Levain Bakery Chocolate Chip Cookies

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A copycat recipe for the unparalleled, massive Levain Bakery Chocolate Chip Cookies. They are crispy on the outside and soft & gooey on the inside!

The best copycat recipe for the best infamous, oversized Levain Bakery Chocolate Chip Cookies. They are crispy on the outside and soft & gooey on the inside!

This is how you make enormous gooey, chewy, Levain Bakery Chocolate Chip Cookies that make everyone in life love your guts.

I may just never make another chocolate chip cookie recipe ever again because I’ve truly found the best. You guys….these cookies. They are sky-high and absolutely to die for. I have made about a zillion recipes for chocolate chip cookies since I started this blog. While it’s really hard to go wrong when it comes to a warm chocolate chip cookie in your mouth, it’s rare for me to try one that I absolutely love and deem a keeper.

I’m so glad you’re here! Follow along on Pinterest for more inspiration! 

The best copycat recipe for the famous, giant Levain Bakery Chocolate Chip Cookies. They are crispy on the outside and soft & gooey on the inside!

These cookies are enormous in case you can’t tell in the photos. They are maybe just a little bit smaller than my fist (and I have man hands). I know my mom is rolling her eyes right now because that’s what she does when I claim that I have man hands. I used to work at a floral shop back in the day and I worked there for 5 years. I can’t tell you how many times I had someone comment on how long my fingers were. I started to get a complex! It doesn’t bother me much anymore but I periodically I think about whether or not I missed my calling as a piano player with these “piano fingers”, as people called them.

It is of vital importance that you use very COLD butter in this Levain Bakery Chocolate Chip Cookies recipe. If you don’t use cold butter you will have flat cookies that will still taste yummy but not look like the photos you are seeing in this post. I highly recommend you striving for the huge, puffy cloud looking cookies that are slightly “crispy” on the outside and still a bit gooey and soft on the inside. The hard butter will help them hold their shape in the oven better. Their tallness is what makes these extra unique.

A copycat recipe for the unparalleled, massive Levain Bakery Chocolate Chip Cookies. They are crispy on the outside and soft & gooey on the inside!

Tip: I left out the walnuts because I am a chocolate chip cookies purist like that. Feel free to add 2 cups of roughly chopped walnuts if that floats your boat. Levain Bakery uses walnuts in their recipe so they will taste great!

You deserve chocolate today so go run to the kitchen and make these right now. These are so good I could cry.

If you’re loving these Levain Bakery Chocolate Chip Cookies, definitely check out my chocolate version (photo below): Dark Chocolate Peanut Butter Chip Cookies. I also highly recommend my extra large Oreo Stuffed Chocolate Chip Cookies. You must also check out my whole collection of cookie recipes. I hope you enjoy!

Copy-Cat Bakery-Style Dark Chocolate Peanut Butter Chip Cookies. This recipe is a fabulous copy-cat version of my favorite giant cookies from Levain bakery in NYC and just as good!

Levain Bakery Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A copycat recipe for the unparalleled, massive Levain Bakery Chocolate Chip Cookies. They are crispy on the outside and soft & gooey on the inside!
Ingredients
  • 1 cup COLD salted butter, cut into small cubes
  • 1 cup dark brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1½ cups cake flour
  • 1½ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 cups good quality dark or semi-sweet chocolate chips
Instructions
  1. Tip: you will want to work somewhat quickly so the butter stays cold before the cookies go in the oven)
  2. Preheat oven to 410 degrees.
  3. In a bowl of a stand mixer (or use a hand mixer), cream together cold, salted butter and sugars until light and fluffy, approximately 4 minutes.
  4. Add eggs, one at a time, mixing well after each one.
  5. Mix in vanilla.
  6. Stir in flours, cornstarch, and baking soda. Mix until just combined (do not overmix as this will make for tough cookies).
  7. Fold in chocolate chips.
  8. Separate dough into large balls (about 5-6 ounces each) and place on lightly colored cookie sheet lined with parchment paper or silicone baking mat. These are large and you will fit 4 cookies on one large cookie sheet. They don't spread a whole lot while baking.
  9. Bake for 10-13 minutes or until golden brown on the top and the tops of the cookies feel done, while cookies are still soft on the inside (oven times vary, so check periodically - cookies may need less time or extra time depending on the size you made them and your oven).
  10. Let them rest for at least 10 minutes to set. Eat warm, preferably.
  11. If you wish to freshen them after a day or two, nuke in the microwave for 10-15 seconds.

Recipe source: adapted from modernhoney.com

A copycat recipe for the unparalleled, massive NYC Levain Bakery Chocolate Chip Cookies. They are crispy on the outside and soft & gooey on the inside!

 

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Author:Ashley

These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

9 Responses to “Levain Bakery Chocolate Chip Cookies”

  1. May 18, 2017 at 7:56 AM #

    Oh mer gawsh!!! Ashley, my daughter and I wait a whole year (sometimes more) to get our Levain Bakery Cookie fix – but not anymore from now on – cos I have this recipe of yours!!! Thank you thank you! Yes, I’m glad you put those long fingers to use as a recipe developer and not a piano player – cos I, we, wouldn’t have these!!! Btw – do you happen to have a copycat version of their oatmeal cookies? If you do – girl – I owe ya big time!

  2. May 18, 2017 at 9:18 AM #

    I totally need to make these this weekend. I’m a purist too, so no nuts in my cookies either!

  3. May 18, 2017 at 10:50 AM #

    Ashley, I finally, finally got to try Levain cookies only a couple of months ago and I’ve been thinking about trying this very recipe at home, too! So glad to see you do it and it looks so tasty! The texture is just amazing and you feel like it’ll stay warm for hours.

  4. May 18, 2017 at 4:34 PM #

    Oh, thank you for this! I’ve had Levain cookies and they were fantastic, so I’d love to be able to make them!

  5. May 22, 2017 at 8:24 AM #

    Update – I made these over the weekend as promised. My butter was too soft (I must have creamed it too much) so my cookies spread. However, they were still incredible, and I even managed to share some with friends. Word to the wise – keep that butter nice and cold! If it warms up, pop the dough in the fridge for 20-30 minutes! 🙂

    • TARA
      May 25, 2017 at 1:20 AM #

      U might try placing the cookie sheets in freezer about an hour or so b4 baking to let them set up a bit & bake 325 for 15 minutes.410 degrees is way too high to bake them at.I made some delicious Oatmeal Walnut Craisin cookies here’s my recipe.

      In Large bowl add the following:1/2C.Unsweetened Applesauce,1C.Instant Quick Oatmeal,(this absorbs the applesauce),Sprinkle in salt not too much,8tsp.Brown Sugar thats 10 calories per tsp.,2 tsp.Double acting Baking Powder,1/8tsp.Baking Soda,1 tsp.Nutmeg or to taste,1/2 Tablespoon Cinnamon,1 Tablespoon Lemon Juice it makes the cookies rise more & U can omit this & it doesn’t make them taste lemony.Mix with whisk now add 1/2C.Walnuts Finely Chopped,1/2C.Craisins,add Stevia to taste I added 1/2C.,A squirt of Orange Vanilla Water Enhancer its better than Vanilla & is very sweet too.1 egg,& 1C.Gluten Free Flour.Drop 1 Tablespponful on tin foil lined baking sheet sprayed with butter spray & bake 325 for 15 minutes.These are really good I got 17 cookies total probably would’ve gotten 18 if took some batter from others.These didn’t spread & their alot healthier 78 calories per cookie.I LOVE using Stevia & the 10 calorie Brown Sugar.When making biscuits or anything that calls for Baking Powder add a little lemon juice it acts as a levening more it will bubble & double up & tenderizes not making flour stiff.My biscuits turn out light as air.

      • TARA
        May 25, 2017 at 1:21 AM #

        I forgot to add I added Olive Oil 2 Tablespoons to this recipe Oatmeal Craisin Walnut cookies:

        In Large bowl add the following:1/2C.Unsweetened Applesauce,1C.Instant Quick Oatmeal,(this absorbs the applesauce),Olive Oil 2 Tablespoons,Sprinkle in salt not too much,8tsp.Brown Sugar thats 10 calories per tsp.,2 tsp.Double acting Baking Powder,1/8tsp.Baking Soda,1 tsp.Nutmeg or to taste,1/2 Tablespoon Cinnamon,1 Tablespoon Lemon Juice it makes the cookies rise more & U can omit this & it doesn’t make them taste lemony.Mix with whisk now add 1/2C.Walnuts Finely Chopped,1/2C.Craisins,add Stevia to taste I added 1/2C.,A squirt of Orange Vanilla Water Enhancer its better than Vanilla & is very sweet too.1 egg,& 1C.Gluten Free Flour.Drop 1 Tablespponful on tin foil lined baking sheet sprayed with butter spray & bake 325 for 15 minutes.These are really good I got 17 cookies total probably would’ve gotten 18 if took some batter from others.These didn’t spread & their alot healthier 78 calories per cookie.I LOVE using Stevia & the 10 calorie Brown Sugar.When making biscuits or anything that calls for Baking Powder add a little lemon juice it acts as a levening more it will bubble & double up & tenderizes not making flour stiff.My biscuits turn out light as air.

  6. Donna
    May 25, 2017 at 5:15 PM #

    What kind of cake flour?

    • May 25, 2017 at 10:31 PM #

      I used king Arthur’s flour brand

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