Levain Bakery Chocolate Chip Cookies Recipe

ByDorothy Miller
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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.

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Levain Bakery Chocolate Chip Cookies

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Thick, chewy chocolate chip cookies inspired by Levain Bakery’s famous New York-style treats, featuring large chunks of chocolate and a perfect balance of crisp edges and gooey centers.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 large cookies 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 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
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a stand mixer with paddle attachment, cream cold butter and both sugars on medium speed until fluffy, about 3-4 minutes. Scrape down sides.
  3. Add eggs one at a time, mixing until combined. Stir in chocolate chips and chopped chocolate.
  4. In a separate bowl, whisk together cake flour, salt, baking powder, and baking soda. Add dry ingredients to wet mixture and mix on low until just combined. Fold in walnuts if using.
  5. Scoop 6-ounce dough balls (about 1/2 cup each) onto sheets, spacing 4 inches apart. Bake 18-20 minutes until golden brown but still soft in center. Cool on sheets 10 minutes before transferring to rack.

Notes

Use cold butter for better texture; dough balls should be large for that signature Levain size. Store in airtight container up to 3 days or freeze baked cookies. For best chewiness, underbake slightly.

Nutrition

  • Calories: 850
  • Sugar: 65g
  • Sodium: 250mg
  • Fat: 50g
  • Saturated Fat: 28g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 95g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 110mg

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Frequently Asked Questions

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.

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