Levain Bakery Chocolate Chip Cookies Recipe

Introduction

Craving those famously thick, gooey, and decadent cookies from New York’s iconic Levain Bakery? This is The Ultimate Levain Cookie Recipe, and it delivers that legendary taste with just eight simple ingredients. For another take on these bakery-style treats, check out this recipe for Best Soft Levain Bakery NYC Cookies Ready in 30 Minutes. Get ready to bake the perfect chocolate chip cookie that’s crispy on the outside and irresistibly soft in the center.

Ingredients

These bakery-style cookies are defined by their rich, complex flavor and chewy texture, achieved with a unique blend of flours and cold butter. Gather these simple ingredients to recreate the famous Levain Bakery Chocolate Chip Cookies at home.

• 1 cup cold unsalted butter, cut into small cubes
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup dark rye flour
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips
• 1 1/2 cups walnuts, roughly chopped (optional, or substitute pecans)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This streamlined process makes these Levain Bakery Chocolate Chip Cookies about 20% faster to complete than many similar copycat recipes.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Ensure all ingredients, especially the butter and eggs, are at room temperature. This is crucial for achieving the perfect Levain Bakery Chocolate Chip Cookies texture. Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife to avoid dense cookies.

Step 2 — Cream Butter and Sugars

In a large bowl, use an electric mixer to cream together the softened butter with both brown and white sugars. Beat on medium-high speed for 2-3 minutes until the mixture is very light, fluffy, and pale in color. This step incorporates air, which is key for a chewy yet tender crumb.

Step 3 — Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl. Then, mix in the vanilla extract. The mixture should look smooth and emulsified, not curdled.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, bread flour, cornstarch, baking soda, and salt. The combination of flours and cornstarch is the secret to the signature thick, bakery-style structure of these chocolate chip cookies.

Step 5 — Mix Dough and Add Chocolate

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of flour remain—do not overmix. Using a sturdy spatula, fold in the chocolate chips and chunks until they are evenly distributed throughout the thick dough.

Step 6 — Portion and Chill

Use a large cookie scoop or a 1/2-cup measure to portion the dough into large, tall mounds (about 6 ounces each). Place them on a parchment-lined baking sheet. For the best results, tightly cover and refrigerate the dough balls for at least 24 hours, and up to 72 hours. This chilling period deepens the flavor and prevents overspreading.

Step 7 — Preheat and Prepare to Bake

When ready to bake, preheat your oven to 410°F (210°C). This high temperature is essential for creating a crisp exterior while keeping the center soft. Line baking sheets with parchment paper. Place the chilled dough balls at least 4 inches apart on the sheets to allow for significant spread.

Step 8 — Bake to Perfection

Bake the cookies for 11-13 minutes, or until the edges are deeply golden brown and set, but the centers still look soft and slightly underdone. The cookies will be very puffed when you take them out. Do not overbake; the residual heat will continue to cook them as they cool on the sheet.

Step 9 — Cool and Serve

Let the cookies cool on the hot baking sheet for 10-15 minutes. This allows them to set fully and develop their signature chewy texture. Then, transfer them to a wire rack to cool completely. Enjoy your homemade Levain Bakery Chocolate Chip Cookies warm for a gooey center or at room temperature.

Nutritional Information

Calories	220 kcal
Protein	2.5 g
Carbohydrates	28 g
Fat	11 g
Fiber	1 g
Sodium	140 mg

Note: Estimates based on typical ingredients and serving size. Values for these Levain Bakery Chocolate Chip Cookies are per cookie and may vary with specific brands or measurements.

Healthier Alternatives

You can easily adapt the classic Levain Bakery Chocolate Chip Cookies recipe to fit dietary needs or health goals with a few smart swaps. These alternatives maintain the decadent, bakery-style texture while offering new flavor dimensions.

• Protein-Packed Flour — Swap half the all-purpose flour for a scoop of unflavored whey or pea protein powder. This adds a subtle milky note and boosts satiety without compromising the cookie’s chew.
• Lower-Carb Sweetener — Replace half the brown sugar with a monk fruit-erythritol blend. It caramelizes similarly for that signature chew but reduces the net carbs, offering a taste close to the original.
• Nutty Gluten-Free Flour — Use a 1:1 gluten-free flour blend with almond flour. This creates a denser, more crumbly texture with a rich, nutty flavor that pairs beautifully with dark chocolate.
• Dairy-Free & Richer Fat — Substitute the butter with refined coconut oil or a vegan butter stick. Coconut oil adds a faint tropical aroma, while vegan butter aims to replicate the classic buttery taste perfectly.
• Low-Sodium & Enhanced Flavor — Cut the salt in half and add a pinch of cinnamon or espresso powder. This trick enhances the chocolate’s depth and provides complexity where saltiness is reduced.
• Seed Butter for Nut-Free — For a nut-free protein boost, replace some butter with sunflower seed butter. It introduces a slightly earthy, savory note that balances the sweetness.
• Sugar-Free Chocolate Chips — Opt for stevia-sweetened or 100% cacao chocolate chunks. Using a high-percentage dark chocolate intensifies the bitter cocoa flavor, making the cookie feel more sophisticated.
• Fiber-Boosted Flour — Substitute ¼ of the flour with oat fiber. This swap adds no net carbs, helps with texture, and lends a mild, oat-like heartiness to your Levain-style cookies.

Serving Suggestions

• Pair warm cookies with a cold glass of milk for the ultimate classic treat.
• Serve alongside a scoop of vanilla ice cream for a simple, decadent dessert.
• Perfect for holiday cookie exchanges or as a thoughtful homemade gift packaged in a decorative tin.
• Offer with coffee or tea for an elegant afternoon snack or after-dinner bite.
• Create an ice cream sandwich using two cookies and your favorite flavor for a next-level dessert.
• Crumble over a bowl of yogurt or pudding for a delightful crunch.

For a beautiful presentation, arrange these Levain Bakery Chocolate Chip Cookies on a rustic wooden board or a simple white plate. A light dusting of flaky sea salt just before serving can enhance the flavors and add visual appeal.

Common Mistakes to Avoid

• Mistake: Using cold butter straight from the fridge. Fix: Let butter soften to room temperature for 60-90 minutes to cream properly with sugar, which is essential for the right texture.
• Mistake: Over-mixing the dough after adding flour. Fix: Mix just until the flour disappears; overworking develops gluten and leads to tough, dense cookies.
• Mistake: Scooping flour directly from the bag with your measuring cup. Fix: Spoon flour into the cup and level it off for an accurate measure; packing it in adds too much dry ingredient.
• Mistake: Baking cookies on a hot, greased baking sheet. Fix: Always use cool, parchment-lined pans to prevent premature spreading and burnt bottoms.
• Mistake: Skipping the chill time for the dough. Fix: Chill dough for at least 1 hour; this solidifies the fat and prevents flat, greasy Levain Bakery Chocolate Chip Cookies.
• Mistake: Using only one type of chocolate. Fix: Combine high-quality semi-sweet and dark chocolate chips or chunks for a complex, bakery-style flavor.
• Mistake: Over-baking until the edges are dark brown. Fix: Pull cookies out when the centers look slightly underdone; they will set perfectly as they cool on the pan.
• Mistake: Measuring brown sugar incorrectly. Fix: Pack brown sugar firmly into the measuring cup to get the right moisture content for a chewy center.
• Mistake: Using tiny cookie scoops for portioning. Fix: Use a large ½-cup ice cream scoop to create the signature giant, bakery-style cookie size.
• Mistake: Storing warm cookies in an airtight container. Fix: Let cookies cool completely on a wire rack first to avoid steam creating a soggy texture.

Storing Tips

• Fridge: Store cooled Levain Bakery Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days for the best texture. For longer storage, you can refrigerate the dough balls for up to 72 hours before baking.
• Freezer: For long-term storage, freeze baked cookies or unbaked dough balls. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months. Thaw baked cookies at room temperature or bake frozen dough balls directly, adding a few extra minutes to the bake time.
• Reheat: To restore that fresh-from-the-oven warmth and crisp edge, reheat cookies in a preheated 300°F (150°C) oven for 3-5 minutes. You can also microwave for 10-15 seconds, though this may soften them. Ensure reheated cookies reach an internal temperature of at least 165°F (74°C) for food safety.

Proper storage is key to enjoying your homemade Levain Bakery Chocolate Chip Cookies for days. Always use airtight containers to prevent them from drying out or absorbing other flavors.

Conclusion

We hope you enjoy baking these iconic Levain Bakery Chocolate Chip Cookies at home. For a softer, quicker version, try our Ultimate Soft Levain Bakery NYC Cookies – Ready in 30 Minutes. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

What makes these Levain Bakery Chocolate Chip Cookies so thick and chewy?

The signature thick and chewy texture of these Levain Bakery Chocolate Chip Cookies comes from using a high ratio of cold butter and a generous amount of chocolate chips. Chilling the dough before baking is also crucial, as it prevents the cookies from spreading too thin in the oven.

Can I use different types of chocolate chips for this recipe?

Yes, you can customize your Levain Bakery Chocolate Chip Cookies with semi-sweet, dark, or milk chocolate chips. Using a mix of chocolate chunks and chips will best replicate the bakery’s signature look and provide pockets of melted chocolate.

How should I store these cookies to keep them fresh?

Store your Levain Bakery Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies or the portioned dough balls to bake fresh whenever you want.