Why You’ll Love Levain Bakery Chocolate Chip Cookies Recipe
This recipe is a dream come true for cookie lovers. You’ll love how the cookies stay thick and chewy, without spreading too much, thanks to a few key techniques like using cold butter and a high baking temperature. The combination of sweet, rich dough and loads of chocolate chips delivers the ultimate chocolate chip cookie experience—comforting, satisfying, and incredibly decadent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter, cold and cut into cubes
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Light brown sugar
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Granulated sugar
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Eggs
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All-purpose flour
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Cornstarch
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Baking soda
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Salt
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Semi-sweet chocolate chips
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Chopped walnuts (optional but classic)
Directions
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Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper.
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In a stand mixer or large bowl, cream together cold butter, brown sugar, and granulated sugar until well combined and creamy.
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Add eggs one at a time, mixing just until incorporated.
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In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
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Gradually mix the dry ingredients into the butter mixture until just combined.
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Fold in the chocolate chips and walnuts (if using) until evenly distributed.
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Divide the dough into large balls (about 6 ounces each) and place them well spaced on the baking sheet.
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Bake for 10–12 minutes, or until the tops are golden and the edges are set.
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Let the cookies cool on the tray for at least 10 minutes before moving to a cooling rack. The centers will continue to set as they cool.
Servings and timing
This recipe yields 8 large cookies.
Preparation time: 15 minutes
Baking time: 12 minutes
Cooling time: 10 minutes
Total time: 37 minutes
Variations
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Nut-Free: Omit the walnuts for a pure chocolate chip version.
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Dark Chocolate Swap: Replace semi-sweet chips with dark chocolate for a richer taste.
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Peanut Butter Twist: Add peanut butter chips or a peanut butter center.
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Mini Cookies: Form smaller dough balls and reduce baking time to 8–10 minutes.
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Stuffed Cookies: Wrap the dough around a square of chocolate or a marshmallow for a surprise inside.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, place in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds to restore that gooey center.
FAQs
Why are the cookies baked at such a high temperature?
The high temperature creates a golden, crisp exterior while preserving a soft, gooey center—essential for Levain-style cookies.
Do I have to use cold butter?
Yes, using cold butter prevents the cookies from spreading too much, helping them stay thick and chewy.
Can I substitute the walnuts?
Absolutely. You can leave them out or replace them with pecans, almonds, or more chocolate chips.
What kind of chocolate chips should I use?
Semi-sweet chocolate chips give the perfect balance, but you can also use dark or milk chocolate depending on your preference.
Can I make the dough ahead of time?
Yes. Store it in the fridge for up to 48 hours or freeze the dough balls and bake directly from frozen with a few extra minutes of baking time.
Can I make smaller cookies?
Yes, but reduce the baking time accordingly. Smaller cookies may bake in about 8–10 minutes.
What does cornstarch do in this recipe?
Cornstarch keeps the cookies soft and helps them maintain their thickness without spreading too much.
How do I know when they’re done?
The edges should be set and lightly golden, while the center should still look slightly underbaked. They’ll firm up as they cool.
Can I freeze the baked cookies?
Yes, let them cool completely and then freeze in an airtight container. Reheat in the oven for best texture.
Are these cookies chewy or cakey?
These cookies are chewy in the center with a slight crisp around the edges—perfectly balanced and deeply satisfying.
Conclusion
Levain Bakery Chocolate Chip Cookies are the ultimate cookie indulgence—crispy, chewy, gooey, and packed with chocolate. With their thick bakery-style look and unmatched texture, these cookies are a treat that brings big flavor and big comfort. Whether you’re baking them for a special occasion or just because, they’re sure to impress and delight every time.
Levain Bakery Chocolate Chip Cookies
Thick, bakery-style cookies inspired by Levain Bakery, loaded with melty chocolate chips and crunchy walnuts. Crispy on the outside, soft and gooey on the inside — perfect for serious cookie lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 410°F (210°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in the chocolate chips and chopped walnuts.
- Form the dough into large balls (about 6 oz or 170g each) and place on the baking sheet. Do not flatten.
- Bake for 9–11 minutes, or until the edges are golden but centers remain soft.
- Let the cookies cool on the pan for 10 minutes before transferring to a wire rack.
Notes
- Use cold butter to help keep the cookies thick and chewy.
- Don’t overbake — they should look slightly underdone in the center.
- Chilling the dough before baking is optional but can enhance flavor and texture.
- Walnuts are traditional in Levain-style cookies but can be omitted if desired.
