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.
This is just how I like my chocolate chip cookies!
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!
Those are not cookies, sweetheart. Those are some precious jewels :) How adorable they look !
I’ll have to make these soon! Yum :)
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!
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!
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!
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
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.
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!!
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!
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?
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!!!
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.
my husband just begged me to make these based on the photos!!!!!
These look amazing.. great photos!!!
Johlene
Flavours & Frosting
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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.
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!
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!
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.
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!!
Oh wow, totally craving cookies now! These look amazing!!
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!
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!
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!
All I can say is YUM! Will have to try these, and very very soon!
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!
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!
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.
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 :)
Delicious! A good chocolate chip cookie is always the best.
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.
i LOVE levain cookies – positively, my favorite cookies ever. Cannot wait to try these!!