We’ve all heard the legend of Levain Bakery’s famous chocolate chip cookies – those massive, gooey-centered treats that have New Yorkers lining up around the block. These aren’t your typical cookies. They’re thick, hefty, and perfectly underbaked in the center, creating that signature molten chocolate experience that’s made them a cult favorite since 1995.
What makes these cookies so special? It’s all about the technique. Levain’s bakers chill their dough, bake at high heat, and pull them from the oven at just the right moment when the edges are golden but the centers remain gloriously soft. The result is a cookie that’s crispy on the outside and almost brownie-like on the inside.
We’ve cracked the code to recreate these bakery-style giants at home. Our copycat recipe delivers that same incredible texture and rich chocolate flavor that’s made Levain Bakery a household name among cookie enthusiasts.
What You’ll Need
Creating perfect Levain-style chocolate chip cookies requires the right tools and precise measuring equipment. We’ve organized everything you’ll need to achieve those signature thick cookies with their crispy edges and gooey centers.
Essential Equipment
Our recipe success depends on having the proper baking equipment ready before we begin. A heavy-duty stand mixer with paddle attachment works best for combining the thick dough, though a large bowl and wooden spoon will work if mixing by hand.
We recommend using light-colored heavy baking sheets that distribute heat evenly. Dark pans can cause the bottoms to brown too quickly before the centers set properly. Parchment paper prevents sticking and makes cleanup effortless.
A large cookie scoop or ice cream scoop helps create uniformly sized cookies that match the bakery’s generous portions. Digital kitchen scale ensures consistent results every time we bake. Wire cooling racks allow proper air circulation around the cookies as they finish cooking from residual heat.
Measuring Tools
Accurate measurements make the difference between bakery-quality cookies and disappointing results. We always use dry measuring cups for flour and sugars, leveling each cup with a straight edge for precision.
Liquid measuring cups with clear markings work best for vanilla extract and other wet ingredients. Measuring spoons in both metal and plastic versions help portion smaller amounts of baking soda, salt, and vanilla accurately.
Our digital kitchen scale provides the most reliable measurements, especially for flour which can vary significantly when measured by volume. Standard measuring cup sets in 1/4, 1/3, 1/2, and 1 cup sizes cover all the dry ingredients we’ll need. A set of measuring spoons ranging from 1/8 teaspoon to 1 tablespoon handles all the smaller additions perfectly.
Ingredients
Our Levain Bakery copycat recipe requires precise measurements to achieve those signature thick cookies with crispy edges and soft centers. We’ve organized the ingredients by category to make preparation seamless.
Dry Ingredients
- 3 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, cold
- 1 teaspoon pure vanilla extract
Mix-Ins
- 2 cups dark chocolate chips (we recommend Ghirardelli for best results)
- 1 1/2 cups walnuts, roughly chopped (optional but traditional)
Instructions
Now we’ll walk through the step-by-step process to create these bakery-style chocolate chip cookies with their signature thick texture and gooey centers.
Prep
Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. We recommend using light-colored heavy baking sheets for even heat distribution. Set this prepared baking sheet aside while we mix the dough.
Make the Cookie Dough
Whisk together 3 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 1/2 teaspoons kosher salt in a medium bowl. Set this dry mixture aside for later use.
Using a stand mixer fitted with the paddle attachment, beat 1 cup of cold cubed unsalted butter on medium speed until it forms one cohesive lump. Add 3/4 cup plus 4 teaspoons brown sugar and 1/2 cup granulated sugar to the butter. Beat the mixture for 1-2 minutes until the sugars dissolve completely into the butter.
Pour in 2 cold lightly beaten eggs and 1 teaspoon vanilla extract. Mix on low speed until these wet ingredients combine thoroughly with the butter mixture.
Gradually add the flour mixture to the wet ingredients while mixing on low speed. Beat until just a little flour remains visible to avoid overmixing the dough.
Remove the bowl from the mixer and fold in 2 cups dark chocolate chips using a rubber spatula. Add chopped walnuts or pecans at this stage if desired. Mix gently until the chocolate chips distribute evenly throughout the dough.
Shape the Cookies
Divide the cookie dough into large portions weighing approximately 6 ounces each using a kitchen scale for accuracy. We find that weighing ensures consistent cookie sizes that match Levain’s generous portions.
Shape each portion into a ball using clean hands. Avoid overworking the dough during this process to maintain the tender texture we’re aiming for.
Place the shaped cookie balls on the prepared baking sheet with about 2 inches of space between each one. The cookies will spread slightly during baking but maintain their thick profile.
Refrigerate the shaped cookies for at least 30 minutes or up to 12 hours. This chilling step helps the cookies hold their shape and develop the signature texture contrast between crispy edges and gooey centers.
Bake the Cookies
Preheat your oven to 410°F while the cookies finish their chilling time. This high temperature creates the perfect crispy exterior while keeping the interior soft and underbaked.
Bake the chilled cookies for 12-15 minutes until the edges turn golden brown. The centers should still appear slightly underdone and soft to achieve that coveted gooey texture.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack. This brief cooling period lets the cookies set properly while maintaining their tender centers.
Pro Tips for Perfect Levain-Style Cookies
Now that we’ve covered the basic recipe process let’s jump into the professional techniques that will elevate your homemade cookies to bakery quality standards. These insider tips will help you achieve that signature thick chewy texture with perfectly gooey centers.
Getting the Right Texture
Cold ingredients form the foundation of achieving the right texture in Levain style cookies. We always use cold butter straight from the refrigerator because it creates cookies that are thick and chewy rather than flat and crispy. Creaming the butter and sugar until light and fluffy provides essential aeration that limits spread and enhances the final texture.
Large portions of dough are crucial for replicating the signature Levain look and feel. We recommend using six ounce portions to achieve that distinctive thick appearance. Resting the dough overnight in the refrigerator ensures the flour becomes fully hydrated which contributes to a chewier texture and develops better flavor complexity.
Temperature Control
Oven temperature plays a critical role in achieving the perfect balance between crispy edges and gooey centers. We preheat our oven to 410°F for a short baking time to achieve the right amount of browning without overcooking the interior. Alternatively you can use 350°F for a longer bake if you prefer more control over the process.
Consistent oven temperature prevents uneven baking and ensures each cookie develops the same golden exterior. We recommend using an oven thermometer to verify your oven’s accuracy since temperature variations can significantly impact the final results.
Storage Tips
Refrigerating the shaped dough for at least 30 minutes before baking firms up the cookies and helps maintain their thick shape during the baking process. We store our cookie dough in the refrigerator covered with plastic wrap to prevent it from drying out.
Levain style cookies freeze beautifully after baking and can be reheated for maximum freshness. We wrap cooled cookies individually in plastic wrap before freezing them for up to three months. When ready to enjoy simply reheat frozen cookies in a 350°F oven for 5 to 7 minutes to restore that fresh from the bakery texture.
Make-Ahead Instructions
We love how these Levain Bakery chocolate chip cookies offer incredible flexibility for advance preparation. The dough actually improves when we make it ahead of time rather than baking immediately.
After mixing our cookie dough according to the recipe instructions we divide it into generous six-ounce portions. We shape each portion into rough balls without rolling them smooth since this rustic appearance mimics the authentic Levain style. The irregular surface helps create those characteristic golden-brown edges we’re after.
For optimal results we place our shaped dough balls on a baking sheet with adequate spacing between each cookie. Refrigeration for at least 30 minutes is essential but we can extend this chilling period up to 12 hours for even better flavor development. The cold temperature prevents excessive spreading during baking while allowing the flour to fully hydrate.
We often wrap our shaped cookie balls in plastic wrap and refrigerate them overnight for the ultimate texture enhancement. This extended chilling period activates Maillard reactions that deepen the flavor profile and contribute to that coveted thick chewy consistency. The overnight rest transforms good cookies into bakery-quality masterpieces.
| Chilling Time | Benefits |
|---|---|
| 30 minutes minimum | Prevents spreading, basic hydration |
| 2-4 hours | Improved texture, better flavor |
| Overnight (12 hours) | Maximum flavor development, optimal thickness |
When we’re ready to bake we remove the chilled dough balls directly from the refrigerator and place them into our preheated 410-degree Fahrenheit oven. No need to bring them to room temperature first since the cold dough actually helps achieve that signature contrast between crispy edges and gooey centers.
Variations
While our base recipe creates authentic Levain-style cookies, we can customize these treats with different chocolate types and mix-ins to suit various preferences. These variations maintain the signature thick and gooey texture while offering unique flavor profiles.
Chocolate Combinations
We recommend using high-quality dark chocolate chips as the foundation for our Levain copycat cookies, following the bakery’s commitment to premium ingredients. Ghirardelli dark chocolate chips work exceptionally well, providing rich and complex flavors that complement the cookie dough perfectly.
Mixing different types of chocolate elevates the overall taste experience significantly. We often combine dark chocolate chips with semi-sweet varieties to create layers of flavor that offer both deep earthy notes and brighter chocolate tones. This combination mimics the sophisticated chocolate profile found in authentic Levain cookies.
For those seeking an even more decadent experience, we suggest incorporating a small amount of high-quality milk chocolate chips alongside the dark chocolate. This creates a balanced sweetness that appeals to a broader range of palates while maintaining the cookie’s signature richness.
Add-In Options
Walnuts represent the most traditional add-in option for Levain-style cookies, providing essential crunch and nutty depth that complements the gooey chocolate center. We use roughly chopped walnuts, adding about 1 cup to our standard recipe for optimal texture contrast.
Pecans offer an excellent alternative to walnuts, delivering a slightly sweeter and more buttery flavor profile. These nuts work particularly well when we want to create a more Southern-inspired variation of the classic recipe.
We can also experiment with other mix-ins to create unique flavor combinations. A teaspoon of espresso powder enhances the chocolate flavor without adding coffee taste, while a handful of dried cherries or cranberries introduces tart sweetness that balances the rich chocolate and butter.
Sea salt flakes sprinkled on top before baking create a gourmet touch that amplifies all the existing flavors. This simple addition transforms our homemade cookies into bakery-worthy treats that rival the original Levain experience.
Troubleshooting Common Issues
Even experienced bakers encounter challenges when making Levain-style chocolate chip cookies at home. We’ve compiled answers to the most frequent problems based on recipe analyses and baker experiences to help you achieve perfect results every time.
Cookies Spread Too Much or Turn Out Too Crispy
Excessive spreading typically occurs when your recipe contains too much butter and not enough flour. This imbalance causes cookies to flatten during baking and develop an overly crispy texture rather than the thick, chewy consistency we’re after. We recommend adjusting your butter-to-flour ratio by reducing butter slightly or adding an extra tablespoon of flour to maintain proper structure.
Dry or Bland Cookie Results
Overloading your dough with flour creates dry, flavorless cookies that lack the rich taste characteristic of Levain bakery cookies. Measure flour carefully using the spoon-and-level method rather than scooping directly from the bag, which can pack excess flour into your measuring cup.
Flat Cookies After Baking
Several factors contribute to disappointingly flat cookies. Omitting walnuts removes crucial structure from the dough since nuts provide texture and support. When leaving out nuts, we suggest adding extra chocolate chips and an additional 2 tablespoons of flour to compensate for the missing bulk and structure.
Butter Temperature Issues
Cold butter proves essential for limiting spread and achieving those signature thick, lumpy cookies. Overly softened or melted butter causes excessive spreading during baking, resulting in thin cookies rather than the desired thick rounds. We cream cold butter with sugars until light and fluffy to create proper aeration while maintaining structure.
Importance of Chilling Dough
Refrigerating shaped dough before baking prevents spreading, especially when using conventional ovens rather than convection models. We recommend chilling cookie dough balls for at least 45 minutes, though overnight refrigeration further improves texture and thickness by allowing flour to fully hydrate.
Hot Cookie Center Safety
Freshly baked cookies contain molten chocolate that can cause burns. Always allow cookies to cool below 100°F (38°C) before eating to avoid injury from extremely hot centers.
Testing and Adjusting Technique
We suggest test-baking a single cookie first to evaluate thickness and spread patterns. If issues persist, extend chilling time or adjust oven temperature slightly to ensure even baking and achieve your desired texture. This approach saves entire batches from potential problems while allowing you to fine-tune your technique.
Conclusion
These legendary Levain bakery-style chocolate chip cookies deliver the perfect balance of crispy edges and gooey centers that we all crave. With our detailed recipe and professional tips you’ll create bakery-quality cookies that rival the original New York favorites.
The key to success lies in using cold ingredients maintaining proper dough temperature and not overbaking. Whether you’re making them fresh or preparing the dough ahead of time these oversized cookies will become your new go-to treat.
We’ve given you everything you need to master this iconic recipe from essential tools to troubleshooting tips. Now it’s time to preheat that oven and experience the magic of homemade Levain-style cookies in your own kitchen.
Frequently Asked Questions
What makes Levain Bakery cookies so special?
Levain Bakery cookies are famous for their massive 6-ounce size and unique texture featuring crispy golden edges with gooey, brownie-like centers. Their signature baking technique involves chilling the dough and baking at high heat (410°F), creating the perfect contrast between textures that has made them a New York City legend.
What equipment do I need to make Levain-style cookies at home?
Essential equipment includes a heavy-duty stand mixer, light-colored heavy baking sheets, parchment paper, a large cookie scoop or scale, and a digital kitchen scale for precise measurements. An oven thermometer is also recommended to ensure accurate temperature control for consistent results.
How much should each cookie dough ball weigh?
Each cookie dough ball should weigh approximately 6 ounces, which creates the signature large size that Levain Bakery is known for. Using a kitchen scale ensures consistent sizing and even baking results across all cookies.
Why is it important to chill the cookie dough?
Chilling the shaped dough balls for at least 30 minutes (or up to 12 hours) prevents excessive spreading during baking and enhances flavor development. Cold dough helps achieve the thick, gooey center while maintaining crispy edges, which is essential for authentic Levain-style texture.
What type of chocolate chips work best for this recipe?
High-quality dark chocolate chips, preferably Ghirardelli, work best for authentic flavor. You can also combine dark chocolate with semi-sweet or milk chocolate chips for a richer, more complex chocolate profile that mimics the original Levain cookies.
Can I make the cookie dough ahead of time?
Yes, shaped cookie dough balls can be refrigerated for up to 12 hours or frozen for longer storage. Overnight chilling actually improves flavor development and texture. Frozen dough can be baked directly from the freezer with slightly extended baking time.
What’s the ideal baking temperature and time?
Bake at 410°F for approximately 9-12 minutes, until edges are golden brown but centers still appear slightly underdone. The high temperature creates the signature crispy exterior while keeping centers gooey. Use an oven thermometer to ensure accuracy.
How do I prevent my cookies from spreading too much?
Use cold butter, chill the shaped dough for at least 30 minutes, and ensure your oven is properly preheated to 410°F. Proper flour measurement and avoiding overmixing also prevent excessive spreading during baking.
Can I customize the recipe with different mix-ins?
Absolutely! Traditional options include walnuts and pecans. Creative variations include espresso powder, dried fruits, sea salt flakes, or different chocolate types. Maintain similar quantities to preserve the dough structure and baking characteristics.
How should I store baked Levain-style cookies?
Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies for up to three months. Reheat frozen cookies in a 350°F oven for 2-3 minutes to restore freshness and gooey texture.
