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.
Come follow me on Facebook, Pinterest, and Instagram.
Happy Baking!
Kathleen
I apologize if you've answered this before but do you have flour measurements in grams? I am terrible at measuring consistently.
coralie
I have the same problem so I always use a converter on google. I type "cup to grams"
Gina R.
Get a scale! You can select Grams and baking with a scale and not using cups will result in absolutely perfect recipes! My scale was the best purchase ever! 🙂
Cindy
I tried it and these were amazing. Gooey. Chocolatey. Amazing. My new go to CCC recipe. Thank you for sharing.
Janet C
I made these yesterday and formed into 10 balls. I’d wished I’d weighed them so I could have divided them equally. Baked them for 12 minutes. I ate one about half an hour after they came out of the oven, and it was raw in the center, but delicious of course. My husband ate one 6 hours later and said it wasn’t raw. Guess I’ll have to eat another one today but will definitely cook them longer next time.
Rachel
These turned out PERFECT. Thanks so much for the recipe. I used a half cup measuring cup as a scoop, and chilled the formed dough before baking. They held their shape, no spreading. I baked for 14 minutes. Thanks again. Super good!
Owie
Used this recipe for the cookies I gave last Christmas to my colleagues and friends. They ALL loved it. Thank you so much!
Jillian Parrinello
These are the best cookies I’ve ever had. They are practically identical to Levain Bakery. Thank you so much for posting. I love you and this recipe will stay with me for years to come.
Alan
Excellent we used this recipe many times (with a less sugar) and it is amazing!
Linda A.
Followed the recipe and did add the vanilla when I put the eggs in. The only thing I did was make them smaller. These cookies are dangerously good. Thank you so much for this fantastic recipe! My husband ate two (he couldn't wait for the 15 minutes), ate two more with his lunch and informed me he's having these after dinner as well!
I call that a real hit!
Em
Thank you for amazing cookie recipe! This is my favorite cookie recipe ever.
I was wondering if I can use solidified brown butter to add more flavor. Does it work?
William
Actually, I found the video :D.
Kristin
Hi - I still can't find the video -- where is it?? lol
William
These cookies look great but I'm a little confused. After the picture with the sugar and butter in the mixer, it says press play on the video, I can't find the video. If someone knows what the problem for me is, Please help.
thank you
Sam
Followed the recipe exactly, and the flavor is good. Some I mixed with nuts and some without, same texture either way. I may not try the recipe again but that’s only because I like my cookies fluffy and well-done, and these cookies come out half-baked and have to settle into their texture. (A case to note — my sister scarfed these down because “she loves gooey cookies and they’re like warm cookie dough.”) They were easy enough to spoon out for smaller cookies which I can take to work.
Whitney
If I make these with all-purpose flour will it change the shape or anything about this cookie? These looks so yummy and I really don’t want to go back to the store to get cake flour lol.
Meg
I cannot wait to try these, as I have been spending way too much $$ at Levain since they opened one in D.C.! Do you recommend light or dark brown sugar? Thanks so much!
Gigi Eisenberg
I absolutely love these! I try so many CCC recipes and I have a lot of ones I love. These are very different, but really delicious. I'm so surprised that baking them at a high temp creates a crunchy top and gooey inside. Kudos to you for your work in recreating a NY staple!
Jay
I have made your Levain recipe countless times, always with great results. Well, this week I am making holiday treats each day for my daughter's team of COVID nurses at a major Dallas hospital. They've had a challenging year, and I'm wanting to brighten this week heading into the holidays. So...for today's treat, I took your Levain recipe and subbed in white chocolate chips and Craisins in place of chocolate chips and nuts. The red and white looked very festive. The reviews from her nurses are so positive, and one of them said this was the best baked item that I've made for them all year! I have been on a multi year search for the perfect chocolate chip cookie and am so happy to have found your recipe. And I continually change-up the add=ins to make new concoctions. Thanks!
Margaux
I tried this recipe and my family who doesn't normally enjoy cookies LOVED THEM. Although in appearance, they didn't turn out exactly like Levain Bakery Cookies for me. Didn't care. Tasted AMAZING. Cookies retained their shape / didn't spread out. Crispy edges, but soft center. Thank you for sharing this recipe, Melissa!!
Was thinking of making a Green Tea White Chocolate Chunk version. Any idea if I should change the flour ratio for this since I'll be adding green tea powder?
P.S. Any chance we can get the ingredient measurements in grams? 🙂
Sarita
I’ve been missing Levain cookies and this recipe is perfect!!! Can’t wait to try the oatmeal raisin ones!
Dani
These are a hit every time!!! Peanut butter ones too!!
Ana
Hi! do you use salted or unsalted butter?