies are generously packed with chocolate. We’re talking pools of melted chocolate in every single bite, just like Levain Bakery’s famous cookies.

Best of all, they’re easy to make at home. No fancy equipment or ingredients—just simple techniques that ensure bakery-quality results every time.

Ingredients Notes

The magic of these Levain Bakery Chocolate Chip Cookies comes from a few key ingredients. Let’s break down what makes each one essential.

Butter: Cold, cubed butter is the secret to that signature thick texture. Unlike most cookie recipes that call for softened butter, using cold butter helps keep the dough sturdy and prevents excess spreading.

Brown Sugar & White Sugar: The combination of both sugars gives the cookies depth of flavor. Brown sugar adds a rich, caramelized taste and extra chewiness, while white sugar helps create a crisp exterior.

Cake Flour & All-Purpose Flour: This blend of flours is crucial! Cake flour makes the cookies tender and light, while all-purpose flour adds structure and stability.

Cornstarch: A little cornstarch helps create that soft and thick center, preventing the cookies from becoming too dense.

Chocolate Chips & Chunks: For the ultimate chocolate experience, use a mix of semisweet and dark chocolate chunks. The varied sizes melt differently, creating pools of chocolate throughout the cookies.

Walnuts (Optional): Levain Bakery’s original cookies contain walnuts, which add a delicious crunch and enhance the overall texture.

How To Make These Levain Bakery Chocolate Chip Cookies

Making these cookies is surprisingly easy! Just follow these simple steps to achieve that perfect bakery-style texture.

Start by preheating your oven to 410°F (210°C). This high temperature is key to achieving a crisp exterior while keeping the inside soft and gooey.

In a stand mixer, beat the cold, cubed butter, brown sugar, and white sugar together until well combined. You don’t want it to be light and fluffy like traditional cookies—just mixed enough to incorporate the ingredients.

Add the eggs, one at a time, mixing briefly between each addition. Then, stir in the cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt until just combined. The dough will be thick and sturdy.

Gently fold in the chocolate chips, chunks, and walnuts (if using), ensuring they’re evenly distributed throughout the dough.

Divide the dough into large portions—about 6-ounce balls for true Levain Bakery-sized cookies. Keep them rough and chunky rather than rolling them into smooth balls.

Place the dough balls on a baking sheet lined with parchment paper, leaving plenty of space between each cookie. Bake for 9-11 minutes until the tops are golden brown but the centers still look slightly underdone.

Let the cookies cool on the baking sheet for 10-15 minutes before enjoying. They’ll continue to firm up as they cool, ensuring the perfect texture.

Storage Options

If you somehow have leftovers, these cookies store beautifully! Keep them in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them for up to a week. Just bring them to room temperature or warm them in the microwave for 10-15 seconds before serving.

To freeze, place unbaked cookie dough balls on a baking sheet and freeze until solid. Transfer to a zip-top bag and store for up to 3 months. When ready to bake, just add an extra 2-3 minutes to the baking time—no need to thaw!

Variations and Substitutions

The beauty of these cookies is how customizable they are. Here are a few ways to switch things up:

Want a nut-free version? Simply leave out the walnuts. The cookies will still be thick, chewy, and delicious.

Try different chocolates! Mix white, milk, and dark chocolate for an even more indulgent experience.

For a fun twist, add peanut butter chips or a sprinkle of sea salt on top before baking.

If you don’t have cake flour, you can substitute it by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of cake flour needed.

Experiment with mix-ins like toffee bits, shredded coconut, or dried fruit for a unique flavor combination.

Now that you have the ultimate Levain Bakery Chocolate Chip Cookie recipe, it’s time to grab your ingredients and start baking. One bite, and you’ll be hooked!

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