Kirbie's Cravings

Levain Bakery Chocolate Chip Cookies

photo of a stack of Levain Bakery Chocolate Chip Cookies
These cookies are a copycat of the famous Levain Bakery Chocolate Chip Walnut Cookies. The tiny bakery in New York City almost always has a line of New Yorkers and tourists waiting to buy their monstrous cookies. I think my version tastes very similar to the real thing, allowing you to recreate the famed New York City cookies in your own home.

After several dozen batches of cookies and having to make a grocery run to restock on butter, walnuts and chocolate chips, I finally have a cookie recipe to share that tastes like the ones I ate at Levain Bakery.
photo of Chocolate Chip Cookies on a baking rack

As you may recall, I went to Levain Bakery last fall for the first time. I stood in that long line, doubting that the wait could possibly be worth it, only to completely fall in love with their thick, gooey, melty cookies.
close-up photo of a chocolate chip cookie

Each cookie weighs in at a whopping 6 ounces. In the last week, I made about 10 pounds of cookies. I don’t want to calculate how many pounds of cookies I ate while recipe testing. The cookies have crispy edges and a soft, slightly underbaked interior. When you break open the cookie, it falls open, revealing a gooey center with melted chocolate mixed in.
close-up photo of two chocolate chip cookies

While Levain Bakery is most famous for their chocolate chip walnut cookie, my favorite is actually the Dark Chocolate Chocolate Chip Cookie, which I recreated with this recipe.
photo of a dough ball on a kitchen scale
photo of dough balls on a silpat

It took me a little longer to recreate their signature chocolate chip walnut cookie, but after many tweaks and watching a video of the owners making the cookies, I think these taste and look pretty darn close to the original. You can watch the video here. Now I no longer have to plan a trip back to NYC just for these cookies.

close-up photo of a stack of Copycat Levain Bakery Chocolate Chip Cookie
You can also check out my copycat recipe for the Levain Bakery Dark Chocolate Chocolate Chip Cookies here.

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

Levain Bakery Chocolate Chip Cookies

Servings: 8 cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Course: Dessert
Cuisine: American
This is a copycat recipe of the famous Levain Bakery chocolate chip walnut cookies. Each cookie weighs 6 oz!
4.83 from 23 votes


  • 1 cup cold unsalted butter cut into small cubes
  • ¾ cup lightly packed light brown sugar
  • ½ cup granulated white sugar
  • 2 large eggs
  • 1 cup cake flour
  • cup all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp table salt
  • 2 cups  roughly chopped walnuts
  • 2 cups semi sweet chocolate chips


  • Preheat oven to 410°F. Line two baking sheets with silicone baking mats.
  • In the bowl of a stand mixer, add butter and sugars. Cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute.
  • Scrape down sides and bottom of bowl. Add in eggs. Mix on medium speed until incorporated.
  • Add in cake flour, all purpose flour, cornstarch, baking soda, and salt. Mix on the lowest speed ("stir" function on my Kitchen Aid) until all the flour is just incorporated. Careful not to overmix.
  • Add in walnuts and mix on the lowest speed for about 5 revolutions until walnuts are evenly incorporated into the dough.
  • Add in chocolate chips and mix on the lowest speed for about 5 revolutions until chocolate chips are evenly incorporated into the dough.
  • Remove dough from bowl and mix with hands a few times to make sure chocolate chips and walnuts are evenly distributed. Dough should be quite sticky.
  • You can either divide dough into 8 equal pieces, or I prefer weigh out the dough. Each dough ball should weigh 6 ounces. You should grab the dough by the handful until you reach 6 ounces and lightly form a very loose ball. Make sure to keep it loose as the cookies should be airy and not compacted (like the owners demonstrate in their video).
  • Place only four cookies on each baking sheet, spacing them about 2 inches apart, so that they don't spread onto each other. (Please see my photo above for how I spaced them.)
  • Bake only one sheet at a time in the middle row of the oven, for about 12-13 minutes. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. Let cookies cool at least 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow inside of the dough to cook a little more. Make sure you don't move the cookies before they are set. They should still be gooey inside even after you wait 15 minutes. Cookies are best eaten warm.



Recipe adapted from A Bountiful Kitchen

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Copycat Levain Bakery Chocolate Chip Cookies

Related Recipes

Check out all my cookie recipes here!

Levain Bakery Dark Chocolate Chocolate Chip Cookies

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222 comments on “Levain Bakery Chocolate Chip Cookies”

  1. Is there any way to make these cookies smaller? Half the size? 

  2. Excited to try this recipe. Are there any adjustments needed if the nuts are eliminated? I was searching for just chocolate chip levain bakery recipe and this came up. Thank you!

    • the cookies will not be as thick/puffy without the nuts. You can try substituting the nuts with more chocolate chips for an only chocolate chip version but the cookies will be quite sweet.

  3. My partner LOVES these. I make the dough and then make loaded versions (eg Nutella, caramilk, macadamia etc.) he cannot get enough of them. The dough is fantastic, he asks me to make them every week :)! 

  4. Can the dough be frozen?

  5. Does dough balls need to be in fridge for some time before baking it ? To avoid spreading

  6. I’ve made these several times and they usually come out perfect but today they came out flat. Any idea why?

    • Have you checked the expiration date for your baking soda? If it’s expired it the cookies won’t puff up.

  7. This is a great go to cookie. Whatever type of chips and nuts I have is what goes in!!!  They always turn out great!! Thanks ? 

  8. Hi Kirby, my cookies keep burning but I think that is happening because I am using parchment paper because I don’t have silicone mats. Anything I can use instead of a silicone mat.

  9. Hi, 

    I tried these out but for some reason the consistency was really crumbly so had to add some water. The dough became a bit sticky and when baked it turned out to be like a cake/scone texture. Do you have any advice on what I should/shouldn’t do! 

    • If your dough was very dry it could be because there was too much flour. That can definitely change the texture of the cookies, as well as adding water.

  10. Just made this today and it’s super delicious! Plus, I think it looks really like the real thing. My hubby is normally on keto diet but he, too, can’t resist this. Thanks for this great recipe which is so detailed and easy to follow. Love it! 

  11. You mentioned cold butter in your recipe? Is it butter fresh from the fridge? If no, what shd be the temp of butter?

  12. My favorite, I like it with more walnut but its expensive in our area. Perfect paired with hot coffee.

  13. Hi Kirbie, can I lessen the amount of suger if I dont want it too sweet? If not, what other alternative can I do to lessen the sweetness? Great recipe btw!

  14. Can you tell me the recipe in gram please ?
    sorry for previous comment with incorrect spelling.

  15. can you post the receipt in glam ?

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