Levain Bakery-Style Chocolate Chip Cookies – Sweet Easy Recipes for Big Cookie Cravings
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.
Servings: 8 giant cookies
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)
Instructions
- Preheat your oven to 410°F. Yep, it's a bit high, but that’s how you get those crispy outsides and gooey middles.
- In a large bowl or stand mixer, beat the cold butter and both sugars until light and fluffy—about 4 minutes.
- Add eggs one at a time, mixing well after each. Try not to eat the dough yet. I know it’s tempting.
- Whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet. The dough will be thick—arm day, anyone?
- Fold in the chocolate chips (and walnuts, if you're into that).
- Scoop big mounds—like, really big—about 6 oz each. Chill for 10 minutes if your kitchen’s warm.
- Bake 9–11 minutes. The edges should be golden, the tops slightly cracked, and the centers just underdone.
- Let cool on the sheet for 10 minutes before transferring. Or don’t. I won’t judge.