Levain Cookies Recipe: Levain cookies aren’t your ordinary chocolate chip cookies. These cookies are thick, chunky, and gooey in the center while staying slightly crisp on the outside. They were made famous by the world-renowned Levain Bakery in New York City, where long lines of cookie lovers wait just to get their hands on these oversized treats. Each cookie is massive, weighing about 6 ounces, which is nearly double the size of a typical cookie.
Another reason they stand out is the flavor combination. Levain’s signature cookie is the Chocolate Chip Walnut Cookie, but they also offer variations like Dark Chocolate Peanut Butter and Oatmeal Raisin. The generous chunks of chocolate and walnuts give these cookies a rich, satisfying bite that makes them irresistible.
Now, you don’t have to travel to New York to enjoy them. With the right recipe and a few expert baking tips, you can recreate Levain-style cookies right in your own kitchen. This guide will walk you through everything step by step so you can master this bakery classic at home.
Ingredients You’ll Need
The key to making bakery-quality Levain cookies at home lies in using high-quality ingredients. Here’s a list of everything you’ll need:
Essential Ingredients for the Perfect Levain-Style Cookie
- Unsalted butter (cold, cut into cubes) – Cold butter is essential because it helps the cookies stay thick and prevents them from spreading too much in the oven.
- Brown sugar – Adds moisture and a rich caramel-like flavor.
- Granulated sugar – Balances the sweetness and helps create a slightly crisp texture.
- Large eggs – Acts as a binder and adds richness.
- All-purpose flour – The main structure of the cookie.
- Cornstarch – Helps soften the texture while keeping the cookies thick.
- Baking powder & baking soda – Leavening agents to give lift without flattening the cookie.
- Salt – Balances the sweetness and enhances flavor.
- Semi-sweet chocolate chips or chunks – The star of the show. Use high-quality chocolate for the best results.
- Chopped walnuts – Adds crunch and balances the sweetness of the chocolate.
Substitutions and Variations You Can Try
- Butter – If you only have salted butter, just reduce the additional salt in the recipe.
- Flour – You can experiment with bread flour for an even chewier texture.
- Chocolate – Try mixing dark, milk, and white chocolate chunks for a flavor explosion.
- Nuts – If you’re not a walnut fan, pecans, almonds, or macadamia nuts work beautifully.
- Sugar – Coconut sugar or light brown sugar can be used for a slightly different flavor profile.
Choosing the Best Chocolate and Nuts
For the most authentic Levain-style cookie, skip the tiny chocolate chips and opt for large chocolate chunks or chop up a quality chocolate bar. This creates those gooey, melted chocolate pockets you find in bakery cookies. For nuts, always toast them lightly before adding them to the dough. Toasting brings out their natural oils and enhances flavor, giving your cookies a richer taste.
Equipment You’ll Need
You don’t need fancy bakery equipment to make Levain cookies, but having the right tools will make the process much smoother.
Kitchen Tools for Baking Levain Cookies
- Stand mixer or hand mixer – Creaming cold butter with sugar is tough by hand, so a mixer makes it easier.
- Mixing bowls – At least two: one for wet ingredients and one for dry.
- Measuring cups and spoons – Accurate measurements are key in baking.
- Kitchen scale – Highly recommended to weigh dough balls to match Levain’s famous 6-ounce size.
- Baking sheets – Lined with parchment paper to prevent sticking.
- Ice cream scoop or large spoon – Helps shape equal-sized dough balls.
Tips for Measuring Ingredients Correctly
- Always spoon flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents adding too much flour, which can make cookies dense.
- Use a kitchen scale for accuracy—especially important for flour, butter, and sugar.
- When measuring brown sugar, make sure to pack it tightly into the measuring cup.
Step-by-Step Guide to Making Levain Cookies
Now that we’ve covered the essentials, it’s time to dive into the fun part—baking! Follow these steps carefully for the perfect Levain-style cookie.
Step 1 – Preparing Your Ingredients
Start by measuring all your ingredients accurately. Cut your cold butter into cubes and let your eggs sit at room temperature for a few minutes. Preheat your oven to 410°F (210°C)—this slightly higher temperature helps the cookies bake quickly on the outside while staying soft inside.
Step 2 – Mixing the Dough Correctly
In a large mixing bowl, cream together the cold butter, brown sugar, and granulated sugar. This will take a few minutes since the butter is cold, but don’t rush the process. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients into the butter mixture. The dough should be thick and slightly crumbly at first but will come together as you mix. Fold in chocolate chunks and walnuts with a spatula to avoid over-mixing.
Step 3 – Shaping the Cookie Dough Balls
This is where Levain cookies stand out. Instead of making small, flat cookies, you’ll shape the dough into large balls, about 6 ounces each (roughly the size of a tennis ball). Don’t flatten them—leave them tall and round so they keep their signature thick shape.
Step 4 – Baking to Perfection
Place the dough balls on a lined baking sheet, leaving enough space between them since they spread slightly. Bake for 10–12 minutes at 410°F. The edges should look golden brown, while the center remains soft and gooey.
Step 5 – Cooling and Serving
Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them. This helps them firm up while staying gooey inside. Serve warm for the ultimate Levain experience, or reheat later for that fresh-from-the-oven taste.
Expert Tips for the Best Levain Cookies
How to Keep Them Thick and Gooey Inside
- Use cold butter instead of softened butter.
- Don’t overmix the dough—this can cause spreading.
- Keep the cookie balls tall rather than pressing them down.
Common Mistakes to Avoid
- Using warm butter (causes flat cookies).
- Overbaking (they should look slightly underbaked in the center).
- Skipping the weighing step (cookies won’t be the same size).
How to Adjust Baking Time for Different Ovens
Every oven is slightly different. If your cookies are too brown on the outside, reduce the temperature by 10–15 degrees. If they come out raw in the middle, extend baking time by 1–2 minutes but don’t overdo it—you want them gooey, not cakey.
Variations of Levain Cookies
One of the best things about Levain cookies is their versatility. The original Chocolate Chip Walnut Cookie may be the star of the show, but once you’ve mastered the base recipe, you can create countless variations to satisfy different cravings. From extra chocolatey delights to nut-free alternatives, there’s a version for everyone.
Chocolate Chip Walnut Variation
This is the original and most famous version. The combination of semi-sweet chocolate and crunchy walnuts creates the perfect balance of gooey sweetness and nutty crunch. If you want your cookies to taste as close to the bakery’s as possible, stick to this recipe. To elevate it, consider using a mix of milk and dark chocolate chunks instead of just one type. Toasting the walnuts before adding them also enhances their flavor, giving you that deep, roasted nuttiness in every bite.
Double Chocolate Variation
If you’re a chocoholic, this one’s for you. Replace about one-third of the flour in the base recipe with unsweetened cocoa powder to create a rich chocolate dough. Then, fold in a mix of semi-sweet and dark chocolate chunks for double the indulgence. Some bakers even add white chocolate chips to create a beautiful contrast in both flavor and appearance. The result is a cookie that’s fudgy, brownie-like in the center, and irresistible for chocolate lovers.
Oatmeal Raisin Version
Not everyone craves chocolate, and that’s where the oatmeal raisin variation comes in. Swap out the chocolate and walnuts for plump raisins and rolled oats. The oats give the cookie a hearty texture, while the raisins add natural sweetness. To take it up a notch, soak your raisins in warm water or a splash of rum before adding them to the dough. This prevents them from drying out during baking and intensifies their flavor. A pinch of cinnamon also pairs beautifully with the oats and raisins, making these cookies warm and comforting.
How to Store and Reheat Levain Cookies
Levain cookies are best eaten fresh out of the oven, when the chocolate is melty, and the center is soft and gooey. But if you’ve baked a big batch, you’ll want to store them properly to maintain their texture and flavor.
Storing at Room Temperature vs. Freezing
- Room Temperature: Place cooled cookies in an airtight container. They’ll stay fresh for up to 3 days. To prevent them from sticking together, you can place a sheet of parchment paper between layers.
- Freezing: If you want to keep them longer, freezing is the best option. You can either freeze baked cookies or unbaked dough balls.
- Baked cookies: Let them cool completely, wrap each one in plastic wrap, and store them in a freezer bag. They’ll last up to 3 months.
- Dough balls: Shape your dough into balls and freeze them on a baking sheet until firm. Then transfer them to a freezer bag. This way, you can bake fresh cookies whenever you want.
Best Way to Reheat Cookies Without Drying Them Out
The trick to reheating Levain cookies is to warm them just enough to soften the center without drying them.
- Oven method (recommended): Preheat your oven to 350°F (175°C). Place cookies on a baking sheet and heat for about 5–7 minutes.
- Microwave method (quick): Heat one cookie at a time for about 15–20 seconds. Be careful not to overheat, or the cookie may turn rubbery.
Nutritional Information of Levain Cookies
Levain cookies are not your average light snack—they’re indulgent, oversized treats that pack a punch in both flavor and calories. Knowing the nutritional breakdown can help you enjoy them mindfully.
Calories per Cookie
On average, one Levain cookie (weighing about 6 ounces) contains:
- Calories: ~600–700
- Fat: ~30g
- Carbohydrates: ~75g
- Sugar: ~40g
- Protein: ~8g
Of course, the exact numbers will vary depending on the ingredients you use and the size of your cookie.
Comparison with Regular Cookies
A standard homemade chocolate chip cookie usually weighs around 1–1.5 ounces and contains about 150–200 calories. Compared to that, a Levain cookie is about 4–6 times larger and significantly richer. But remember, these cookies aren’t meant to be an everyday snack—they’re a treat, best enjoyed once in a while or shared with a friend.
FAQs about Levain Cookies Recipe
Can I Make Them Smaller?
Yes! If you don’t want giant bakery-sized cookies, you can reduce the dough portions to about 3 ounces each. Just remember to reduce the baking time by a few minutes. Smaller cookies will bake faster and may spread slightly more.
Do I Need to Chill the Dough?
Unlike many cookie recipes, chilling the dough isn’t required for Levain cookies since you’re using cold butter. However, if your kitchen is warm or if you’ve handled the dough too much, chilling for 30 minutes before baking can help the cookies hold their shape better.
Can I Use Gluten-Free Flour?
Yes, you can substitute all-purpose flour with a high-quality gluten-free flour blend. Look for one that contains xanthan gum, which helps replicate the structure of wheat flour. The texture may be slightly different, but the cookies will still be thick and delicious.
What if I Don’t Like Nuts?
You can simply leave the nuts out or replace them with extra chocolate chunks, dried fruit, or even shredded coconut. The recipe is flexible enough to work without walnuts.
Can I Bake Them in an Air Fryer?
Yes, but only if your air fryer has a bake setting and enough space for large cookies. You’ll need to bake at around 330°F for 8–10 minutes, depending on your air fryer model. Keep an eye on them, as they may cook faster than in a conventional oven.
Conclusion
Levain cookies are more than just oversized chocolate chip cookies—they’re an indulgent, bakery-style treat that combines everything we love about cookies: crispy edges, gooey centers, and rich flavor. With the right ingredients, equipment, and techniques, you can easily recreate these iconic cookies at home. Whether you stick to the classic chocolate chip walnut version or try a fun variation like double chocolate or oatmeal raisin, each bite will be pure comfort.
So, gather your ingredients, preheat your oven, and bake a batch of these giant cookies. Once you taste the homemade version, you’ll see why people line up in New York for them. The best part? You don’t have to wait in line—you can enjoy them fresh out of your own oven anytime.
