Levain Bakery Chocolate Chip Cookies

Inspired by the popular Levain bakery these thick cookies have a soft gooey interior and a crisp exterior. Studded with chunks of milk chocolate and toasted walnuts these are the best cookies!

CHOCOLATE CHIP COOKIESSSSSS!!!!

Chocolate chip cookies are my weak spot, and I think I can say the same for so many other people. The combination of soft butteriness and chocolate is just… And that’s just normal chocolate chip cookies.

When I first discovered Levain Bakery chocolate chip cookies a few years back I was ready to get on a flight to New York. THICK chocolate cookie studded with walnuts and melted pockets of milk chocolate?! I’ve always been a soft chocolate chip cookie fan, but the combination of a crispy outside and soft gooey centre beat any cookie I’ve ever had, and I hadn’t even tried it… So it became a mission to recreate my sky high expectations for how the Levain Bakery cookie would be, in my own kitchen.

Levain Bakery milk chocolate and walnut cookies

Frequently asked questions

How to make cookies thicker?

These days thick cookies are trending. To keep your cookies tall even after baking make sure you chill the dough. Chilling the dough before baking helps the cookies retain their shape in the oven and bake up nice and thick.

Why are my cookies turning out flat?

There are a couple of reasons. The first is that the cookie dough was not chilled enough before baking. If the dough isn’t chilled the butter will melt at a faster rate in the oven, causing the cookie to spread. Don’t skip the chill time!

The second could be too little flour. Flour is what contributes to the structure of the cookie and if there is less flour the cookie will not be able to hold the height. Make sure to measure the flour carefully using a scale or properly levelled measuring cups.

Should I flatten my cookie balls?

Nope! You might think that your cookies are going to turn out more spherical than a cookie when baking them as a ball. However, due to the butter and sugar in the dough they will flatten out as they bake to the perfect height and shape.

How to make the perfect Levain Bakery Style Cookie aka New York Style Cookies

  • Make sure the butter is chilled
    • Chilled butter is important in the texture of these cookies. It helps give the soft and gooey interior and crisp exterior.
  • Toast and skin the walnuts
    • Although it might be a little of a hassle skinning the walnuts makes a huge difference. The skin of the walnut is what gives it a bitter taste. By toasting and removing it you are left with a crunchy and fragrant nut
    • The easiest way to skin the walnuts is by placing the warm toasted nuts in a clean tea towel and rubbing them together. This helps the skins to fall off easily!
  • Watch the bake time
    • This is the most important to achieve the signature gooey interior. I have timed it perfectly so if you have portioned the dough into 4 large balls they will be done at 13-15 minutes.
    • Even if they seem too soft at 15 minutes they will firm up as they cool.
Levain Bakery milk chocolate and walnut cookies
Levain Bakery milk chocolate and walnut cookies

Let’s Get Baking!

Developing this recipe probably gave me diabetes for two lifetimes, but it was worth it. The result is a perfectly balanced cookie. Not just the crisp and soft texture, but the overall sweetness and cookie experience. This is not a normal cookie. The size of the cookie is bigger than the size of my hand, but it’s flavour balance is so perfect I could eat more than one in one sitting… (yes I’m giving myself a lot of compliments… but after pouring over pages of recipes, writing up the LONGEST spreadsheet of possible cookie ratios and baking tonnes of cookies, I think I deserve it 😁)

I’m so happy I can finally reveal my cookie secrets and share this recipe with you guys. To help you with the process I’ve created a recipe video to go alongside it.

I hope you all enjoy and I can’t wait to see some cookies! Make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes if you do recreate this recipe. While you are all making this I’ll be off to go eat some more cookies… Happy baking!

Levain Bakery Chocolate Chip Cookie Recipe

RatingDifficultyBeginner

Inspired by the popular Levain bakery these thick cookies have a soft gooey interior and a crisp exterior. Studded with chunks of milk chocolate and toasted walnuts these are the best cookies!

ShareSaveShare

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 105 Unsalted butter, chilled and cubed (1/2 cup)
 50 Granulated sugar (1/4 cup)
 75 Brown sugar (1/2 cup 2 tbsp)
 170 Plain flour (1 1/2 cup 2 tbsp)
 3 tbsp Cornstarch
 ½ tsp Baking soda
 1 Egg
 160 Milk chocolate, roughly chopped (1 cup)
 125 Walnuts, toasted, skinned and roughly chopped (1 cup)

1

Combine butter, sugar and brown sugar in a bowl, beat until well combined

2

Add the eggs and beat until just combined

3

Add the flour, cornstarch and baking soda, beat until dough begins to come together

4

Add the walnuts and chopped chocolate, mix

5

Shape into 4 large dough balls (170g each)

6

Place in the fridge for 60 Minutes

7

Bake at 200°C / 390 °F fan forced or 210°C / 410 °F convection for 13 Minutes - 15 Minutes

8

Remove, cool for 30 Minutes and enjoy!

CategoryCookie

Ingredients

 105 Unsalted butter, chilled and cubed (1/2 cup)
 50 Granulated sugar (1/4 cup)
 75 Brown sugar (1/2 cup 2 tbsp)
 170 Plain flour (1 1/2 cup 2 tbsp)
 3 tbsp Cornstarch
 ½ tsp Baking soda
 1 Egg
 160 Milk chocolate, roughly chopped (1 cup)
 125 Walnuts, toasted, skinned and roughly chopped (1 cup)

Directions

1

Combine butter, sugar and brown sugar in a bowl, beat until well combined

2

Add the eggs and beat until just combined

3

Add the flour, cornstarch and baking soda, beat until dough begins to come together

4

Add the walnuts and chopped chocolate, mix

5

Shape into 4 large dough balls (170g each)

6

Place in the fridge for 60 Minutes

7

Bake at 200°C / 390 °F fan forced or 210°C / 410 °F convection for 13 Minutes - 15 Minutes

8

Remove, cool for 30 Minutes and enjoy!

Levain Bakery Chocolate Chip Cookies

Related Recipes

Miso brown butter cookies with caramelised white chocolate
Miso Brown Butter Cookies
Soft Peanut Butter Raspberry Cookies with chocolate chunks
Peanut Butter Raspberry Cookies
No-Chill Chocolate Chip cookies with Pantry chocolates
No-Chill Chocolate Chip Cookies

(Visited 3,041 times, 1 visits today)

15 Comments

  1. psyma July 19, 2020 at 1:41 pm

    looks sooo good! what milk chocolate do you recommend?

    Reply
    1. Catherine Zhang July 29, 2020 at 11:11 pm

      i love cadbury!

      Reply
  2. Jaimie July 21, 2020 at 5:49 am

    Just beautiful! Thank you for sharing this 🙂

    Reply
    1. Catherine Zhang July 29, 2020 at 11:11 pm

      thank you!

      Reply
  3. Sarah July 21, 2020 at 9:05 am

    Love a good gooey choc chip cookie, they look delicious!

    Reply
    1. Catherine Zhang July 29, 2020 at 11:11 pm

      Thank you! hope you like the recipe!

      Reply
  4. Amina July 29, 2020 at 6:09 pm

    This cookie looks great!! Sounds amaZing!! But could you please not call it a Levain cookie? If you haven’t had it, you don’t know what you’re trying to make. Even if it’s better than THE Levain cookie, for someone like me who’s trying to replicate the cookie, this is misleading and honestly just clickbait. Thank you!

    Reply
    1. Catherine Zhang July 29, 2020 at 11:14 pm

      Hi Amina, Thank you!
      The base of this cookie is the common ratio used to make Levain copycat recipes! I compiled over 50 different Levain cookie recipe to find the "golden ratio" and see what worked. This is basically a combination of all the Levain cookie recipes out there 😆A little bit of science and a little bit of trial and error is what I use to develop recipes so I hope that helps you with your search to replicate them 😊

      Reply
      1. Kloria Bao August 1, 2020 at 10:35 pm

        I have to agree with Amina, Catherine. I really appreciate you developing the recipe and generously share it with all of us! As you mentioned you’ve compiled over 50 “Levain” recipes but that’s the problem coz none of the other 50 Levain cookie recipes out there are actually real Levain recipes. I had my husband getting me Levain cookies every time he came back from his biz trip in NYC so I know how they taste. As my husband (and everyone else) can’t travel since March I have tried a number of copycat recipes online and none of them really replicate Levain for me 🙁 Nonetheless I’m genuinely grateful that you’ve done so much work putting this recipe together, if you and others who so generously share their recipes could kindly call their recipes something like “cookies inspired by Levain” I think this could be better representation of the recipes 🙂 xx

        Reply
  5. Libby February 2, 2021 at 3:08 pm

    I live in NY but haven’t had the Levain cookie in a long while. I do appreciate you’re saying at the beginning that this recipe is Levain inspired. Also thank you for doing all that work to bring this great recipe about. Can’t wait to try it now at Superbowl Sunday. 😍🤩

    Reply
    1. Catherine February 2, 2021 at 10:11 pm

      Hi Libby, Hope you like the recipe!!

      Reply
  6. Mercedes March 26, 2021 at 9:11 pm

    Can’t wait to try it this weekend. I love your work! Greetings from Germany

    Reply
    1. Catherine March 30, 2021 at 12:34 am

      Hi Mercedes! Hope you liked the recipe 🥰

      Reply
  7. Tracy April 5, 2021 at 1:03 am

    Hello- I am making the recipe and freezing cookie dough into 3 ounce balls, I’m baking at 410 degrees convection oven and thawing about 20 minutes before baking. I love the doughy cookie center, but I’m worried about baking the cookie enough so that the eggs and flour are baked for food safety. What internal temperature do I need to bake this cookie to so that I don’t over bake the cookie and and I get a gooey cookie center and how long should I bake them for? Thank you for any advice!

    Reply
    1. Catherine April 9, 2021 at 11:57 am

      Hi Tracy, sounds great! At a smaller size they would bake in about 10 minutes. If you’re worried about the safety bake them until the internal temperature reaches 160F/70C. There shouldn’t be any problems without checking though!

      Reply

Leave a Review

Your email address will not be published. Required fields are marked *