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 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…
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!!!
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!
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!
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!
Wowww.. Mouthwatering cookies.. Yummy !!!!!
Now these are my kind of cookies!
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.
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!!
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
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
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.
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!
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
AWESOME Chocolate Chip Cookies!! So Moist, Flavorful and Chocolaty ..YUM :-)
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!
It might refer to the protein content in the flour. Protein affects gluten production. This site does a better job explaining. http://www.thekitchn.com/whats-the-difference-cake-flou-74565
Yes, it’s 13.5 ounces. My apologies for the typo; I have corrected it above.
Ohhhh I’ve been wanting to make these forever! They look amazing!
OMG I love these… I must make them ASAP!
These look like dang big, delicious, cookies! Yum!
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!
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!!
Wow. They look so perfectly good! One for chocolate chip cookie recipe to try. Thanks!
Mmmm…love this cookies! Big, thick and chewy…just how I like them!
How many WW points are these? lol. I will have to make a batch for my son who is home for the summer.
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.
Jenna,
I am intrigued… Maple Cookies? Can you send a recipe?
Navar, here’s where I got the recipe from
http://www.simplyrecipes.com/recipes/maple_cookies/
I’ve only had the recipe since last year, but made them so many times cause my family members are maple lovers! :)
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!
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 :).
These look delicious!
These look incredible! I have actually never heard of these, but I read the instructions and it sounds perfect!! I must try these!
These look incredible, I love how studded with chocolate they are!
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!
These look really good. I love thick and chewy cookies.
This recipe is a new family tradition, “THANK YOU” for sharing! Best cookies I ever baked! Loved by all my family & friends.-Southern California
They look very nice :P