Levain Bakery Chocolate Chip Cookies Recipe

There’s nothing quite like sinking your teeth into a thick, gooey Levain Bakery-style chocolate chip cookie. With its crisp golden exterior and irresistibly soft center packed with melty chocolate, this cookie is a dream come true for any dessert lover.

I first tried Levain Bakery’s famous cookies on a trip to New York City, and from that moment, I was hooked. Determined to recreate their magic at home, I spent countless hours testing different methods and ingredients until I landed on the perfect recipe. Now, you can enjoy these legendary cookies right from your own kitchen.

Why You'll Love These Levain Bakery Chocolate Chip Cookies

Get ready to fall in love with the ultimate bakery-style cookie. These cookies are thick, decadent, and utterly satisfying.

First off, they have an unbeatable texture. The outside bakes up crisp and golden, while the inside stays rich, gooey, and packed with melty chocolate in every bite.

They’re also incredibly easy to make. Unlike traditional cookie recipes that require chilling the dough for hours, this one lets you go from mixing to baking in no time.

Each batch is loaded with chunks of chocolate and buttery goodness, giving you that indulgent bakery-style experience without leaving home.

Plus, these cookies freeze beautifully. Make a batch now and stash some in the freezer for fresh, warm cookies anytime you crave them.

Ingredients Notes

The magic of these Levain Bakery-style cookies comes from a few key ingredients that make them extra special.

Cold butter is a game-changer in this recipe. Instead of using softened butter like in most cookie doughs, cold butter helps create a thicker, more structured cookie while keeping the interior tender and moist.

Cake flour is the secret to a delicate, soft texture. While all-purpose flour gives cookies structure, the addition of cake flour ensures a melt-in-your-mouth bite that perfectly balances the crisp edges.

Cornstarch is a little trick that makes a big difference. Just a small amount helps keep the cookies soft and tender, preventing them from becoming too dense.

Semi-sweet chocolate chips and chunks create that signature Levain Bakery-style chocolate distribution. Using a mix of both chips and chopped chocolate ensures every bite is filled with gooey, melty chocolate pockets.

Walnuts add a subtle crunch that contrasts beautifully with the rich, soft dough. If you’re not a fan of nuts, you can leave them out, but they add a delicious texture and depth of flavor.

How To Make These Levain Bakery Chocolate Chip Cookies

Making these cookies is easier than you might think. With just a few simple steps, you’ll have bakery-quality treats fresh from your oven.

Start by preheating your oven to 400°F. Unlike most cookie recipes that bake at a lower temperature, the high heat helps create that signature crispy exterior while keeping the inside gooey.

Cut your cold butter into small cubes and beat it together with brown sugar and granulated sugar until well combined. The mixture will be slightly chunky instead of creamy, which is exactly what you want for this thick dough.

Add the eggs one at a time, mixing just until incorporated. Avoid overmixing at this stage to keep the dough from becoming too airy.

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the chocolate chips, chopped chocolate, and walnuts. Be generous—this dough is meant to be packed with mix-ins for that rich, indulgent texture.

Scoop the dough into large, 6-ounce portions. Unlike traditional cookies, these are meant to be oversized, so don’t be afraid to make them big.

Bake for 10-12 minutes, or until the tops are golden brown but the centers are still slightly underbaked. Let them cool on the pan for 10 minutes before enjoying warm, gooey perfection.

Storage Options

These cookies are best enjoyed fresh, but they store beautifully for later indulgence.

To keep them fresh, store them in an airtight container at room temperature for up to 3 days. The crispy edges will soften slightly, but the flavor remains just as delicious.

For longer storage, place them in an airtight container and freeze for up to 3 months. When you’re ready to enjoy, simply reheat in a 350°F oven for about 5 minutes to bring back that just-baked texture.

If you prefer freezing the dough instead of baked cookies, scoop the dough into portions and freeze them on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding an extra 2-3 minutes to the baking time.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize to your preferences.

If you prefer a nut-free version, simply omit the walnuts. The cookies will still have a fantastic texture and flavor without them.

For a fun twist, try swapping the semi-sweet chocolate for dark chocolate or white chocolate. Each option brings a unique flavor profile that’s just as indulgent.

Want an extra flavor boost? Add a teaspoon of vanilla extract or a pinch of cinnamon to the dough for a subtle but delicious enhancement.

If you don’t have cake flour, you can make a simple substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of cake flour needed.

For a salted caramel twist, press a few caramel pieces into the dough before baking and finish with a sprinkle of flaky sea salt right after they come out of the oven.

No matter how you make them, these Levain Bakery-style cookies are guaranteed to be thick, gooey, and completely irresistible. Give them a try, and you’ll never go back to ordinary chocolate chip cookies again!

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