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Levain Bakery Chocolate Chip Cookies

Levain Bakery Chocolate Chip Cookies by @browneyedbaker :: www.browneyedbaker.com

The first time I heard about the Levain Bakery cookies was on an episode of Throwdown with Bobby Flay eons ago… I bet it was at least five years ago. I never quite got the picture of those massive cookies out of my mind. I still have never been to Levain Bakery, which also means I haven’t had one of their cookies. Still, they tempt me. Every time I see a copycat recipe show up on one of the blogs I read, or on Pinterest, I save it. Ever since my little chocolate chip cookie throwdown last fall, I haven’t tried any new chocolate chip cookie recipes. A couple of days ago, I decided it was time to throw another one into the ring. I sifted through the mountain of copycat recipes that are floating around online and settled on this one. If you like huge, chewy cookies packed with chocolate, then these are your heaven.

Levain Bakery Chocolate Chip Cookies by @browneyedbaker :: www.browneyedbaker.com

In case you can’t tell from the photos, these cookies are absolutely, positively enormous. As is, humongous. Even my Chief Culinary Consultant, who loves super-sized desserts as much as I do, couldn’t believe how big these cookies were. I believe he referred to them as “ridiculously large”.

Levain Bakery Chocolate Chip Cookies by @browneyedbaker :: www.browneyedbaker.com

I wasn’t sure what to expect from the cookies, but I totally loved them. Aside from being huge, these cookies really deliver in the thick and chewy department. They have slightly crisp edges that give way to a sky-high chewy cookie loaded with dark chocolate and walnuts. You could use semisweet chips if you’d like, but I do love the flavor of the dark chocolate. These cookies remind me of a slightly less amped-up version of The New York Times Chocolate Chip Cookies.

Levain Bakery Chocolate Chip Cookies by @browneyedbaker :: www.browneyedbaker.com

Big, thick, chewy cookies with tons of chocolate and add-ins are just my speed. Since I’ve never had the real thing I can’t tell you how they compare, but I can tell you that these are utterly fantastic cookies that will make you swoon. Make them and don’t think twice!

Levain Bakery Chocolate Chip Cookies by @browneyedbaker :: www.browneyedbaker.com

One year ago: Filled Raisin Cookies
Two years ago: Basic Pesto Sauce Recipe
Six years ago: Applesauce Oatmeal Muffins

Levain Bakery Chocolate Chip Cookies (Copycat Recipe)

Yield: 12 cookies

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

A copycat recipe for the famous Levain Bakery chocolate chip cookies.

Ingredients:

3 cups (13½ ounces) bread flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips
1 cup walnuts, toasted and coarsely chopped

Directions:

1. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and nuts with a rubber spatula.

4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it should not be smooth). Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.

5. Preheat oven to 375 degrees F. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

(Recipe adapted from Cookie Madness)

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121 Responses to “Levain Bakery Chocolate Chip Cookies”

  1. Annie on July 17, 2013 at 12:10 am

    These look really good. I love thick and chewy cookies.

    Reply

  2. Averie @ Averie Cooks on July 17, 2013 at 12:20 am

    I loved your CCC throwdown last fall! I actually re-read those posts sometimes because I love cookie talk. Yes, I admit to really loving dissecting the why’s and why not’s of cookies. I have tried both C.I. recipes, the NYTimes recipe, and am currently crusting on cornstarch in cookies for the past 9 mos or so. It’s become my default but I’ve never made Levain because I always worry they will be cakey. Yours are super chewy looking and not at all cakey, which some photos I see of them on other sites they look dry and cakey. Yours are cookie heaven! You’re the first blog who’s ever inspired me to actually make them! Pinned!

    Reply

  3. Laura (Tutti Dolci) on July 17, 2013 at 12:24 am

    These look incredible, I love how studded with chocolate they are!

    Reply

  4. Tieghan on July 17, 2013 at 12:40 am

    These look incredible! I have actually never heard of these, but I read the instructions and it sounds perfect!! I must try these!

    Reply

  5. Becky @ lovetobeinthekitchen on July 17, 2013 at 12:54 am

    These look delicious!

    Reply

  6. Jaclyn on July 17, 2013 at 1:13 am

    These look so dreamy! Wish I had one now for a late night snack. Chocolate chip cookies are the best and I love starting with cold butter in chocolate chip cookies. Mine never look this perfect though :).

    Reply

  7. Marcie on July 17, 2013 at 2:09 am

    Holy moly! These are my kind of cookie – big, thick, and chewy. They’re so big, you only need one. This recipe’s a keeper!

    Reply

  8. Jenna on July 17, 2013 at 7:22 am

    yummy! cant wait to hop in the kitchen and make them! chocolate chip cookies and maple cookies are the only ones I love, but of the two chocolate’s number one.

    Reply

    • Navar on July 17th, 2013 at 8:51 am

      Jenna,
      I am intrigued… Maple Cookies? Can you send a recipe?

      Reply

  9. Lori on July 17, 2013 at 7:22 am

    How many WW points are these? lol. I will have to make a batch for my son who is home for the summer.

    Reply

  10. Holly @ EatGreatBEGreat on July 17, 2013 at 8:02 am

    Mmmm…love this cookies! Big, thick and chewy…just how I like them!

    Reply

  11. Melanie @ carmelmoments.com on July 17, 2013 at 8:10 am

    Wow. They look so perfectly good! One for chocolate chip cookie recipe to try. Thanks!

    Reply

  12. Cate @ Chez CateyLou on July 17, 2013 at 8:16 am

    I have been searching lately for a copycat recipe!! I think I am going to try yours. I live in NYC and LOVE Levain. I have to refrain from going there though because the cookies are so enormous and delicious that I end up eating the whole thing and making myself sick!! They also have a chocolate cookie with PB chips that is to die for!!

    Reply

  13. Stacy | Wicked Good Kitchen on July 17, 2013 at 8:20 am

    Oh, goodness! I remember that episode of Throwdown with Bobby Flay. And, you did a CCC throwdown? I must read your archives, Michelle. Something fun to look forward to reading. Your Levain Bakery Chocolate Chip Cookies ROCK! Love how moist and chewy they look with all those chips studded in there!

    Reply

  14. Katrina @ Warm Vanilla Sugar on July 17, 2013 at 8:27 am

    These look like dang big, delicious, cookies! Yum!

    Reply

  15. Tracy | Peanut Butter and Onion on July 17, 2013 at 8:38 am

    OMG I love these… I must make them ASAP!

    Reply

  16. Jamie @lifelovelemons on July 17, 2013 at 8:39 am

    Ohhhh I’ve been wanting to make these forever! They look amazing!

    Reply

  17. Navar on July 17, 2013 at 8:54 am

    In the recipe after the three cups of bread flour there is a (13 1/2). What does this refer to? It wouldn’t be 13 and half ounces?

    The cookies look wonderful and I am going to make them!

    Reply

    • Michelle on July 17th, 2013 at 7:54 pm

      Yes, it’s 13.5 ounces. My apologies for the typo; I have corrected it above.

      Reply

  18. Brenda Watts on July 17, 2013 at 8:57 am

    AWESOME Chocolate Chip Cookies!! So Moist, Flavorful and Chocolaty ..YUM :-)

    Reply

  19. Cindy D on July 17, 2013 at 9:01 am

    Oh my, these look awesome! A few years ago I was on the hunt for the best chocolate chip cookie recipe and I tried so many recipes…gained a few extra pounds in the process ;-) I ended up with the one that has pretzels, white choc chips and milk choc chips…but after seeing these, it might be time to try a new recipe! Thanks

    Reply

  20. Rebecca on July 17, 2013 at 9:49 am

    My husband and I made the long trek across Manhattan to Levain Bakery last year! As we stood in line to get one of each of their 4 cookies (that’s 24 oz of cookie!), I heard a girl behind us tell her friend that she usually finishes her ONE cookie over the course of a few days because she just can’t each that much. Weakling.

    We then proceeded to grab a stool and devour all of ours! Being so big, they had a great mix of textures that I’m excited to be able to recreate now with your recipe!

    Reply

  21. connie on July 17, 2013 at 10:15 am

    what is the reason for bread flour and I don’t understand the measurements 3 cups and in parenthesis ( 13 1/2)) what is that or is it typ-o

    Reply

    • JenB on July 17th, 2013 at 6:06 pm

      I might be wrong, but I suspect the 13 1/2 refers to amount of protein in the flour. All purpose flour has around 10-12%, while bread flour has around 14-16%. Protein content has a lot to do with gluten production within a baked product. See here for more detailed explanations. http://www.thekitchn.com/whats-the-difference-cake-flou-74565

      Reply

      • Marla on July 18th, 2013 at 10:44 am

        As Michelle mentioned in one of the comments above, it was a typo that has since been corrected. It refers to the weight of the flour in ounces.

        Reply

  22. Pru on July 17, 2013 at 10:16 am

    I have been on a quest to find the perfect chocolate chip cookie recipe. You see, I cannot bake to save my life. Ask me to prepare a 12 course dinner blindfolded..no problem, but a chocolate chip cookie will send me into complete and utter panic mode. I used to blame my oven, the weather, or the “inferior” ingredients… but since then, I’ve admitted that the problem is me. It is truly me.

    I am going to give these cookies a try, maybe next week, when the temperature goes down (ha, blaming the weather again!)… I will let you know how they turn out. I have a slight feeling of hope, maybe these will be the ones to help me turn my baking reputation around! Thank you for sharing this!!

    Reply

  23. Lindsey on July 17, 2013 at 10:19 am

    These look fabulous. I have tried so many different CCC recipes and have narrowed it down to 2 favorites, however I may have to give this recipe a try. The cookies look so thick and so chewy and you can’t ever have too many recipes for CCC.

    Reply

  24. Kathy on July 17, 2013 at 10:25 am

    Now these are my kind of cookies!

    Reply

  25. Hari Chandana on July 17, 2013 at 10:32 am

    Wowww.. Mouthwatering cookies.. Yummy !!!!!

    Reply

  26. Fran@fransfavs.com on July 17, 2013 at 10:41 am

    When I made a Levain Bakery ccc clone, it changed my ccc-baking-life forever! To.die.for!! As you know, we bloggers have been trying to duplicate the Levain chocolate chip cookie for several years now. A lot of us suspect that they use pastry flour to make theirs. My recipe calls for ap flour as well as cake flour and a tablespoon of corn starch which is supposed to replicate pastry flour. I finally dug down deep and ordered a 4-cookie sampling of the actual Levain Bakery cookies that have become so famous. I’ve made clones of all four (3 are posted with the 4th due to post shortly). My husband and I both agreed that each of my clones tasted better than the mail-ordered Levain’s. I don’t think it was a fair fight since I don’t know how old the Levain’s cookies were when they arrived. They were mighty good for sure, but the freshly baked clones were better. Love your photos and they make me realize that I need to redo mine–my photography skills were in their infancy when I posted mine!

    Reply

  27. Maggie @ A Bitchin' Kitchen on July 17, 2013 at 10:46 am

    Oh my goodness. I can never resist trying out new chocolate chip cookie recipes. I’m always looking for one even better than the last! I love how thick these are!

    Reply

  28. Annie @ Annie's City Kitchen on July 17, 2013 at 11:12 am

    Everytime I used to see pics of these cookies they always seemed oddly bread-y looking to me but your pics just look gooey and delicious!

    Reply

  29. Dorothy on July 17, 2013 at 11:13 am

    THANK YOU THANK YOU THANK YOU! That episode of Bobby Flays throw down has haunted me for years! haha I was SO upset when the recipe wasn’t in the book! I LOVE a really good chocolate chip cookie and am always trying new recipes but mostly find them “lacking”. I can’t wait to try this one!!!

    Reply

  30. Monica on July 17, 2013 at 11:28 am

    Hi Michelle, I can’t resist a “copycat” recipe, either! I just a friend of mine post a comment on FB about visiting Levain and enjoying the famous cookies. I have to go one day soon. Sounds good…

    Reply

  31. Rachel on July 17, 2013 at 11:42 am

    i LOVE levain cookies – positively, my favorite cookies ever. Cannot wait to try these!!

    Reply

  32. Wanda on July 17, 2013 at 11:55 am

    I have been making these cookies since I saw them made on an episode of Throwdown with Bobby Flay. I search and searched until I could find the recipe, or something close to it, and these are our absolute favorite. Although the original recipe doesn’t call for vanilla extract, I do use it, along with the seeds from 2 vanilla beans. Wonderful! I usually substitute half of the chocolate chips with white chocolate chips. If I have them in my pantry, I may also sub macadamia nuts for half the walnuts.

    Reply

  33. Kristi on July 17, 2013 at 12:00 pm

    Delicious! A good chocolate chip cookie is always the best.

    Reply

  34. Kirsten on July 17, 2013 at 12:22 pm

    You should order Levain’s cookies online! I did this immediately after seeing the Throwdown episode several years ago and they were great! They come frozen (you can get a variety) and you just pop them in the oven to bring them back to their fresh, melty state :)

    Reply

  35. Val Skinner on July 17, 2013 at 12:42 pm

    I was just thinking about this episode! It’s been a while since I saw the throwdown, but if I remember correctly the bakery owners needed to come up with a cookie to carb-load for triathlons. I have one coming up so I guess I’m going to have to try this recipe out. Can’t wait.

    Reply

  36. Shari on July 17, 2013 at 1:26 pm

    Michelle, knowing how much you love chocolate chip cookies, I’ve often wondered whether you knew about the Levain clones! I’ve made several batches of Levain copycats, the chocolate PB chip, chocolate chocolate chip and of course, the walnut chocolate chip. I make sure all my ingredients are super cold, then let a tray sit in the freezer for maybe an hour before popping into 350 degree oven for 16 minutes. They come out sooo gooey inside, with a great crisp edge. Have never used bread flour tho. Must try your version this weekend!

    Reply

  37. Pamela @ Brooklyn Farm Girl on July 17, 2013 at 1:56 pm

    I’ve never been to Levain Bakery, really because it takes me alot of energy to go anywhere above 23rd St, but I might have to try to get there now! Or maybe I will just stay inside with my air conditioner and make your version, I think I will go for that one.. I know yours will be yummy!

    Reply

  38. Becca @ Crumbs on July 17, 2013 at 3:40 pm

    All I can say is YUM! Will have to try these, and very very soon!

    Reply

  39. Maegan @ The BakerMama on July 17, 2013 at 3:48 pm

    Levain cookies are insanely amazing! You have got to go there next time you are in NYC! I plan trips to NYC just to go there and I bring a huge bag of them home with me to freeze so I can fulfill my cravings until I can go again. Your copycat version looks pretty amazing so I’ll definitely give them a try!

    Reply

    • Maegan @ The BakerMama on July 19th, 2013 at 1:04 am

      I just baked and ate one (or two!) of these and they are perfect! The crisp on the outside and the chewy chocolate inside makes me feel like I’m sitting on the sidewalk in front of Levain Bakery enjoying one of their fresh baked cookies. This is a great recipe! Well done!

      Reply

  40. Tracey on July 17, 2013 at 4:25 pm

    I first read your post at 6 am this morning and I seriously haven’t been able to stop thinking about chocolate chip cookies since. I think you’ve inspired me to turn on the oven tonight to make them in spite of the 90+ degree temps!

    Reply

  41. Angelyn @ Everyday Desserts on July 17, 2013 at 4:46 pm

    Oh wow, totally craving cookies now! These look amazing!!

    Reply

  42. JenB on July 17, 2013 at 5:36 pm

    Made these today and they baked up like a dream. Really! I, too, have never been to Levain Bakery but have been on the search for a Levain clone because I adore the tall, chunky, moist cookie as opposed to the flat and crunchy kind. I didn’t have bread flour so I used all-purpose flour and replaced 1T of flour from each cup with 1 T. wheat gluten. I omitted the walnuts for allergy reasons. I baked on a plain dark pan (not air bake type) with parchment paper and they were done and even a bit dark at the 18 minute mark (ovens may vary). I baked one large, full size cookie to test and it was PERFECT and I kept it all for myself. Because humongous cookies aren’t as practical in a house full of toddlers I opted to split each large cookie into two smaller ones (yield 2 dozen instead of the original 1 dozen). I reduced baking time to 13-14 minutes and they were still plenty large and beautiful!
    THANK YOU for a fabulous recipe!!

    Reply

  43. allie@sweetpotatobites on July 17, 2013 at 7:37 pm

    mmm I love the look of these cookies. I live in CA so Levain Bakery isn’t anywhere near me but I hear they are quite good. I’d probably swap out the walnuts for pecans though.

    Reply

  44. Allie on July 17, 2013 at 10:58 pm

    Just made these tonight and they not only look gorgeous, but taste amazing! I would add just a pinch more salt, but that’s more of a personal preference. Thanks for another great recipe!

    Reply

  45. Lindsey @ American Heritage Cooking on July 17, 2013 at 11:05 pm

    I saw your picture of these on FoodGawker and even though I just made yet ANOTHER chocolate chip cookie recipe two days ago (The NY Times one -so good!), I had to click. It’s a compulsion. And now I need to make them. These have just been placed at the top of my To Bake List. I have a problem!

    Reply

  46. Ela on July 17, 2013 at 11:06 pm

    I’ve tried this before from cookie madness and it was awesome. I’d like to bake your adapted recipe soon. You should also try the peanut butter one from the same blog. It’s to die for.

    Reply

  47. Johlene on July 18, 2013 at 1:45 am

    These look amazing.. great photos!!!

    Johlene
    Flavours & Frosting
    XX

    Reply

  48. Ashley @ Wishes and Dishes on July 18, 2013 at 1:55 am

    my husband just begged me to make these based on the photos!!!!!

    Reply

  49. anna on July 18, 2013 at 10:27 am

    do you think i can use all purpose flavor instead of bread flour??? here in Brazil i can’t find the bread flour!!!
    i love your recipes so much!!!

    Reply

    • Michelle on July 19th, 2013 at 7:52 pm

      Hi Anna, You won’t get as thick or chewy of a cookie with all-purpose flour. If you have another type of flour in Brazil that has a higher protein content, I would use that.

      Reply

  50. joan on July 18, 2013 at 11:11 am

    I might be the only person who thinks that the Levain cookie is over-rated. It’s a ginormous cookie (with a ginormous price, I might add :$4.00? if I recall correctly All right, maybe it was $3.75, but that was a while ago). The middle of it is pretty much unbaked, gooey cookie dough, which is not necessarily a bad thing, but, I don’t know, it just didn’t do it for me. I tried the chocolate chip walnut, which they told me was their best seller, so I anticipated Nirvana, which it wasn’t. I went to the bakery and got a fresh one, so no excuse, Levain. Am I just a freak, or does anyone else share my opinion?

    Reply

  51. Mercedes on July 18, 2013 at 11:33 am

    I need these in my life ASAP! Your description is my idea of the perfect chocolate chip cookie and I absolutely love how thick and chewy these look!

    Reply

  52. Beth F. on July 18, 2013 at 4:32 pm

    I made a half batch of these yesterday afternoon… I should have made a double batch! They are so good – the texture is perfect and they are just right in the sweetness department. I got 9 big cookies out of the 1/2 batch – didn’t make the huge ones, have little people around here that don’t need giant cookies (I would have been quite happy to eat 1 or 2 of ‘em though!). Thanks for the recipe, this is my new go-to chocolate chip cookie!!

    Reply

  53. teeseey on July 18, 2013 at 5:25 pm

    Hello Michelle
    I am excited to try this recipe; however, I’m not sure if this flour would be appropriate. This is a standard brand of flour in Canada

    http://www.robinhood.ca/product-details.aspx?pid=189&prodcid=44

    Thanks in advance for your response!

    teeseey

    Reply

    • Michelle on July 19th, 2013 at 7:55 pm

      Hi Teeseey, I’m not familiar with that flour, but on the surface it looks like it would work. Just be sure that there is nothing else in the flour… that it’s just flour.

      Reply

  54. Tracy {pale yellow} on July 18, 2013 at 6:11 pm

    Levain Bakery is hands-down my favorite bakery in NYC. Nothing beats their fresh cookies. Just walking into their little shop is like heaven!!! So glad you were able to enjoy these cookies in the comfort of your kitchen!

    Reply

  55. Laura Dembowski on July 19, 2013 at 8:45 am

    I ordered the Oatmeal Raisin ones straight from Levain and didn’t love them. I don’t know quite why but they didn’t live up to the hype. Maybe I need to try a different kind and make them myself. I do love huge cookies!

    Reply

  56. Leah | So, How's It Taste? on July 19, 2013 at 10:41 am

    I first heard of them through Throwdown, too! I mentally bookmarked them and made a beeline to Levain when I went to NYC a bit later. They blew my mind! The chocolate chip and the chocolate chocolate chip are pure heaven. I think they have a PB and oatmeal version too. You can order them online, but wowza are they pricey. I’ll have to try your version, they look incredible!

    Reply

  57. Nessa on July 19, 2013 at 6:03 pm

    I’ll have to make these soon! Yum :)

    Reply

  58. Nusrat Azim on July 19, 2013 at 7:37 pm

    Those are not cookies, sweetheart. Those are some precious jewels :) How adorable they look !

    Reply

  59. Summer @ Mallow and Co on July 20, 2013 at 12:43 pm

    Made these last night – they were delicious! I’ve heard about these cookies forever and tI’m sooooo glad I tried this! I used all-purpose flour because that was all I had, but other than that followed the recipe exactly – thanks for the recipe!

    Reply

  60. Emily @ Life on Food on July 21, 2013 at 2:29 pm

    This is just how I like my chocolate chip cookies!

    Reply

  61. joan on July 21, 2013 at 5:17 pm

    just made them and they are delicious. have to figure out if i like the New York Times recipes more. both are fabulous!

    Reply

  62. Heike on July 21, 2013 at 7:54 pm

    Had to try these today! Made everything exact to the recipe, but probably dumped twice as much chocolate it called for, then I realized they only made 12 cookies :(. So I made 24 instead of 12 in order to have more for a large family. Set he baking to 14 minutes and they were perfect! You must be right if you made only 12, the cookies are massive!

    Reply

  63. Juli on July 21, 2013 at 9:20 pm

    I have several recipes that call for kosher salt. The only type of kosher salt I have is coarse. Does kosher salt come in any other variety besides coarse??

    Reply

    • Mia on July 22nd, 2013 at 2:42 pm

      No, kosher salt is coarse and that is exactly what you want.

      Reply

    • Michelle on July 22nd, 2013 at 5:11 pm

      No, kosher is coarse.

      Reply

  64. Marion on July 22, 2013 at 4:14 am

    I love Levain Bakery’s Chocolate Chip cookies! They are so yummy and humongous! Me and my friend refer to them as the “one pound cookie” because it seems as though that’s how much just one of them weighs! I can’t wait to try out this receipe. In the pictures they look delicious!

    Reply

  65. Mia on July 22, 2013 at 2:49 pm

    I made these last night and made mine a lot smaller since well, more of a portion control thing. I love them. I am tempted to try them again once I get more dark chocolate chips and subbing in like 1/2 cup of barley flour since that is my current new baking love. I realize it will change the texture of the cookies but am willing and curious about it now.

    Reply

  66. Amy on July 24, 2013 at 1:36 pm

    I made these awhile back because I was looking for a giant chocolate chip cookie and they came out perfect the way I was expecting. Big cookie that was the size of my palm and thick too. They were soft in the middle and would be a good size to give as gifts around the holidays. I would definitely make these again.

    Reply

  67. antonia bova on July 26, 2013 at 3:04 pm

    I have been looking for a cookie recipe that would give me nice chewy thick cookies. This recipe definitely did the job. They were chewy and cooked to perfection. The one thing that I wasn’t a big fan of was they were not sweet enough for me. I am a huge fan of dark chocolate, but I think it made the cookies less sweet then they could have been. If I make these again I may try using semi sweet to add more sweetness. But if you aren’t huge on sweet cookies these would be the perfect cookies for you:)

    Reply

  68. Kristin on July 26, 2013 at 6:27 pm

    It’s a good shot but this recipe doesn’t even come close to the real deal! No recipe has for that matter!! As a NYer I say you should really get there to try one before posting a copycat recipe on a cookie you never had!

    Reply

  69. Caron Dutro on July 29, 2013 at 5:09 pm

    The first time I went to NYC, my aunt said she’d heard about this bakery we needed to find…Levain Bakery. Being the lifelong CCC nut that I am, I was blown away by these cookies. Seriously. Whoa. Totally worth the time to seek out the actual bakery. I think each one actually weighs 1/4 pound, no kidding. I found the bakery again on a return trip to NYC and I have ordered packages of these over the years to be sent to very special people through the mail. They are that good. I can’t wait to try this recipe so I can have them at home whenever I want!

    Reply

  70. Beth S on August 6, 2013 at 11:33 am

    These were so delicious!! All my sisters loved them! We don’t like nuts so we added a little heath bar chunks instead. Yumm! I especially love the texture, because they were soft, but not raw — therefore after a few days the texture was the same not stale like under cooked cookies get.

    Reply

  71. Stephanie on August 8, 2013 at 10:48 am

    Can someone please write the recipe in grams?

    Reply

  72. Helene on August 19, 2013 at 10:41 pm

    I have to admit that I am not a baker, but the photo was so delicious looking, I made two batches. The first batch was sent to our son in North Carolina. He is going to love them. The second batch was made to share. It was even better. I threw in some Marra Bros Coconut and organic cranberries..Oh my. Maybe I should keep them for myself. smile..

    Reply

  73. Fadia on August 20, 2013 at 12:08 pm

    I made these about two days ago and they were perfect! I followed the recipe to the letter but I didn’t have bread flour so I used zero flour ( not really sure what kind of difference if any It made) and they were heavenly. Thanks for an awesome cookie recipe!

    Reply

  74. Lois on September 15, 2013 at 3:26 am

    Never heard of Levain Bakery, and have never traveled to the east cost. Since your copycat CCC looked fabulous, I baked a batch asap. My family and friends loved the cookies as did I. I made 15 cookies, not 12, just because I didn’t want to be tempted to devour a whole cookie that is close to 500 calories. I know my weakness, after all. They turned out great but were a little overcooked at 18 minutes. I should have adjusted the cooking time since I adjusted the size of the cookie. Next time I will try 14 minutes, and hopefully mine will turn out as chewey as yours look. Thank you for your copycat recipe and the CCC adult education for this long time cook and baker. We’re never too old to add another new and utterly delicious CCC recipe to our collection!!!!

    Reply

  75. Chuck Albrecht on September 16, 2013 at 4:36 pm

    While tasty, this recipe does not come close to Leavin Bakery Chocolate Chip Cookies. Sorry…hate to be a Debbie Cake Downer, but…. Let the search continue for the Holy Grail of Chocolate Chip Cookies.

    Reply

  76. AMber on September 18, 2013 at 11:53 am

    well….what did I do wrong?
    I followed directions EXACTLY as they were written – went out to buy bread flour. They came our crumbly dough – i did as was direction and they burned on the bottom? So next time I put them in at 370 and lessened the time. They are still dark on the bottom.

    I re-read recipe and I cannot figure out what I did wrong. Brown Eyed Baker NEVER stears me wrong! I love your site.

    Reply

    • Michelle on September 18th, 2013 at 11:10 pm

      Hi Amber, I’m so sorry to hear that these cookies did not turn out for you. Are you using parchment paper vs greasing a cookie sheet? Are you using aluminum or light-colored cookie sheets, not dark or non-stick ones? Those would be the two contributing factors to burnt bottoms. Other than that, I can’t imagine what would cause it if you use an oven thermometer and are confident that your oven temperature is accurate.

      Reply

  77. Lisa M on September 21, 2013 at 7:13 pm

    o.k, so i tried the copy cat recipe. It made a good cookie! To my utter disappointment it was not a Le vain equivalent. It looked sort of like one, but didn’t taste like one at all. The first thing you notice about a Le vain is the sheer weight of the cookie. These had a slightly “hollow” sort of quality about them once baked. I loved the sugar content of the copy cat – not too sweet. Le Vain’s is waaay sweet., which is not really my preference, but I do feel that the sugar content kind of makes the cookie the way it is. Le Vains also have a moist almost “cakey” quality to the inside, but they are also sort of chewy and have a crispy exterior. The LeVain is just a totally awesome cookie. I tried to scope out the recipe in the Manhattan store while i waited in line, while they were making a batch and they were not mixing up any when I went to the Hamptons store – which I just happened upon during my one and only visit to the Hamptons a week ago. I didn’t even know there was a Hamptons location and eagerly made a left turn, screeching tires and all, into the parking lot once I spied them. So, for now, I am going to keep looking.

    Reply

  78. Andreas on October 5, 2013 at 4:05 am

    Michelle, again a quesition to the amount of flour that is added to the receipt. Bread flour is defined as 3 cups (13½ ounces). In your conversion list it states that 1 cup bread flour = 4¼ ounces. Now which one is correct? If you multiply the conversion list figures you end up with 12¾ ounces flour, which is ¾ cups less than the receipt calls for. Am I missing something?

    Reply

    • Andreas on October 5th, 2013 at 4:06 am

      Not ¾ cups but ¾ ounces less.Typo there.

      Reply

    • Michelle on October 6th, 2013 at 8:08 pm

      Hi Andreas, You are correct, that is a typo on my part.

      Reply

  79. linda on December 9, 2013 at 9:07 pm

    I have made these a lot and my husband just loves them. the only thing I do different is that I make smaller cookies. thank you for sharing!

    Reply

  80. vanessa on January 4, 2014 at 10:46 am

    umm i will like to ask if i subtitute the brown sugar into the white sugar will it affect anything? and can i omit the walnut?

    Reply

    • Michelle on January 4th, 2014 at 7:44 pm

      Hi Vanessa, Yes, the type of sugar used will affect the texture of the cookies. You can omit the walnuts without a problem, however.

      Reply

  81. Hira on February 15, 2014 at 2:15 am

    Hi Michelle! I have a quick question–Under the instructions, it says to “gradually add the flour mixture until just a little bit of flour still remains.” Do we incorporate the leftover flour mixture later on, or do we not use it at all? If so, how much of the flour mixture should we be leaving out? Thank you! Can’t wait to try these! :)

    Reply

    • Michelle on February 15th, 2014 at 9:38 pm

      Hi Hira, You should actually add all of the flour but mix it until there is a bit of flour left in the dough, and finish all of the mixing with a rubber spatula (this ensures that the dough is not over mixed).

      Reply

  82. Sue B. on February 16, 2014 at 5:48 pm

    I have tried making these twice, and each time they did not spread at all when they baked. I followed the recipe exactly, except that I made the cookies smaller (used a 1 1/2 tablespoon cookie scoop). I tried both my air-bake sheets and shiny aluminum, tried 375 degrees and 350 degrees changing baking times accordingly, but still no spread. I even checked the temperature of the oven with this laser thing my husband has, and it was very close. I bake often, so I know my baking powder and soda are good. Anyone have any ideas what I am doing wrong? The only test I have yet to try is to not put them in the refrigerator and instead cook when the dough is at room temperature.

    Reply

    • Martha on February 17th, 2014 at 7:41 pm

      I had the same thing happen – they tasted yummy, but were a dome. I just finished making them again but used approx 1/3c less flour and a teaspoon more brown sugar. Now they look much more like the pictures. I made 21 cookies instead and baked for 15 min @ 375.

      Reply

      • Sue B on February 19th, 2014 at 10:37 am

        Thanks! I’m willing to try one more time, and I’ll make your changes. Too much flour was one of my thoughts, since the dough portion seemed more like a shortbread in texture.

        Reply

  83. Felipe on March 3, 2014 at 11:38 am

    Hi, I love these cookies and I tried your recipe but my cookies didn’t really grow, but just remained flat and it turned into one huge cookie. Any idea what might have happened?

    Reply

    • Michelle on March 3rd, 2014 at 8:51 pm

      Hi Felipe, You said they didn’t grow, but it sounds like they spread? Did you refrigerate the cookies before baking? (this is an important step) Did you grease your baking sheet instead of using parchment paper? This can definitely cause cookies to spread.

      Reply

      • Felipe on March 4th, 2014 at 4:07 pm

        Hi, Michelle. thanks for your answer. This is what my cookies look like (that’s only 6 of them):
        http://i558.photobucket.com/albums/ss22/felipenor/1977151_10202607691667571_1898770286_n.jpg

        I did refrigerate them before baking and used the parchment paper. I did however substitute the brown sugar for granulated, can that be the reason why they spread?

        Reply

        • Michelle on March 4th, 2014 at 11:15 pm

          Hi Felipe, Ahh I see what you mean! That is so strange, I wonder if your oven temperature is not calibrated correctly? Subbing granulated sugar for brown sugar might have contributed to it, as it creates crisper cookies (vs chewy).

          Reply

  84. Svetlana on April 8, 2014 at 12:01 am

    Hello. Can you please tell me why and where you need to add the extra 4 teaspoons of brown sugar?

    Reply

    • Michelle on April 8th, 2014 at 10:53 am

      This recipe was scaled down from a commercial version, and that is the measurement that was necessary.

      Reply

  85. Felipe on April 12, 2014 at 7:25 am

    Hi, Michelle.

    Is it ok if I divide the dough into 24 smaller cookies, instead of doing 12 big ones? Does it work?

    Thanks

    Reply

    • Michelle on April 16th, 2014 at 12:44 pm

      Hi Felipe, Yes, definitely! Just be sure to reduce the baking time so they don’t burn.

      Reply

  86. nycgal on May 24, 2014 at 2:29 pm

    Can the cookie dough be kept in the frig for a few days or they need to be baked right away (after the 30 minutes)?

    Reply

    • Michelle on May 26th, 2014 at 11:35 am

      I think that would be okay, I would use it within 3 days.

      Reply

      • nycgal on June 5th, 2014 at 12:10 pm

        I made these! and the dough did keep very well in the frig for a few days. The cookies were very good but i found it to be less sweet than levain’s. also i believe levain’s uses way more butter or shortening or something because whenever i get it from them, the paper bag is always soaked thru with oil (butter). I baked mine for around 15 min. The outer area was brown but inside seemed still to be a little under cooked. For my next batch, I will flatten it a bit to get the center cooked thru. Anyway, it was delish! thanks so much for the recipe!

        Reply

  87. Brenda McGee on June 2, 2014 at 6:45 pm

    Can’t wait for my cookies…sending them off to my cousin in the Marine Corp while he is stilll state side! Hoping they trvel well!

    Reply

  88. Jolene on June 4, 2014 at 7:56 pm

    I cannot wait to try these this weekend! I’ve always wanted to buy some of their cookies from their website, but it’s so expensive. I’m so glad I found this copy cat recipe and especially from you!

    Reply

  89. Jolene on June 7, 2014 at 9:14 pm

    Michelle, I just baked these and my choco chips did not turn out nice and melting like yours in the picture. Might be a stupid question but are the chips still supposed to do that after the cookie has cooled down?

    Reply

    • Michelle on June 10th, 2014 at 9:42 am

      Hi Jolene, These cookies were not completely cool when I photographed them, which is why the chocolate is still a little melty when the cookie is broken apart.

      Reply

  90. Kaptein Sabeltann on June 25, 2014 at 6:35 am

    Hmm, these tasted good, but they’re the most hideous cookies i’ve ever baked – they look like melted coasters. Perhaps i didn’t refrigerate long enough? I can’t imagine my hand-mixing is the culprit.

    Reply

  91. Liz on June 25, 2014 at 7:08 pm

    These are amazing. Simply the best cookie I’ve ever made. No crazy ingredients or crazy steps to make these – just a darn good and easy chocolate chip cookie – as it should be!

    Reply

  92. Jackie on July 13, 2014 at 9:15 pm

    Hello I would like to bake them and after reading the comments is it 1 1/2 cups of Bread Flour=13.4 ounces? Or is it 3 1/2 cups of bread flour =24.5 ounces? thanks

    Reply

    • Michelle on July 14th, 2014 at 12:49 pm

      Hi Jackie, It’s 3 cups of bread flour; the weight is determined by the brand you use. According to King Arthur Flour, their bread flour weighs 4.25 ounces per cup.

      Reply

      • Jackie on July 14th, 2014 at 1:29 pm

        Thank you so much I really appreciate it. I’m going to jump in the kitchen now and bake them. :-)

        Reply

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