Levain Bakery Chocolate Cookies

This Levain Bakery chocolate chip cookie recipe recreates the iconic New York City bakery's famous treat right in your home kitchen. These aren't your average cookies - they're massive, gloriously thick treats with crispy golden exteriors and soft, gooey centers that will transform your cookie game forever.

I first attempted these after waiting in an hour-long line at the original Levain Bakery location. After tasting that first perfect cookie, I became obsessed with recreating them at home, and this recipe finally nails that perfect texture and flavor balance.

Ingredients

• Unsalted butter: Adds richness and creates that perfect crisp exterior. Make sure it's properly softened but not melted
• Light brown sugar: Brings depth and moisture to the cookies
• Granulated sugar: Creates those crispy edges we all love
• Large eggs: Bind everything together and add structure
• Homemade cake flour: Gives these cookies their uniquely tender texture
• All purpose flour: Provides structure to support the chunks of filling
• Baking powder and baking soda: Work together for the perfect rise
• Sea salt: Enhances all the flavors and balances the sweetness
• Walnut halves: Add crunch and nutty flavor. Choose fresh walnuts for best results
• Large chocolate chips or chunks: Create those signature melty pockets

Step-by-Step Instructions

Prepare The Butter Base:

Beat the softened butter until smooth using a mixer on medium speed for about one minute. The butter should be soft enough to mix easily but not melted. This creates the foundation for a tender cookie.

Incorporate The Sugars:

Add both sugars to the softened butter and beat until just combined, about one minute. Avoid overmixing at this stage which could incorporate too much air and cause spreading during baking.

Add The Eggs:

Mix in the eggs on medium speed just until incorporated with the butter sugar mixture, about 30 seconds. The mixture should look slightly lumpy but with no visible egg streaks.

Combine Dry Ingredients:

Turn off the mixer and add all the dry ingredients including both flours, baking powder, baking soda, and salt. Pulse on low speed until just combined. The dough will look somewhat rough which is exactly what you want.

Add The Mix-ins:

Gently fold in the walnuts and chocolate chips using a rubber spatula until evenly distributed throughout the dough. The mix-ins should be visible and abundant in every bite.

Shape The Cookies:

Divide the dough into 8 equal portions, weighing about 6 ounces each. Use your hands to roughly shape into balls without flattening. The rustic look is part of the Levain signature.

Bake To Perfection:

Place 4 cookies per baking sheet and bake at 400°F for exactly 11 minutes until just barely golden on top and bottom. They will look slightly underbaked but will continue cooking as they cool.

Cool Before Serving:

Allow the cookies to rest on the baking sheet for 15 minutes after removing from the oven. This crucial step lets them set up properly and develop that perfect gooey interior.

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The chocolate chunks are truly what make these cookies special to me. I remember biting into my first Levain cookie and being astounded by those massive pockets of melted chocolate. Using large chocolate chunks rather than standard chips creates those magical melty pockets that make these cookies unforgettable.

The Secret To Perfect Texture

The combination of cake flour and all purpose flour is absolutely crucial to achieving the authentic Levain texture. The cake flour creates tenderness while the all purpose flour provides structure. Do not skip making the homemade cake flour if you want truly authentic results. The cornstarch in the cake flour prevents some gluten development, resulting in that signature soft interior.

Make Ahead Options

The cookie dough can be prepared up to 3 days ahead and stored in the refrigerator. Simply shape the cookies, place them on a parchment lined tray, cover tightly with plastic wrap, and refrigerate. When ready to bake, place the cold dough directly in the preheated oven, adding 1-2 minutes to the baking time. You can also freeze the shaped dough for up to 3 months. Thaw in the refrigerator overnight before baking.

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Serving Suggestions

While these cookies are absolutely perfect on their own, try serving them slightly warm with a scoop of vanilla ice cream for an elevated dessert. The contrast between the warm, gooey cookie and cold ice cream is divine. These also make incredible ice cream sandwiches when fully cooled. For a true New York experience, pair with a cold glass of milk or hot coffee.

Size Variations

While the massive 6 ounce cookies are signature to Levain, you can absolutely make smaller versions. For standard sized cookies, divide the dough into 16 portions instead of 8 and reduce the baking time to 7-8 minutes. The smaller cookies will have a slightly different texture ratio between crisp exterior and gooey interior, but will still be delicious.

Frequently Asked Questions

→ What makes these cookies unique?

The cookies are giant in size, with crispy edges and a soft, gooey center for a perfect texture contrast.

→ Can I use dark chocolate instead of milk chocolate?

Yes, feel free to use dark chocolate chips or chunks for a less sweet, richer flavor.

→ How do I make homemade cake flour?

Replace 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch, then sift the mixture 3-4 times.

→ Why shouldn’t I flatten the cookie dough before baking?

Leaving the dough roughly shaped creates thick cookies with a gooey center and crispy edges.

→ Can I make smaller cookies with the same recipe?

Yes, divide the dough into smaller portions, but adjust the baking time accordingly to prevent overbaking.