Levain Bakery Chocolate Chip Cookies Recipe

There's nothing quite like biting into a thick, gooey Levain Bakery-style chocolate chip cookie fresh from the oven. With a crisp golden crust and a soft, melt-in-your-mouth center packed with pools of chocolate, these cookies are the ultimate indulgence.

I first discovered Levain Bakery on a trip to New York City, where the line wrapped around the block for their legendary cookies. After one bite, I knew I had to recreate that magic at home. After plenty of testing, I found the perfect combination of butter, brown sugar, and chocolate to achieve the same iconic texture and flavor.

Why You'll Love These Levain Bakery Chocolate Chip Cookies

Get ready to experience the cookie of your dreams. These Levain Bakery chocolate chip cookies have a cult following for good reason!

First, they're thick and gooey. Unlike standard cookies, these are generously portioned, staying soft and fudgy in the center while developing a beautiful golden-brown crust on the outside.

They're also packed with chocolate. Each bite bursts with gooey, melty chocolate chips and chunks, creating that rich, luxurious texture we all crave.

Another big win? No chilling required! Many cookie recipes demand long refrigeration times to develop flavor and prevent spreading, but these cookies come together in under an hour—perfect for those last-minute sweet tooth cravings.

Lastly, they're easy to make with simple, pantry-staple ingredients. No need for fancy techniques or special equipment—just mix, scoop, and bake!

Ingredients Notes

The magic of these cookies comes from using the right ingredients in just the right proportions. Here’s what makes them so special:

Butter is the key to that rich, bakery-style flavor. Using cold, cubed butter instead of softened butter keeps the cookies thick and prevents them from spreading too much in the oven.

Brown sugar adds moisture and chewiness. A higher ratio of brown sugar to white sugar gives these cookies their deep, caramel-like flavor and soft, gooey texture.

Cake flour and all-purpose flour create the perfect balance of tenderness and structure. Cake flour makes the cookies soft, while all-purpose flour provides enough gluten for chewiness.

Chocolate chips and chunks are essential. A mix of both semisweet chocolate chips and chopped chocolate ensures pockets of molten chocolate throughout every bite.

Cornstarch is a secret weapon for soft, thick cookies. It helps keep them tender while preventing them from over-spreading.

How To Make These Levain Bakery Chocolate Chip Cookies

Making these bakery-style cookies is easier than you think. Let’s break it down step by step.

Start by preheating your oven to 400°F (200°C). Unlike most cookie recipes, these bake at a higher temperature to develop that signature crispy crust while keeping the inside soft and gooey.

In a stand mixer, beat the cold, cubed butter with the sugars until just combined. The goal isn’t to cream them like traditional cookies but to break down the butter enough to incorporate the sugar evenly.

Next, add the eggs, one at a time, mixing until just combined. Over-mixing here can lead to dense cookies, so be gentle!

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just incorporated.

Fold in the chocolate chips and chunks by hand. This ensures even distribution and prevents the chocolate from breaking down.

Scoop the dough into large mounds—about 6 oz each for true Levain Bakery-style cookies. Place them on a lined baking sheet, spacing them apart, as they will spread slightly.

Bake for 9-11 minutes, or until the edges are golden brown but the centers still look slightly underbaked. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. This allows them to set while maintaining their gooey center.

Storage Options

These cookies taste best fresh, but you can store leftovers to enjoy later!

To keep them soft, store in an airtight container at room temperature for up to 3 days. If they start to dry out, microwave them for 10-15 seconds to bring back the gooey texture.

For longer storage, freeze the cookie dough balls on a baking sheet until solid, then transfer them to a zip-top bag. Bake straight from frozen, adding an extra 2-3 minutes to the bake time.

Baked cookies can also be frozen in an airtight container for up to 3 months. Simply reheat in the oven at 350°F (175°C) for 5-7 minutes to refresh them.

Variations and Substitutions

These cookies are incredibly versatile, so feel free to customize them to your taste!

For a nutty crunch, add chopped walnuts or pecans. Levain Bakery’s original chocolate chip cookies include walnuts, which add a delightful contrast in texture.

If you love dark chocolate, swap the semisweet chocolate chips for bittersweet chocolate to create a richer, more intense flavor.

Want a double chocolate version? Replace ¼ cup of the all-purpose flour with cocoa powder for a deep, fudgy chocolate base.

For a gluten-free alternative, substitute the flour with a 1:1 gluten-free flour blend. Just be sure to check that your chocolate is gluten-free as well.

Experiment with different mix-ins like toffee bits, white chocolate, or peanut butter chips to put your own spin on this classic recipe!

No matter how you customize them, these Levain Bakery chocolate chip cookies are bound to be a showstopper. One bite, and you’ll see why they’re worth every bit of hype!

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