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!
Anne
These are by far the best cookies I have ever had! Our 23 year old daughter has made them for us the last two times she’s come home. First of all to see her mise en place was impressive, but the cookies, ahhh. We didn’t have chocolate chips on hand the last time she made them, so she used butterscotch chips. Not being a big fan of butterscotch I was a little disappointed, but I have to say these may have been even better than the chocolate ones! Thank you for posting this recipe ????
AW
Thanks for sharing this recipe! My whole family loves it! Sometimes this is all I eat for dinner. Just a few questions. 1) I have an option of convention bake and regular bake in my oven. I tried the recipe using both methods at 410. Wondering if there was a better one of the two (convention or regular bake). 2) I don't have a KitchenAid mixer so I've been mixing it by hand. It's definitely harder but do-able. Wondering if the consistency would be better with a mixer. 3) I don't know what size they are supposed to be when placed in the oven, plus they are sticky so I have been using the 1/3 cup measuring cup to scoop them.
Thanks again for this recipe!
Amy
I visited NY last weekend and just had to try Levain after hearing how amazing their cookies are. They definitely didn't disappoint! I'm an avid baker and thought I had perfected my chocolate chip cookie, but the chocolate chip walnut cookies at Levain are next level. I am so glad I came across this recipe. I just made them and they look exactly like the real thing! I think my oven was too hot and the dough balls were too big, so the bottoms started to burn before the middle got to cook, but I will definitely be baking the rest of the batter in smaller balls.
I can't wait to try making the dark chocolate peanut butter chip cookies! Thank you for doing all of the research and sharing these recipes! 🙂
Jaclyn
Great cookies! Definitely recommend if I could post pics I would of how mine came out! So moist with a crunchy outside and underdone inside just how I like it. I only cooked mine for 8 mins but if u want the inside to be more well done cook the full 12 like recommended in the directions
Marti
This is my new favorite Chocolate Chip Cookie recipe! My nephews wife made these after her visit to NYC and Levain Bakery. I took one home and ate it a couple days later and I was shocked at how moist and amazingly delicious it was even though it wasn't fresh baked.. I bake a lot. I always follow the original recipe exactly because that is the only way to judge a recipe accurately, Well... let me tell you... these cookies did not disappoint! I followed the recipe exactly. In the week and a half since I first tasted this cookie, I've made them 5 times. I have shared most of them... but I have eaten A LOT more than I am willing to admit. Thanks so much for posting this recipe.
Marti
After baking a few giant cookies, I scaled the size down. This recipe made 24 cookies using my #24 disher (scoop).
Kristen
Thank you so much! My son and I enjoyed baking these together. Hands down, the best cookies I have ever made! Keeping this recipe to make again and again!
Steve
Hi Melissa,
I was wondering if it matters if I used bleached APF or unbleached APF?
Lucy
HI! These cookies look amazingggg, as does everything, I’m spoilt for choice!! I want to make some amazing cookies for a large crowd and these fit the bill apart from they’re quite big, if I was to make these smaller portions would I have to make any alterations, eg to the cooking time and ingredients etc? Thankyou !:)
Angela
Hey there! I was wondering if you use room temperature eggs for this recipe, or are they straight from the fridge? Just want to make sure so I can make this recipe exactly how you did, because they look amazing and have awesome reviews!!!
Luisa
Do I have to use a KitchenAid ou just a regular hand mixer (like the video one)?
Lisa
Hi Melissa- I'm a Levain cookie nut myself and have been making them for years. Thought I would tell you what I learned- pull a large (cookie size) ball apart, then stick them back together back to back. Makes the edges scraggy so they are not smooth- makes for edges crisp while inside soft. Read somewhere that Levain does it! Just a thought! Lisa
Gina
Hi! Thank you for sharing. I was so excited to try them. Mine are in the oven right now, am I am noticing that they are flattening out, rather than staying nice and rounded like your pictures. I followed your recipe exactly. Any ideas???
Tricia
Happy New Year! We made these for the first time today. We did not have any walnuts on hand so we used sliced almonds and crushed salted cashews and they were amazingly delicious...a meal because they were so huge and decadent. It was all mixed by hand as I do not have an electric mixer! Our daughter is Madelyn (Joann) but we call her MJ :). Thanks for sharing this recipe - it is the best chocolate cookie we have ever eaten! Wishing you and your family all the best. 🙂
JJ
I just made these for the first time and all I can say is...Wow! I love my regular chocolate chip cookie recipe, but I’m amending it with more flour and adding cornstarch because I think the big, poofy, chewy cookie is THE BEST!! Oh and the higher temperature sooo does the trick.
I did add vanilla...’cuz I like it. And I used my regular cookie scoop so got 36 out of a batch. Once I finished, I immediately made a second batch because I predict my huge New Years Eve weekend crowd will LOVE them.
Thanks for the great recipe...now I have to try the variations I see you have!
Lisa
Could i substitute all gluten free flour in this recipe?
Angelica
Hello! I am so excited to try your recipe. I do have one question. Instead of cake flour could I substitute baking flour? I got all the ingredients but I only found “baking flour” at out local bulk store. Thank you!
Judy Ferguson
As a self-proclaimed baking addict, I had to try these cookies. They were easy to make and turned out wonderfully. They are soft and chewy. The recipe stated that it made 4 cookies......I guess if you were making them the size of a small pizza! I omitted the walnuts and managed to get about 3 1/2 dozen cookies that are about 2 1/2 inches around. I baked for 9 minutes which seemed to be just right. Definitely making these again.
Briana Wipfler
Hi! Have you tried using bread flour instead of cake flour before? Would it turn out the same?
Suzanna
The cookies are amazing - my second time making them. My only question is how do I control for the burnt bottoms? Both times my bottoms have burnt. Thanks!
Kendall
ABSOLUTELY FANTASTIC! I make these ALL the time and I’m always having my family/friends/coworkers asking me when I’ll be making these cookies next! Literally just made them for thanksgiving. I know the recipe by heart! Xo