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
Levain Bakery Chocolate Chip Crush Cookies
Equipment
Ingredients
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- 1 ½ cups Cake Flour*
- 1 ½ cups Flour
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ¾ 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
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!
Abby
can you pls make cookie recipes of levain inspired red velvet with white chocolate chips and funfetti with caramelized white chocolate
Lisa Brogn
Hi,
i am excited about making these cookies. I want to make normal size cookies. What should I set my oven to? 350 is the norm. They do look delicious. Thank you for sharing.
Abby
Hi! I'm planning to bake this recipe tomorrow and I just want to make a mini version of the levain style cookies, about 3oz. How long should I bake the cookie dough and what type of chocolate do you recommend that I should use?
Laura
Both my sister and I made these, separately from each other, in the smaller size. The cookies were good, but neither of us nor our kids thought they tasted like the Levain cookies. They weren’t dense like Levain’s, they were quite light.
Julie
OMG!! These are the BEST cookies I have ever made! They are crazy good. Influenced by giant cookies we buy online, I divided the dough into thirds and added different mix-ins. Oreos, M&M's, and sprinkles before forming them into eight seperate cookies. Unbelievably good. Can't wait to make them again!
Kylie
Hands down the best chocolate chip cookie I've ever had, and it didn't cost $4.50 for just 1 cookie! Super simple to make, I didn't have cake flour so I did the sub hack (for every 1 c. flour remove 1 tbsp. flour and replace with 1 tbsp corn starch). I'm in trouble with the recipe... had every intention of taking some to a neighbors and ended up hoarding them all to myself, SO DELICIOUS!
Jennie
Would grating the cold butter work here as well?
Erin
BEST HOMEMADE COOKIES EVER! due to quarantine, there is no cake flour or cornstarch so i just used 3 cups of flour. cant wait to be able to follow the recipe exactly because these were out of control amazing.
Important to cream the butter and sugar for 4 mins 🙂
had to make another batch 3 days later they were such a hit! been searching for the best cookie recipe and dont need to look any further!!
Jenny
I'm really excited to try making these in the next couple of days! Do the eggs need to be room temperature or cold from being right out of the fridge?
Thank you!!
Jessie
Hi there, just wondering if it's a total of 3 cups of flour and if we are able to use just cake flour for all three cups? Thank you!
Janelle Casanave
Mine didn’t come out thick. I added corn starch. Where did I go wrong? I did use apple sauce instead of egg. Could that be it?
DT
The cookies were amazing, though i cut down on the sugar and used more dark chocolate chips.
First batch I made a dozen cookies, while the second batch I made 15 - prefer the latter as it felt luxurious without being too much.
I baked the dough frozen, first 10 mins at 200 degree Celsius, then the next 6 mins at 175 degree Celsius (for the one dozen batch). The cookies were cooked through, a little brown and crispy on the outside, but remained soft (not cakey) inside. I also toasted the walnuts before incorporating them.
Thank you for this recipe!
Courtney
Holy moly! I have a tried and true recipe that I usually make for gifts, friend surprises, and just everyday snacking here. But this recipe has probably replaced it. Family approves! 🙂 LOVE the crunchy/slightly underbaked combination. Amazing!! Thank you for sharing!
Stacey
I only have plain or self raising flour so does this mean 3 cups of Plain flour if this is the case? I've made this recipe 3 times now and it's nothing like how yours look, not gooey at all. I even reduced cooking time but still nothing like yours?
Debbie
I had to subscribe to your channel to let you know that these cookies were the ABSOLUTE BEST COPY CAT VERSION of a LEVAIN CHOCOLATE CHIP COOKIE I ever made. These were so so so good!!! I can’t even begin to explain how good they were. Never thought a cookie could could taste this yummy. Thank you for the recipe!!
Nicole
I made these the other day. The best chocolate Chip cookies I've ever made. The whole family agrees. Now replacing old favorite recipe with this one. Thank you.
Brielle
Excellent recipe for the thickest choc chip cookie ever! I added Vanilla and Almond extract, and used only regular flour. In addition I use Kerrigold Irish Butter and add a little extra cornstarch for chewyness. Then I allow the batter to either refrigerate or freeze. The cookies turn out amazing! Make sure to take them off the baking sheet after a min or two so bottoms don't burn. Good luck!
Phillis
Do you have a gram conversion of this recipe along with the dark chocolate chocolate chip cookie?
I made a conversion online, but I don't know if it is accurate.
225g butter
215g brown sugar
100g caster sugar
2 eggs
115g cake flour
120g plain flour
1 tsp corn-starch
¾ tsp baking soda
¾ tsp salt
350g chocolate
250g walnuts
I'm making quite a big batch so i don't wanna mess up.
Kisha
These cookies did NOT disappoint! Oh my freaking god! They came out amazing and HUGE! Love love love. Will be putting the rest of the batch of dough in the freezer to make at a later date. Well done!!
Jessica
Hellloooo... pretty rounded home baker here. This was my second attempt at your Levain cookies (first time was the chocolate cookies with peanut butter chips) and I made those maybe 2 years ago... they were so tasty, but I had issues with the size + bake time, as I've read some other reviewers, and did end up with undercooked (raw) cookies, which were obviously deliciously fudgey the next day, but not quite what I'd aimed for. That time I followed the recipe to a T EXCEPT I made them a little smaller and came out with I think 10. Fast forward to today, I had some cake flour and knew I wanted to try another round Levain cookies! THIS time, now the proud owner of a kitchen scale, I made these cookies identical in size and got exactly 8. 9 min in, they were just browned on top just like in your photos, pulled them out. 10 min wait. Break into one and... totally raw inside! Like, a half centimeter past the outside of the cookie, just raw gooey dough. What?! Kinda at a loss, put em back in for a couple minutes... let them sit longer... and still pretty gooey raw. My oven runs near perfect temp... my butter was cold, the flours weighed... I know enough about baking now to use my instincts even with a recipe, but I told myself that if you got these results with this recipe then I have to at least try it exactly again. Looking back I just would have made them smaller and lower temp I guess. Now, I am certain that when you make these at home, they are perfect 🙂 I just can't figure how me and a couple other reviewers can end up with less than perfect results! Just kinda sad! lol.
And as a total side note for anyone else; if your normal go-to is Tollhouse chocolate chip cookies like me, then my personal preference would be to add vanilla to these, there seems a certain magic flavor element lost without it.