Levain Chocolate Chip Cookie Recipe: If you’ve ever stood in line outside the famous Levain Bakery in New York City, you already know what the hype is all about. These aren’t your average chocolate chip cookies—they’re massive, golden on the outside, gooey in the center, and packed with melty chocolate chunks and toasty walnuts. For cookie lovers, they’re a dream come true. But what if I told you that you could recreate this bakery magic in your own kitchen? This guide will walk you through every step to achieve that thick, rich, slightly underbaked perfection. Whether you’re a seasoned baker or a cookie newbie, this recipe has your back.
What is a Levain Chocolate Chip Cookie?
Levain chocolate chip cookies are legendary for a reason. Originating from the Levain Bakery in NYC, these cookies were created by two triathletes searching for a post-workout snack with substance. Instead of a small, crisp cookie, they baked up a softball-sized version full of carbs and chocolate. Over time, the world caught on—and now, Levain-style cookies are practically a movement in the baking world.
What sets them apart? For starters, they’re huge—each cookie weighs around 6 ounces. But it’s not just the size. It’s the texture that makes them truly special. The outside has a slight crisp and golden color, while the inside is dense, soft, and slightly gooey. That contrast is cookie heaven. They’re loaded with chunks of semi-sweet chocolate and pieces of walnut, creating the perfect balance of sweet and nutty in every bite.
Why You’ll Love This Recipe
You might be wondering, “Do I really need another chocolate chip cookie recipe?” And the answer is yes—because this is no ordinary cookie. Here’s why you’re going to be obsessed:
- Incredible Texture: Crunchy edges, soft gooey center.
- Massive Size: One cookie can practically be a meal.
- Bakery-Style at Home: You don’t need to travel to NYC to get Levain-style results.
- Customizable: Don’t like nuts? Swap them out. Love dark chocolate? Go wild.
- Perfect for Sharing (or Not): They’re big enough to split… if you’re feeling generous.
This cookie brings big flavor, big texture, and big satisfaction. You’re going to love making—and eating—them.
List of Ingredients You’ll Need
To get the authentic Levain-style result, the ingredients matter. Here’s what you’ll need:
- Cold Unsalted Butter – 1 cup (2 sticks), cut into cubes
- Brown Sugar – 3/4 cup, packed (light or dark for deeper flavor)
- Granulated Sugar – 1/4 cup
- Large Eggs – 2, straight from the fridge
- Cake Flour – 1 cup
- All-Purpose Flour – 1 1/2 cups
- Cornstarch – 1 tablespoon (helps with softness)
- Baking Soda – 1/2 teaspoon
- Salt – 3/4 teaspoon
- Semi-Sweet Chocolate Chunks – 2 cups (or chips, but chunks are better!)
- Walnuts – 1 1/2 cups, roughly chopped
Each ingredient plays a crucial role. The cake flour gives a tender bite, while the all-purpose provides structure. The cornstarch softens the interior, and using cold butter helps preserve that chunky, thick bakery texture.
Ingredient Substitutes (Optional Section)
Can’t have dairy? Gluten sensitive? Here are a few swaps you can try:
- Butter Substitute: Use vegan butter sticks (not spread) for similar texture.
- Flour Alternatives: A gluten-free 1:1 baking flour can replace both AP and cake flour.
- No Nuts: Just leave them out, or replace with more chocolate or dried fruit.
- Egg Alternative: Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Just remember, substitutions may change the texture slightly, but you can still get a delicious result with some trial and error.
Tools and Equipment Needed
Good cookies need good tools. Here’s what you’ll want to have ready:
- Stand Mixer or Hand Mixer – For creaming butter and sugar properly
- Mixing Bowls – At least two, one for dry and one for wet ingredients
- Measuring Cups and Spoons – Accuracy is key
- Kitchen Scale – Optional, but great for portioning dough evenly
- Cookie Scoop or Ice Cream Scoop – For massive, uniform cookies
- Baking Sheets – Heavy-duty ones work best
- Parchment Paper or Silicone Baking Mats – Prevents sticking
Using the right tools makes all the difference between flat pancakes and thick, bakery-style cookies.
Before You Start: Tips for Perfect Cookies
Here’s what most people overlook: baking is chemistry. Even the smallest mistake can change everything. Here are some quick tips before diving in:
- Use Cold Ingredients: This is key for Levain-style cookies. Cold butter and eggs help prevent spreading.
- Don’t Overmix: Once you add the flour, mix until just combined.
- Chill the Dough: Even 30 minutes makes a difference. For best results, chill for 1 hour or overnight.
- Weigh the Dough: Each cookie should be about 6 oz if you want that authentic bakery look.
- Let Them Sit: After baking, let them cool for at least 15 minutes so they finish setting up.
Follow these tips, and you’ll already be ahead of most home bakers.
Step-by-Step Guide to Making Levain Chocolate Chip Cookies
Let’s bake some magic. Here’s the full, detailed guide:
Step 1: Prepping Your Ingredients
Get everything out and ready. Cube the butter, crack your eggs, chop the walnuts, and measure out all dry ingredients. Prepping in advance helps you avoid any mid-baking panic moments.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and salt. This step ensures the baking soda is evenly distributed and avoids pockets of salt or flour.
Step 3: Creaming Butter and Sugars
In your mixer bowl, add the cold, cubed butter, brown sugar, and white sugar. Beat on medium-high for about 4 minutes until the mixture is light and fluffy. This step is crucial—it adds air and structure.
Step 4: Adding Eggs and Vanilla
Add the eggs one at a time, beating just until combined. Add vanilla extract (optional, but adds a nice depth). Don’t overmix—once it looks uniform, stop.
Step 5: Combining Wet and Dry Mixtures
Slowly add the dry mixture to the wet. Mix on low just until incorporated. You should see some flour streaks still—don’t worry, that’s okay. Overmixing here can make your cookies tough.
Step 6: Folding in Chocolate and Walnuts
Turn off the mixer and use a spatula to fold in the chocolate chunks and walnuts. The dough will be thick and heavy—that’s exactly what you want.
Step 7: Scooping the Cookie Dough
Portion the dough into large 6 oz balls (about the size of your palm or an ice cream scoop). Don’t roll them perfectly—rough edges help with that rustic, chunky look.
Step 8: Chilling the Dough
Place the scooped dough balls on a tray and refrigerate for at least 1 hour (overnight is even better). Chilling helps the fat firm up, so the cookies hold their shape while baking.
Step 9: Baking the Cookies
Preheat oven to 410°F (210°C). Yes, it’s higher than normal—that’s how you get that golden crust and gooey center. Bake for 10–12 minutes until the tops are golden brown but the centers look slightly underbaked.
Step 10: Cooling and Serving
Let the cookies rest on the tray for 10–15 minutes. They continue to cook slightly as they cool, so don’t skip this. Serve warm with a glass of milk—or devour them solo.
Baking Tips for Thick & Gooey Cookies
If you’ve ever ended up with flat, crispy cookies when you wanted thick, gooey ones, don’t worry—it happens to the best of us. The good news? With just a few tweaks, you’ll be pulling bakery-worthy cookies out of your oven in no time. Here are some must-know tips to ensure your Levain chocolate chip cookies turn out perfectly thick and gooey every single time.
- Use Cold Butter and Eggs: This one’s a game changer. Using cold butter keeps the dough firm, so your cookies don’t spread too quickly. Likewise, cold eggs help maintain that structure.
- Avoid Overmixing: When flour gets overworked, it develops too much gluten. That leads to tougher cookies. After you add your dry ingredients, just mix until everything is barely combined.
- Scoop Big Dough Balls: This recipe isn’t meant for small cookies. You want each dough ball to be around 6 ounces. The size helps the exterior bake quickly while the center stays soft and underbaked.
- Chill the Dough: This can’t be stressed enough. Chilling the dough firms up the fat and lets the flour fully hydrate, resulting in better texture and less spreading. An hour is the minimum, but overnight is best.
- Bake at High Temperature: 410°F may seem intense, but it’s essential for getting that crispy exterior while keeping the inside soft. The hot oven sets the outside quickly, locking in the thick shape.
These little tricks make a huge difference. Keep them in your back pocket for all your future cookie baking sessions.
Common Mistakes and How to Fix Them
Even the best bakers run into hiccups, especially with cookies that rely so much on technique. If your Levain-style cookies didn’t turn out the way you hoped, don’t panic. Here’s a list of the most common mistakes—and how to fix them next time.
Cookies Spread Too Much
- Possible Causes: Butter was too soft, dough wasn’t chilled, oven too cool.
- Fix: Use cold ingredients, chill the dough longer, and double-check your oven temperature with an oven thermometer.
Cookies Are Too Dry or Crumbly
- Possible Causes: Overbaking, too much flour, or overmixing.
- Fix: Weigh your flour for accuracy, pull cookies when the center still looks slightly underbaked, and mix gently once the flour is added.
Too Flat or Too Puffy
- Flat Cookies: Probably due to soft butter or not enough flour.
- Overly Puffy Cookies: Possibly underbaked or too much flour.
- Fix: Again, cold butter and chilling the dough are key. And make sure to measure everything properly.
Cookies Taste Bland
- Possible Causes: Skimping on salt or low-quality chocolate.
- Fix: Don’t forget the salt—it enhances flavor. Also, spring for good chocolate chunks instead of standard chips.
Uneven Baking
- Possible Causes: Uneven dough sizes or overcrowding the pan.
- Fix: Use a kitchen scale for consistent portioning and leave space between cookies so air can circulate.
Baking is a process of trial and error. Learn from the little missteps, adjust, and try again!
Storage Tips: How to Keep Cookies Fresh
These cookies are best fresh out of the oven, but they store beautifully too. If you’re lucky enough to have leftovers, here’s how to keep them tasting like they just came out of the bakery.
Room Temperature Storage
- Place completely cooled cookies in an airtight container.
- Add a slice of bread to the container to keep them soft (it adds moisture).
- Keeps well for up to 5 days.
Freezing Baked Cookies
- Cool cookies completely.
- Wrap each cookie individually in plastic wrap or place parchment between layers.
- Store in a freezer-safe zip bag or airtight container for up to 3 months.
- To reheat: Warm in the oven at 300°F for 5–7 minutes or microwave for 20 seconds.
Freezing Cookie Dough
- Scoop dough into balls and chill.
- Freeze on a baking sheet until solid (about 1 hour), then transfer to a freezer bag.
- Bake from frozen—just add 2 extra minutes to the baking time.
Having frozen cookie dough on hand means you’re always 15 minutes away from fresh, warm cookies. Total win.
Make Ahead Instructions
Want to get ahead of the game for a holiday party or cookie craving? Levain cookie dough is perfect for making ahead. Here’s how to do it:
Make the Dough in Advance
- Prepare the dough and portion it into large balls.
- Place on a tray and refrigerate for up to 72 hours.
- Bake as usual when ready.
Freeze for Later
- Once scooped, freeze dough balls in a single layer until solid.
- Transfer to an airtight container or zip bag.
- Label and date—good for up to 3 months.
When the cookie craving hits, pop a frozen dough ball in the oven and boom—you’ve got a hot, gooey cookie with zero prep.
Levain Cookie Variations to Try
Once you master the classic chocolate chip walnut version, you’ll definitely want to branch out. The good news? This base dough is super adaptable. Try some of these delicious spins:
Double Chocolate Chip
- Replace 1/2 cup of flour with unsweetened cocoa powder.
- Use dark or milk chocolate chunks.
Peanut Butter Chocolate Chip
- Add 1/2 cup of peanut butter to the dough (reduce butter slightly).
- Use peanut butter chips or Reese’s chunks.
White Chocolate Macadamia
- Swap walnuts for macadamia nuts.
- Replace semi-sweet chocolate with white chocolate chunks.
Oatmeal Raisin (Levain style)
- Add 1 cup of oats, 1/2 tsp cinnamon, and 1 cup of raisins.
- Keep the dough thick for that signature texture.
The possibilities are endless. You can even create seasonal versions with peppermint chips or pumpkin spice!
Nutrition Breakdown (Per Cookie Estimate)
These cookies are not diet food—but they’re totally worth the indulgence. Here’s a rough estimate per 6 oz cookie:
| Nutrient | Amount |
|---|---|
| Calories | 600–700 |
| Carbohydrates | 80g |
| Sugar | 45g |
| Protein | 8g |
| Fat | 35g |
| Saturated Fat | 20g |
| Fiber | 2–3g |
Note: These numbers will vary depending on ingredient brands and swaps.
FAQs about Levain Chocolate Chip Cookie Recipe
1. Can I make these cookies without nuts?
Absolutely! Just leave out the walnuts or replace them with more chocolate chips, dried fruit, or even pretzel bits for crunch.
2. How do I get that gooey center?
The key is slightly underbaking them and letting them finish setting while cooling. Also, make sure your dough balls are big enough.
3. Can I freeze the dough for later?
Yes! Scoop, freeze on a tray, and store in a freezer bag. Bake straight from frozen—just add a few extra minutes to the baking time.
4. Why do I need cake flour in this recipe?
Cake flour gives the cookies a tender, soft texture. Combined with all-purpose flour, it creates that perfect chewy-gooey contrast.
5. What happens if I skip chilling the dough?
Your cookies will spread too much and lose that thick, bakery-style structure. Chilling the dough is essential—don’t skip it!
Conclusion
There you have it—your ultimate guide to making Levain-style chocolate chip cookies right in your own kitchen. These cookies aren’t just another dessert—they’re a statement. Big, bold, gooey, and totally unforgettable. Whether you’re baking for a party, impressing your friends, or just treating yourself (because yes, you deserve it), this recipe is your golden ticket to bakery-quality cookies without ever leaving the house.
So go ahead, pull out the mixer, preheat that oven, and make some cookie magic happen. Your kitchen is about to smell amazing.
