Levain Bakery Chocolate Chip Cookies

Oh my goodness, if you’ve ever dreamed of sinking your teeth into the most indulgent, gooey, warm chocolate chip cookie ever, then this recipe is for you. These Levain Bakery Chocolate Chip Cookies are legendary for a reason. Inspired by the famous Levain Bakery in New York, they are thick, buttery, and packed with so much chocolate that every bite feels like a little moment of heaven. The outside has that perfect golden-brown crisp, while the inside stays soft, chewy, and oh-so-decadent. Trust me—these cookies are going to change your life, or at least your cookie game. You won’t want to go back to store-bought after trying these, and once you make them, you’ll know exactly why they’re considered some of the best cookies in the world.

Why You’ll Love Levain Bakery Chocolate Chip Cookies

A Cookie Like No Other: If you’re a fan of bakery-style cookies, then these are a total game-changer. They’re thick and substantial, like a cross between a cookie and a cookie dough bar. Each bite is a perfect balance of soft, chewy, and crispy—pure cookie bliss.

Big and Bold: These cookies aren’t your average, thin, crispy type. They’re BIG—think bakery-sized. And the best part? They stay thick, soft, and gooey on the inside even after they cool down. It’s the kind of cookie that leaves you asking, “Can I have just one more?”

Loaded with Chocolate: If you love chocolate, you’re in for a treat. This recipe uses both semi-sweet and milk chocolate chips, so every bite is bursting with chocolatey goodness.

Perfect for Any Occasion: Whether you’re hosting a party, need a sweet pick-me-up, or want to impress your friends with your baking skills, these cookies are always a hit. They’re definitely a crowd-pleaser.

Easy to Make: While they might seem like they belong in an upscale bakery, these cookies are surprisingly simple to whip up at home. No fancy ingredients or equipment needed—just a few staple pantry items and a little love.

Ingredients

You’ll only need a few basic ingredients to make these world-famous cookies. Here’s what you’ll need:

• Unsalted Butter: For that rich, melt-in-your-mouth texture. Make sure it’s softened to room temperature for easy mixing.
• Brown Sugar and Granulated Sugar: A combination of both sugars gives the cookies that perfect balance of chewy and sweet.
• Large Eggs: These help the dough come together and give the cookies structure and richness.
• Vanilla Extract: The key ingredient that adds a warm, sweet flavor to balance the chocolate.
• All-Purpose Flour: The foundation for these thick, bakery-style cookies.
• Baking Powder and Baking Soda: These give the cookies their signature rise and chewy texture.
• Salt: Just a pinch to bring out the sweetness and balance all the flavors.
• Semi-Sweet Chocolate Chips: A generous helping of semi-sweet chips to ensure you get a good, rich chocolate experience in every bite.
• Milk Chocolate Chips: For extra sweetness and richness.
• Chopped Walnuts or Pecans (optional): Levain Bakery’s original recipe includes walnuts, but if you’re not a fan, feel free to leave them out or swap them for something else!

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Alright, let’s get baking! Follow these easy steps, and you’ll have these iconic cookies in no time:

Prep Your Oven and Ingredients:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking and to ensure even baking.

Mix the Wet Ingredients:

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy. This will take about 3-4 minutes with an electric mixer. Beat in the eggs one at a time, followed by the vanilla extract. The mixture should be light and airy at this point.

Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix—this will keep the cookies from becoming tough.

Add the Chocolate Chips:

Fold in the semi-sweet chocolate chips, milk chocolate chips, and walnuts or pecans (if using). You should have a dough that’s thick and loaded with chocolate chips!

Shape the Dough:

Here’s the secret to the thick, bakery-style texture: instead of scooping out small spoonfuls, use a large ice cream scoop (about 3 tablespoons) to form big dough balls. Don’t flatten them! Place the dough balls onto the prepared baking sheet, leaving enough space between them for spreading (about 2-3 inches apart).

Bake to Perfection:

Bake the cookies for 12-14 minutes, or until the edges are golden brown, but the center is still soft. You want them to be slightly underdone in the middle so they stay chewy and gooey once they cool. Resist the urge to bake them longer—trust me, they’ll continue cooking on the baking sheet as they cool.

Cool and Enjoy:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, dig in while they’re still warm and gooey. The chocolate will be oozing, and you’ll never look at another cookie the same way again.

Nutrition Facts

Servings: 12 cookies (depending on size)
Calories per serving: ~400-500 (depending on the size and ingredients used)

Preparation Time

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 30 minutes

How to Serve Levain Bakery Chocolate Chip Cookies

These cookies are perfect just as they are, but if you’re feeling extra indulgent, here are a few ways to take them to the next level:

With a Glass of Milk: Classic, right? A cold glass of milk pairs perfectly with these rich, gooey cookies.

With Ice Cream: Make a cookie sandwich by sandwiching a scoop of your favorite ice cream between two cookies. It’s a sweet treat that’s impossible to resist.

Warm and Fresh: Serve them straight from the oven with a drizzle of melted chocolate on top for an extra decadent experience.

Coffee or Tea: These cookies go wonderfully with a cup of coffee or tea. Whether it’s morning or afternoon, they make the perfect companion to your drink of choice.

Additional Tips

Here are a few tips to help you bake the perfect Levain-style chocolate chip cookies every time:

Do Not Overmix the Dough: Overmixing can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined, and then stop!

Don’t Skip the Resting Time: If you have time, let the dough rest for 30 minutes to an hour in the fridge before baking. This step helps the dough firm up and results in a chewier texture.

Make Them Bigger: Levain cookies are known for their BIG size, so don’t be afraid to go big with your dough scoops! The larger cookies will bake beautifully into thick, indulgent treats.

Use High-Quality Chocolate: The chocolate is the star here, so use high-quality chocolate chips for the best results. You’ll taste the difference.

Chill the Dough: If you’re not baking the cookies right away, chill the dough for up to 24 hours. This helps the cookies hold their shape better and enhances the flavor.

FAQ Section

Q1: Can I use a different type of chocolate for these cookies?
A1: Absolutely! You can use dark chocolate or white chocolate if that’s more your style. Just make sure to use a good-quality chocolate for the best flavor.

Q2: How can I make these cookies even softer?
A2: To get extra soft cookies, try slightly underbaking them and letting them cool on the baking sheet for a few minutes before transferring them to a wire rack. This will keep them soft and gooey.

Q3: Can I freeze the cookie dough?
A3: Yes, you can! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When you’re ready to bake, just bake from frozen, adding an extra 1-2 minutes to the baking time.

Q4: Can I make these cookies without nuts?
A4: Yes, you can omit the walnuts or pecans if you prefer. The cookies will still be delicious without them!

Q5: How can I make these cookies dairy-free?
A5: You can substitute the butter with dairy-free butter or coconut oil and use dairy-free chocolate chips for a dairy-free version of these cookies.

Q6: Can I make these cookies smaller?
A6: Yes, you can reduce the size of the dough balls to make smaller cookies. Just be sure to adjust the baking time, as smaller cookies will bake faster.

Q7: Can I double the recipe?
A7: Definitely! Simply double the ingredients and divide the dough onto two baking sheets. Keep an eye on the baking time, as it may vary slightly with more cookies in the oven.

Q8: How do I store leftover cookies?
A8:

Store leftover cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to 3 months!

Q9: Can I make these cookies ahead of time?
A9: Yes! You can prepare the dough ahead of time and chill it in the fridge for up to 24 hours. Just scoop and bake when you’re ready.

Q10: Can I use whole wheat flour instead of all-purpose flour?
A10: You can substitute some or all of the all-purpose flour with whole wheat flour, but the cookies will be a bit denser. The texture might change slightly, but they’ll still be delicious!

Conclusion

These Levain Bakery Chocolate Chip Cookies are the perfect combination of crispy, chewy, and chocolatey goodness. Whether you’re making them for yourself or sharing them with loved ones, they’ll quickly become a favorite in your recipe rotation. The size, texture, and incredible flavor make them feel extra special, so go ahead—treat yourself!

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