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!
Elise
Have you made this as one large cookie in a skillet? Made these as cookies and they are a big hit! Wondering how the recipe fairs as a “cookie cake”?
Brandy G
You really need to leave these in the oven for about 20 minutes if you make only 8. Otherwise, they're not baked in the center.. at all. I think it's the high temp that flash baked them on top, but the heat never had a chance to penetrate the interior, so back in the oven they went for another 10 minutes. If you DO THAT, they're perfect.
Grace
Do they look very brown at 20 mins?
Mia
These are so good!! Have made them many time, this and the double chocolate version. SO gooey, crispy on the outside and soft in the inside! Haven't been able to try the actual Levain so these should suffice now 😛
Eon
Hi, where did you get that pan, because I have been searching for ages without being able to find a pan that my silpat baking sheet will fit in.
Liz L
I don't think I've ever written a recipe review before but this recipe has moved me to do so...I have made these probably 4 times in the last month since I found the recipe, and I usually don't like making chocolate chip cookies because there are so many bowls, sometimes they tell you to chill the dough, and who has time for that?! But these I've enjoyed making with minimal cleanup. They're super quick and easy, and I've shared them far and wide to STELLAR reviews all around. These really are like the Levain cookies (but better). I usually end up baking them longer than 12 minutes because they're still a bit too gooey for my preference at 12 min. I usually do around 20 min, or I've even just left the cookies in the oven for a few minutes after I turn it off after around 15 mins and they turn out just fine. Do not skimp on the walnuts or chocolate chips! And maybe have some fun and try it with different kinds of chocolate chips. I feel very strongly about this recipe as you can tell.
Grace
Hi! At what temp do you bake for 20 mins? I’m not a fan of super gooey cookies. Thanms
Liz
OMG so glad I found this recipe after my trip to NYC! It taste just like the Levain bakery cookies! So delicious, thank you for this AMAZING recipe!
Julie
I made these today with a couple of changes...I don't have a stand mixer and didn't feel like creaming the butter and sugar by hand so I used a food processor and kept an eye on it...I added vanilla like some commenters have recommended and also sprinkled flaky sea salt on top because flaky sea salt makes everything better. The biggest change was the size. I increased the recipe by 1/3 and used a standard TBSP to measure out the dough and got over 50 cookies. Since I'm taking them to work, this was the goal. I reduced the sugar content by 1/3 and they were perfect since I think most American cookies are too sweet. They turned out delicious and it's a pretty forgiving recipe as you can tell with all the changes I made!
Anna
I have always wanted to try this recipe! I don't really expect a response but for those of you who have made this: would chilling the dough overnight until I am ready to bake ruin the final results? And would you suggest allowing the dough to come to room temperature before baking if I do so. A lot of recipes suggest chilling the dough but this isn't the average recipe.
Lily
I followed your recipe exactly and they came out delicious! They were by far the best chocolate chip cookies I've ever made!
JD
How can such large cookies only take 9-12 minutes. How long would they take if you made them smaller? Someone said they took 15 minutes when made smaller.
Brandy G
Mine take 20 minutes. 9-12 baked the tops, buy leaves the inside raw. Hope that helps!
Ellen
Hi there! Just wondering if you have this recipe in metric measurement units? Love your work! ????????????
Mary Jo
Can I ask, do you refrigerate the dough prior to baking? I'm looking forward to surprising my husband with these this weekend!
Thank you!
Meg
Salted or unsalted butter?
Sue Cirillo
SO GOOD! My family loved these cookies! I followed instructions exactly. My 17 yr old son said they "slapped" which I'm pretty sure is the biggest compliment possible. 🙂
Rosie
Hi what are the macros for this?
Lyndsay
Ok I don’t know where to start. I live at 5000 feet and have been trying to find the perfect chocolate chip cookie recipe that doesn’t spread and stays gooey and thick!!!! This is it. Holy cow. I used chopped up almond butter filled pretzels instead of the nuts and also used the chocolate chips and OMG. OOOOOOOMMMMMMGGGGG.
I wish I could post a pic to show you. Thanks!
Molly’s Mom
Lord have mercy — are these cookies good! I used salted butter, so I added a small amount Then sprinkled a bit of kosher salt to each cookie top before baking.
Paula
I made these the other day. They are sooo good! I made them smaller, added vanilla and used an alternative sweetener. I had to hide them so I will have enough to take on my vacation. Thank you for sharing!!
Sarah
My boyfriends all-time favorite dessert I've made. I think they taste better than the real-deal.
Tresly Jose
These are amazing! I have never had a Levain cookie- but loved the look and description- had to try these. I use almonds for the substitute of the walnuts since im out of stock of walnut. And definitely be my favorite cookie recipe!.