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!
can you pls make cookie recipes of levain inspired red velvet with white chocolate chips and funfetti with caramelized white chocolate
Look at the picture at the top of the page. That’s raw dough in there. Add time and you’ll have raw + burned.
Which cookie scoop did you use please thank you
Made these last night! If you can spare the dough, I would recommend putting a few differently sized cookies on a baking sheet and see what you get after 9-12 minutes.
I found that the size pictured in the recipe just didn’t turn out for me – maybe it was my oven? My dough? The outide and bottom were near burnt by the time the raw center could be considered ‘baked’. I found the slightly smaller cookie was able to firm up but stay gooey (not raw) in the center to give me that Levain Bakery vibe. I made the rest of my cookies according to the smaller size.
Sure, I had to waste a cookie to figure this out – but I’d rather 7 perfect cookies than 8 meh ones! Thanks for sharing.
They aren’t necessarily “raw”. Have you been to levain? This is how their cookies are.
These are the BEST cookies! I have never been to the bakery but knew of all the hype so I had to bake them! I am allergic to walnuts so mine just have chocolate chips and my husband just likes a plain cookie so his have no add ins. They both turn out amazingly!!! This is my go to recipe! We just had our next day cookies from yesterday’s batch and we agreed that they are even better!
These were amazing! My husband said the only thing that would make them better is to make them *peanut butter* chocolate chip cookies. Surely I can’t just add peanut butter, that would be too easy. Has anyone tried adding peanut butter? What other modifications should I make if I do this. Hoping to make his preferred version for Father’s Day this Sunday!
You can add the Reese’s peanut butter chips!
You could try half butter, half peanut butter. I feel like that is what most pb chocolate chip cookies call for. I mean, its going to taste delicious even if it doesn’t turn out exactly like you picture, right?
Hi Melissa,
I’ve tried this recipe and the flavor is sooo yum! The best cookies I’ve ever eaten in my life. I followed your recipe by converted it into grams. But unfortunately, the cookie is flattened, not puffy like yours. I dont know what I did wrong. Could you convert the recipe in grams please?
To anyone with nut allergies in their house, I figured out how to do this allergy free, and it’s fantastic. Sub in 2 cups shredded coconut and 2/3 cups pretzel pieces. They help give you the thickness and texture without all the emergency room visits and epi pens. 😄
Omg I’ve been trying to think of good replacements for nuts and I wasn’t sure what mix-ins would give it that nice crunch…pretzel pieces are an AMAZING idea, thank you for inspiring me!
hi, looks they came out with a new cookie – the two chip. any chance you can replicate it? your others have been perfect. also wondering if there’s a lemon or sugar cookie version of these. have never had the chance to visit the bakery. thx so much.
Oh this makes me excited! I had no idea they came out with a new one. Thank you for letting me know! I will get right on it and keep you posted. 🙂
These cookies are amazing!! I normally bake my cookies on a copper baking sheet but for these a regular cookie sheet is much better. They brown too fast on the bottom with the copper pan. I’ve made them twice so far. The first time I made 6oz cookies and the second time I did 4oz. They are equally as good. Thanks for the recipe! Delish!!
Hands down, the BEST, most perfect chocolate chip cookie. I followed the recipe and doubled it for Father’s Day and they are perfection! I am wondering if you use a convection oven? I did, and am wondering if that contributes to the perfection?
These are some seriously bitchin’ cookies.
Hi,
I’ve been looking for a great recipe to try with my daughter. I plan on trying this one this week.
Can you tell me if you use salted butter and is it light or dark brown sugar that you use?
Also, what’s the best way to get more cookies? I want to bake 24
Can I just use AP flour if i dont have any cake flour and would that affect the cookies texted and taste hugely?
Thank you
The taste is really great! However, I can’t figure out what I did wrong here. My cookies are spreading quite a bit instead of baking upwards. At 410, they’re also browning very quickly and are still super raw in the middle. I’ve had Levain so many times back when I lived in New York so I know that they aren’t turning out the way they’re supposed to be. Help!
Did you stir once you added in the flours, etc or did you continue mixing with electric mixer?
Is the brown sugar packed?
These cookies were amazing! A chocolate lover would love these!!! I replaced the walnuts with pretzels and they kept their shape. Next time I might toast the pretzels so they can still be crunchy when mixed with the batter and baked.
Eesh I definitely need help here. Followed the recipe closely but my cookies turned out like scones instead of a levain cookie. )’:
Not too sure what went wrong
Literally the BEST cookies I have ever made. I have tried many cookie recipes and this is by far the best. I also didn’t have enough chocolate chips so I used about a half cup of heath pieces and it was delicious!!
Do you cover cookie sheet with parchment?
Best cookies I’ve ever made! Followed the directions and it came out exactly like the pics. Def worth making again, especially for a crowd.
Can I make the cookie dough beforehand and freeze it? I tried this today and it didn’t hold the shape. I think it’s because of the temperature in our country (I’m in a tropical country, very humid). The moment I pulled out the cold butter from the fridge, it melted right away. But it tasted amazing! I just wasn’t satisfied with the shape I got so I was wondering if I could freeze it then bake. Thank you very much!
I really miss new york and I’m so glad I found this recipe of yours!
Is it possible to make the dough, freeze it, then bake? I’m in a tropical country and I can’t maintain the cold temperature of the butter. I tried this today and it tasted really great, but it didn’t hold its shape. Hoping for your response! Will surely try this again!
I do that all the time. I always have this cookie dough in the freezer ready to bake. I take it out and put it on the baking sheet, wait 10 or 15 minutes and bake them. Obviously you have to add a few minutes to the baking time. (By the way, I freeze the dough balls in a baking sheet and the I stored it in a Ziplock)
that’s exactly what I do, too, and they turn out great!
Thank you for the advice! do you bake them for the same amount of time and with the same temperature as in the recipe after you freeze them?
Yes, same temperature. Of course a few minutes more(2 or 3)
I just keep an eye on them..
Hello Melissa!
Thank you so sooo much for sharing this recipe and for saving us lots of time trying to get it right!
Your cookies turned out exactly like Levain! I loved it
I came up with a few questions that I couldn’t find in the post and also I tried a few things but it didn’t work, so here they are:
– If I want to freeze the cookie dough then would you recommend more a ziplock bag or some other kind of container?
– Also, After I froze them for a couple weeks and put then straight into the oven, they burned. For how long would you recommend me letting the frozen dough cool down before i put it in the oven?
– For selling the cookies, would you recommend a cookie plastic bag? Or wax paper + paper bag?
– If I want to storage the cookie (after being baked) would you recommend ziplock?
Thank you so much!
hi did you bake these with these with the assisted fan setting
These are my new favorite!! My only comment is that if I cream the butter and sugar too much, the cookie flattens too much. I just mix them until I get a big crumble mixture
I fear this is a stupid question, but is that 3 cups of flour total? I am just about to make these and was just questioning that. Thanks so much
I’m worried about this too!
I made them today using 3 cups of all purpose flour and they look great!
Hi!
I just wanna ask, can I cut the sugars overall if i find them too sweet? From 1 cup brown sugar to 1/2, 1/2 white sugar to 1/4
Thanks!
These are SO good. What’s the nutritional information on one of the cookies?
Hii, I want to try this recipe, I’m from Chile and the standard here is on Celsius degrees, when you put 410 degrees are F° or C°? I hope you can help me.
410°F = 210°C
Ist Fahrenheit. In Celsius it is 210. XO from Germany
Can you tell me….1) is the brown sugar dark or light, 2) do you pack it in the measure and 3) what type of chocolate chips do you use. Your intro pic looks like there is also some type of bar chocolate. Is that just a prop or do you grate or crush some bar chocolate in this cookie recipe?
I would appreciate your comments!
Thank you,
Kathy
Hi i tried this recipe yesterday and i have to say that’s the heaviest dough i made everr. I chilled them for 24hrs then baked them at 200c for 12-15 mins. My only issue here is that it spread so much( is it because if baking soda?) should i add baking powder and omit cornstarch because baking powder has starch i in it? How can I achieve a good structured cookie???
These cookies are delicious!!
I have made them following the recipe and also made batches with differed adaptations and the cookies turned out perfectly every time. I made Caramilk & coconut cookies as well as white chocolate, coconut & funfetti cookies and have never been disappointed. The cookies are crunchy on the outside and gooey in the middle!
Thank you!
Hi I tried making this cookies and they turned out so good! Thank you for posting this amazing recipe. I had a question about freezing the cookie dough to bake the cookies another day, is it possible or will it affect the dough?
Hello! 6th ingredient (Flour) you mean all purpose flour or the other one? Here in Peru you find prepared flour (bread flour) and unprepared flour (all purpose). Please
Thanks!!
These are incredible!! Thank you for sharing. I feel like I’m back on the upper west side enjoying Levain Bakery cookies. 🙂 Few questions… how long do these cookies last after baking and can you freeze the cookies after they are baked? I didn’t think to freeze the dough before I baked them. Thanks so much for this incredible recipe.
Does anyone know what the nutritional facts are for these? I’m on keto and i bake regular cookies for my friends but since keto is very restrictive of carbs, its very hard for me to try them first before i give them to friends. Let me know, thanks!!!
Cold butter does not get creamy in 4 minutes! I had to lower the temperature so the bottoms wouldn’t burn and I had to bake for an additional 15 minutes. In the end, the cookies are pretty good! I have to point out though, that it’s the basically the Nestle Tollhouse chocolate cookie recipe. The tablespoon of cornstarch is the only real difference.
What kind of mixer are you using? My butter is definitely creamy in four minutes and I use cold butter. Also bake at 400° and these cookies are done in 13 mins. Perhaps your oven temperature needs to be calibrated? Not the Nestlé toll house recipe, not even close.
I made these and they were wonderful, I was wondering how many calories were in one cookie?
I tried this recipe and the cookies were delicious! My only concern was that when the cookies came out of the oven, they were soooooo doughy and moist in the middle that I couldn’t share them with my family because they feared that the egg may not have been completely cooked in the middle. Might try keeping them in the oven a little longer. Still want that doughy middle but less moist.
I made these today. I did a half batch and i had to use 2 eggs in it. They turned out really good. I have never had Levain cookies before, but these are really tasty.
Excellent recipe! Tested and surprisingly easy !