𝐋𝐞𝐯𝐚𝐢𝐧 𝐁𝐚𝐤𝐞𝐫𝐲 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐢𝐩 𝐂𝐨𝐨𝐤𝐢𝐞𝐬

Levain Bakery Chocolate Chip Cookies are legendary for their massive size, crispy exterior, gooey center, and rich flavor loaded with chocolate and nuts. If you’re looking to replicate their iconic cookies at home, here’s a popular copycat recipe that’s been tried and loved by many baking enthusiasts:

🍪 Levain Bakery Chocolate Chip Cookies (Copycat Recipe)

Ingredients (makes ~8 large cookies)

• 1 cup (2 sticks) cold unsalted butter, cut into small cubes

• 3/4 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 1 1/2 cups cake flour

• 1 1/2 cups all-purpose flour

• 1 tsp cornstarch

• 3/4 tsp baking soda

• 3/4 tsp salt

• 2 cups semi-sweet chocolate chips or chunks

• 1 1/2 cups walnuts (optional, but traditional)

Instructions

1. Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, cream the butter and sugars together just until combined (do not overmix).

3. Add eggs one at a time and mix until just incorporated.

4. In a separate bowl, whisk together flours, cornstarch, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.

6. Fold in chocolate chips and walnuts (if using).

7. Divide dough into 8 large balls (about 6 oz each), stacking them high rather than wide for the signature Levain look.

8. Bake for 9–11 minutes, or until the tops are golden brown but the centers look slightly underbaked. They’ll finish setting as they cool.

9. Cool for 10–15 minutes before serving. Enjoy that gooey, melty center!

🧁 Tips for Success

• Use cold butter to help prevent spreading.

• Don’t overmix the dough—this keeps the cookies tender and dense.

• For gooier centers, lean toward the shorter bake time.