Levain Bakery Chocolate Chip Cookie Recipe

There's something magical about biting into a Levain Bakery Chocolate Chip Cookie—the warm, gooey center, the crispy golden edges, and those generous pockets of melty chocolate. These cookies are thick, decadent, and utterly irresistible—basically everything you ever wanted in a bakery-style treat.

this Recipe

I first tried a Levain cookie on a trip to New York City, where the scent of fresh-baked cookies lured me into the tiny bakery. One bite and I was hooked. Since then, I’ve tested dozens of batches to recreate that same magic at home—and this version delivers. These cookies are big, bold, and beautifully chewy, with just the right balance of salty and sweet.

Whether you're baking for a special occasion or just craving something indulgent, this copycat Levain Bakery Chocolate Chip Cookie recipe will hit the spot. Let’s dive into why it deserves a place in your baking rotation.

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

Get ready to experience cookie bliss. These bakery-style treats are everything a chocolate chip cookie should be—thick, chewy, crispy, and melty in all the right places.

First of all, they’re shockingly easy to make. Despite their bakery-worthy appearance, these cookies don’t require any special equipment or complicated techniques. If you can scoop dough and use an oven, you’re already halfway there.

You’ll also love how insanely satisfying they are. Each cookie weighs in at around six ounces—that’s about three regular cookies rolled into one. One of these and a glass of milk? Pure joy.

These cookies are also freezer-friendly and great for gifting. The dough holds up well in the freezer, making it easy to bake a fresh batch whenever the craving strikes. Wrap a few in parchment and twine for an unforgettable homemade gift.

And let’s not forget how customizable they are. Swap in different types of chocolate, add nuts, or try mix-ins like toffee bits or peanut butter chips. The base recipe stays solid no matter how you switch it up.

Ready to make your kitchen smell like a world-class bakery? Let’s take a look at the ingredients that make these cookies so unforgettable.

Ingredients Notes

The secret to these incredible cookies lies in the high-quality, carefully balanced ingredients. Each one has a purpose—contributing to that signature thick, chewy texture and bold, buttery flavor.

Let’s start with the butter. You’ll need cold, unsalted butter straight from the fridge—not softened. This helps control spread during baking, allowing the cookies to maintain their famously thick, domed shape. It might feel strange to skip the creaming step, but trust the process.

Next up, the sugar combo is key. A mix of light brown sugar and granulated sugar gives the cookies both moisture and structure. The brown sugar adds depth and chew, while the white sugar ensures a lightly crisp exterior.

You’ll also notice the use of cake flour along with all-purpose flour. This blend creates a soft, tender crumb without sacrificing height. It mimics the texture you’d expect from a bakery cookie—slightly cakey but still dense and rich.

Of course, the star of the show is the chocolate. Levain-style cookies are loaded with semi-sweet chocolate chips or chunks—don’t skimp here. Use a generous amount and go for high-quality chocolate if you can; it makes a huge difference in both taste and meltiness.

You don’t need much in the way of equipment—just a stand mixer or sturdy hand mixer, parchment paper, a baking sheet, and a kitchen scale if you want to portion them true to bakery size. A cookie scoop can also help with even shaping.

How To Make This Levain Bakery Chocolate Chip Cookie Recipe

Making these cookies is surprisingly straightforward—but a few little tricks will help you nail the texture and appearance every time.

Start by cubing your cold butter into small pieces and placing it directly into your mixing bowl. Add both brown sugar and white sugar, then mix until combined. It won’t get as fluffy as traditional creamed butter, but that’s okay—we’re going for a denser dough here.

Next, crack in your eggs, one at a time, mixing briefly after each addition. At this point, the dough should look thick and slightly glossy.

In a separate bowl, whisk together your cake flour, all-purpose flour, baking powder, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, mixing on low just until a soft dough forms. It’ll be thick—almost like a cross between cookie dough and biscuit dough.

Now, fold in the chocolate chips or chunks by hand. The dough should be packed with chocolate—every bite needs to deliver that gooey, molten goodness. If you’re adding nuts (like walnuts), now’s the time to stir them in too.

Scoop out large balls of dough—around 6 ounces each if you’re going for that classic Levain size. Gently shape them into rough mounds, but don’t roll them too smooth. That craggy texture is what helps form those signature bakery-style cracks and ridges during baking.

Place the dough on a parchment-lined baking sheet and chill for at least 30 minutes. This step helps the cookies retain their shape and develop that rich, caramelized edge. When ready, bake in a preheated 400°F (204°C) oven for 9–11 minutes. The edges should be golden, while the centers stay soft and gooey.

Let the cookies rest on the baking sheet for 10–15 minutes before serving. They’ll continue to firm up as they cool, giving you that perfect crispy-meets-chewy balance.

Storage Options

These cookies are as easy to store as they are to love. Once cooled completely, place any leftovers in an airtight container at room temperature. They’ll stay fresh for up to 4 days, although they’re usually devoured much sooner.

For longer storage, freeze the baked cookies by wrapping each one in plastic wrap and placing them in a zip-top freezer bag. They’ll keep well for up to 3 months. To enjoy, just thaw at room temp or pop in the microwave for 15–20 seconds for that fresh-baked taste.

Want to freeze the dough instead? Scoop and shape your cookies, then place them on a sheet pan and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen—just add an extra minute or two to the baking time.

To reheat, you can use the oven (350°F for 5–6 minutes) or microwave them briefly to revive that soft, gooey center.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt based on your preferences or pantry staples.

If you’re not a fan of semi-sweet chocolate, try using dark chocolate chunks or even milk chocolate chips for a sweeter twist. A blend of chocolates also works beautifully for a layered flavor experience.

Looking to add some crunch? Stir in a handful of chopped walnuts or pecans. The nuttiness adds great contrast to the melty chocolate and soft dough.

For a festive twist, consider adding white chocolate chips and dried cranberries. This combo gives the cookies a seasonal feel and a sweet-tart pop that’s hard to resist.

Want a little salty-sweet action? Sprinkle the tops with a bit of flaky sea salt right before baking. It elevates the chocolate and makes each bite feel a bit more gourmet.

If you need a gluten-free version, substitute a 1:1 gluten-free baking flour blend and skip the cake flour. The texture will be slightly different but still absolutely delicious.

Experiment, taste, and find your perfect combo. These cookies are made to be shared—but no judgment if you keep the whole batch for yourself.

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