Levain Bakery Chocolate Chip Cookies

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📝 Description:

These cookies are famously thick, with a crisp crust and a soft, gooey center packed with large chunks of chocolate and crunchy walnuts. They’re almost like a decadent cookie-scone hybrid — rich, buttery, and irresistibly chewy.

🌍 Origin:

Levain Bakery, NYC, is a cult favorite known for its massive, indulgent cookies. This recipe replicates their style at home, capturing that signature texture and flavor.

🥄 Ingredients (Makes 8 large cookies):

  • Unsalted butter (cold, cubed) – 1 cup (227g)
  • Granulated sugar – ½ cup (100g)
  • Light brown sugar (packed) – ½ cup (110g)
  • Egg yolks – 2 large
  • All-purpose flour – 2¼ cups (280g)
  • Cake flour – ¾ cup (90g)
  • Baking powder – 1 teaspoon
  • Salt – ½ teaspoon
  • Semi-sweet chocolate chips or chunks – 1½ cups (270g)
  • Walnuts (chopped) – 1 cup (120g)

🌿 Optional Add-ins:

  • Dark chocolate chunks for richer flavor
  • Sprinkle flaky sea salt on top before baking for contrast

👩‍🍳 Instructions:

  1. Preheat oven: 375°F (190°C). Line baking sheets with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
  3. Cream butter and sugars: In a large bowl, using a mixer or hand whisk, combine cold butter cubes, granulated sugar, and brown sugar. Mix until the mixture is crumbly but combined (don’t over-cream).
  4. Add egg yolks: Beat in the egg yolks until incorporated.
  5. Add dry ingredients: Fold the flour mixture into the wet mixture gently until just combined.
  6. Add chocolate and nuts: Fold in chocolate chips and chopped walnuts evenly.
  7. Form cookies: Divide dough into 8 large, rough balls (about ¼ cup each). Keep the dough chunky and rustic.
  8. Bake: Place dough balls on baking sheets, spaced apart. Bake for 12–15 minutes until edges are golden and the center is soft.
  9. Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.

💡 Tips for Success:

  • Use cold butter to keep dough chunky and thick.
  • Underbake slightly for that gooey center.
  • Chill dough for 30 minutes if you want thicker cookies.
  • Don’t overmix to keep texture light and tender.

📌 Serving Recommendation:

Serve warm with a cold glass of milk or coffee for the ultimate indulgence.

🔍 Nutrition (Approximate per cookie):

  • Calories: ~400
  • Fat: 25g
  • Carbs: 40g
  • Protein: 5g
  • Sugar: 25g
  • Sodium: 150mg

Would you like a vegan, gluten-free, or mini cookie adaptation?

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