This post may contain affiliate links. Please read our disclosure policy.
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
Pin this now to find it later
Pin It
Levain Bakery Chocolate Chip Crush Cookies
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Made these a few weeks ago after my coworker had asked if I’ve ever had a Levain cookie. Well I took this as a sign because I had been eyeing this recipe for some time. I shared some with my colleagues and they couldn’t stop talking about them for like a week nonstop. These indeed were AMAZINGLY delicious! I’m about to make some more! Highly recommend:)
Will the cookies turn out the same if I don’t use walnuts?
Hi Lauren! I recommend to add 1-2 tablespoons of flour and 1 extra cup of chocolate chips to help keep their shape.
There is a school of thought about refrigerating/resting cookies for and hour up to 72 hours or more sometimes. The sit times is to make the cookie taste better. I have done this and some do taste better after the rest. Does this cookie require a rest for better flavor and taste or just cook whenever after mixing or resting?
Thanx
Hi Winifred! I love refrigerating cookie dough to help deepen the flavor. However this cookie recipe does not require it!
Hi! How important is the kitchenaid mixer to get the dough mixed? Can I just mix everything from start to finish with a fork/spatula and will the consistency still be okay? Thank you!
Hi Joe! It will take a bit more effort! A sturdy spatula or wooden spoon works best for this. You’ll need to mash, press, and stir vigorously until the mixture is light and fluffy—this takes effort (usually 8–10 minutes by hand). You’re done when it looks lighter in color and slightly whipped. I hope you love this recipe!
Hello! Do you use table salt or kosher salt? Thank you!
Hi Mark! I use fine table salt in my cookie recipes. I hope you enjoy this recipe!
Hi, the illustrations for this recipe hint at using both chips and bar chocolate but, after reading through the recipe I only see a mention of chips. Do you recommend using the combination? If so, what kind of bar chocolate are you using? Milk, dark, 70% cacao, etc.?
These illustrations:
https://www.modernhoney.com/wp-content/uploads/2015/12/Levain-Bakery-Copycat-Chocolate-Chip-Cookies-1200×858.jpg
https://www.modernhoney.com/wp-content/uploads/2015/12/Levain-Bakery-Crush-Cookiesed.png
Hi Peter! Yes good eye! Sometimes I like to add in some chocolate bar chunks. My favorite ones to use are semi-sweet bars from Guittard or Trader Joe’s, but any will work!
Thanks so much for taking the time to reply, Melissa. That is very generous of you! Just one follow-up, does the total amount of chocolate remain 2 cups when using the bar chocolate or do you use the bar in addition to the 2 cups of chips? If so, how much extra bar chocolate do you normally add?
Hi Peter! The total amount of chocolate remains the same. I would normally do 1 cup of chocolate chips plus 1 cup of chocolate chunks from the bar.
Melissa, thank you very, very much. I’m going to prepare a double batch in the next couple days! Going to ship half to a friend, it will be a little bit of a challenge to pack them properly as they will be going to warm area of the world but, with the proper packing and insulation, I suspect they will survive! Again, thank you!
Trying this recipe next weekend but I am in the UK and have a fan oven – what is the best temperature conversion to use?
This is the best cookie recipe I have ever made! Everyone raves about these and asks for the recipe. The key for me has been letting them sit. I love them best the next day.
I am so glad you love these cookies, Abigail! Thank you for making them.
Hey there! So excited to try these. Can you make the dough ahead and freeze it and then bake?
Hi Bizzy! You can definitely freeze the dough. I recommend when baking the dough from frozen either to let the dough come to room temperature and bake as normal. Or bake from frozen and lower the oven temp to 400 degrees and bake for 1-2 minutes extra. Watch for the edges to get slightly golden brown!
I’ve made these many times and always get compliments.
I need them for an event but want to make the dough ahead of time and refrigerate.
How long should i rest them at room temp for baking? Any tips? Thanks!
Hi! You can bake these cookies straight from chilling in the refrigerator. Watch for the edges to get slightly golden brown. Thanks for following along!
I have cup and grams the amounts vary. Please give me a recipe expressed in grams.