Levain Bakery Chocolate Chip Cookies
The BEST Chocolate Chip Walnut Cookies. The Famous Levain Bakery Chocolate Chip Cookie Recipe that everyone goes crazy over!
I’ve got issues.
I am a cookie junkie of epic proportions.
There’s probably a support group somewhere for people like me.
When I was a teenager, I would go to the library and thumb through cookbooks to find every single chocolate chip cookie recipe and would beg my Mom to try out the recipe creations almost daily. Issues, I tell you.
I started off by following recipes and then I thought….let’s take a walk on the wild side and start experimenting by throwing stuff in and see what happens. What’s the worst that can happen? Well, that’s another story. Little tweaks here and there were the difference makers – browning the butter, raising or lowering the temperature of the oven, and trying out some interesting ingredients.
When I won a trip to NYC to film a perfect cookie segment for the Cooking Channel’s Perfect 3 Show in the Food Network studios, I went online to seek out the best bakeries in Manhattan. The highest rated cookie was awarded to Levain Bakery and I knew that it had to be mine. Pronto.
Oh, and it was legit. Legit and different. Unique in such a way that I had to figure out how in the world they did it. I became a mad scientist in the kitchen to figure out the how to make the Famous Levain Bakery Chocolate Chip Cookies.
I developed a massive crush on a cookie.
I have never, ever worked on a recipe as much as this one. Another trip had to be made to NYC in the name of food science to do some more investigative research. A trip to the Truvia Baking Star competition in NYC meant multiple trips to buy my favorite cookie. We rode our bikes in the freezing cold just for that one bite. By the time we arrived, my feet were frozen, but sacrifices have to be made, right?
I came home and tweaked some more and then it happened…. that glorious batch was perfection and I finally had it.
I was taught in kindergarten that it’s nice to share so that’s what I am doing. Sharing my years of experimenting so we can all have Levain at home. It’s just the right thing to do.
Let’s start with the basics.
Use cold butter. Cut into small cubes. Since you are collecting it straight out of the fridge, you need to cut it into small pieces so the butter and sugar can become friends and make a creamy masterpiece. It takes about 4 minutes for them to warm up and become besties.
This is where it’s all over for me….cookie dough. It’s my kryptonite, unfortunately, and I blame my hips on this goodness. Who else loves this stuff?
Now, these aren’t some ordinary bite-size cookies. No these are a full-on meal. Well maybe for some people. Here’s the deal – you make them big. Really big. Like only four can fit on a cookie sheet, BIG. These are the BEST CHOCOLATE CHIP COOKIES EVER. Yep, I said it.
Usually, with thick cookies, they turn out like hockey pucks – cakey messes that hardly resemble a gooey cookie.
This is where these are different. We are going to crank up the heat in the oven to cook the outside quickly and leave that center nice, warm and gooey. As a cookie should be.
There are a few ingredients and techniques that set these cookies apart. First, you use cornstarch to add thickness without making the cookie dry. It does wonders in these cookies! Using cake flour also lends to a more tender cookie but you can also substitute all-purpose flour. Here’s one of my favorite cake flours — King Arthur Cake Flour
I am a huge fan of using nonstick silicone baking mats (Silpat) placed on top of the cookie sheets, which allows the cookies to be easily removed from the pan and to bake nicely. My cousin gave me a set as a gift years ago and I had no idea what I was missing out on! These are ones I have loved —Silicone Baking Sheets – 2 pack
You may want to eat these Levain Bakery Chocolate Chip Cookies the second they come out of the oven, but patience is a virtue and you must exercise some with these cookies. They need to “set up” so give them at least 10-15 minutes before you devour them. The amazing part of these cookies is that they are the only cookies I have ever made that are still cookie perfection even after a few days.
If you LOVE these cookies, you will love these other Levain Bakery copycat recipes:
- Levain Bakery Chocolate Peanut Butter Chip Cookies
- Levain Bakery Chocolate Chocolate Chip Cookies
- Levain Bakery Oatmeal Raisin Cookies
The BEST Levain Bakery Chocolate Chip Copycat Cookie Recipe.
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1 1/2 cups Cake Flour*
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Chocolate Chips
- 2 cups Walnuts roughly chopped
- Preheat oven to 410 degrees.
- In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
- Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
- Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
*can substitute all-purpose flour for cake flour
*Levain Bakery has stated they don't use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.
Pin on Pinterest:
Now go make some Levain Bakery Chocolate Chip Cookies! You need one (or two or three….no judging here) of these warm, gooey cookies, a big glass of cold milk and a to-do list with nothing on it except catching up on Netflix or those cheesy Holiday Hallmark movies that somehow keep playing on my TV.
If you are a huge fan of Levain Bakery cookies or just eating the best chocolate chip cookies, you will love my other copycat recipes — Levain Bakery Dark Chocolate Peanut Butter Chip Cookies and Levain Bakery Dark Chocolate Chocolate Chip Cookies.
Come follow me on Facebook, Pinterest, and Instagram.
Happy Baking!
What kind of chocolate are you using for the chips? It looks like you chopped up a candy bar? Lol;) love the name of your food blog!!!
Thank you, my friend! I love my chocolate! I tend to use Guittard and Ghiradelli semisweet chips, Trader Joe’s semisweet chunks, and Trader Joe’s Pound Plus Bar chopped up. I used semi-sweet chocolate chips and chunks to give variation. The Trader Joe’s Pound Plus Bar melts a little better than chips so it’s yummy to use in cookies. Happy Baking, Lynessa!
I use Ghirardelli 60% Cacao chips in my cookies and they’re amazing. I’ll have to try some of Trader Joe’s as well.
Hi…which pound plus bar do you use, dark, milk? Thanks! Can’t wait to try recipe!
I’m going to make these! But we’re not big walnut fans. If we left those out, would it change the recipe drastically?
Hey James! Some of my kids feel the same way as you about walnuts! You can definitely leave them out without changing it too much. Thanks for stopping by, James!
I am TOTALLY obsessed with Levain cookies… and I am SO going to try out your recipe! Congrats on the new site, it’s fantastic 🙂
Thanks so much, Shelly! You are the Cookie Queen so I appreciate your kind words. If you make them, let me know how they turn out. 🙂
YOU are my Chicolate chip cookie goddess! I have been looking for this recipe for a long, long time since I have tasted Levain’s chocolate chip walnut giant cookies! I have tried several copy cat recipes but nothing even came close to yours. You’re spot on, Tried this last weekend and came out so close if not the same. I also used Ghiradelli’s chocolate chips and fortunately, I still have some dark chocolate bars from France from my last visit that I chopped. Well, thanks to you, I didn’t have to stand on line anymore😘. Thanks for sharing your recipe. Good job!
I want to cry. I have wanted this recipe for so long. I also love their double chocolate cookie. Do you think I could just add cocoa to the dough or is it another recipe all together? Thank you from the bottom of my heart.
Hi Jenny! I like you already. We share something in common and that is our love for these cookies! I love the chocolate ones too but have yet to try to replicate those yet but that will be my next venture. I need to find out if they add cocoa or melted chocolate to their cookie. If you do want to give it a shot, I would add some cocoa but realize that you will want to compensate with slightly less flour and more sugar. Stay tuned….I will work on that recipe! 🙂 Thanks for stopping by.
This are making me drool! They’re on my to bake list! I’m so excited for your new site.
Hi Christy! Thank you so much for stopping by….so nice of you! You’ve got to let me know if you try them. xo
How many cookies does one batch make? I’m just wondering if I need to double the recipe (or triple it). We love cookies around here! Thanks for this recipe!
Hi Jayne! I would say because they are so large (about 3 times the size of a normal size cookie), you usually will get about 8-9 cookies out of a batch. If you want to make them smaller, you can but they are meant to be large. 🙂 Let me know how they turn out and thanks for trying them.
I doubled the batch so I ended up with 16 cookies. They turned out awesome! Thanks!
Yay Jayne! This makes me thrilled to hear that they turned out. Smart girl to double the batch for sure!
Hi! You said that these cookies are meant to be large. What would the difference be if I made them regular size? What is it that makes them need to be large? Thanks!
Hi 🙂 This cookie has me drooling, it looks sooo delicious. I’m definitely going to try making them. I think my husband will think he’s died and gone to heaven. I also love your website…very nice. I will let you know how they turn out and I’m planning on trying some of your other delicious recipes, as well. Wish me luck, lol I will definitely post my results when I’ve tried a batch. Thanks for sharing…LeeAnn
Hi LeAnn! Thank you for your kind comments. I would LOVE to hear how they turned out. If you ever have any questions, shoot me an email at melissa@modernhoney.com. Thanks for taking the time to reach out and have a great weekend! 🙂
Girlfriend, I just made these and they are perfect!!!
I didn’t have cake flour, so I just used regular flour for it all, and they came out super. Pretty sure I could win over the heart of anyone if they put these in their belly. Thanks for a recipe win!
Love to hear that, Hales! These are hands down my husband’s favorite cookies so I am glad to hear that you liked them too. Thank you for reaching out! -Melissa
Hi Modern Honey,
I was wondering how you measured out the size of the cookies? Is it like 2 ice cream scoopers worth or more? Is it a non greased cookie sheet?
When you were at the bakery, did you see them spray the cookie with something before they put them in the oven? I was on You Tube. This guy in the comments said he saw them spray water or something on them. I think it may have been a cold water and cornstarch mixture…. Thanks for the recipe.
Hi, just made different sizes. And I originally made them as big as you suggested and left them in for 14 min. So gooey inside. Too gooey like it’s still raw. I’ve never had the original cookies but is it supposed to be this wet?
These are my favorite chocolate chip cookies….hands down!
Mine too! I wish that I didn’t crave them as much as I do. 🙂 So happy you love them! xo
This recipe looks fantastic and I was wondering if recipe uses all cake flour? Wanting to make these for dad’s Birthday
Hi the cookies look fantastic and i want to make them but wanted to know if they are made with all cake flour or other flour with cake flour as i am new to baking.
Hi Emily! You are so sweet to make these for your Dad’s birthday. The recipe calls for 1 1/2 cups Cake Flour and 1 1/2 cups All-Purpose Flour. If you don’t have cake flour, you can use 3 cups All-Purpose Flour. The cake flour just makes the cookies more tender but I have made them both ways and they also turn out fantastic. 🙂
Thank you so much for your reply looking forward to making them soon and thanks my dad loves chocolate chip cookies
Hello I want to try making these as bars in a half sheet tray that measures 17×12. Would I double the recipe? Anything I should change? Thank you! Can’t wait to try these!!!
Hi Deana! I would probably double the recipe. I have never tried them as bars so let me know how they turn out! 🙂
OMG!!! These cookies look AMAZEBALLS!! I’m going to bake them up for my husband for a Father’s Day treat!! Him and my son will die over these, I’m sure of it! Well, so will I, since chocolate chip cookies are my total weakness!
Can’t wait!!!!! EEEEEEK!!!
I love your passion for cookies, Brandalyn! I am so with you on that one! These are my husband’s absolute favorite cookies of all time and I have made thousands of cookies for the guy over the years. 🙂 I hope your husband loves them too!
Thanks for sharing the recipe! It is looking like I will be trying these out today 🙂 So do you not need to let the dough chill at all before baking? I feel like most chocolate chip cookie dough does need to chill but I have come across a couple recipes where it really doesn’t and is better without chilling. The cold butter and cornstarch probably help the consistency here, meaning no chilling is needed. I always hate when you get a runny, spread out cookie on the first try so I wanted to check!
Hi Claire! That is a great question! Chilling dough is always a fantastic idea – especially at least 24-48 hours to let the flavors come together and make a richer dough. I have tried it both ways with this recipe and if I chill it at least 24 hours, the dough is darker and the cookie a tad richer tasting.
If you can wait it out, chill your dough. Even if you chill it for 30 minutes, it will help keep its shape even better. If not, the very cold butter, straight out of the refrigerator holds up nicely. We put them in the oven and a very high heat which helps them keep their shape (just like when you are baking a pie crust because you want to bake it high so it doesn’t fall and collapse).
Let me know how they turn out! I would love to hear about it. 🙂 Have a great day! – Melissa
Thanks for the reply! So I just saw your response now…right after I just put the first two cookies in without chilling as a test. Also, just a note, my butter was out of the freezer so I left it out on the counter for an hour or so. I think it was still about fridge coldness but it could’ve been a bit warmer. Anyway, they don’t look bad! Held up pretty well, better than I first thought. And they smell delicious! I was going to send a picture but I don’t think the site allows me 🙂 I’ll try the rest after a couple hours of chilling. I think you’re right that either way works!
I love that you are experimenting with different methods because playtime in the kitchen is the best! Which way did you like better? If I chill mine, I will usually lightly pat down the top of the dough with my fingers to make a smooth top so they look pretty when coming out of the oven (I will include that tip in my original recipe). I think that makes a huge difference in the beauty of the cookie. Thanks for your tips and for trying them out, Claire! 🙂
I just made these tonight for dessert and my husband declared them the best cookies I’ve ever made! I followed the recipe using only all-purpose flour and made a batch of 12, and they turned out seriously amazing. The inside is so soft and the outside has a nice crispness, maybe due to the cornstarch? DOESN’T MATTER because these cookies are SO GOOD. I also didn’t use walnuts but I used a mix of semi sweet and dark chocolate. YUMMMM! Thank you for this recipe!!
Hi Hayley! I love to read comments like this and I am super happy that your husband approved. They are hands down my husband’s favorite cookie as well. That is a great idea to substitute another kind of chocolate if you don’t have walnuts. Thanks for the great tip and for your kind comment. Have a great day! 🙂 – Melissa
Did you use light brown or dark brown sugar? Thanks.
Hi Leah! I use the light golden brown sugar. 🙂 Let me know how they turn out. -Melissa
No vanilla? I’m not criticizing. I have found some recipes call for as much as 1 tablespoon of vanilla which overwhelms and basically ruins a cookie. Just wondering if no vanilla enhances the flavor of the other ingredients. I can’t wait to try these. Thanks for sharing!
This is such a fabulous question, Dorthey! I have been waiting to see if someone catches that. When I was doing research on these cookies, the owners and creators of the Levain Bakery cookie said that they don’t use vanilla. They said just because your Mom used it, doesn’t mean you should too. So, I left it out of the recipe. I would love to hear how yours turn out!
I was going to ask the same question about the vanilla, glad to see it answered. Curious to see what the difference would be.
Hi Laura! I am going to try them out this weekend with vanilla and I will let you know what difference it makes, if any at all. I wanted to make them as close to Levain as I could so I stayed true to what I heard out of their mouths even if it is contrary to most chocolate chip cookie recipes. 🙂 Let me know if you try them out, Laura and have a great day! – Melissa
Hi Melissa, did you ever try it with vanilla?
Just put in oven excited to see how they turn out. We have a nut allergy in our house so i added toffee! Do u have a blog modern honey?
Yummy! Love the idea of using toffee instead, Jill. I bet that added some rich flavor to them. Thanks for sharing!
OMG OMG I am the baker in my family and chocolate chip cookies are a must….I will most definitely be trying out this recipe, thank you so much!!!!!!!!
Well, I sure LOVE that you are the baker in the family, Breawn! Good for you! Every family needs a baker in it. 🙂
I just finished making the cookies and I must have done something wrong. The cookies spread out and looked nothing like yours. I left the butter in the fridge until I needed it and followed the receipe. Any suggestions?
Hi Melyssa! I am so sorry to hear that they spread. I haven’t had that happen before but I would suggest sticking the cookie dough or cookie sheet in the refrigerator or freezer for several minutes before putting it in the oven. I have tried all three ways – no chilling, putting it in the refrigerator, and putting it in the freezer for 10 minutes before baking. When I have placed it in the freezer for 30 minutes, they literally don’t spread at all so a happy medium of 10 minutes would probably be perfect. I hope that you try them again! 🙂 Melissa
I made these for a large group tonight, and they were a huge hit. I made them much smaller because I needed 3 dozen. So, I used a standard cookie scoop. Also, I didn’t have cake flour, so I made my own…. subtract one tablespoon of regular flour and replace it with corn starch! Worked perfectly!
Hi Lindsey! I love a good improviser in the kitchen. Thank you for sharing your tips that these can be made small and they still turn out fantastic. Great idea about making your own cake flour. That will help a lot of people out there who doesn’t have it stocked in their kitchen. Thanks for reaching out and have a great day! – Melissa 🙂
Hi, when it says 1 1/2 cups flour – is it self raising flour? Thanks
Hi there! It’s best to use an all purpose flour in this recipe. 🙂
thanks..cant wait to make some!
Sorry so instead of cake flour do I just use 3 cups all purpose flour ? Thanks
So sorry for the confusion! You were right…you can substitute self rising flour for the cake flour. 🙂 Then use all-purpose flour for the other 1 1/2 cups.
Made them! Amazing!!!! It’s hard to find peanut butter chips so for a change I put a spoon of peanut butter in the middle of one cookie! So so nice !!! Thanks!!!
Well these were absolutely delicious! You weren’t kidding when you said they’re bigger than you expect! Mine were a little pale and undercooked after 12 minutes, so they stayed in the oven a tad longer. My husband and I each ate one (I started with half and went back for the rest) and then we froze the rest. Now, I regret that. I want another STAT! I think it’ll be delicious heated up with a scoop of ice cream on top. Thanks for sharing!
Hi Stefanie! That made me laugh because I think it surprises people how big they are! The first time I taught my Mom how to make them she was in disbelief that I was making them that big but once she ate them at Levain Bakery, she realized that is how they roll in NYC. I am so glad to hear that you loved them. Thank you so much for sharing your success in the kitchen and kind words. 🙂 – Melissa
Hi there! These look Devine! What’s the best way to measure out each cookie!
Hi Jennifer! I usually fit 4 on a cookie sheet. I do it by eyeball but if you have a scale, I would be happy to weigh my dough and include it in the recipe so you can know an exact amount. I have people make this recipe of all sizes from small to medium to large. I make them just like Levain does – nice and big. Let me know if you would like the weight. That is a great question!
Just FYI the Levain website says their chocolate chip walnut cookies are 6 oz. each, if anyone wants to use a scale. That’s one hefty cookie! I’m excited to make these with my girls for fall break next week.
Thank you so much, Alicia! It’s a hefty cookie, right? These are no joke and are actually super filling. If you haven’t tried them yet, they are definitely a unique cookie to try. Have a great day, my friend! xoxo
I just finished making these and honestly these are the best cookies I have ever had. Perfectly soft and everything I’ve ever wanted from a cookie! I replaced the walnuts with pecans and they were absolutely amazing. I’ll definitely be keeping this recipe for the future. Thank you!
Hi Madison! Yay! I am so glad that you loved them as much as we do. I am going to try them with pecans now to mix it up. Such a great idea! 🙂
Excellent recipe! Have tried many other Levain copycats on Pinterest, and yours is by far the best. Love that you don’t use vanilla [not a big fan] and that you use corn starch- definitely what gives the outside a nice bite [+ using the hotter oven].
For my oven, 12 1/2 minutes was the perfect baking time to get just the right amount of gooeyness in the center and without over-browning the tops.
Tried two batches: one with dough that chilled in the fridge for 30 mins and one unchilled. I really didn’t notice any difference between the two.
Also, as the cookies were cooling [~2-3 minutes after coming out of the oven], I studded the tops with a handful of chips just to make them look super pretty and delicious.
Thanks for the excellent recipe!
Thank you, Tricia! That makes me so happy to hear that you loved them. I, too, tried out so many of them on Pinterest and was never satisfied with the outcome. I started to experiment and did a fair share of detective work to come up with this recipe. It took a lot of work but the outcome was worth it! 🙂
Thank you for the fantastic tips. Also, I love the idea of adding chocolate chips. We eat with our eyes first so they have to be pretty, right? Thanks for taking the time to comment. 🙂
I can’t wait to try this recipe. Is there an adjustment for high altitude? Cindy
Hi Cindy! That is a great question. I live in the desert so I am far from high altitude. 🙂 However, people have had much success with this recipe in different parts of the country. Here is an article that I do reference for high altitude baking that may help – http://www.kingarthurflour.com/learn/high-altitude-baking.html It does say to increase the temperature but keep in mind that these cookies are baked at a high temperature already so increase in small increments. I would love to hear how they turn out! 🙂 – Melissa
I’m slightly confused, it says preheat the oven to 410 degrees?!
That’s impossible for my oven, isn’t it usually 200 degrees?
Hi Amelia! Preheating your oven to 410 degrees means that while you are whipping up the cookie dough, the oven to heating up to 410 degrees so that it is at the correct temperature when the cookies are ready to bake. Hope that helps!
Hi Amelia, I might be a bit late but the recipe is referring to Farenheit and maybe you are thinking Celcius? 410F is 210C- hope that helps! 🙂
This recipe is so hard to make without a Kitchenaid, but it is possible! And it is so worth it. I made my own cake flour (1 T cornstarch per 1 cup of flour) and followed the recipe exactly, and they came out perfectly. I’m normally a big vanilla girl, but I didn’t miss it in these cookies at all. This is by far the best Levain Bakery copy-cat recipe (and possibly the best chocolate chip recipe). Thank you for posting!
You seriously made my day, Victoria! Good for you for making them without a Kitchenaid. That’s a lot of work! 🙂 I am so glad that you loved the cookies so much. They are our favorite as well! – Melissa
Hi Modern Honey,
I was wondering how you measured out the size of the cookies? Would you say it’s like 2 ice cream scoopers worth or more?
Thanks so much for toiling away and creating this recipe. I live in Australia and was first introduced to the deliciousness of Levain cookies by a friend/colleague who visits NYC regularly from Australia to visit her brother who lives there. She brought a box back to our newsroom and they were devoured in minutes. I’m trying your version this afernoon -they are currently baking away. Will report back!
Hi Annabelle! I found your Levain cookies on instagram before I even saw this comment! Your cookies looked incredible! I love when I see other’s photos and they look phenomenal. Thank you for visiting my site from Australia. I have always wanted to visit there…it looks so beautiful. Thanks for your kind comments. 🙂 – Melissa
I got flat ugly cookies. This recipe was a fail. 😞
That is a huge bummer, Tammy! The cookies should definitely not be flat. The recipe does call for 1 1/2 cups of cake flour and 1 1/2 cups of all-purpose flour for a total of 3 cups of flour so could you have only added half of the flour by chance? In order to get them nice and thick, the butter does need to be cold or at least the cookie dough chilled. Also, the cornstarch is an integral ingredient. I hope that this helps solve the mystery! Thanks Tammy! – Melissa
These were AH-freaking-MAZING!! Husband loved them! We divided the dough into 20 cookies and they were still large. This is a keeper recipe for sure!
Hi Kristi! I LOVE your passion! Anyone that uses AH-freaking-MAZING is a friend of mine. 🙂 Thank you for the kinds words and feedback. Always love to hear it! -Melissa
Just to clarify, you used 2 cups total of those 4 different chocolates you listed in the comment above? So excited to make these!!
Hi Pat! You can use any type of chocolate but Levain uses semisweet chocolate. I love the Trader Joe’s chocolate because it melts so well. I am also a huge fan of Guittard and Ghiradelli chocolate. I hope that helps! -Melissa
Also, not to be annoying, but is the trader Joe’s bar you use semi sweet or milk chocolate? And for the regular and brown sugars, are they the super fine or regular? Sorry and thank you
Hi Pat! You aren’t being annoying at all…I am happy to help! I use semisweet in these cookies. I use regular sugar but I am sure the super fine would be fabulous! Let me know how they turn out. 🙂 -Melissa
Would it be too much texture to use chips, chunks, and a chopped up bar?
Hi Ashley! I like to mix up my textures using different types of chips because it makes the cooking interesting. A bar is going to melt more than chocolate chips because they are made differently. A chocolate chip is made to keep its shape while a bar is generally pure chocolate. I think you can use all 3! Let me know how they turn out, Ashley. 🙂 -Melissa
Thanks for your responses! I went to Trader Joe’s today and they didn’t have the bar in semisweet, but the woman helping me said that the dark chocolate pound bar is the equivalent. I hope that’s the case because I’m picky with chocolate. Lol I can’t stop looking through your page. I’m excited to have found it!
Hi Pat! You are exactly right and you got the right bar. You won’t be disappointed! It makes such a difference chopped up in baked goods. Thank you for your support. I really appreciate it! -Melissa
I read the other day in People magazine that the Levain chocolate chip cookies are one of Taylor Swift’s favorite things to eat in NYC, and since I’ve been on the lookout for the perfect chocolate chip recipe for awhile I decided to look up a copycat recipe and see if maybe this, finally, is The One… and yes, they are fabulous! I didn’t have any trouble with the recipe and they taste amazing. Everyone in my family raved. I couldn’t bring myself to only make 8, so I made 14 and the cookies are still humongous. I will definitely be filing this recipe away to use again. Thank you so much!!
I love it, Beth! Thank you for making my day! T. Swift has really good taste in cookies. They are the best. I am so happy that you loved them….they are my husband’s favorite cookie of all time. Have a great Saturday! 🙂 -Melissa
Was your dough chilled in the picture? My dough looks very creamy compared to yours.
Hi Tori! My dough had been chilled for about 10 minutes. It should be creamy but still firm enough to hold its shape. Did you use 3 cups of flour total? Chilling the dough always makes the cookies better as it is gives the ingredients time to incorporate. I hope that helps and have a great day! -Melissa
Hi, I’ve made these cookies many times and they are always such a hit! I’ve made them bothe chilled and unchilled but I had a question about freezing. I was thinking of giving frozen cookie dough balls to the secretaries and custodians at our school for the holidays and wanted to see what you thought about freezing the dough. Do you think it would be okay? How long do you think it would keep in the freezer? Thanks!
Do you use salted or unsalted butter?
Hi Amy! I generally use unsalted butter. If using salted butter, decrease to 1/2 teaspoon of salt. I am a huge fan of sea salt on my cookies so even if I am using salted butter, I keep it at 3/4 teaspoon but it’s up to you. I hope that helps! -Melissa
I finally made these today. Sooooo freaking good, thank you for sharing!! I made a total of 12 so they were a bit smaller/thinner. I noticed that the second tray cookies didn’t fall apart as much when I let them sit for 20 min instead of 10. But they still weren’t as sturdy as yours look. Like I saw that you can pick one of yours up and break it in half whereas some of mine fell apart into multiple pieces when u picked them up. I chilled the dough for 12 hours in the fridge. Are they more fragile if you make them bigger or is it opposite? Other than me being picky about the appearance, they were amazing.
Hi Pat! Way to go with your research. I love when my readers try different methods. When I make them large, they are more hearty cookies and definitely not fragile. Did you let them sit for awhile before picking them up? I always let them sit for awhile to set up.
When you chill cookie dough, the liquids are soaked up by the other ingredients so the dough is usually more crumbly. I usually have to press the dough back together after chilling so that may make a difference. If you do chill for a long period of time, try pressing the dough together when making your balls.
I hope that helps! Thanks for your comment and have a great night! -Melissa 🙂
I was wondering if I could sub tapioca starch for the cornstarch. I’ve never been to Levain, but my family in New York raves about it! Excited to bake these cookies.
Hi Angie! Great question! I have never tried using tapioca starch in them so I can’t vouch for it in these cookies but it is listed as a substitute for cornstarch. It says to use 2 parts tapioca starch to 1 part cornstarch. Hope that helps! Let me know how they turn out. Thanks! -Melissa 🙂
Hey! I’ve tried so many recipes, all of them turned into flat horrible cookies… But now I really want to try yours, but due to several times that my cookies failed because of the wrong measures, I want to ask you… 1 cup of butter it’s the same as 2 sticks of butter (200g)? Many recipes call for room temperature butter, and well… I live in Brazil, our room temp butter is pretty much like a “softened” butter, so I really think that I was wrong about the butter temp and the flour measures…. Could you help me? I’ve never eaten Levain cookies, but here in the city I live in Brazil, we have a BIG and very chewy cookies, it’s just amazing, melts in our mouth, and I think it looks a lot like Levain’s cookie, so I’m definitely trying! Thanks a lot!
Hi Isadora! Love to see that you are from Brazil! My nephew just spent two years living there and loved it! Yes, you are correct with the butter. For this recipe it is important that your butter is very cold. Cut it into small cubes. These cookies should not go flat as they are large, hearty cookies. Let me know how they turn out. Thanks so much! -Melissa 🙂
OMG, woman! You truly deserve a medal for this A-M-A-Z-I-N-G receipe! I have eaten the cookies from Levain Bakery in New York, and I’m quite certain that you have cracked the “Levain Cookie Code!” You are a genius! These cookies are the best I’ve ever made! Thank you!!!
You made me laugh, Anna! I love your passion! I feel the same way about chocolate chip cookies. They invoke a passion in me too. Thank you for the kind compliment. I worked hard researching and tweaking the recipe so I am so happy that you loved them! You made my night. -Melissa 🙂
These cookies SOOO amazing!!!!!!! They turned out EXACTLY as pictured!
Thank you for putting in all the time an effort to recreating Levain cookies!
Thank you so much, Cheryl! What a kind thing to say and I appreciate it so much. I am so happy that you loved them! – Melissa 🙂
Those cookie are soooooo delicious! That´s the first cookie’s recipe that turned out amazing! I googled and found out that 1 cup of butter is the same as 225g of butter, but I used only 200g. I think my cookies could be sweeter, probably because I used dark chocolate chips.
But I have a question about the oven temperature. My oven was in 210 celsius degrees until it reached 400 celsius degrees. Then, I cranked up the temp of my oven to something like 300 celsius degrees and put my cookies to bake: it took 9-11mins to get my cookies ready. Is that what I was supposed to do or not?
Hi Isadora! Yay I am so happy that you made them! If you would like them to be a little sweeter, add 2 Tablespoons of Brown Sugar and use a combination of semisweet and milk chocolate.
The recipe calls for 410 degrees farenheit which is 210 degrees celsius. You don’t want it to be too hot as it will burn the bottoms and tops without cooking the inside of the cookie. I hope that helps! 🙂 -Melissa
BEST COOKIES I HAVE EVER MADE! My 3 kids and I just ate them warm. We are all in heaven! I may need to hide them from my husband. 🙂 Thank you!
Oh Heidi thank you for such a kind comment! It always makes my day to hear about success in the kitchen….especially with cookies. Thanks for taking the time to write me. Have a great day! – Melissa 🙂
Hi there! I’m so happy to find a recipe for this cookie. The directions list cake flour as well as “flour”- do you mean all purpose flour?
Hello there CashCanCook! You are exactly right — the flour is all-purpose flour. Hope that you love them! –Melissa 🙂
Should salted or unsalted butter be used??
Hi Sofia! You can use either one. I tend to use unsalted butter in my baked goods so I can control the amount of salt in the recipe. If you use salted, just reduce the salt by 1/4 teaspoon. Hope that helps! –Melissa 🙂
Would you still bake at 410 if making much smaller cookies or bring it down to 350?
Great question, Robin! I would suggest keeping the temperature the same but since they are smaller, reduce the time by several minutes. Watch the cookies closer as they won’t need as much time to cook through. Hope that helps! 🙂
I made these today and I am curious if your dough was very sticky? My butter was cold and I followed directions to a tee (omitting nuts), even used the cake flour but the dough was very sticky. Mine definitely thickened up and resemble a hockey puck, but they are more smooth and not rugged looking at all like other chunky cookies I’ve made. I wonder if I need to put in more chips because I didn’t do nuts? Also, after 12 minutes they were brown on top so I pulled them out and let them rest for 15 minutes. I cut one open but the inside was completely raw and runny. The crispy top slid off of the cookie when I cut it open. Thoughts? They were still quite delicious, just not quite as pretty as those in your photo lol.
I put them back in the oven for another few minutes to try and get them cooked through and it worked to some degree.
Thank you for a great blog. I am trying the sweet potato curry next 🙂
Hi Cass! Thank you for being so thorough on your description so I can help you figure it out. First off, you used 3 cups of flour total, correct? I have had some people use only cake flour and forget about the rest of the flour. I think omitting the nuts will definitely change the structure of the cookie. The nuts are going to give it some volume. They still should set up though in the middle. I have played with this recipe so much and when I was working with the cooking time, even a minute or two made a difference in the center. If you go to Levain, their cookie tops are quite brown. I think they could have been cooked for at least 2 minutes longer.
For some reason, after you take cookies out the oven and put them back in, they don’t cook the same. I would suggest adding more time to ensure that they are cooked all the way through.
I hope that helps, Cass! Have a great day!
anxious to make your cookies……… would you say you use 1/2 to 3/4 cup dough per cookie? It was mentioned that they are 6 ounces. I like them to be very similar in size to one another. Also………if I plan to let the dough sit overnight —- is it ok to use softened butter????? …….. Someone was asking about making these into chocolate cookies …..I always like to add some espresso powder to a portion of my chocolate chip cookies. Takes them to a whole different flavor profile. ………… thanks so much….
Hi Sue! Great question! Levain Bakery cookies are 6 ounces each so you are right. You can use softened butter, only if you let it chill overnight to let it set back up. Adding espresso powder is a great idea for depth of flavor. Let me know how they turn out after adding it! 🙂 I would love to know.
I made these today and I have to tell you that this really is the best chocolate chip cookie recipe! So incredibly delicious. My whole family LOVES it 😁
Oh Kim you just made my day! I always LOVE to hear that and it makes me happy to hear about your success in the kitchen. Thanks for taking the time to write a comment! 🙂
Thank you for sharing the recipe! I tried Levain cookies for the first time a few days ago and was blown away. How are their outsides so crispy and their insides so moist and gooey?! So I was really curious what was the difference. It’s amazing how corn starch, a higher oven temperature, and cold butter are the secret! Who would have known?! Thank you for experimenting and finding out this secret and sharing it with the rest of us cookie lovers. Will definitely be making these soon.
I had one small question- does it matter if you use eggs straight from the fridge?
Hello Sarah! Aren’t they so amazing? I love how unique the cookies are and it comes from changing up a few things to set them apart from the rest. You can use eggs either way and it’s all good. A little trick though….if a recipe calls for room temperature eggs and you don’t have time, run the eggs under warm water or place them in a bowl with warm water. Hope that helps! Let me know how they turn out. 🙂 – Melissa
I’ve never had Levain Bakery cookies but when I view the photos on Instagram, these cookies are what I imagine they must taste like. Great recipe!
Thanks so much, Loulia! Oh they are absolutely heavenly. Give the recipe a try and let me know how they turn out. Have a great Saturday!
These were honestly the BEST cookies I’ve ever made! I have always had a special place in my heart for Levain’s Chocolate Chip Cookies, but never thought they were replicable. Thank you for sharing your pure cookie genius!
Oh this makes me so happy to hear! Thank you so much, Ilisa! They took months and months to figure it out so I am so glad to hear about success in the kitchen. This is why I do what I do. Thank you for taking the time to comment. I really appreciate it! – Melissa 🙂
These cookies are truly the best. My sister and I tried to make them recently and we were so surprised at how big they were. I was super excited to make them again and we tried again only to have flat cookies that browned too quickly. This happened on our second attempt and third attempt. We had the oven set to 410 and followed the recipe except we omitted the walnuts. I made sure the butter was cold and followed the other instructions. Do you think the problem could potentially be the baking soda? We bought new baking soda and we are planning to try again in the next few days. This will be our fourth attempt at making them (first was great but the second and third were not so much) and we are hoping they come out again like the first time. The only other thing I can think to ask is if you think it is alright to mix the dry ingredients together? I think we went ahead and mixed the flours, cornstarch, baking soda, and salt together in a bowl. We then added the mixture in two batches not to cause the dough to fly everywhere. (The hand mixer struggle…)
Thanks for the recipe though. It is truly the best. I hope to actually taste Levain Cookies one day in person but until then I know where to find the closest thing.
Oh I love a good mystery….especially when it revolves around food. When I was in college I had to spend an entire semester on a class revolving around studies and basically learned that it is all about narrowing down the variables. So the key is to figure out what changed?
These are such large cookies and are definitely far from flat so I tend to think there was an issue with the leavening agents. They definitely should have a rise to them. Try them again and see if it makes a difference. Chill the dough and even the cookie sheet so they don’t spread too quickly.
I hope that helps! Please keep me posted on how it goes. I am happy to help! Thanks so much for the comment. – Melissa 🙂
Hello Melissa,
I have never left a comment before, but feel I would be doing an injustice not too. I Live In NY and have Levain cookies in the city and in the Hamptons. Always amazing. I have made virtually every variation of Copy Cat recipe, but never yours. I Just stumbled onto yours today when a friend asked me for my favorite version.
Made yours instantly. Noticed the no vanilla and high temperature and cornstarch as opposed to Baking powder… and that you can immediately bake them without pre-cooling the dough.
OMG! Total perfection first time out! Your right, you don’t miss the vanilla even a second!
Thank you!
By the way, I hope I am not the only guy on your comment thread!
Aaron
Awww thanks so much, Aaron! You literally made my day so thank you for taking the time to write such a nice comment. You are definitely not the only guy on my comment thread! Haha! I actually have a lot of guys who make my food so you aren’t alone. I have 5 brothers and one of them makes every single recipe. He’s always sending me texts telling me which one are his favorites.
I am so glad that you love these cookies! I worked for months and months tweaking my recipe until I felt that I really had it. I love when I hear that others can duplicate them as well because it saves a ton of money to make them at home plus people are always so impressed with them.
Thanks again and have a great week! – Melissa 🙂
Hello
Made these yesterday and they came out great! Chilled the dough for a couple hours then let sit out for 20 minutes before baking. I used a large ice-cream scoop and got about six cookies per pan. My oven is screwy temperature-wise so I had to babysit them (bottoms of first pan came out a little well-done) but they are delicious nonetheless. One thing I noticed was missing from your typical CCC recipe—vanilla. I will definitely add a teaspoon or so the next time I make these. Back in June you said you were going to try a batch with it. Did you ever make them with vanilla and if so, how were they? Was there any taste difference?
Thanks for sharing the recipe!
Hi Eddie! Thanks for your feedback! I appreciate it! Ovens vary so much so it’s smart that you watched them well. Next time you make them, you can lower the temperature by 5-10 degrees if you think your oven runs hot.
You are right about the vanilla! Levain doesn’t put into their cookies but try adding it. I have tried both methods and haven’t noticed a huge difference but it can’t hurt. Vanilla is amazing! Thanks so much for your comment. 🙂 – Melissa
Delicious cookies! Would these still be good if I made the dough ahead of time and froze it? 🙂
Hi Joanna! I apologize for the delay in replying to your question. I am a huge fan of chilling the cookie dough. It’s a great idea to make your dough a few days ahead of time, wrap it tightly, and let it chill for 48 hours. If you want to freeze it, place it in a freezer bag and when you are ready to use it, let it sit at room temperature until it’s ready. The dough will be slightly drier but it will bake up nicely. I hope that helps! – Melissa
These look amazing, but besides substituting the cake flour for all-purpose flour, what else can I do to make them more “chewy”. Don’t really like a “cakey” cookie. Are they? My ideal cookie is a little crispy around the edges and bottom and a little chewy in the center. The recipe I’ve been using for a couple years now is from America’s Test Kitchen which is pretty close to perfection, but I’m always looking for new recipes to try.
Hello Chicago Chocaholic! I am not a fan of cakey cookies either! This is what is extraordinary about these cookies is that you can have a thick cookie without it being cakey. An excess flour to butter ratio is what makes it cakey. I love America’s Test Kitchen cookies as well! These are unique as they are thick and large. Give them a shot! – Melissa
I love your cookie recipe! I wanted to ask… if you chill your dough does the baking time increase? Also, should the cookie be gooey inside almost like a slightly underbaked appearance? I feel like I may be overbaking them a little trying to make sure they are done but I read an article that said Levain Bakery cookies have a slightly underbaked center. The cookies are awesome I just want to make sure I am baking them to perfection 🙂 Thank you for the tip on Trader Joe’s Pound Plus Chocolate Bars… they are great! -Kim
Hi Kim! Great questions! If you chill your dough, I suggest bringing it almost to room temperature. The baking time may be increased but by only a small amount. These are definitely slightly under baked in the center. I find that my cookies set up after being out of the oven for 15 minutes or so. I don’t eat them right out of the oven because I want to give the cookies time to set up. I hope that helps! – Melissa 🙂
I’ve never been to the Levain Bakery, but I made this recipe last night and they were divine!! These cookies were very popular amongst my Friendsgiving crew :). I’m definitely adding this to my permanent recipe collection.
Before making these, I read through the comments, questions, and your responses. I tried it both with not chilling and chilling the dough, and it didn’t seem to make a difference for my cookies. Also loved your tip on combining the different chocolates. One question I didn’t see that I had was how these cookies bake if you were to freeze them, like a la Otis Spunkmeyer style? I like to prepare make-ahead batches, freeze them, pack them in freezer bags, and label them for 3-6 mos and baking instructions. I usually make these for my little brother and my bf. With how big/thick the Levain cookies are, do they translate over?
Thanks in advance, and thank you for sharing an amazing recipe!!
Hi Carmel! Yay! Thanks so much! So glad that your friends loved them and how fun to throw a Friendsgiving. This dough can definitely be frozen ahead of time. Thank you for sharing that great idea with others. Cookie dough gets better with time (usually chilling 48 hours) so I definitely encourage it. Thanks for taking the time to comment! – Melissa
These cookies are kid approved! My niece has grown up on a moderate vegan/raw diet and my nephew on the SAD. But both enjoyed their cookies! Thank you for the recipe and Merry Christmas!
That’s so awesome! Thank you so much for taking the time to write and let me know that your niece and nephew loved them. I appreciate it! 🙂 – Melissa
Hi,
How many grams is a cup of butter and brown suger?
Hi Roy! 1 cup of Butter is 227 grams, 1 cup of Brown Sugar is 200 grams, and 1/2 cup of Sugar is 100 grams. Hope that helps! – Melissa 🙂
Hello! Which one do you prefer Cake flour or regular flour. What is the difference?
Hi Desirre! Great question! In these cookies, I use cake flour every single time. It creates a more tender cookie and it helps to create a similar texture to Levain Bakery. Hope that helps! – Melissa 🙂
do you by any chance have the recipe for lavain oatmeal raisin cookies? Have tried to replicate them or plan to make them? I die for those cookies!
I am joining the request 🙂
Your cookies are awesome!
You bet! Here is my latest Levain Bakery copycat recipe — https://www.modernhoney.com/levain-bakery-oatmeal-raisin-cookies/
Thanks so much for asking! Have a great day! – Melissa 🙂
If you make them smaller, do you still bake them for the same amount of time?
Hi there! I am so sorry for the delay in replying. I have been having issues with my comments but it is finally fixed. That is a great question! Yes, if you make them smaller, I would reduce the time by 2-3 minutes and then just watch the cookies closely. Hope that helps! – Melissa 🙂
These look incredible! Truly drool worthy!
Thanks so much!! They are worth every single calorie. 🙂
I need a silpat!!! These cookies are gorgeous! They almost fall apart in your hands: these are going on my list of desserts to make. Thank you for the recipe 🙂
Oh yes, Alyssa, silpat is a game changer. You will have to let me know what you think of the cookies! 🙂
Did you use unsalted butter?
Sorry to ask this again but I forgot to click the notify button.
What type of butter did you use? Did you use unsalted butter?
Thanks! Can’t wait to try this out. I just had Levains last weekend and OMG’n
Hi Diana! I apologize for the delay in getting back to you. Great question! You can use either one — if you use salted butter, decrease the salt by 1/4 teaspoon. If you use unsalted butter, leave the salt right where it is. Hope that helps! 🙂 – Melissa
Thanks so much for getting back to me. Ok last question- I could only find King’s Arthur whole wheat pastry flour- should I use that for the cake flour or stick to all purpose. I just ordered some cake flour on amazon but really want to try to make a batch today. Thoughts?
Thanks again!
Hi Diana! Hopefully I am not too late to the ball game. I think it would be better to stick with all-purpose flour rather than whole wheat pastry flour. The whole wheat will most likely make it a heavier texture. If you make them without the cake flour, you won’t get the exact same texture but it will be pretty close. Hope that helps! Have a blessed day! – Melissa 🙂
Is it necessary to use cornstarch as I have no access to any in the uk
Hi there! I haven’t tried another substitute for cornstarch but I do hear that arrowroot or potato starch can be a substitute. I hope that helps!
I made these like twice in a week!!! My family loves them, and so do I 🙂 thank you for the AMAZING recipe!!!
Yay Maya! So happy to hear that. Thank you so much for trying out my recipe and for making them 2 times in one week. I love it!
Hi! How do you store them once made to keep them fresh? Thanks!
Hi Brittney! I usually cover them with a cake dome or the saran wrap that wraps around like a fitted glove. 🙂 The beauty of these cookies is that they are the only cookies I make that can last several days and still taste soft and fresh. I hope that helps!
These cookies are drool worthy! They look exactly like Levain cookies. I was wondering if bread flour can be substituted for cake flour and still yield the same amazing chewy goodness?
Hi Marie! Well, I would rather you substitute all-purpose flour rather than bread flour. Bread flour has the most gluten out of any flour and that is why it is ideal for yeast bread. Cake flour has the lowest, at about 8%, so it is perfect for tender cakes and cookies. If you don’t have cake, go with all-purpose. Hope that helps!
I made these cookies tonight and they taste amazing! Thanks so much for sharing your recipe!
So happy to hear that, Robin! Thank you for taking the time to write such a kind comment.
Omg Melissa! I remember seeing this bakery featured on food network soon long ago and wanted these cookies when I saw them! Wow so happy I found this recipe on pinterect when I was on a cookie kick!! I just found it yesterday making them today! Can’t wait!!
Hi Pam! Oh yes…those are the cookies from Food Network. Oh so good! Thank you for trying them out. I appreciate it.
Hi, after mixing this dough should it be chilled for a couple of hours or so? All other cookie dough recipes I have ever made require to be chilled for at least 2 hours so they don’t turn out flat.
Also I was wondering about vanilla. I love love LOVE vanilla and its richness in cookies. Do you think adding a tsp would affect the recipe or is it really not needed?
Thanks
Hi Raven! Great question. I LOVE to chill my cookie dough. It just makes the cookies that much better. Most people don’t want to wait that long but if you have some patience, I would tightly wrap this dough and refrigerate for 24-48 hours. I love vanilla too but I left it out in these cookies since that is what they do at Levain Bakery. You can absolutely add 1 teaspoon of vanilla with no problem. Hope that helps!
I’m baack!! They are so freakin good! One mistake I think I made was putting butter on cookie sheet cuz I had no oil on hand and no silicone sheets which made them get a little overcooked on the bottom. By the way those baking silicone sheets are in my amazon cart as we speak! Will be making again and again to share with family and friends!!! Thank you so much!!!
Welcome back, Pam! xo Thanks for coming back and letting me know how they worked out. Some ovens run a little hot, so you can always lower your temp to 400 degrees and see if that helps. The silicone baking sheets will help big time as well. Thanks for trying them out! 🙂
Making these cookies right now. Love vanilla extract but there isn’t any in the recipe. Do the cookies need the flavoring added or are they as good as they look without it?! Thanks!
Hi Janice! Me too! I left the vanilla out since it is what Levain Bakery does in their cookies but feel free to add 1 teaspoon of vanilla to the cookies. It will be wonderful!
I have to comment and tell you this is my favorite chocolate chip cookie recipe of all time! It wins over everyone!
Woo hoo, Jen! So happy to hear that! Thank YOU so much for taking the time to write a kind comment.
When I saw your pin on pinterest I thought oh no another “best chocolate chip” recipe. However the fluffy cookie looked good so I gave it a try and BANG…POP …BOOM was all I could think after I took ONE BITE! Simply Amazing! Thank you for sharing.
Haha! You made me laugh with your bang, pop, boom. So glad you loved them! Thank you so much for trying them out!
Just made these cookies, only change was that I let them sit in the fridge for about an hour before I baked them. These are amazing!!
Hi Sarah! Great idea. I am a huge fan of chilling cookie dough because it just gets better in time. So glad you love the cookies! Thank you so much for your kind comment.
HI there! I love these cookies. I’ve made the chocolate chip and the double chocolate. I was wondering if you have tried a sugar cookie version?
Thank you.
Hi Morgan! Thank you for being amazing and trying out TWO Levain Bakery cookie recipes. I appreciate it! I am going to try it in a sugar cookie version. Stay tuned!
I made these for the first time, and they turned out perfectly!!! Thanks for all the time and effort you have put towards developing the recipe, I will be making these anytime I need that WOW factor!!!
This is a great recipe! I used pecans instead of walnuts and added vanilla……….definitely a keeper!
Love the idea of adding pecans…that is a great variation. Also, vanilla adds flavor so that is always a good thing. Thanks for trying out the recipe!
Salted or unsalted butter? Is there a rule to butter choice and cookies? I can’t wait to make them after my first visit to Levain Bakery this month!
Hi Mary! Such a great question. I use both, to be honest. Most bakers would say to use unsalted only but I have used both in this recipe. If you are using salted butter, you can reduce the salt by 1/4 teaspoon. Glad you got to visit Levain Bakery! So fun!
I can’t wait to try these! May I know if it’ll be possible to replace the eggs with a flax egg? I was hoping to try these tomorrow and I’m worried that the flax egg would throw the entire recipe off! Thanks so much in advance!
Great question! I have used flax in cookies before but not this specific recipe. I believe that it would do okay but watch to ensure that the dough has enough liquid to bind it together. Good luck!
Wow. You are my hero. I’ve searched forever for a great recipe like this. I used coconut instead of walnut and they turned out amazing. Thank you!!!
Hi Lisa! Yay! So happy to hear that. I love the addition of coconut. I am a huge fan of coconut so I can’t wait to give it a shot. Thanks for sharing!
I made these and they burnt on the bottom. Any suggestions?
A. These were AMAZING – my husband just ate 3 and is now in a food coma on the couch.
B. These were the largest sized cookies I’ve ever made but my batter still yielded 14 cookies – should I have made them bigger?!? Truly they were close to the size of tennis balls (a little bit smaller but WAY WAY bigger than say a golf ball lol) before I baked them and were perfection at 10:30 mark…
L O V E this recipe!! They’re definitely massive and perfect but my only question is whether they’re supposed to be extra goey on the inside? I let them cool for 10 minutes as per the recipe and took a bite. The taste and crunch of the outer layer is absolutely there but they were still super batter like on the inside?
I’ve tried this recipe maybe 9x now and it’s always a hit at home! Thanks for sharing.
A couple comments though:
1) the cookies don’t seem to be as sweet as the ones from Levain. Do you agree?
2) Also, I bake the cookies at 410F for 9 min in my oven. Any more than that gives me over baked cookies. 9 min gives me perfect gooey cookies but the outside isn’t as brown and crispy like the OG levain. Any tips? Higher temp perhaps?
Appreciate your reply. Thanks again!
Wow, where has this cookie been my whole life? Absolutely, the best chocolate chip cookie I’ve ever had. Thank you for your countless trial and error to duplicate Levain Bakery’s recipe. I couldn’t wait to try the oatmeal raisin and it was equally delicious. Looking forward to the dark chocolate peanut butter chip next. My kids feel like they have hit the jackpot with 3 batches of cookies in one week!
I am very excited to try this recipe. Do you know the ingredients by weight?
Hi, I am really excited to try this recipe and I was wondering if you have this recipe by weights (especially for the flours and sugars). Thanks!
LOVE,LOVE,LOVE these cookies!!!!!
They are the BEST!
They take no time at all to make, just made a batch.
Started at 6:50 pm and they were in the oven by 7:00 pm.
Thanks for sharing!
These cookies are the best! Thank you for creating and sharing the recipe. So glad I no longer have to trek to the upper west side to get my Levain cookie fix.
Do you think these will freeze well? Levain recommends freezing then heating for 10 minutes. I imagine these will be similar?
ABSOLUTELY FANTASTIC! I make these ALL the time and I’m always having my family/friends/coworkers asking me when I’ll be making these cookies next! Literally just made them for thanksgiving. I know the recipe by heart! Xo
The cookies are amazing – my second time making them. My only question is how do I control for the burnt bottoms? Both times my bottoms have burnt. Thanks!
Hi! Have you tried using bread flour instead of cake flour before? Would it turn out the same?
As a self-proclaimed baking addict, I had to try these cookies. They were easy to make and turned out wonderfully. They are soft and chewy. The recipe stated that it made 4 cookies……I guess if you were making them the size of a small pizza! I omitted the walnuts and managed to get about 3 1/2 dozen cookies that are about 2 1/2 inches around. I baked for 9 minutes which seemed to be just right. Definitely making these again.
Hello! I am so excited to try your recipe. I do have one question. Instead of cake flour could I substitute baking flour? I got all the ingredients but I only found “baking flour” at out local bulk store. Thank you!
Could i substitute all gluten free flour in this recipe?
I just made these for the first time and all I can say is…Wow! I love my regular chocolate chip cookie recipe, but I’m amending it with more flour and adding cornstarch because I think the big, poofy, chewy cookie is THE BEST!! Oh and the higher temperature sooo does the trick.
I did add vanilla…’cuz I like it. And I used my regular cookie scoop so got 36 out of a batch. Once I finished, I immediately made a second batch because I predict my huge New Years Eve weekend crowd will LOVE them.
Thanks for the great recipe…now I have to try the variations I see you have!
Happy New Year! We made these for the first time today. We did not have any walnuts on hand so we used sliced almonds and crushed salted cashews and they were amazingly delicious…a meal because they were so huge and decadent. It was all mixed by hand as I do not have an electric mixer! Our daughter is Madelyn (Joann) but we call her MJ :). Thanks for sharing this recipe – it is the best chocolate cookie we have ever eaten! Wishing you and your family all the best. 🙂
Hi! Thank you for sharing. I was so excited to try them. Mine are in the oven right now, am I am noticing that they are flattening out, rather than staying nice and rounded like your pictures. I followed your recipe exactly. Any ideas???
Hi Melissa- I’m a Levain cookie nut myself and have been making them for years. Thought I would tell you what I learned- pull a large (cookie size) ball apart, then stick them back together back to back. Makes the edges scraggy so they are not smooth- makes for edges crisp while inside soft. Read somewhere that Levain does it! Just a thought! Lisa
Do I have to use a KitchenAid ou just a regular hand mixer (like the video one)?
Hey there! I was wondering if you use room temperature eggs for this recipe, or are they straight from the fridge? Just want to make sure so I can make this recipe exactly how you did, because they look amazing and have awesome reviews!!!
HI! These cookies look amazingggg, as does everything, I’m spoilt for choice!! I want to make some amazing cookies for a large crowd and these fit the bill apart from they’re quite big, if I was to make these smaller portions would I have to make any alterations, eg to the cooking time and ingredients etc? Thankyou !:)
Hi Melissa,
I was wondering if it matters if I used bleached APF or unbleached APF?
Thank you so much! My son and I enjoyed baking these together. Hands down, the best cookies I have ever made! Keeping this recipe to make again and again!
This is my new favorite Chocolate Chip Cookie recipe! My nephews wife made these after her visit to NYC and Levain Bakery. I took one home and ate it a couple days later and I was shocked at how moist and amazingly delicious it was even though it wasn’t fresh baked.. I bake a lot. I always follow the original recipe exactly because that is the only way to judge a recipe accurately, Well… let me tell you… these cookies did not disappoint! I followed the recipe exactly. In the week and a half since I first tasted this cookie, I’ve made them 5 times. I have shared most of them… but I have eaten A LOT more than I am willing to admit. Thanks so much for posting this recipe.
After baking a few giant cookies, I scaled the size down. This recipe made 24 cookies using my #24 disher (scoop).
Great cookies! Definitely recommend if I could post pics I would of how mine came out! So moist with a crunchy outside and underdone inside just how I like it. I only cooked mine for 8 mins but if u want the inside to be more well done cook the full 12 like recommended in the directions
I visited NY last weekend and just had to try Levain after hearing how amazing their cookies are. They definitely didn’t disappoint! I’m an avid baker and thought I had perfected my chocolate chip cookie, but the chocolate chip walnut cookies at Levain are next level. I am so glad I came across this recipe. I just made them and they look exactly like the real thing! I think my oven was too hot and the dough balls were too big, so the bottoms started to burn before the middle got to cook, but I will definitely be baking the rest of the batter in smaller balls.
I can’t wait to try making the dark chocolate peanut butter chip cookies! Thank you for doing all of the research and sharing these recipes! 🙂
Thanks for sharing this recipe! My whole family loves it! Sometimes this is all I eat for dinner. Just a few questions. 1) I have an option of convention bake and regular bake in my oven. I tried the recipe using both methods at 410. Wondering if there was a better one of the two (convention or regular bake). 2) I don’t have a KitchenAid mixer so I’ve been mixing it by hand. It’s definitely harder but do-able. Wondering if the consistency would be better with a mixer. 3) I don’t know what size they are supposed to be when placed in the oven, plus they are sticky so I have been using the 1/3 cup measuring cup to scoop them.
Thanks again for this recipe!
These are by far the best cookies I have ever had! Our 23 year old daughter has made them for us the last two times she’s come home. First of all to see her mise en place was impressive, but the cookies, ahhh. We didn’t have chocolate chips on hand the last time she made them, so she used butterscotch chips. Not being a big fan of butterscotch I was a little disappointed, but I have to say these may have been even better than the chocolate ones! Thank you for posting this recipe 🙏
Hi! Thank you for creating this recipe! I have a favorite chocolate chip cookie recipe that is my gold standard but this one looks so delicious that I have to try it. 🙂 Do you let the cookies cool on the cookie sheet or on a cooling rack? I know they will continue to cook a bit if they are left on the cookie sheet. Thank you!
I have the same question! Erin, did you end up cooling on the cookie sheet or cooling rack?
I’ve made these a few times now and they’re by far my favorite chocolate chip cookie! I crave them! I love the proportion of chocolate to walnuts. This last time I added French sea salt on top before baking, but the recipe as is is incredible!
AH-mazing. I’ve been to Levain Bakery for the original, and these are just as good! Yum!!
Hi, this sounds like a great recipe and would love to try it. But considering that the baking temperature is much higher than what I’m used to, is it possible to give an estimate of how big the dough balls should be? 1/4 cup? 1/3 cup? Or even 1/2 cup?
Thank you!
I made these yesterday and they are really amazing!
I own a little coffeehouse and I’m trying out recipes for it… this will be a staple!
Those really do look like the best chocolate chip cookies ever! Yum!
I just returned from NYC with some Levian Cookies in hand to do a couple of comparative taste tests with different copy cat recipes out there. Your’s was the first to be book marked and I must say, the best of them all! I too prefer the Peanut Butter Chocolate Cookies and will be making your recipe next week. Thanks for doing all the work in creating a great copycat recipe!
Just made them and they were a HUGE hit!!!
Thanks so much for sharing 🍪❤️
Hello. Does this recipe call for unsalted butter or salted? Thank you!
Unsalted 🙂
These are great, and my new standard chocolate chip cookie recipe! I omitted the nuts and they still held shape.
What?! I cannot get them to stay thick! They are still delicious and the dough is amazing but I figured mine flattened because no nuts. I’ve made them twice and no luck either time. Hmm… I wonder if you can overmix. I was very gentle after the flours went in but I really made sure the eggs were mixed, maybe too much?
Hi Melissa,
I just tried your recipe. But I made only have of it and since I did not have cake flour so I made my own cake flour. For 1 Cup of Cake flour I used 1 cup of AP flour – 2 TBSP AP Flour + 2 TBSP cornstarch.
With half of the recipe I made 8 cookies and each one was 100 gr… I cooked them for 10 min and They are still gooey inside and look like in your pictures 🙂
Thank you very much for this delicious recipe.
Hi Melissa. Thank you so much. Your recipe was amazing. 5 stars all the way. Love from Indonesia ❤
Thanks for sharing the recipe! I gave it a try, but switched out the walnuts for pecans. They were amazing!! I’m used to having vanilla extract in my cookies, but I didn’t even miss it. The cookies still turned out so good. Thanks, again. 😀
Hi Paula! I love to hear it! I am going to try them next time with pecans. That sounds heavenly! Thank you for taking the time to comment. Have a great day!
Made these tonight and they are incredible!!! Thank you for doing so much research to create the perfect cookie. 15 minutes was the perfect cook time for me. Thank you!!
I have made these and the chocolate chocolate chip now several times and they are THE BEST cookies I have ever tasted in my life. The chocolate chocolate chip come out perfectly every time but for some reason this chocolate chip version spread when i bake them. I have tried refrigerating the dough for 15 minutes before baking but they still spread. I’m not complaining mind you, they are THE BEST tasting regardless but I would love for them to look fatter like yours do. Regardless, these recipes are the absolute best and when I crave a cookie I no longer go to a bakery I just make yours! Tonight I am going to try the oatmeal raisin and I just hope I don’t eat all of the cookies before I can share them!
Thank you for sharing the recipe. I am a chocolate chip cookie fanatic from the Philippines! I have tried different recipes and have not found the perfect one. So when I saw yours with so much positive reviews, it was a must to do. The cooking time took longer than expected, 15 minutes to be exact and it was a bit dry. My first instinct was to follow the 11 minutes cooking time but it turned out to be so undercook and I was wondering why my cookie had a strong flour aftertaste. Would you have any idea what went wrong?
I was growing frustrated with other recipes that left me with flat, greasy cookies. I just followed your recipe and I’m happy to report the cookies were PERFECTION!! The only change I made was to cook on convection at 385.
Thank you so much!
I just made them with fresh ground whole wheat and they are amazing! This is what I did different: I added 7tsps of water because of the whole wheat ( all though I think it was little too much), I also used Morena sugar and made cake flour with the whole wheat and corn starch (replaced 3tbsp). I think they are a little bit flatter than they should be but that’s a small price to pay for a more satisfying cookie that I don’t regret eating afterwards.
I just made them and are really the best ones !thanks for sharing, i used all purpuse flour and made them smaller
Hi,
Can I make the batter a day before? and keep it in the fridge till I need to bake them?
Hi!
These cookies are meant to be large.
But, what if I bake the regular sized cookies (1-1.5 tbsp of dough per cookie), can you recommend the oven temperature and baking time?
Thank you.
Could you please convert cups to grams?