Name: Levain Bakery Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, cold and cubed; 3/4 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs, cold; 2 3/4 cups all-purpose flour; 1 teaspoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips; 2 cups walnuts, roughly chopped (optional)

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There are few things more gloriously indulgent than biting into a thick, gooey Levain Bakery Chocolate Chip Cookie straight from your own oven. This iconic recipe brings together jumbo-sized, bakery-style cookies with a molten center—crisp at the edges, overflowing with chocolate and nuts, and so big you’ll want to share (but probably won’t). If you’re craving a homemade treat that’s decadent and utterly soul-satisfying, this is the legendary cookie to try.

Levain Bakery Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The secret behind these Levain Bakery Chocolate Chip Cookies lies in a handful of beautifully basic ingredients, each chosen to create that signature texture and flavor. Let’s take a moment to appreciate what makes every piece of this dough truly special.

Unsalted butter, cold and cubed: Keeps the cookies thick and hearty with irresistible pockets of buttery goodness.
Light brown sugar, packed: Brings deep caramel notes for a rich, chewy bite.
Granulated sugar: Adds crisp edges and that perfect touch of sweetness all the way through.
Large eggs, cold: Helps set the structure and moisture, contributing to that soft, gooey center.
All-purpose flour: Forms the sturdy base so each cookie bakes up tall and thick.
Cornstarch: Tenderizes every bite and ensures the cookies stay soft even after cooling.
Baking soda: Gives just the right lift for a cookie that’s puffy, not flat.
Salt: Balances the sweetness and enhances all the chocolatey, nutty flavors.
Semi-sweet chocolate chips: Melts into gooey pockets for that unmistakable Levain Bakery Chocolate Chip Cookies magic.
Walnuts, roughly chopped (optional but traditional): Adds crunch and a subtle earthiness that complements the chocolate.

How to Make Levain Bakery Chocolate Chip Cookies

Step 1: Prep Your Baking Sheets and Preheat

Start by lining two baking sheets with parchment paper. Preheat your oven to a toasty 410°F (210°C). The high bake temperature is a big part of what makes these cookies so uniquely thick, leaving you with crisp, golden exteriors and gooey middles.

Step 2: Cream Together the Cold Butter and Sugars

Grab a large mixing bowl and toss in those cubes of cold unsalted butter, brown sugar, and granulated sugar. Cream them together gently, just until everything starts to come together. It’s important not to overmix here—some little pieces of butter should still be visible. That’s the secret to getting those crave-worthy, pocketed cookies!

Step 3: Add Eggs One at a Time

Crack your cold eggs in, one at a time, giving a brief mix after each addition. You just want to incorporate the egg fully without making the dough too warm or overworked. The cold temperature here is your friend—it keeps the cookies tall and thick during baking.

Step 4: Mix the Dry Ingredients

In a second bowl, whisk together your all-purpose flour, cornstarch, baking soda, and salt. Whisking helps evenly distribute everything, so every bite comes out perfectly balanced and the cookies rise just right.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry mixture to the bowl of wet ingredients. Stir on low speed or by hand until a thick, slightly crumbly dough forms—you don’t want to overmix, just until no streaks of flour remain. That’s how you get those famous Levain Bakery Chocolate Chip Cookies with their luscious texture.

Step 6: Fold in Chocolate Chips and Walnuts

Now for the fun part! Add in all those chocolate chips and walnuts (if using). Gently fold them through the dough so every mound is loaded with rich chocolate and satisfying nutty bits.

Step 7: Shape the Cookies

Divide your dough into 8 giant portions, each about 6 ounces. Shape each into rough, tall mounds—don’t make them smooth balls; the rustic look is what gives these cookies their signature appearance and bake. Arrange them on your lined baking sheets with lots of space between (these are seriously jumbo cookies!).

Step 8: Bake and Rest

Slide the sheets into your hot oven and bake for 9–11 minutes. Keep an eye on them: the edges should turn golden, but the centers should still look pale and slightly underbaked. Resist the temptation to overbake! Let the cookies rest on the sheet for at least 10 minutes before serving, as they’ll set and finish cooking from the residual heat. This step is essential for that irresistibly gooey middle Levain Bakery Chocolate Chip Cookies are known for.

How to Serve Levain Bakery Chocolate Chip Cookies

Garnishes

For an extra-special touch, serve your cookies with a sprinkle of flaky sea salt on top. It heightens the chocolate flavors and adds an elegant finishing crunch. You can even dust them lightly with powdered sugar for a bakery-window look.

Side Dishes

A big glass of cold milk is the classic partner for Levain Bakery Chocolate Chip Cookies, balancing the rich chocolate and buttery dough. If you’re feeling adventurous, serve them with a scoop of vanilla ice cream, or even a bold espresso for a delicious contrast.

Creative Ways to Present

Impress your guests by stacking the cookies in a rustic tower, packaging them up in bakery boxes for gifting, or making decadent ice cream sandwiches. For an easy dessert board, pair them with fresh berries and assorted cheeses to create a tempting display.

Make Ahead and Storage

Storing Leftovers

To keep your Levain Bakery Chocolate Chip Cookies tasting ultra-fresh, store them in an airtight container at room temperature for up to 3 days. They’ll maintain their heavenly softness and chewy texture, especially if you slip in a slice of bread to help preserve moisture.

Freezing

If you want to prep ahead, these cookies freeze beautifully. Portion the dough into mounds, then freeze them on a baking sheet until solid before transferring to a zip-top freezer bag. You can bake them straight from frozen—just add an extra minute or two to the bake time.

Reheating

Recreate the fresh-baked magic by warming leftover Levain Bakery Chocolate Chip Cookies in a 300°F oven for 5 minutes or so, or zap them in the microwave for 10-15 seconds. Enjoy them melty and warm, just like fresh from the bakery.

FAQs

How do I know when the cookies are done?

Look for golden, set edges and slightly underbaked centers. The cookies should feel soft in the middle—they’ll set as they cool, staying gooey and delicious inside.

Can I make Levain Bakery Chocolate Chip Cookies without nuts?

Absolutely! The walnuts are traditional but totally optional. Leave them out or swap them for other chopped nuts, or even extra chocolate chips if you want a fully nut-free batch.

Why do I use cold butter and eggs?

Cold ingredients prevent the dough from spreading too much in the oven, leading to the famously thick and tall Levain Bakery Chocolate Chip Cookies every fan loves.

Can I make smaller cookies?

Yes, simply divide the dough into smaller portions. Reduce the bake time by one to two minutes to keep them soft and gooey in the center. You’ll get more cookies per batch this way!

How can I make my cookies extra gooey?

Be sure not to overbake and use a generous amount of chocolate chips. Letting the cookies rest on the baking sheet after baking helps the centers finish setting, preserving that melt-in-the-middle effect.

Final Thoughts

Few things bring joy like a warm, freshly baked batch of Levain Bakery Chocolate Chip Cookies. Whether you’re baking for a celebration or just because you deserve something truly wonderful, these are the cookies that always impress. Give this recipe a try—one bite and you’ll know why it’s a favorite in kitchens everywhere!

Levain Bakery Chocolate Chip Cookies Recipe

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4.9 from 24 reviews

Author: Emma
Total Time: 25 minutes
Yield: 8 jumbo cookies 1x
Diet: Vegetarian

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Description

Indulge in the famous Levain Bakery Chocolate Chip Cookies with this recipe. These jumbo cookies are thick, gooey in the center, and packed with chocolate chips and walnuts.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, cold and cubed
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, cold
2 3/4 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

Mix-ins:

2 cups semi-sweet chocolate chips
2 cups walnuts, roughly chopped (optional)

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Instructions

Preheat the Oven: Preheat the oven to 410°F (210°C) and line two baking sheets with parchment paper.
Mix the Dough: In a large bowl, cream together butter and sugars. Add eggs one at a time. In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Combine wet and dry mixtures. Fold in chocolate chips and walnuts.
Shape and Bake: Divide dough into 8 portions, shaping into rough mounds. Place on baking sheets and bake for 9–11 minutes until edges are golden. Let cool for 10 minutes before serving.