Name: Levain Bakery Chocolate Chip Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 1 cup Cold Unsalted Butter, cubed; 1 cup Granulated Sugar; 1 cup Light Brown Sugar; 2 large Eggs; 1 teaspoon Vanilla Extract; 3 cups All-Purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoon Baking Soda; 1/2 teaspoon Salt; 2 cups Semi-Sweet Chocolate Chips; 1 cup Chopped Walnuts (optional)

Jump to Recipe

There’s nothing quite as blissful as biting into a warm, gooey chocolate chip cookie fresh from the oven—especially when it’s overflowing with melty chocolate and a satisfyingly thick, bakery-style center. Levain Bakery Chocolate Chip Cookies are famous for their ultra-thick, chewy texture, crunchy edges, and decadent abundance of chocolate chips and walnuts. Did you know this iconic New York treat was originally crafted by two friends training for an Ironman, with the goal to create a cookie packed with enough calories and carbs to sustain a workout? If that’s not a delicious excuse to indulge, I don’t know what is!

This recipe is wonderfully easy and approachable—perfect for bakers of any skill level—making it a go-to for quick after-school treats, impressive holiday cookie platters, or family baking nights. If you love my Soft-Batch Bakery-Style Chocolate Chip Cookies, you’ll be head-over-heels for this one, too! So grab your mixing bowl and let’s make memories (and cookies) together—your sweet tooth will thank you.

What is Levain Bakery Chocolate Chip Cookies?

Ever wondered what the secret is behind the towering, chunky Levain Bakery Chocolate Chip Cookies? With a name as unique as its flavor, “Levain” comes from the famous New York bakery where these cookies first achieved viral status. Why call it Levain? Well, would “Chunky Chocolate Joy Explosion” fit on a sign out front? I heard someone once say, “The way to a man’s heart is through his stomach,” and these cookies definitely lead the way—straight to pastry paradise! Give them a try and see how quickly they disappear from your counter.

Why You’ll Love This

Levain Bakery Chocolate Chip Cookies are legendary for their sensationally thick and chewy centers, crackly golden edges, and generous helpings of chocolate chips and walnuts in every bite. Making them at home means you get jaw-dropping bakery results for a fraction of the price—no plane ticket to New York necessary! Plus, you can load up on even MORE chocolate or skip the nuts if you like. If you’ve tried my Best-Ever Peanut Butter Cookies, you’ll love the rich, satisfying texture and indulgence of this recipe, too. Bakery-level flavor, cost savings, and total control over your cookie’s mix-ins? It’s a win-win! Ready to bake? Let’s do it!

How to Make

Quick Overview

These homemade Levain Bakery Chocolate Chip Cookies are surprisingly easy to prepare and deliver all the thick, gooey goodness of the original. With a prep time of just 15 minutes and a bake time under 15 minutes, you’ll be sinking your teeth into bakery-style cookies faster than you can say “second helping!” Standout features include their sky-high thickness, crispy outsides, and melty chocolate in every bite. Ready, set, bake!

Ingredients

1 cup cold unsalted butter, cubed
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Step-by-Step

Preheat your oven to 410°F (210°C). Line two large baking sheets with parchment paper for easy cleanup.
In a large mixing bowl, cream the cold, cubed butter with both the granulated and brown sugars using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light and fluffy. This helps create those signature thick, chewy centers.
Add the eggs and vanilla extract, beating until well combined and smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep the cookies extra tender.
Gently fold in the chocolate chips and walnuts (if using) until evenly distributed.
Divide the dough into 8 large balls (about 6 ounces each) or 12 good-sized cookies. Don’t roll them too smooth—keep them rough and tall for extra height.
Place dough balls spaced apart onto the prepared baking sheets. Bake for 11-13 minutes, until the tops are golden brown but the centers still look slightly underdone—this ensures a gooey, molten middle.
Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack. Enjoy warm!

What to Serve Levain Bakery Chocolate Chip Cookies With

These cookies are a showstopper on their own, but pairing them with a cold glass of milk is classic and never goes out of style. For a fancier dessert, serve them slightly warm with a scoop of vanilla or caramel ice cream for a dreamy cookie sundae. Coffee or hot chocolate makes for a cozy afternoon pairing, while a fruit salad can add a light, refreshing note at the end of your meal. Want extra decadence? Drizzle with melted chocolate or top with a sprinkle of sea salt before serving.

Top Tips for Perfecting

Use cold, cubed butter: This prevents the dough from spreading too much, resulting in that signature thickness.
Don’t over-mix the dough: Stirring just until combined keeps your cookies chewy and tender.
Let cookies cool on the pan: They finish setting up without losing their gooey center.
Substitutions: Swap out walnuts for pecans, omit nuts altogether, or try dark chocolate chips for more intense flavor.
Watch the bake time: Slight under-baking is key. The centers may look soft out of the oven but will firm up as they cool.

Storing and Reheating Tips

Levain Bakery Chocolate Chip Cookies stay fresh and delicious for up to four days when stored in an airtight container at room temperature. If you want to keep them longer, stash them in the fridge for up to a week or freeze them (wrapped well and stored in a zip-top bag) for up to three months. To reheat, simply warm cookies in a 300°F (150°C) oven for 5-7 minutes or microwave for 15 seconds for that fresh-from-the-oven magic. For freezing unbaked cookie dough, shape the dough into balls and freeze; bake from frozen, adding 2-3 extra minutes to the baking time.

FAQs

Can I make these cookies without nuts?
Absolutely! Just leave out the walnuts or substitute with more chocolate chips or your favorite mix-ins.

Why do I need to use cold butter instead of softened?
Cold butter helps prevent the cookies from spreading too much, creating that signature Levain thickness with gooey centers.

Can I freeze the cookie dough?
Yes, scoop the dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding a couple of minutes to the bake time.

What type of chocolate chips work best?
Semi-sweet chocolate chips are traditional, but you can use dark, milk, or even a mix. Chopped high-quality chocolate bars also melt beautifully.

How do I know when the cookies are done?
When the tops are golden but the centers still look slightly underdone, they’re ready! Don’t over-bake for the best texture.

Conclusion

Levain Bakery Chocolate Chip Cookies bring the joy of New York’s most famous bakery directly to your kitchen—the same mile-high thickness, pillowy middle, and gooey chocolate you crave, made simple and affordable at home. With easy-to-find ingredients, minimal prep time, and the flexibility to customize with your favorite mix-ins, these cookies are destined to become a family favorite. Whether for special occasions, gifting, or late-night cravings, there’s always a good reason to bake a batch of these irresistible treats. Try them today, and watch them disappear—one delicious bite at a time!