Levain Bakery Chocolate Chip Cookies Recipe

There's nothing quite like biting into a warm, gooey Levain Bakery-style chocolate chip cookie—thick, soft in the center, and packed with melty chocolate. The golden-brown exterior gives way to a luscious, almost dough-like middle that makes these cookies truly irresistible.

this Recipe

I remember the first time I visited Levain Bakery in New York City and experienced their legendary cookies firsthand. Ever since, I’ve been on a mission to recreate that perfect balance of crunch and chewiness at home. After plenty of testing (and taste-testing!), I finally landed on a recipe that brings that same bakery magic straight to your kitchen.

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

Get ready to meet your new favorite chocolate chip cookie recipe! This Levain Bakery-inspired version has everything you love about the original, but you can make it fresh at home anytime.

First off, these cookies are unbelievably thick and gooey. Thanks to a few key techniques, they bake up tall and chunky rather than flat and crispy.

They're also loaded with chocolate. Using both semi-sweet and dark chocolate chunks ensures every bite is packed with rich, melty goodness.

No need to chill the dough! Unlike many cookie recipes that require hours of refrigeration, this dough can go straight into the oven—perfect for when that cookie craving hits hard.

Plus, they’re easier than you think to make. No fancy equipment required—just a bowl, a mixer, and a baking sheet. You'll have bakery-worthy cookies in no time!

Ingredients Notes

The secret to getting that authentic Levain Bakery texture is in the ingredients. Each one plays a crucial role in achieving the perfect balance of crisp edges and a soft, doughy center.

Cold butter is the key to these thick cookies. Instead of creaming softened butter, using cold butter cut into small pieces helps prevent excessive spreading and keeps the cookies nice and tall.

Cake flour makes a surprising difference. While all-purpose flour gives structure, adding a bit of cake flour results in that tender, melt-in-your-mouth texture. If you don’t have cake flour on hand, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup needed.

Cornstarch is another secret weapon. Just a small amount enhances the softness and chewiness of these cookies without making them cakey.

Chocolate chunks (not just chips!) are the way to go. Chopped chocolate bars create bigger pockets of melted chocolate, mimicking the bakery-style cookies perfectly.

You'll also need brown sugar for moisture and flavor, eggs for structure, and baking powder instead of baking soda—this gives the cookies their signature thick, puffed-up shape.

How To Make These Levain Bakery Chocolate Chip Cookies

Making these indulgent cookies is easier than you might think. Just follow these simple steps, and you’ll have bakery-style treats in no time!

Start by preheating your oven to 400°F (205°C) and lining a baking sheet with parchment paper. This high baking temperature helps create that golden crust while keeping the inside soft and gooey.

In a large mixing bowl, combine cold, cubed butter, brown sugar, and granulated sugar. Using a stand mixer or hand mixer, beat them together until just combined. Don’t overmix—you want small pieces of butter throughout the dough for the best texture.

Add in the eggs, mixing just until incorporated. Then, stir in the cake flour, all-purpose flour, cornstarch, baking powder, and salt. The dough will be thick—this is exactly what you want!

Fold in chocolate chunks and, if desired, walnuts for that classic Levain Bakery touch. Be generous—more chocolate equals more deliciousness!

Divide the dough into large, roughly shaped balls—each should weigh about 6 ounces. These oversized portions help achieve the signature thick and gooey center. Place them on the baking sheet, keeping space between each one since they’ll expand slightly.

Bake for 9-11 minutes, until the tops are golden brown but the centers are still soft. Let them sit on the baking sheet for a few minutes before transferring to a wire rack. The carryover heat will help set the centers while keeping them gooey.

Storage Options

These cookies taste best fresh out of the oven, but if you have leftovers (or want to make extra!), here’s how to store them.

For short-term storage, keep cookies in an airtight container at room temperature for up to 3 days. To maintain their gooey texture, warm them in the microwave for about 10 seconds before enjoying.

To freeze baked cookies, let them cool completely before placing them in a zip-top freezer bag. They’ll keep for up to 3 months. To reheat, bake at 350°F for 5-7 minutes or microwave for 30 seconds.

Want fresh cookies on demand? Freeze the dough balls instead! Shape them and place them on a baking sheet to freeze individually, then transfer them to a bag. When ready to bake, pop them straight into the oven—just add 2 extra minutes to the baking time.

Variations and Substitutions

This Levain Bakery cookie recipe is incredibly versatile! Here are some fun ways to switch things up:

Swap the chocolate: Try using milk chocolate, white chocolate, or even peanut butter chips for a different flavor profile.

Add mix-ins: Chopped pecans, macadamia nuts, or shredded coconut can take these cookies to the next level.

Make them gluten-free: Substitute a high-quality 1:1 gluten-free flour blend for the all-purpose and cake flour.

Go dairy-free: Use plant-based butter and dairy-free chocolate to make these cookies suitable for a non-dairy diet.

Turn them into cookie bars: Press the dough into a baking dish and bake at 350°F for about 20-25 minutes for thick, chewy cookie bars.

No matter how you customize them, these cookies are bound to be a hit. So grab your ingredients, preheat your oven, and get ready to bake the best chocolate chip cookies of your life!

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