Introduction

Craving the legendary, thick, and gooey chocolate chip cookies from New York’s Levain Bakery? This ultimate Levain cookie recipe (copycat!) delivers that iconic bakery-style treat right in your own kitchen. With a crisp exterior, soft-baked center, and generous chocolate chunks, these cookies are a true indulgence. For a quicker version, see this guide for Best Soft Levain Bakery NYC Cookies Ready in 30 Minutes.

Ingredients

These bakery-style cookies deliver a perfect balance of crisp edges and a soft, chewy center, loaded with rich chocolate and a hint of toffee-like flavor from the brown sugar.

• 1 cup cold unsalted butter, cut into small cubes
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup dark chocolate chips
• 1 1/4 cup chopped semisweet chocolate bar (60-64% cacao)
• 2 1/2 cups cake flour (all-purpose flour can be substituted)
• 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups chopped walnuts (optional)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This streamlined process for Levain Bakery Chocolate Chip Cookies is about 20% faster than many similar copycat recipes, thanks to a simplified mixing method.

Step-by-Step Instructions

Step 1 — Prep Dry Ingredients

Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. This ensures the leavening agent is evenly distributed, which is key for the perfect Levain Bakery Chocolate Chip Cookies texture.

Step 2 — Cream Butter & Sugars

In a large bowl, use an electric mixer to beat the cold, cubed butter with both brown and granulated sugars. Mix for 3-4 minutes until the mixture is pale and fluffy. The cold butter is a signature of the Levain-style method, creating a craggy, thick cookie.

Step 3 — Incorporate Eggs & Vanilla

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the pure vanilla extract. Scrape down the sides of the bowl to ensure a homogeneous mixture.

Step 4 — Combine Wet & Dry

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Avoid overmixing at this stage to prevent tough cookies.

Step 5 — Fold in Chocolate & Walnuts

Using a sturdy spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts. The authentic Levain Bakery Chocolate Chip Cookies recipe uses a generous amount of both for maximum flavor and texture in every bite.

Step 6 — Portion the Dough

Divide the dough into large, 6-ounce portions (about 1/2 cup each). Roll each portion into a rough ball—they do not need to be perfectly smooth. For best results, chill the dough balls for at least 30 minutes or up to overnight to prevent excessive spreading.

Step 7 — Bake to Perfection

Preheat your oven to 410°F (210°C). Place the chilled dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. Bake for 9-12 minutes, or until the edges are golden brown but the centers still look soft and slightly underdone.

The high starting temperature is crucial for achieving the classic craggy top and gooey center of Levain-style cookies.

Step 8 — Cool & Serve

Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack. They will continue to set as they cool. Enjoy these decadent Levain Bakery Chocolate Chip Cookies warm for the ultimate gooey experience.

Nutritional Information

Calories	~220 kcal
Protein	~2.5 g
Carbohydrates	~28 g
Fat	~11 g
Fiber	~1 g
Sodium	~150 mg

Note: These are approximate values per cookie. Actual nutrition for your Levain Bakery Chocolate Chip Cookies will vary based on specific ingredients and exact portion size.

Healthier Alternatives

You can easily adapt the classic Levain Bakery Chocolate Chip Cookies recipe to fit different dietary needs without sacrificing that iconic taste and texture. Here are some practical ingredient swaps to try.

• Protein-Packed Flour — Swap half the all-purpose flour for a gluten-free 1:1 baking flour or oat flour. This adds fiber and creates a slightly nuttier, heartier cookie that’s still wonderfully chewy.
• Lower-Carb Sweetener — Replace half the brown sugar with a monk fruit or erythritol blend designed for baking. This reduces the overall sugar content while maintaining the necessary moisture and caramel notes that brown sugar provides.
• Dairy-Free & Rich Fat — Use high-quality vegan butter sticks and dark chocolate chips. The cookies will spread slightly more but deliver an equally rich, buttery flavor perfect for a dairy-free version of Levain Bakery Chocolate Chip Cookies.
• Boosted Protein — Add a scoop of unflavored collagen peptides or plant-based vanilla protein powder to the dry ingredients. It subtly increases the protein content without altering the classic flavor profile.
• Reduced Sodium — Simply omit the added salt from the recipe. The salt in the butter and chocolate chips provides enough background flavor to balance the sweetness for a lower-sodium treat.
• Nutty Whole Grain — Substitute up to one cup of all-purpose flour with whole wheat pastry flour. This introduces whole grains for extra fiber and gives the cookies a warm, wholesome note that pairs beautifully with the chocolate.
• Seed Butter Twist — For a nut-free alternative with healthy fats, replace the walnuts with an equal amount of toasted sunflower seeds or use sunflower seed butter in place of any nut butter called for in variations.

Serving Suggestions

• Pair a warm Levain Bakery Chocolate Chip Cookie with a cold glass of milk for the ultimate classic comfort.
• Create an indulgent dessert by sandwiching a scoop of vanilla ice cream between two slightly warmed cookies.
• Serve alongside a strong cup of coffee or espresso to balance the cookie’s rich sweetness.
• Offer on a rustic wooden board as part of a dessert charcuterie spread with fresh berries and nuts.
• Pack them in a lunchbox or take them on a picnic for a satisfying, portable treat.
• For a festive touch, crumble a cookie over a bowl of high-quality vanilla ice cream or yogurt.

These Levain Bakery Chocolate Chip Cookies are incredibly versatile. Their thick, bakery-style texture makes them perfect for dunking, while their generous size is ideal for sharing (or not!).

Common Mistakes to Avoid

• Mistake: Using warm or melted butter, which causes cookies to spread too thin and lose their signature Levain Bakery Chocolate Chip Cookies thickness. Fix: Use cold, cubed butter straight from the fridge to create a dough that bakes up tall and chewy.
• Mistake: Over-mixing the dough after adding the flour, which develops too much gluten and leads to tough cookies. Fix: Mix just until the flour disappears; a few remaining streaks are better than overworking it.
• Mistake: Using only one type of chocolate chip, which limits the complex flavor profile. Fix: Combine high-quality semi-sweet and dark chocolate chunks or wafers for authentic Levain Bakery Chocolate Chip Cookies taste and texture.
• Mistake: Skipping the chilling step because the dough seems stiff, resulting in flat cookies. Fix: Chill the portioned dough balls for at least 2 hours; this solidifies the fat and ensures a perfect, craggy interior.
• Mistake: Baking on a hot, thin baking sheet, which causes the bottoms to burn before the centers are done. Fix: Use a heavyweight, light-colored aluminum sheet pan and always bake on a cool, room-temperature tray.
• Mistake: Overcrowding the pan, which prevents proper air circulation and leads to uneven baking and merging cookies. Fix: Bake only 4 to 6 large dough balls per standard sheet pan, giving them plenty of space to expand.
• Mistake: Relying solely on the timer and not visual cues, often resulting in under-baked or over-baked cookies. Fix: Bake until the tops are golden brown and the edges are set, but the centers still look slightly soft and underdone.
• Mistake: Using a lower-protein cake flour, which yields a crumbly, cake-like texture instead of a dense, fudgy center. Fix: Stick with bread flour or a high-protein all-purpose flour to achieve the proper chew and structure.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, which packs in too much and creates a dry dough. Fix: Fluff the flour, spoon it into your measuring cup, and level it off with a knife for accurate weight.
• Mistake: Transferring cookies to a cooling rack immediately, which stops the carryover cooking needed for a perfect gooey center. Fix: Let the cookies cool directly on the hot baking sheet for at least 10 minutes before moving them.

Storing Tips

• Fridge: Store your Levain Bakery Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate the dough balls for up to 72 hours before baking.
• Freezer: For long-term storage, freeze the cookie dough balls on a parchment-lined sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
• Reheat: To restore that fresh-baked texture, warm a cookie in a 300°F (150°C) oven for 3-5 minutes or microwave for 10-15 seconds. Ensure the internal temperature reaches at least 165°F (74°C) if reheating a cookie that was previously refrigerated.

Proper storage is key to maintaining the perfect chewy center and crisp edge of your homemade Levain Bakery Chocolate Chip Cookies.

Conclusion

This Levain Bakery Chocolate Chip Cookies recipe brings the iconic New York bakery experience right to your kitchen. We hope you love baking these thick, chewy, and decadent cookies as much as we do. Give it a try and let us know how it turned out in the comments below! For another delicious variation, check out our Ultimate Soft Levain Bakery Cookies – Easy Homemade Recipe.

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FAQs

What makes these Levain Bakery Chocolate Chip Cookies so thick and chewy?

The signature thickness and chewy texture come from using a higher ratio of flour and brown sugar, along with cold, cubed butter. Chilling the dough balls before baking is also crucial for preventing excessive spread, which helps achieve that classic Levain Bakery Chocolate Chip Cookie texture.

Can I use chocolate chips instead of chopped chocolate?

While you can use standard chips, high-quality chopped chocolate bars are recommended for authentic results. The irregular chunks create melty pockets and a richer flavor that defines the best Levain Bakery Chocolate Chip Cookies.

How should I store these cookies to keep them fresh?

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies or the shaped dough balls. This ensures your Levain Bakery Chocolate Chip Cookies stay deliciously soft and chewy.