Levain Bakery Chocolate Chip Cookies Recipe

These Levain Bakery Chocolate Chip Cookies are everything you crave in a cookie—thick, gooey, golden on the outside, and irresistibly soft and melty inside. Inspired by the famous New York bakery, this recipe brings those oversized, bakery-style cookies straight to your kitchen, with no complicated steps or fancy equipment needed. They’re perfect for satisfying a serious sweet tooth and make an ideal treat for busy days when you need something fast, indulgent, and completely worth every bite.

Why You’ll Love This Recipe

• Thick and Chewy Perfection: These cookies are famous for their massive, thick centers that stay soft and gooey even after cooling.
• Easy to Make at Home: No need to travel to NYC—this recipe brings the bakery experience right to your oven with simple pantry ingredients.
• No Chilling Required: Unlike many cookie recipes, you don’t have to wait hours for the dough to chill—just mix, shape, and bake!
• Big Cookie Energy: These cookies aren’t your average size; they’re generous, satisfying, and seriously impressive.

Ingredients You’ll Need

Here’s what you’ll need to whip up these heavenly cookies:

• All-Purpose Flour: Provides structure and helps create that signature thick, bakery-style bite.
• Cornstarch: The secret to an extra soft, tender crumb in the center.
• Baking Powder & Baking Soda: A combo that gives the cookies their perfect lift without making them cakey.
• Salt: Enhances all the rich, sweet flavors—don’t skip it.
• Cold Butter: Yes, cold! It helps the cookies hold their shape and keeps the centers soft and dense.
• Brown Sugar: Adds a deep, molasses flavor and contributes to the chewiness.
• Granulated Sugar: Balances the brown sugar and helps with the crispy edges.
• Eggs: You’ll use whole eggs and an extra yolk for richness and moisture.
• Vanilla Extract: Rounds out the flavor beautifully—use pure vanilla if possible.
• Chocolate Chips or Chunks: Semi-sweet or dark chocolate is best; go big and generous here for gooey pockets of chocolate in every bite.
• Walnuts (Optional): Toasted walnuts give a delicious crunch and a nutty flavor that balances all the sweetness.

Variations

Want to customize your Levain-inspired cookies? Here are some fun twists:

• Double Chocolate: Swap out ½ cup of flour for cocoa powder and use white chocolate chips for a decadent twist.
• Nut-Free: Skip the walnuts entirely for a pure chocolate experience.
• Peanut Butter Swirl: Add dollops of peanut butter into the dough for a rich, salty contrast.
• Mix-Ins Galore: Try chunks of toffee, caramel bits, or dried cherries for something unexpected.

How to Make Levain Bakery Chocolate Chip Cookies

Step 1: Preheat and Prep

Preheat your oven to 410°F (yes, a bit higher than usual—it helps create that crisp outside). Line two baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugars

In a large bowl, use a mixer to cream the cold, cubed butter with both sugars until combined but still slightly chunky. You don’t want it fully smooth—this helps give the cookies texture.

Step 4: Add Eggs and Vanilla

Mix in the eggs and vanilla until just combined. Don’t overmix—just until the yolks disappear.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet, mixing on low speed until a thick dough forms.

Step 6: Add the Chocolate and Nuts

Fold in your chocolate chips and walnuts (if using) by hand for even distribution.

Step 7: Form Giant Cookie Balls

Divide the dough into 6-8 large balls. These should be tall rather than wide—almost like scooping ice cream. This shape helps them stay thick while baking.

Step 8: Bake

Place the dough balls on the baking sheet with plenty of space between them. Bake for 10-12 minutes. The tops should be golden, and the edges set, but the centers will look slightly underbaked—that’s exactly what you want.

Step 9: Cool and Enjoy

Let them rest on the tray for 10-15 minutes. They’ll firm up slightly but keep their gooey center. Serve warm for maximum bliss.

Pro Tips for Making the Recipe

• Use Cold Butter Straight from the Fridge: This isn’t a mistake—it keeps the dough from spreading too much and helps create that thick, gooey middle.
• Don’t Overmix: Keep the mixing minimal to avoid tough cookies. Less is more when it comes to combining your ingredients.
• Shape Matters: Make your dough balls tall and uneven—this creates that rustic, bakery-style appearance and prevents them from flattening out.
• Underbake Slightly: It might feel wrong, but pulling them out just before they look fully done is the key to that melt-in-your-mouth center.

How to Serve

These cookies are a showstopper all on their own, but here are some ways to make them even more decadent:

With Ice Cream

Serve warm with a scoop of vanilla or coffee ice cream for an unforgettable dessert.

Dipped in Milk

A classic pairing—nothing beats dunking one of these chunky cookies into a cold glass of milk.

Dessert Platter

Include these cookies in a dessert board with brownies, berries, and chocolate-dipped pretzels for an easy crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Keep the baked cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy.

Freezing

These cookies freeze beautifully—both the baked cookies and the raw dough. Wrap tightly in plastic and freeze for up to 3 months.

Reheating

Warm in the microwave for about 15-20 seconds to bring back that fresh-from-the-oven texture.

FAQs

Can I use regular softened butter instead of cold butter?
You can, but the texture will change. Cold butter is what helps create that signature thick, gooey center—softened butter will make them spread more.

Why is the oven temperature so high?
The higher baking temp quickly sets the edges while keeping the center underbaked and gooey—this is how Levain cookies get their magic texture.

Can I make smaller cookies instead of giant ones?
You can, but keep in mind that smaller cookies bake faster and may not have the same gooey middle. Start checking at 7-8 minutes if you make them smaller.

What type of chocolate is best for this recipe?
Go for semi-sweet or dark chocolate chunks. The richness balances the sweet dough, and using chunks (not just chips) gives you those luscious, melty pockets.

Final Thoughts

If you’re after the ultimate chocolate chip cookie experience, this Levain Bakery Chocolate Chip Cookie recipe absolutely delivers. Thick, soft, loaded with chocolate, and delightfully indulgent—these cookies are your new go-to treat. They’re easy enough to make anytime and impressive enough to wow anyone you share them with (if you can part with them!). Give them a try—you won’t regret it.

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