Levain Bakery Chocolate Chip Cookies

Some cookies are just meant to be legendary. Levain Bakery’s chocolate chip cookies have earned their fame for a reason—massive, gooey, and packed with melty chocolate in every bite. The first time I tasted one, I remember wondering how a cookie could be so perfectly crisp on the outside yet irresistibly soft inside. It was love at first bite.

I knew I had to recreate them at home, but every attempt led to cookies that were either too thin, too cakey, or just not quite right. After plenty of trial and error (and a few batches of cookies disappearing too quickly), I finally nailed it. Cold butter, just the right balance of leavening agents, and a careful mix of sugars to create that signature thick and chewy texture.

Now, these cookies have become a staple in my kitchen. Whether I’m making a batch for friends, a special occasion, or just because I’m craving something decadent, they always hit the spot. If you love bakery-style cookies that are rich, chocolatey, and indulgent, this recipe will become your new favorite.

Short Description

These Levain Bakery-style chocolate chip cookies are thick, crispy on the edges, and irresistibly gooey in the center. Loaded with rich chocolate and crunchy walnuts, they deliver a bakery-quality treat right from your oven.

Key Ingredients

• 1 cup cold unsalted butter, cubed
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup chopped walnuts (optional)

Tools Needed

• Stand mixer or hand mixer
• Mixing bowls
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Spatula
• Wire cooling rack

Cooking Instructions

Step 1: Prepare for Baking
Preheat the oven to 410°F (210°C). Line baking sheets with parchment paper to prevent sticking.

Step 2: Mix the Butter and Sugars
In a large mixing bowl, beat the cold, cubed butter with granulated and brown sugar until combined. The mixture will look slightly grainy rather than fluffy, which is normal for this recipe.

Step 3: Add the Eggs and Vanilla
Add one egg at a time, mixing well after each addition. Stir in the vanilla extract until incorporated.

Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft.

Step 5: Fold in the Chocolate and Walnuts
Gently fold in the chocolate chips and walnuts (if using). The dough will be thick, but that’s what gives the cookies their signature texture.

Step 6: Portion the Dough
Using an ice cream scoop, form large cookie dough balls and place them on the prepared baking sheets. Leave enough space between each, as they will spread slightly.

Step 7: Bake
Bake for 10-12 minutes, or until the edges turn golden brown while the center remains soft. They will look slightly underbaked—that’s what you want!

Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm for the best gooey texture.

Why You’ll Love This Recipe

Thick and chewy: No flat, crunchy cookies here!

Rich and buttery flavor: The perfect balance of sweet and salty.

Easy to make: No need for room-temperature butter.

Better than store-bought: Fresh, homemade, and incredibly satisfying.

Mistakes to Avoid & Solutions

Overmixing the dough – Mix just until the ingredients come together to avoid tough cookies.

Using warm butter – Cold butter ensures thick, chewy cookies.

Overbaking – Remove cookies when slightly underdone; they’ll firm up as they cool.

Skipping the resting time – Let them cool slightly for the best texture.

Serving and Pairing Suggestions

– Serve warm with a glass of cold milk for the classic experience.
– Pair with coffee or espresso for an indulgent afternoon treat.
– Crumble over vanilla ice cream for an extra decadent dessert.

Storage and Reheating Tips

Storage: Keep cookies in an airtight container at room temperature for up to 4 days.

Refrigeration: Store in the fridge for up to a week and reheat before serving.

Freezing: Freeze dough balls and bake fresh when needed.

Reheating: Warm cookies in the oven at 300°F (150°C) for 5 minutes.

FAQs

1. Why use cold butter?
Cold butter prevents the cookies from spreading too much and keeps them thick.

2. Can I use different chocolate?
Yes! Try dark chocolate chunks or white chocolate chips for variation.

3. What if I don’t have a stand mixer?
A hand mixer works fine, or you can mix by hand (it takes some effort!).

4. Can I make these cookies nut-free?
Absolutely! Just leave out the walnuts.

5. How do I get the gooey center?
Don’t overbake—pull them out when the centers still look slightly soft.

Tips & Tricks

– Chill the dough for extra thick cookies.
– Use high-quality chocolate for a richer flavor.
– Bake one test cookie to adjust timing if needed.
– For extra chewiness, add a teaspoon of cornstarch.

Recipe Variations

Double Chocolate Chip: Replace 1/4 cup of flour with cocoa powder.

Peanut Butter Twist: Swirl in 1/2 cup of peanut butter.

Oatmeal Chocolate Chip: Add 1 cup of oats for a hearty texture.

Caramel Pecan: Swap walnuts for pecans and add caramel bits.

Final Thoughts

Some cookies are good, and then there are cookies that make you stop everything for just one more bite. These Levain-style chocolate chip cookies fall into the second category. They have that irresistible contrast—crispy on the outside, thick and soft on the inside, packed with gooey chocolate in every bite. It’s the kind of cookie that makes you slow down and savor.

Baking these at home feels like a little luxury. The way the dough comes together, the rich aroma filling the kitchen, and the satisfaction of pulling out a tray of golden, bakery-style cookies—it’s a simple pleasure that never gets old. Every time I make them, I find myself watching impatiently by the oven, counting down the minutes until I can take that first warm, melty bite.

If you’ve never made these before, get ready to fall in love. And if you have? Well, you already know why they’re worth making again.