Masters of kitchen
If you’ve ever bitten into a warm Levain Bakery chocolate chip cookie, you already know—it’s a whole experience. These Levain Bakery Chocolate Chip Cookies aren’t your average chocolate chip treat. They’re massive, gooey, crispy-edged, and stacked with melty chocolate in every bite.
Born in New York City, Levain Bakery became an overnight sensation thanks to its signature 6-ounce cookie—thick as a muffin and indulgently soft in the center. It’s a cookie that doesn’t hold back.
But what if you could recreate this bakery magic right at home? Good news: you can! In this post, I’ll guide you through how to make Levain-style chocolate chip cookies—from key ingredients to essential techniques—so you can bake cookies that wow, whether for a cozy night in or to impress your favorite cookie critic.
Let’s get baking.
The Story Behind Levain Bakery Chocolate Chip Cookies
Levain Bakery was founded in 1995 by Pam Weekes and Connie McDonald, two friends and triathletes who, while training for an Ironman race, craved a decadent, energy-packed treat. They dreamt up a cookie that would satisfy their extreme hunger—and their taste buds. The result? A giant, buttery, gooey-centered chocolate chip walnut cookie that changed the cookie game forever.
What started as a humble bakery on the Upper West Side of Manhattan quickly evolved into an iconic dessert destination. The secret got out, and soon people were lining up around the block for a taste of this oversized indulgence.
Over the years, Levain’s cookies have become internet famous—shared by influencers, praised on Food Network, and posted all over Instagram and TikTok. Their fan base now spans the globe, with cookie lovers trying to crack the code behind that signature texture and flavor.
This recipe is a love letter to that cookie. It’s not an exact replica (that’s top-secret), but it captures everything that makes a Levain-inspired cookie unforgettable: the thick shape, gooey center, crisp edges, and deep flavor.
Why Levain-Style Chocolate Chip Cookies Stand Out from Regular Ones
Levain cookies don’t just look different—they bake, taste, and feel different too. Here’s what sets them apart:
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Texture: They’re famous for that magical contrast—crispy edges with a molten, gooey center. The outer crust holds firm while the inside stays soft and rich, almost like cookie dough.
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Ingredients: Levain-style cookies use a high fat-to-flour ratio, cold cubed butter, and a combo of cake and all-purpose flour to create that tender, tall structure. There’s no skimping on chocolate either—big chunks, not tiny chips.
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Technique: Unlike most cookie recipes that call for room-temperature butter and creaming for several minutes, this method keeps it short and minimal. That helps maintain structure and keeps the butter from warming up too soon.
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Size: Each dough ball weighs in at a whopping 6 ounces—that’s almost the size of a baseball! This unique size helps achieve the signature crispy-gooey contrast while giving the cookie time to bake thick.
Together, these elements create a cookie that’s decadent, bakery-style, and totally unforgettable. Once you try this method, it’s hard to go back to the thin, crispy kind.
Must-Have Ingredients for Levain Bakery Chocolate Chip Cookies at Home
Let’s break down the core ingredients that give Levain-style cookies their signature personality. These aren’t your everyday grocery-store cookies—you’ll need to be just a bit intentional to get that wow-worthy result.
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Cold cubed butter: This is a game changer. Starting with cold butter helps maintain the cookie’s structure and height, giving you that thick, craggy exterior instead of a flat, greasy cookie.
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Brown sugar blend: Use a mix of light and dark brown sugar. The light brings in sweetness and spread, while the dark adds deep molasses notes and chewiness. A little granulated sugar is fine, but the browns dominate.
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Cake flour + all-purpose flour: This blend is key. Cake flour has a lower protein content, which keeps the cookie tender and soft inside. The all-purpose flour brings balance and structure. Skip the cake flour, and you’ll miss that pillowy interior.
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Chocolate chunks: Go big here. Skip the standard chips and use semi-sweet chocolate bars chopped into chunks. It creates pools of chocolate that melt in all the right ways. Try mixing sizes for texture!
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Optional walnuts: Levain’s original recipe includes them. If you love a nutty crunch, fold in lightly toasted walnuts. But they’re optional—just increase the chocolate slightly if you leave them out.
Pro Tip: Splurge on high-quality chocolate like Ghirardelli, Valrhona, or even Trader Joe’s Pound Plus for bakery-worthy results.
Equipment You’ll Need
While you don’t need fancy gear, a few basics make a huge difference:
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Stand mixer or hand mixer: You’ll be mixing cold butter, which takes some power. A stand mixer makes quick work of this, but a sturdy hand mixer works too.
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Kitchen scale: Measuring your cookie dough into 6-ounce portions ensures even baking and that true Levain look.
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Ice cream scoop or clean hands: Use a large scoop or just your hands to form tall, rugged dough mounds.
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Baking sheet + parchment paper: Go for a light-colored tray and line it with parchment to avoid over-browning.
Tips Before You Start Baking
Before you dive into mixing, here are a few golden tips to keep in mind:
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Don’t overmix. Once the flour goes in, mix just until it’s incorporated. Overmixing toughens the dough and flattens the cookies.
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Chill vs. freeze? Chilling for 30 minutes helps if your kitchen’s warm. Freezing is ideal if you want to bake later and maintain shape.
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No flattening allowed! These cookies are meant to be tall and chunky. Resist pressing them down.
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Weigh your dough. For true Levain style, go for 6-ounce balls. Use a scale—you’ll thank yourself.
Step-by-Step Recipe: Levain Bakery Chocolate Chip Cookies
Ready to bake your way to cookie greatness? Here’s how to bring that thick, gooey, bakery-style magic into your kitchen.
Step 1: Cream the butter and sugars
Start with cold, cubed butter straight from the fridge. Add it to your mixer with the brown sugars and cream on medium just until the butter breaks down and the mixture is shaggy—not smooth or fluffy. You want chunks of butter still visible.
Step 2: Add eggs
Add the eggs one at a time and mix briefly after each. Don’t overdo it—this isn’t a traditional cookie dough that needs heavy creaming.
Step 3: Add dry ingredients
In a separate bowl, whisk together cake flour, all-purpose flour, baking soda, and salt. Add the dry ingredients to the wet and mix on low until just combined. The dough will be thick.
Step 4: Fold in chocolate (and nuts)
Use a spatula to gently fold in chopped chocolate chunks and walnuts if you’re using them. Make sure they’re evenly distributed but don’t overmix.
Step 5: Scoop the dough
Use a scale to scoop dough into 6-ounce mounds. Shape roughly, leaving the tops rugged—don’t roll them into balls!
Step 6: Bake
Preheat your oven to 410°F (210°C). Bake cookies on a parchment-lined sheet for 9–11 minutes. The tops should be golden, edges set, and the center still soft.
Step 7: Cool and enjoy
Let cookies rest on the pan for 10 minutes. Then grab a glass of milk and dig in while they’re still slightly warm and gooey.
How to Get the Perfect Texture
The iconic Levain texture is all about balance—crisp on the edges, gooey in the middle, and tall, bakery-style height.
Here’s what makes it work:
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Size matters. The dough balls should be at least 6 ounces. That heft allows the outside to crisp while the inside stays soft and melty.
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Flour blend. Using cake flour keeps the crumb tender, while all-purpose flour adds enough structure to keep the cookies thick.
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Oven placement. Bake your cookies on the middle rack for even heat. If your oven runs hot, try one level higher to avoid over-browning on the bottom.
Pro Tip: Take them out when they still look slightly underbaked. They’ll continue to cook on the sheet, and that’s how you get the famous gooey center.
How to Store Levain-Style Chocolate Chip Cookies for Ultimate Freshness
Made a full batch? Lucky you! Here’s how to keep them fresh and delicious:
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Store baked cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to help retain moisture.
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Reheat for that fresh-from-the-oven magic: Pop a cookie into a 300°F oven for 5–6 minutes or microwave for 10–15 seconds.
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Freeze baked cookies by letting them cool completely, then wrapping tightly in plastic wrap and sealing in a zip-top bag. They’ll keep well for a month.
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Prefer baking fresh? Freeze the dough mounds unbaked. Place them on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen—just add 1–2 extra minutes to the bake time.
Troubleshooting Common Mistakes
Even the best bakers need a rescue plan sometimes. Here’s how to fix (or avoid) the most common Levain cookie mishaps:
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Cookies too flat? Your butter may have been too soft or over-creamed. Stick with cold butter and minimal mixing.
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Dough spreading too much? This often happens when you skip the chill step. Try freezing the dough for 15–20 minutes before baking. Also, use cake flour to help hold structure.
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Dry or crumbly cookies? They may have been overbaked. Keep an eye on your oven—even one minute too long can dry them out.
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Uneven baking? Use a scale to make sure each dough mound is the same size, and give them plenty of room to spread evenly on the baking sheet.
Delicious Variations on the Classic Levain Chocolate Chip Cookie
Once you’ve mastered the original, you’ll want to play with the formula. Here are some irresistible twists to try:
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Dark Chocolate Peanut Butter Chip – Sweet and salty heaven.
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Oatmeal Raisin Walnut – A chewy, nutty classic with Levain flair.
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White Chocolate Macadamia – Rich, buttery, and perfectly sweet.
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Triple Chocolate Blackout – Cocoa dough + dark + milk + white chocolate.
Tip: Stick with the same dough method, just swap the mix-ins!
FAQs
What is special about Levain Bakery cookies?
Levain cookies are known for their huge size, crispy outer edges, and molten, gooey centers. They’re packed with chocolate, thick as a scone, and rich in flavor thanks to brown sugar and cold butter. It’s a bakery-style treat you can’t forget.
Do Levain cookies need to be refrigerated before baking?
While not strictly required, chilling or freezing the dough helps preserve the cookie’s thick shape and chewy texture. It also enhances flavor development.
Can you freeze Levain cookie dough?
Yes! Scoop into mounds, freeze on a tray, and store in freezer bags. Bake straight from frozen—just add 1–2 minutes to your bake time.
How do I make Levain cookies chewy and thick?
Use a mix of cake and all-purpose flour, avoid overmixing, and bake at high heat (410°F). The dough should be cold and in large 6 oz mounds.
Can I make Levain cookies without nuts?
Absolutely. Just increase the chocolate chunks a little to make up for the volume—and you won’t miss a thing.
Levain Bakery Chocolate Chip Cookies
Equipment
- Stand or hand mixer
- Kitchen scale
- Ice cream scoop or hands
- Baking sheets
- Parchment paper
- Mixing bowls
- Measuring cups/spoons
Ingredients
- 1 cup 226g cold unsalted butter, cubed
- 3/4 cup 150g light brown sugar, packed
- 1/2 cup 100g dark brown sugar, packed
- 1/4 cup 50g granulated sugar
- 2 large eggs
- 1 cup 120g cake flour
- 1 3/4 cups 210g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups 340g semi-sweet chocolate chunks or chopped bars
- 1 cup 100g chopped walnuts (optional)
Instructions
- Preheat oven to 410°F (210°C). Line baking sheets with parchment paper.
- In a mixer, cream cold cubed butter with both brown sugars and granulated sugar until just combined and shaggy.
- Add eggs one at a time, mixing briefly after each.
- In a separate bowl, whisk together cake flour, all-purpose flour, baking soda, and salt.
- Add dry ingredients to wet and mix on low until just incorporated.
- Fold in chocolate chunks and walnuts (if using).
- Scoop dough into 8 large 6-ounce mounds. Chill or freeze for 15–30 minutes for best results.
- Bake for 9–11 minutes, until golden brown on the outside and still soft in the center.
- Cool on the baking sheet for 10 minutes before enjoying warm.
Notes
- Weigh your dough to get even 6-ounce portions—this is key to bakery-level cookies.
- Don’t flatten the dough—keep it tall and rugged.
- If baking from frozen, add 1–2 extra minutes to the bake time.
- Use high-quality chocolate for melty pockets throughout the cookie.
Nutrition
Conclusion: Big Cookies, Bigger Flavor
There’s something magical about a cookie that’s bold, buttery, and unapologetically indulgent—and that’s exactly what Levain Bakery Chocolate Chip Cookies deliver.
Whether you’re recreating them for a cozy weekend bake, a gift for someone special, or just to satisfy your own sweet tooth, these cookies bring bakery-level results into your home kitchen. With the right mix of technique, quality ingredients, and a little love, you’ll get thick, gooey-centered cookies that rival the real deal.
Remember to keep that dough cold, measure generously, and don’t be afraid of a little underbake—it’s part of the charm.
Now grab that mixing bowl, preheat your oven, and treat yourself to a cookie that’s more than just dessert—it’s a whole experience.