Copycat Levain Bakery Chocolate Chip Cookies are the ultimate treat for cookie lovers everywhere. These giant, thick cookies are renowned for their crispy edges and soft, gooey centers, filled with rich chocolate chips and crunchy walnuts. The comforting aroma wafting through your kitchen as they bake is a sensory delight, making this recipe an irresistible addition to any dessert table. Plus, it’s easy and remains fun for the whole family to make. Follow this step-by-step guide to bring a bit of Levain Bakery magic into your home!

Ingredients

1 cup (2 sticks) cold butter, cut into small chunks
Rich and creamy, cold butter creates a perfect texture for your cookies.
1 cup brown sugar
This gives the cookies a deep, caramel-like flavor and contributes to their chewy texture.
1/2 cup sugar
Bright and crisp, granulated sugar helps to balance out the richness of the brown sugar.
1 teaspoon vanilla
Aromatic and warm, vanilla enhances the overall flavor of the cookies.
2 eggs
Bringing moisture and binding the ingredients together to create a sturdy structure.
1 1/2 cups cake flour
Cake flour adds a light and tender crumb, making your cookies airy yet satisfying.
1 1/2 cups all-purpose flour
This adds structure to the cookies, ensuring they hold their shape while baking.
1 teaspoon cornstarch
A secret ingredient that contributes to a soft center while maintaining a chewy exterior.
3/4 teaspoon baking soda
Creating those beautiful, golden-brown edges as your cookies rise in the oven.
3/4 teaspoon salt
Enhances all the flavors, making each bite perfectly balanced.
2 cups chocolate chips
Melty and indulgent, chocolate chips are the star of these cookies.
2 cups walnuts, roughly chopped (optional)
Nutty and crunchy, walnuts add a delightful texture and pair perfectly with chocolate.

Step-by-Step Directions

Preheat the Oven
Begin by preheating your oven to 410 degrees Fahrenheit. This high temperature is essential for achieving the perfect texture on your cookies. Line your cookie sheets with parchment paper or Silpat liners to prevent sticking.
Cream the Ingredients
In the bowl of an electric mixer, combine the cold, cubed butter, brown sugar, and granulated sugar. Mix on medium speed for about 3 to 4 minutes until the mixture becomes creamy and light in color.
Add Vanilla and Eggs
With the mixer still running, add the vanilla extract, followed by the eggs one at a time. Be sure to mix well after each addition until they are fully incorporated.
Mix in the Dry Ingredients
Next, stir in both types of flour, cornstarch, baking soda, and salt. Mix until just combined to ensure a tender cookie—over mixing can lead to tough cookies.
Fold in the Chocolate Chips and Walnuts
Gently fold in the chocolate chips and walnuts, making sure they are evenly distributed throughout the dough.
Shape the Cookies
Divide the cookie dough into 8 equal balls, each weighing about 6 ounces. Place 4 of the dough balls on each prepared cookie sheet, leaving space for them to spread.
Bake
Bake the cookies for 9 to 11 minutes, or until the tops are golden brown and the edges are set. The centers may look slightly underbaked, but they will firm up as they cool.
Cool Down
Let the cookies rest on the baking sheets for about 15 minutes. This resting period helps to set up the cookies, making them easier to transfer.

Tips & Tricks

Chill the Dough: For even thicker cookies, consider chilling the dough for 30 minutes before baking.
Adjust Baking Time: Keep an eye on the cookies; every oven runs differently. If you want a chewier texture, remove them a minute or two earlier.
Experiment with Chips: Try using a mix of dark, milk, and even white chocolate chips for an exciting flavor fusion.

Serving Suggestions & Pairings

These cookies are best served warm, right out of the oven, for that gooey experience. Pair them with a glass of cold milk for a nostalgic treat that harks back to childhood. They also make great additions to party platters or bake sales!

Nutritional Information

Each cookie contains approximately 450 calories, with a good balance of carbohydrates, fats, and proteins. They are a delightful splurge but can fit into a balanced diet when enjoyed in moderation.

Storing Tips & Variations

To store residual cookies, place them in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer, then transfer to a container for up to 3 months. You can also freeze unbaked dough balls and bake them straight from the freezer whenever a cookie craving strikes!

Conclusion

These Copycat Levain Bakery Chocolate Chip Cookies are worth every moment of preparation. Their combination of crispy edges and gooey interior is nothing short of addictive. I encourage you to try this recipe and share your delicious results! Don’t forget to leave a comment about your experience!

FAQs

Can I use just all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the cookies may be denser.
What can I use instead of walnuts if I have nut allergies?
You can omit the walnuts altogether or replace them with seeds, like sunflower seeds, for added crunch.
Can I add other mix-ins?
Absolutely! Feel free to enhance your cookies with dried fruit or even peanut butter chips.
What’s the best way to reheat leftover cookies?
To reheat, simply pop them in the microwave for about 10 seconds or in a preheated oven for a few minutes to restore their fresh-baked texture.
Why are my cookies flat?
If the cookies are flat, it may be due to melted butter or not enough flour. Ensure your butter is cold and properly measure your ingredients.

Enjoy baking these scrumptious treats!

Levain Bakery Chocolate Chip Cookies

Giant, thick cookies with crispy edges and gooey centers, filled with rich chocolate chips and crunchy walnuts.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 11

Total Time 26

Servings: 8 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Cookie Dough

1 cup cold butter, cut into small chunks Rich and creamy, cold butter creates a perfect texture.
1 cup brown sugar Provides a deep, caramel-like flavor.
1/2 cup sugar Balances the richness of brown sugar.
1 teaspoon vanilla Enhances the overall flavor.
2 whole eggs Brings moisture and binding.
1 1/2 cups cake flour Adds a light and tender crumb.
1 1/2 cups all-purpose flour Adds structure to the cookies.
1 teaspoon cornstarch Contributes to a soft center.
3/4 teaspoon baking soda Creates golden-brown edges.
3/4 teaspoon salt Enhances all flavors.
2 cups chocolate chips The star ingredient of the cookies.
2 cups walnuts, roughly chopped (optional) Adds a delightful texture.

Method

Preheat the Oven

Preheat your oven to 410°F (210°C) and line cookie sheets with parchment paper.

Cream the Ingredients

In an electric mixer, combine cold butter, brown sugar, and granulated sugar. Mix on medium speed for 3-4 minutes until creamy.

Add Vanilla and Eggs

Add vanilla extract and eggs one at a time, mixing well after each addition.

Mix in the Dry Ingredients

Stir in cake flour, all-purpose flour, cornstarch, baking soda, and salt until just combined.

Fold in the Chocolate Chips and Walnuts

Gently fold in chocolate chips and walnuts until evenly distributed.

Shape the Cookies

Divide dough into 8 equal balls, each about 6 ounces, and place them on prepared cookie sheets.

Bake

Bake cookies for 9 to 11 minutes, until tops are golden and edges are set.

Cool Down

Let cookies rest on baking sheets for 15 minutes before transferring.

Notes

Chill the dough for 30 minutes for even thicker cookies. Adjust baking time as necessary for your oven.