Levain Bakery Chocolate Chip Cookies Recipe

There's something magical about biting into a Levain Bakery Chocolate Chip Cookie—that crisp, golden-brown exterior giving way to a gooey, melty center packed with rich chocolate chips and crunchy walnuts. If you've ever had the pleasure of visiting Levain Bakery in New York City, you know that their legendary cookies are thick, decadent, and absolutely unforgettable.

I remember the first time I tried recreating these cookies at home. After multiple test batches (and lots of happy taste testers), I finally landed on a recipe that captures the signature Levain texture and flavor. These cookies are massive, indulgent, and worth every bite!

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

Get ready to bake up a batch of the most luxurious cookies you've ever tasted. This recipe nails the thick, bakery-style texture and rich flavor that make Levain cookies so famous.

First, these cookies are super thick and gooey. Thanks to a special chilling technique and a higher flour-to-butter ratio, they hold their shape while staying incredibly soft inside.

You'll also love how buttery and rich they taste. Using cold butter and a mix of brown and white sugars creates a perfect balance of sweetness with a hint of caramelization.

If you're a fan of melty chocolate and crunchy walnuts, this cookie is your dream come true. The combination of semi-sweet chocolate chips and toasted walnuts creates that perfect contrast of flavors and textures.

And best of all? No mixer needed! This recipe comes together easily with just a few simple steps, making it accessible even if you’re not a seasoned baker.

Ingredients Notes

The magic of these cookies lies in the carefully chosen ingredients. Each one plays an essential role in achieving that signature Levain-style texture and taste.

Cold butter is key to this recipe. Unlike traditional cookie recipes that use softened butter, starting with cold butter helps keep the cookies thick and prevents them from spreading too much while baking.

The combination of brown sugar and white sugar creates a balanced sweetness and deep caramel flavor. Brown sugar adds moisture and chewiness, while white sugar provides structure and crisp edges.

Using cake flour and all-purpose flour together gives these cookies their signature tenderness. The lower protein content in cake flour keeps the cookies soft and delicate, while all-purpose flour provides enough structure to hold their shape.

For the mix-ins, semi-sweet chocolate chips and toasted walnuts are the stars of the show. The chocolate melts into gooey pockets, while the walnuts add crunch and a nutty depth of flavor.

A final ingredient worth mentioning: cornstarch. This small but mighty addition keeps the cookies ultra-soft and helps create that signature Levain-style thick texture.

How To Make Levain Bakery Chocolate Chip Cookies

Baking these cookies at home is surprisingly simple—just follow these key steps for the best results.

Start by cutting cold butter into small cubes and creaming it with both brown and white sugars. Because the butter is cold, this process takes a bit longer, but it’s essential for creating the right texture.

Next, mix in the eggs one at a time, ensuring they’re fully incorporated before adding the dry ingredients. A mix of cake flour, all-purpose flour, cornstarch, baking soda, and salt gets folded in gently—just until combined.

Stir in semi-sweet chocolate chips and toasted walnuts until they’re evenly distributed. The dough will be thick and slightly sticky, but that’s exactly what you want.

For the most authentic results, chill the dough for at least 30 minutes before baking. This helps the cookies retain their thick, signature shape and enhances the flavors.

Scoop large portions of dough (about 6 oz each—yes, these cookies are huge), place them on a lined baking sheet, and bake at 400°F for 9-11 minutes. The edges should be golden brown, but the center should still look slightly underbaked.

Let the cookies cool for 10-15 minutes before enjoying. This helps them set while keeping the center irresistibly gooey.

Storage Options

These cookies taste best fresh out of the oven, but they store well if you have leftovers (which, let’s be honest, might not happen!).

To keep cookies soft and fresh, store them in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help retain moisture.

For longer storage, freeze baked cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll stay fresh for up to 3 months. Reheat in a 350°F oven for 5 minutes to restore their gooey texture.

Want fresh cookies on demand? Freeze the dough balls before baking. When ready to bake, place them directly on a baking sheet and add 1-2 minutes to the baking time.

Variations and Substitutions

This recipe is flexible, so feel free to tweak it to match your preferences!

If you prefer a nut-free version, simply leave out the walnuts or swap them for pecans or macadamia nuts.

Want to switch up the chocolate chips? Try dark chocolate chunks for a more intense flavor, or go for white chocolate if you love a sweeter contrast.

For an extra indulgent twist, mix in peanut butter chips or a swirl of Nutella for a unique flavor combo.

Prefer a smaller cookie size? Use 3 oz dough portions and reduce the baking time to 7-9 minutes.

And if you’re feeling creative, try adding a sprinkle of sea salt on top before baking. The contrast between sweet and salty takes these cookies to the next level.

No matter how you customize them, these cookies will be a showstopper. Happy baking!

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