Levain Bakery Chocolate Chip Cookie Recipe

There’s nothing quite like biting into a thick, gooey, chocolate-filled Levain-style cookie fresh from the oven. With their crisp golden edges, soft centers, and pools of melty chocolate, these cookies are pure indulgence.

this Recipe

I first discovered Levain Bakery while wandering the streets of New York, and after just one bite of their iconic cookie, I knew I had to recreate them at home. This recipe captures all the magic of the original—without the trip to NYC!

Why You'll Love This Levain Bakery Chocolate Chip Cookie Recipe

Get ready to experience the best homemade cookies you've ever had! These thick, bakery-style treats are sure to become a favorite in your household.

First off, the texture is perfection. The contrast of crispy, golden-brown edges with an irresistibly soft and gooey center is what makes these cookies so special.

They’re also incredibly easy to make. No complicated steps or fancy equipment—just simple ingredients combined in the right way to create cookie magic.

Unlike traditional chocolate chip cookies, these stay soft for days. Thanks to the unique mix of cake flour and cornstarch, you’ll enjoy fresh-baked quality even after storing them.

Best of all, this recipe is completely customizable. Whether you want to swap in walnuts, experiment with different chocolates, or add a sprinkle of sea salt on top, there’s plenty of room for creativity!

Ingredients Notes

The key to achieving that perfect Levain-style texture is using high-quality ingredients in just the right proportions. Here’s what makes these cookies special:

Butter: Using cold, cubed butter instead of softened butter creates that signature thick, dense texture. Make sure to use unsalted butter so you can control the salt level.

Brown Sugar & Granulated Sugar: A mix of both sugars gives these cookies depth of flavor and the right balance of crisp edges and chewy centers. Brown sugar adds moisture and a hint of caramel, while granulated sugar ensures structure.

Cake Flour & All-Purpose Flour: The combination of these two flours creates a tender, yet sturdy cookie. Cake flour helps keep the inside soft, while all-purpose flour provides stability.

Cornstarch & Baking Powder: Cornstarch contributes to that ultra-soft texture, while baking powder gives the cookies a slight lift, ensuring they don’t spread too much.

Chocolate Chunks: Skip the chips and go for high-quality chocolate chunks. They melt beautifully, creating gooey pockets of chocolate in every bite.

No special equipment is needed, but a kitchen scale will help ensure accuracy when measuring flour and chocolate for the best results.

How To Make Levain Bakery Chocolate Chip Cookies

Making these legendary cookies at home is easier than you think! Just follow these simple steps for perfect results.

Start by preheating your oven to 375°F. Unlike traditional cookie recipes, this one bakes at a higher temperature to achieve a crispy exterior while keeping the center soft.

In a large mixing bowl, combine the cold, cubed butter with brown sugar and granulated sugar. Use a stand mixer or hand mixer to beat the mixture until just combined—about 30-60 seconds. The butter should still be slightly chunky.

Next, add in the eggs, one at a time, mixing on low speed just until incorporated. Overmixing can lead to dense cookies, so keep it minimal.

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.

Gently fold in the chocolate chunks, making sure they’re evenly distributed. If using walnuts, add them now for extra crunch and flavor.

Form the dough into large, rough-shaped balls, about 6 ounces each—yes, these are meant to be BIG cookies! Place them on a parchment-lined baking sheet, spacing them at least 2 inches apart.

Bake for 9-11 minutes, or until the tops are lightly golden but the center still looks slightly underbaked. This is the secret to that gooey, melt-in-your-mouth texture!

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. They’ll continue to set as they cool, achieving that perfect chewy consistency.

Storage Options

These cookies taste amazing fresh, but they also store beautifully for later enjoyment.

For short-term storage, keep them in an airtight container at room temperature for up to 3 days. To maintain their fresh-from-the-oven texture, pop them in a 300°F oven for 5 minutes before serving.

For longer storage, freeze the cookie dough balls in a zip-top bag for up to 3 months. When ready to bake, simply place the frozen dough on a baking sheet and bake for an extra 1-2 minutes.

Baked cookies can also be frozen in an airtight container. Just reheat them in the oven or microwave for a quick and indulgent treat.

Variations and Substitutions

The beauty of this recipe is its versatility. Here are some fun ways to make it your own:

Nutty Crunch: Add chopped walnuts to mimic the classic Levain Bakery version. Toasting the nuts beforehand enhances their flavor.

Different Chocolates: Try a mix of dark, milk, and white chocolate chunks for a rich, complex flavor.

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of the all-purpose flour for a celiac-friendly treat.

Salted Caramel Twist: Drizzle warm caramel over the cookies and finish with a sprinkle of flaky sea salt.

Peanut Butter Lovers: Swap out some of the butter for peanut butter and use peanut butter chips instead of chocolate for a nutty variation.

No matter how you make them, these Levain Bakery Chocolate Chip Cookies are guaranteed to impress. Happy baking!

Print