Name: Levain Bakery-Style Chocolate Chip Cookies – Sweet Easy Recipes for Big Cookie Cravings
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 1 cup cold unsalted butter, cut into cubes; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup cake flour; 1 1/2 cups all-purpose flour; 1 teaspoon cornstarch; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips or chunks; 1 cup walnuts, chopped (optional)

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There are cookies, and then there are Levain-style cookies—the kind that make you pause mid-bite, close your eyes, and silently say thanks to whoever thought a cookie should weigh more than your phone. We’re talking chunky, gooey, crisp-edged giants with melty pools of chocolate that practically demand a cold glass of milk. I tried recreating these New York legends in my own kitchen, and honestly? I think we nailed it. These cookies walk the line between cake and cookie in the most dramatic, glorious way possible. They’re sweet without being cloying, rich without being fussy, and they freeze like a dream. So if you’re looking for a weekend baking project or just want to flex your oven’s muscles, this one’s for you. We used inspiration from sweet easy recipes, air fryer cookies easy recipes, and even butter swim biscuits easy recipes to get the texture just right. Whether you’re into easy dessert recipes or easy baking recipes, this one hits all the right notes.

1) Key Takeaways
2) Easy Levain Bakery-Style Chocolate Chip Cookies Recipe
3) Ingredients for Levain Bakery-Style Chocolate Chip Cookies
4) How to Make Levain Bakery-Style Chocolate Chip Cookies
5) Tips for Making Levain Bakery-Style Chocolate Chip Cookies
6) Making Levain Bakery-Style Chocolate Chip Cookies Ahead of Time
7) Storing Leftover Levain Bakery-Style Chocolate Chip Cookies
8) Try these Cookies next!
9) Levain Bakery-Style Chocolate Chip Cookies Recipe
10) Nutrition

1) Key Takeaways

These cookies are thick, soft, and slightly gooey in the center with crispy edges.
They’re inspired by the famous New York bakery and use simple ingredients from your pantry.
They freeze well, so you can bake one now and save the rest for later.
Perfect for a weekend treat, party platter, or just stress-baking with serious chocolate results.

2) Easy Levain Bakery-Style Chocolate Chip Cookies Recipe

If you’ve never had a Levain-style cookie, imagine something that walks the line between a cookie and a cake. It’s thick, packed with gooey chocolate, and has a crisp exterior that gives way to a soft middle. That’s the kind of cookie we’re making here. It’s one of those sweet easy recipes you make once and never stop talking about.

I love recipes that don’t make me choose between crispy and chewy. These cookies give you both. Plus, they freeze well and bake up beautifully straight from the freezer. It’s the perfect excuse to stash cookie dough in your freezer like a squirrel hiding snacks.

Whether you’re baking for a party, or just want to treat yourself on a rainy Sunday, this recipe fits. And yes, it belongs right next to your other easy baking recipes. Consider this one the chocolatey cousin who always brings dessert to dinner.

3) Ingredients for Levain Bakery-Style Chocolate Chip Cookies

Cold Unsalted Butter: Using butter straight from the fridge helps keep the dough firm, which gives the cookies height and that thick Levain look. Cut it into cubes so it creams better with the sugar.

Brown Sugar: It brings that caramel richness and keeps the cookies soft inside. I go for light brown, but dark works if you like more molasses vibes.

Granulated Sugar: Adds sweetness and balances out the chew from the brown sugar.

Large Eggs: They hold everything together and give that soft texture. Room temp? Nah. We’re going cold here to match the butter. Works like a charm.

Cake Flour: It adds softness. We’re not making bread here—this is about tender crumb meets chocolate avalanche.

All-Purpose Flour: Gives the cookies structure and just enough bite to balance the gooey center.

Cornstarch: Helps make the cookies soft and thick. It’s a small touch, but it works wonders.

Baking Soda: Our leavening agent. Gives the cookie its puff and slight lift, especially at high heat.

Salt: A little salt makes everything pop—especially the chocolate.

Semi-Sweet Chocolate Chips or Chunks: Go heavy on the chocolate. I’m not measuring love here, but two full cups is a good place to start.

Chopped Walnuts (optional): If you’re into crunch, walnuts bring the drama. Toast them first for deeper flavor.

4) How to Make Levain Bakery-Style Chocolate Chip Cookies

Step 1: Preheat your oven to 410°F. Not 400. Not 425. This oddly specific number is key. Trust the process.

Step 2: Cream the cold butter and sugars together. Mix for a few minutes until the texture looks like soft sand. It’ll feel wrong using cold butter, but stick with it.

Step 3: Add the eggs one at a time, mixing until combined. Don’t overthink it—just blend until it looks smooth.

Step 4: In a separate bowl, whisk the dry ingredients: cake flour, all-purpose flour, cornstarch, baking soda, and salt.

Step 5: Slowly add dry ingredients to wet ingredients. Stir until just combined. It’ll be thick. You’ll be tempted to eat it now. Wait.

Step 6: Fold in the chocolate chips and walnuts (if using). Make sure the chunks are spread evenly throughout.

Step 7: Scoop massive mounds of dough. I’m talking baseball-size. Place them on a baking sheet. Give them space. They’re introverts in the oven.

Step 8: Bake 9 to 11 minutes. The outside should look golden and a little cracked. The center might seem underdone. That’s exactly what you want.

Step 9: Let them cool on the sheet for 10 minutes. They’ll finish setting there. Then grab milk, a fork, or nothing at all. Dig in.

5) Tips for Making Levain Bakery-Style Chocolate Chip Cookies

Let’s talk dough. It’s going to be thick, almost stubborn. That’s a good sign. Don’t add liquid. Don’t panic. The density is what makes these cookies legendary.

Chill the dough briefly if your kitchen is warm or your hands run hot. It helps prevent spreading. You want height, not puddles.

We’re baking these at a higher temp to lock in that outside crust fast. Keep an eye on them. They go from golden to “oops” fast. Every oven is different, so start checking at minute nine.

6) Making Levain Bakery-Style Chocolate Chip Cookies Ahead of Time

Here’s the beauty of this recipe. It’s freezer-friendly. Scoop the dough into balls and freeze them on a tray. Once frozen solid, toss them into a bag and store up to three months.

When cookie cravings hit, you can bake them straight from the freezer. Add an extra minute or two to the bake time. That’s it. No thawing. No drama.

If you’re planning for a party, you can prep everything a few days ahead. Keep the dough chilled in the fridge and just bake fresh the day of. People will think you’ve been up all morning. Let them think that.

7) Storing Leftover Levain Bakery-Style Chocolate Chip Cookies

Good luck having leftovers. But in case you do, keep them in an airtight container at room temp for up to three days. They’ll stay soft. Maybe not gooey, but still rich and thick.

To bring them back to that just-baked feel, pop one in the microwave for 10 to 12 seconds. Suddenly, the chocolate melts again, and all is right with the world.

If you’ve baked a full batch and want to space them out, store extra cookies in the freezer. Just warm them up when you need a sweet moment with no prep.

8) Try these Cookies next!

9) Levain Bakery-Style Chocolate Chip Cookies Recipe