Levain Chocolate Chip Cookies
This copycat recipe for Levain Chocolate Chip Cookies turns out enormous thick and chewy cookies, loaded with chocolate chips and walnuts, just like the cookies you’ll find at the famous Levain Bakery.
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 eight 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 tempted me. I kept seeing copycat recipes for the Levain chocolate chip cookies show up on blogs and Pinterest, and I couldn’t escape them.
I finally decided to go all-in and tackle the massive cookies that I couldn’t stop thinking about. I sifted through the mountain of copycat recipes floating around online and settled on this final recipe. If you like huge, chewy cookies packed with chocolate, then these are your heaven.
In case you can’t tell from the photos, these cookies are absolutely, positively enormous. As is, humongous.
Even my husband, who loves super-sized desserts as much as I do, couldn’t believe how big these cookies were. The last time I made them, I gave one to him, and he said, “whoa, this is like a massive scone!” Yes, they are big cookies. Yes, they are meant to be massive cookies.
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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.
These cookies remind me of a slightly less amped-up version of The New York Times Chocolate Chip Cookies.
Big, thick, chewy cookies with tons of chocolate and add-ins are just my speed. Since I’ve never had the real Levain chocolate chip cookies, 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!
One year ago: Rustic Italian Bread
Five years ago: Blueberry Jam
Levain Bakery Chocolate Chip Cookies
Ingredients
- 3 cups (375 g) bread flour
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¾ teaspoon (0.75 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, cold and cut into cubes
- ¾ cup (165 g) + 4 teaspoons light or dark brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs, cold, lightly beaten in a separate bowl
- 1 teaspoon vanilla extract
- 1½ cups (270 g) dark chocolate chips
- 1 cup (117 g) toasted and coarsely chopped walnuts
Instructions
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- 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 combined, 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 walnuts with a rubber spatula.
- Divide the dough into 12 even pieces, roughly shaping them into balls (it should not be smooth). Place them,evenly spaced, on the prepared baking sheet. Refrigerate for 30 minutes.
- 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.
Notes
- While dark chocolate chips mimic the original recipe, you could also use semisweet chocolate chips.
- You can omit the walnuts for allergy purposes or personal preference.
- To get cookies all the same size, I recommend using a scale for weighing out the dough.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on July 17, 2013.
Hi, I tried making these cookies but they came out flat. I live in the UK and I’m thinking it could be the egg measurement. Any chance you could tell me how much eggs are in grams, please?
There is nothing better than these cookies on a rainy afternoon. I’ve probably made this recipe 20 times since you published it, and it never fails. We like ours slightly gooey in the center so we take them out right at 18 minutes. Great recipe. I’ve never had a Levain Bakery cookie, and I don’t need to to know this is recipe is a keeper.
How can you claim they’re “copycat Levian cookies” when you clearly state you’ve never had Levian cookies???
Thanks for the recipe. http://www.fooddoz.com
I did the recipe once and it turned out well. I followed the directions exactly and appreciate the weights included. My son te abut 6 in one sitting. They rose beautifully and were moist and chewy. Thanks for sharing!
These are so good! Usually, the recipe I use makes 5 dozen cookies and this makes 12. My son could eat just 3 in one day.
I omitted the nuts and used a large ice cream scoop in order to achieve uniformity. Worked out so well. I followed the recipe exactly and baked for 18 min. I rotated them halfway, front to back and top to bottom. Thanks so much. I saw the episode of Bobby Flay where the owners were featured and I was thrilled to hear that they are Ironman triathletes. This was what they used to fuel their long training sessions. These taste so much better than Clif bars, Shot Blocks and Gu.
When you eliminated the nuts, did you add more chocolate chips in its place?
No, I did not.
HI! I have been sifting through copycat Levain Cookie recipes and all of the other ones I have come across use a mix of AP and cake flour. I am wondering why you chose to go with bread flour?
These were absolutely delicious! I followed directions exactly except I froze them for 30 minutes instead of refrigerated ( by accident). I gave them 2 extra minutes in the oven. Very chocolatey, not dry…we both love them.
Thy came out soooo good! Thank you so much 🙏🏻
where do you find the bread flour,or can you use regular all purpose flour
Hi Barbara, You can find bread flour at most any grocery store. Hope that helps!
I baked these cookies last night with all the ingredients- using Strong White Flour instead which is the UK’s version of bread flour if i’m not wrong? good texture and flavour- but most of my cookies spread out on the baking sheet and were definitely not tall like the ones seen in your photos. what could I have done better?
Hi Natalie, I don’t think the flour would be the issue… did you make any other substitutions or alterations to the recipe? Was the butter cold and did you chill the dough?
Hi! I wanted to make this cookie but make it into a chocolate cookie with peanut butter chips, should I just add cocoa to it?
Hi Shannon, Hmmm I’m not at all sure how that would work. I’ve never tried to convert it to a chocolate cookie.
As a NY’er I can tell you while these may be a good chocolate chip cookie…they are not even close to a Levain Cookie. The chocolate in a cookie from Levain is still gooey and melty. They are moist and not dry like the pictures. Levain posts their recipe on their website actually.
Hey Kristin where did you find their recipe on their site? I can’t seem to find it.
I made these cookies this week. I’ve been wanting to make them for awhile and finally got around to it. I really liked the cold ingredients in this recipe – I didn’t have to worry about planning ahead to leave extra time for butter to soften. I could just put them together very quickly. A few things I learned: First, I didn’t think these cookies were very chewy. They certainly weren’t crunchy or dry, but as far as super chewy, no. Second, since the recipe uses bread flour which is higher in gluten than all purpose flour, it is really important to not overwork the dough. I let the dough rest in the fridge before I divided it. The dough was a bit sticky and I found myself working it too much before dividing it. So I stopped and just let it rest. Third, I divided it into 8 cookies instead of 12. That went over very well. I gave a few of them as presents and everyone loved the size of the cookies. I simply rounded the dough like a small pizza, cut them into 8 pieces and very gently rolled them into imperfect balls. I let them rest again in the fridge then I baked them on 2 cookie sheets with Silpat liners. The cookies do not spread much. This recipe is wonderful in that you do not have to plan ahead and take the time to bring ingredients to room temperature. But I would prefer a chewier texture. I’m curious how all purpose or even cake flour would change the texture.
Michelle,
I just have to tell you…these cookies – sometimes I follow the recipe exactly, sometimes I change it for the nutty people who don’t like nuts, or when I need to make 24 not 12 cookies – is universally loved by all! Whether they like crispy flat cookies or “toll house” style, everyone gets so excited when I bring these amazing cookies to a pot luck or as a thank you or just a treat for friends. Thank you for re-posting this one. It is a keeper.
Hi Michelle,
I made these the other day and LOVED them! The toasted nuts added such a great flavor, and I loved the thickness of the cookie. I made ‘small’ versions of these, using an overflowing TBSP cookie scoop (these were for friends and didn’t want them super-huge), and just baked for a shorter time. Everyone loved them , and they’re my new favorite choc. chip cookie! Thanks so much!!!