Copycat Levain Bakery Chocolate Chip Cookies

Copycat Levain Bakery Chocolate Chip Cookies are known for their impressively thick, gooey centers and crunchy exteriors.

Inspired by the famous New York bakery, these jumbo cookies feature a generous amount of chocolate chips, a slightly underbaked center, and a buttery, rich flavor that’s perfect for indulging.

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats

Ingredients Overview

• Flour and leaveners: Bread flour (or a combination of bread and all-purpose) plus baking powder and baking soda help achieve a thick, chewy texture.
• Butter and sugars: Creaming cold cubed butter with granulated sugar and brown sugar gives volume and flavor.
• Eggs: Provide structure and richness to the dough.
• Chocolate chips: Semisweet or bittersweet are classic, but you can add milk chocolate or chunks for variety.

Ingredients

• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar (light or dark)
• 2 large eggs, cold
• 1 teaspoon vanilla extract
• 3 cups bread flour (or 2 cups bread flour + 1 cup all-purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips (or chocolate chunks)

Directions

1. Cream butter and sugars: In a mixing bowl, combine the cold cubed butter, granulated sugar, and brown sugar. Beat on medium speed until just combined and slightly fluffy, about 1–2 minutes.
2. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
3. Combine dry ingredients: In a separate bowl, whisk together the flour(s), baking powder, baking soda, and salt.
4. Form the dough: Gradually add the dry ingredients to the wet mixture on low speed. Stir just until no streaks of flour remain. Gently fold in the chocolate chips.
5. Shape and chill: Divide the dough into large portions (about 4–6 ounces each). Form into rough balls—larger than typical cookies. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to 24 hours for best texture.
6. Preheat oven: Preheat your oven to 400°F (200°C).
7. Bake: Place the chilled dough balls on a lined baking sheet, spacing them at least 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but the centers still appear slightly underbaked. For a crispier exterior, bake an extra minute or two.
8. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Prep Time

20 minutes (plus chilling)

Bake Time

10–12 minutes

Total Time

30–35 minutes (plus chilling)

Nutrition (per cookie, ~8 jumbo cookies)

• Calories: ~450
• Fat: ~24g
• Carbohydrates: ~55g
• Sugar: ~30g
• Protein: ~6g

Expert Tips

• Bread flour Using bread flour contributes to the cookie’s signature thick, chewy texture. If unavailable, a mix of bread flour and all-purpose is a good compromise.
• Cold ingredients Starting with cold butter and eggs helps create a denser, less spread cookie.
• Don’t overbake Levain-style cookies are known for slightly gooey centers. Remove them from the oven when the edges are golden but the center still appears soft.

FAQs

Can I make smaller cookies?

Yes, but reduce the baking time accordingly, checking for doneness around 8–9 minutes.

What if I only have all-purpose flour?

You can still make these cookies, but the texture may be slightly less thick and chewy. Consider increasing flour by 2–3 tablespoons to compensate.

How do I store leftovers?

Keep them in an airtight container at room temperature for up to 3 days. Reheat in a low oven for a fresher taste.

Storing & Reheating

• Storing Place cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze up to 2 months.
• Reheating Warm in a 300°F (150°C) oven for about 5 minutes or microwave briefly for a fresh-from-the-oven feel.

Substitutions & Variations

• Mix-ins Swap some chocolate chips for nuts, toffee bits, or peanut butter chips.
• Flavor twist Add a pinch of cinnamon or espresso powder to enhance the chocolate notes.
• Gluten-free Use a gluten-free 1:1 baking flour blend, but note the texture may vary slightly.

Copycat Levain Bakery Chocolate Chip Cookies

Copycat Levain Bakery Chocolate Chip Cookies are known for their impressively thick, gooey centers and crunchy exteriors.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Rubber spatula
• - Baking sheets
• - Parchment paper or silicone baking mats

Ingredients

  

• - 1 cup 2 sticks cold unsalted butter, cut into small cubes
• - 3/4 cup granulated sugar
• - 3/4 cup packed brown sugar light or dark
• - 2 large eggs cold
• - 1 teaspoon vanilla extract
• - 3 cups bread flour or 2 cups bread flour + 1 cup all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1 teaspoon salt
• - 2 cups semisweet chocolate chips or chocolate chunks

Instructions

 

• **Cream butter and sugars** In a mixing bowl, combine the cold cubed butter, granulated sugar, and brown sugar. Beat on medium speed until just combined and slightly fluffy, about 1–2 minutes.
• **Add eggs and vanilla** Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
• **Combine dry ingredients** In a separate bowl, whisk together the flour(s), baking powder, baking soda, and salt.
• **Form the dough** Gradually add the dry ingredients to the wet mixture on low speed. Stir just until no streaks of flour remain. Gently fold in the chocolate chips.
• **Shape and chill** Divide the dough into large portions (about 4–6 ounces each). Form into rough balls—larger than typical cookies. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to 24 hours for best texture.
• **Preheat oven** Preheat your oven to 400°F (200°C).
• **Bake** Place the chilled dough balls on a lined baking sheet, spacing them at least 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but the centers still appear slightly underbaked. For a crispier exterior, bake an extra minute or two.
• **Cool** Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.