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.
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Happy Baking!
I apologize if you’ve answered this before but do you have flour measurements in grams? I am terrible at measuring consistently.
I have the same problem so I always use a converter on google. I type “cup to grams”
These are the ultimate!!! I will never use another chocolate chip cookie recipe! My son has a nut allergy, so I omitted the walnuts and substituted one extra cup of chocolate chips and it turned out great. And definitely use the Silpat silicone baking mats so the bottoms don’t burn while waiting for these huge cookies to fully bake at the higher than normal temp.
HELP!
I don’t have a clue what went wrong.
I did everything as stated in the recipe (and I’ve gone over it several times!) – AND did not substitute anything for anything. I followed the recipe to the LETTER.
Now, I will admit, the cookies are absolutely decadently delicious – probably the most amazing chocolate chip cookie I’ve ever tasted.
But, they never leveled out in the oven! They are still the shape of a baseball! Needless to say, they have to be eaten with a fork, as NOBODY’s mouth is large enough to take in this cookie! LOL
Should I have flattened them out before baking? I didn’t as I’m used to chocolate chip cookies sort of ‘melting’ flatter as they bake.
HELP please! Where did I go wrong?
Usually when this happens, it is one of 4 things: you didn’t add enough butter (1 cup is 8 oz. or 1/2 lb.), the butter is too cold (make sure is warms close to room temperature when you’re done mixing—the warmer the butter, the more they spread) there is too much flour (scoop and level), or your oven is too hot (an oven thermometer can remedy this). Hope that helps and you can figure out what went wrong!
Nope, that is how they are supposed to be. If you ever get a chance to get the Levain cookies in NYC, you’ll see they are also ball-shaped.
Wooowww
These cookies are absolutely delicious. Everyone loved them. The cooking time can be a bit tricky though.
Loooovely taste but mine whent almost completely flat and raw in the middle. Will try to make them again way smaller.
Oh. My. Word. These are the best cookies I have ever tasted. They are almost like a cross between a biscuit, a scone, and a cookie. The outside is crisp and buttery, and the inside is gooey and, well, simply perfect. They held their shape great in the oven, and looked just like Levain’s cookies. I did make a few small changes to the recipe after I read the reviews and found that some people had problems with the insides being a bit too raw. I baked them on the bottom rack of my oven, and also baked them at 400 degrees F for about 12 minutes. I used a silpat like the recipe said, and I also weighed each cookie dough ball to be just shy of 6 oz. I would make this cookie again and again. Highly recommend!
About to try these! Does it matter if you use light or dark brown sugar?
I made these cookies, they came out excellent. But how do you keep them fresh for a week or so?!
What butter do I use unsalted or salted ?
I would use unsalted as that is what is most commonly used in baking. The recipe includes salt.
I was so excited to make these – I followed all directions, started with cold butter from the fridge and they completely spread out in the oven. I have cookies the size of dinner plates that are crispy on the edges and raw in the middle. What do you think went wrong?