Levain Bakery Chocolate Chip Cookies

Why You’ll Love Levain Bakery Chocolate Chip Cookies Recipe

These cookies are thick, rich, and loaded with chocolate in every bite. The dough is made to bake tall and soft in the center while keeping the outside beautifully golden. They’re bakery-level delicious yet surprisingly easy to make at home. Perfect for special occasions, gift-giving, or simply treating yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, cold and cubed

• Brown sugar

• Granulated sugar

• Large eggs

• Vanilla extract

• All-purpose flour

• Cornstarch

• Baking soda

• Salt

• Semi-sweet chocolate chips or chunks

• Walnuts (optional, for the classic Levain texture)

Directions

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

2. In a large mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until just combined (do not overmix).

3. Beat in the eggs one at a time, followed by vanilla extract.

4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.

5. Gently fold the dry ingredients into the wet mixture until just combined.

6. Stir in chocolate chips and walnuts (if using).

7. Divide dough into large portions (about 4 oz each) and shape into rough, tall mounds rather than flat discs.

8. Place dough mounds on prepared baking sheets, leaving ample space between them.

9. Bake for 8–10 minutes, or until the edges are golden but the centers look slightly underbaked.

10. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Servings and timing

Makes about 8 giant cookies.
Preparation time: 15 minutes
Baking time: 8–10 minutes
Total time: 25 minutes

Variations

• Nut-Free: Omit the walnuts and add more chocolate chips.

• Dark Chocolate Lover’s: Use dark chocolate chunks instead of semi-sweet.

• Peanut Butter Twist: Add peanut butter chips along with chocolate chips.

• Mini Version: Make smaller cookies and bake for 6–7 minutes.

• Sea Salt Finish: Sprinkle flaky sea salt on top before baking for a sweet-salty bite.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the microwave for 10–15 seconds to restore their gooey center.

FAQs

Why is cold butter used in this recipe?

Cold butter helps create the thick, chunky texture Levain cookies are known for.

Can I make them smaller?

Yes, just reduce the baking time by a couple of minutes.

Can I use a stand mixer?

Yes, but mix on low speed to avoid overworking the dough.

Do I have to use cornstarch?

Cornstarch helps keep the cookies soft, but you can omit it if needed.

Can I use milk chocolate chips?

Yes, though the cookies will be sweeter.

Why do the centers look underbaked?

That’s intentional—Levain cookies finish setting as they cool.

Can I freeze the dough?

Yes, portion the dough, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the time.

Do I need to chill the dough before baking?

Not required, but chilling can help the cookies bake even thicker.

Can I substitute the walnuts?

Yes, use pecans, macadamia nuts, or leave them out entirely.

How do I get them extra gooey?

Slightly underbake and let them rest on the tray before moving.

Conclusion

Levain Bakery chocolate chip cookies are a true indulgence—crispy on the outside, soft and gooey in the center, and loaded with chocolate. With this recipe, you can bring that same bakery magic into your own kitchen and enjoy the world-famous flavor without leaving home.