Levain Bakery Chocolate Chip Cookie Recipe

There's nothing quite like biting into a warm, thick, and gooey Levain Bakery Chocolate Chip Cookie fresh from the oven. With their crisp, golden-brown exterior and soft, almost dough-like center packed with melty chocolate and crunchy walnuts, these cookies are legendary for a reason.

I first discovered Levain Bakery’s famous cookies during a trip to New York City, and from the very first bite, I was hooked. The contrast of textures, the rich buttery flavor, and the perfect balance of sweetness made them unforgettable. After returning home, I was determined to recreate that experience in my own kitchen. Through lots of trial and error, I finally nailed it—and now, I’m sharing this incredible recipe with you!

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

Get ready to fall in love with the ultimate chocolate chip cookie experience. These cookies are nothing like the thin and crispy ones you may be used to—they’re extra thick, outrageously gooey, and packed with flavor.

First off, they’re huge—each cookie weighs in at around six ounces, making them bakery-level impressive. They have the perfect balance of crisp edges and a soft, underbaked center that melts in your mouth.

Another reason to love these cookies? They’re easy to make! No stand mixer required—just a simple bowl and spatula will do. Plus, there’s no need to chill the dough, so you can have warm, bakery-style cookies in under an hour.

These cookies are also incredibly customizable. While the classic Levain-style version includes walnuts, you can easily swap them out for pecans, omit them entirely, or even add peanut butter chips for a twist.

Ingredients Notes

The magic of these cookies comes from a handful of simple yet high-quality ingredients. Let’s break down what makes each one essential.

Cold Butter is the secret to Levain’s signature texture. Unlike most cookie recipes that call for softened butter, using cold butter creates a thick dough that helps maintain that perfect, gooey center.

Cake Flour and All-Purpose Flour work together to create the ideal structure. Cake flour keeps the cookies tender, while all-purpose flour provides enough strength to hold their shape.

Brown Sugar and White Sugar offer the best of both worlds—moisture and chewiness from the brown sugar, and crisp edges from the white sugar. The combination also adds a rich caramel-like flavor.

Chocolate Chips—Go big or go home! Using semi-sweet chocolate chips ensures the perfect balance of sweetness. You can also mix in dark chocolate chunks for a deeper flavor.

Walnuts add crunch and balance the sweetness of the cookie. Even if you’re not usually a fan of nuts in cookies, I highly recommend trying them at least once in this recipe!

How To Make These Levain Bakery Chocolate Chip Cookies

Making these cookies is easier than you think. Follow these steps to achieve thick, bakery-style perfection.

Start by cutting your cold butter into small cubes and creaming it together with the sugars. This step may take a little longer than using softened butter, but be patient—it’s key to achieving the perfect thick and tender texture.

Next, add in your eggs one at a time, mixing just until combined. Be careful not to overmix! Stir in the vanilla extract for extra depth of flavor.

In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick—that’s exactly what you want!

Now comes the best part—folding in the chocolate chips and walnuts. Use your hands or a sturdy spatula to distribute them evenly throughout the dough.

Divide the dough into large balls, each about six ounces (roughly the size of a tennis ball). Place them on a lined baking sheet, ensuring there’s enough space between each cookie since they spread slightly.

Bake at 400°F (205°C) for 10-12 minutes, or until the tops are lightly golden but still slightly underbaked in the center. Remove from the oven and let them rest on the baking sheet for 10 minutes before transferring them to a cooling rack.

Storage Options

These cookies are best enjoyed fresh, but they store well if you need to save some for later.

If storing at room temperature, keep them in an airtight container for up to 3 days. Reheat in the microwave for about 10-15 seconds to bring back their gooey texture.

For longer storage, freeze unbaked cookie dough balls in an airtight container for up to 3 months. When ready to bake, place the frozen dough on a baking sheet and bake as usual—just add an extra 2-3 minutes to the baking time.

Variations and Substitutions

This recipe is incredibly flexible! Here are some fun ways to switch things up.

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

For an extra chocolatey treat, swap half of the semi-sweet chocolate chips for dark chocolate chunks or white chocolate chips.

Prefer a different texture? Use bread flour instead of cake flour for an even chewier cookie with a slightly crispier crust.

You can also experiment with mix-ins! Try adding toffee bits, peanut butter chips, or even shredded coconut for a fun twist.

No matter how you customize them, these Levain Bakery Chocolate Chip Cookies will quickly become a favorite in your home. Give them a try and let me know what you think!

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