Are you a fan of thick, gooey, bakery-style cookies with a crisp exterior and soft, melty center? Then these Levain Bakery Chocolate Chip Cookies are about to become your new favorite treat. Made with cold cubed butter, a mix of brown and granulated sugars, and plenty of chocolate chips, they bake up soft and moist on the inside with crisp, golden edges.
Prep and Cooking Time: Approximately 2 hours 15 minutes (including chill time)
Cooking Method: Baking
Skill Required: Beginner to Intermediate
What Are Levain Style Chocolate Chip Cookies
Levain Style Chocolate Chip Cookies are inspired by the iconic cookies from New York’s Levain Bakery, known for their massive size, gooey center, and crisp, golden exterior.
These big cookies are thick, rich, and decadent. Each bite is packed with melty chocolate and buttery goodness. Unlike typical flat cookies, they’re shaped tall to create a soft, moist interior resembling a cookie dough center.
These divine chocolate chip cookies are perfect for bake sales, gifting, or just satisfying a serious chocolate craving.
Ingredients
Unsalted Butter (cold, cubed): Cold butter helps the cookies stay thick and tall as they bake, creating that signature Levain-style texture with gooey centers and crisp edges.
Eggs: They bind the dough and add moisture and richness. Make sure eggs are at room temperature.
Brown Sugar: Adds moisture and a deep, caramel-like flavor that complements the chocolate while contributing to the chewiness.
Granulated Sugar: Helps give structure and crispness to the cookie’s edges while balancing the flavor profile.
Vanilla Extract: Enhances the sweet, buttery, and chocolatey notes with warm and aromatic depth.
Baking Soda: The leavening agent that helps the cookies rise and spread slightly, keeping them soft and tender.
Salt: Intensifies the flavor of the chocolate and balances the sweetness, essential for depth and contrast.
Espresso Powder (optional): Deepens the chocolate flavor without making the cookies taste like coffee.
All-Purpose Flour: The backbone of the cookie, giving it structure. It ensures a dense, bakery-style result.
Cornstarch: It helps create that tender, melt-in-your-mouth interior.
Milk Chocolate Chips: Add sweetness and a creamy, smooth melt that contrasts with the darker chips.
Semi-Sweet Chocolate Chips: Provide richness and a balanced chocolate flavor that’s not overly sweet, giving the cookies complexity.
Walnuts or Pecans (optional): Add crunch and nutty depth to contrast the gooey dough and melty chocolate, elevating the texture and flavor.
How to Make Levain Bakery Chocolate Chip Cookies
Start with unsalted butter straight from the fridge. Cube it and add it to a large mixing bowl with brown sugar and granulated sugar. Cream together using a stand or hand mixer on medium speed for 3–5 minutes until incorporated. You might still see a few slivers of butter, but that’s okay.
Once creamed, add the eggs and vanilla extract to the bowl. Beat on medium speed for about 2 minutes or until just incorporated.
Add baking soda, salt, espresso powder (if using), and cornstarch with 1 cup of flour. Beat until it starts to get incorporated. Gradually add the remaining 2 cups of flour; mix until a dough forms. Once fully mixed, fold in the milk chocolate chips, semi-sweet chocolate chips, and chopped nuts if using. Mix just until evenly distributed.
Scoop out 12 large cookies. Shape them into tall scoops, not small little balls. Think of shaping them like an oval, pointy side up. When you shape them taller, they retain their thickness, and it helps them spread less. Place them onto a baking sheet lined with parchment paper. Chill in the fridge for 2+ hours, covered in plastic wrap.
Preheat your oven to 350°Fand place the oven rack in the middle. Place 6 cookies per baking sheet and bake for 13-15 minutes or until the edges are golden. Once done, remove immediately from the oven. Top with extra chocolate chips for an extra melty look and taste, and a sprinkle of flaky sea salt.
Use a cookie cutter, a large cup, or a bowl to shape the cookies back into a perfectly round circle if necessary.
Let them cool in the pan for 3-5 minutes before transferring to a cooling rack and letting them cool completely before serving.
Serving Suggestions
Enjoy Levain Bakery Chocolate Chip Cookies warm from the oven when the chocolate is still gooey, or reheat for a few seconds in the microwave to bring back that fresh-baked texture.
Pair them with a cold glass of milk or a hot cup of strong coffee for an indulgent afternoon break. You can also slice the cookie in half and stuff it with a scoop of vanilla, chocolate, or cookie dough ice cream.
For the ultimate indulgent dessert, chop or crumble the cookie over a scoop of vanilla ice cream, chocolate mousse, or pudding.
Variations and Substitutes
Chocolate Varieties: Swap milk and semi-sweet chips with dark chocolate, white chocolate, or even chocolate chunks for different levels of sweetness and richness.
Nut Options: Try chopped almonds or hazelnuts in place of walnuts or pecans. Instead you can leave them out entirely for a nut-free version.
Espresso Powder: While optional, espresso powder enhances the chocolate flavor—use instant coffee as a substitute, or omit if you prefer a classic cookie taste.
Flour Alternatives: All-purpose flour is ideal, but you can substitute part with bread flour for a chewier texture or use gluten-free flour blends for a GF version (results may vary slightly).
Turn Levain Bakery Cookies into a Gift Box
Once the Levain Bakery chocolate chip walnut cookies are completely cooled, wrap each in parchment paper, wax paper, or place them in individual cellophane bags. Seal with a sticker or ribbon for a polished, professional touch.
Choose a bakery-style gift box or decorative tin that can hold 4–6 cookies comfortably without crowding. Add crinkle paper or tissue at the bottom for both cushioning and presentation.
For a thoughtful finishing touch, include a handwritten tag or card with the cookie name and a short, sweet message.
Recipe Tips
Use cold butter straight from the fridge to help create that signature thick, bakery-style texture. Don’t soften it!
Shape cookies tall, not round. Taller dough mounds spread less in the oven, resulting in thick, gooey centers with crisp edges.
Chill the dough for at least 2 hours. This solidifies the fat and prevents over-spreading, while deepening the flavor.
Use a large cookie cutter or round object to swirl around freshly baked cookies and shape them into perfect circles.
Don’t overbake! The cookies will look slightly underdone in the center; this is exactly what gives them their gooey texture once cooled.
Storage Tips
At Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
In the Fridge: While not necessary, you can refrigerate cookies in an airtight container for up to 1 week. Let them sit at room temperature for 15–20 minutes before enjoying, or give them a quick 10-second microwave warm-up for a gooey center.
In the Freezer: For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a zip-top bag or an airtight container. They’ll keep well for up to 3 months. Reheat in a 300°F oven for 5–8 minutes or microwave in short bursts.
Freezing Cookie Dough: You can also freeze unbaked cookie dough mounds. Just scoop, shape tall, and freeze on a tray until solid. Store in a freezer bag and bake straight from frozen, adding 2–3 minutes to the bake time.
Frequently Asked Questions
What makes Levain-style cookies different from regular chocolate chip cookies?
Levain-style cookies are much thicker, larger, and more indulgent than classic chocolate chip cookies. They have a crisp outer edge with an incredibly soft, gooey, almost brownie-like center.
Why does the butter need to be cold?
Using cold, cubed butter helps prevent the cookies from spreading too much while baking, maintaining their signature thick, tall shape.
Can I make Levain cookies smaller?
You can, but the texture and gooey center may change slightly. Reduce the baking time by a few minutes and keep an eye on them as they bake.
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Levain Bakery-Style Chocolate Chip Cookies (Soft, Moist, and Huge)
Fatimah
These Levain Bakery-Style Chocolate Chip Cookies are thick, gooey, and packed with melty chocolate chips in every bite. With crisp golden edges and a soft, tender center, they’re a bakery-worthy treat you can make at home.
Start with unsalted butter straight from the fridge. Cube it and add it to a large mixing bowl with brown sugar and granulated sugar. Cream together using a stand or hand mixer on medium speed for 3–5 minutes until incorporated. You might still see a few slivers of butter, but that's okay.
Once creamed, add the eggs and vanilla extract to the bowl. Beat on medium speed for about 2 minutes or until just incorporated.
Add baking soda, salt, espresso powder (if using), and cornstarch with 1 cup of flour. Beat until it starts to get incorporated. Gradually add the remaining 2 cups of flour; mix until a dough forms. Once fully mixed, fold in the milk chocolate chips, semi-sweet chocolate chips, and chopped nuts if using. Mix just until evenly distributed.
Scoop out 12 large cookies. Shape them into tall scoops, not small little balls. Think of shaping them like an oval, pointy side up. When you shape them taller, they retain their thickness, and it helps them spread less. Place them onto a baking sheet lined with parchment paper. Chill in the fridge for 2+ hours, covered in plastic wrap.
Preheat your oven to 350°Fand place the oven rack in the middle. Place 6 cookies per baking sheet and bake for 13-15 minutes or until the edges are golden. Once done, remove immediately from the oven. Top with extra chocolate chips for an extra melty look and taste, and a sprinkle of flaky sea salt.
Use a cookie cutter, a large cup, or a bowl to shape the cookies back into a perfectly round circle if necessary.
Let them cool in the pan for 3-5 minutes before transferring to a cooling rack and letting them cool completely before serving.
Notes
Use cold butter straight from the fridge to help create that signature thick, bakery-style texture. Don’t soften it!
Shape cookies tall, not round. Taller dough mounds spread less in the oven, resulting in thick, gooey centers with crisp edges.
Chill the dough for at least 2 hours. This solidifies the fat and prevents over-spreading, while deepening the flavor.
Use a large cookie cutter or round object to swirl around freshly baked cookies and shape them into perfect circles.
Don’t overbake! The cookies will look slightly underdone in the center; this is exactly what gives them their gooey texture once cooled.
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