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!
4.8 from 20 votes

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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
levain-bakery-copycat-dark-chocolate-chocolate-chip-cookie-2

Chocolate Nutella Lava Cookies
nutella-lava-cookies-3a

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

190 comments on “Levain Bakery Chocolate Chip Cookies”

  1. kirbie mine came out all flat but i don’t know why 🙁 i have some dough left over i am chilling where did i go wrong? was the oven too hot?

    • did you add all the walnuts and chocolate chips the recipe calls for? While you can make the recipe with less, Levain’s version is packed with a lot of walnuts and choc chips which helps the cookies keep their thick form.

  2. Tried Baking but it seems like the cookie is half done. Outside is crisp, but when I break the cookie into half I can see under the crust is still (like) uncook, is that the way it should be or should I bake it longer, as I thought the longer I bake the crust will turn more brown and burn.

  3. Just made the cookies and they taste great but if I compare the dough I made with yours on the video, mine looks more wet and sticky. Any idea what am I doing wrong? I used only  all purpose flour plus extra cornstarch (found a website that explains to replace 2 tbs of all purpose flour with 2 tbs of cornstarch to transform it to Cake flour) and in order to work with the dough I had to add extra flour cause it was so sticky but the butter and the sugar are accurate 

  4. Hello there thank you for sharing this recipe. Was wondering if the walnuts need to be toasted and if the walnuts will need to be chopped too?

  5. Why is my dough so sticky? I used the exact same ingredients and even the same kitcehn aid ?? its very buttery , should i just add more flour?

  6. Holy crap, these cookies are AMAZING. I am in love! Is there a way to freeze the baked cookies for later? Thanks!

  7. Hi Kirbie, I’m confused by cup measurements as I’m from the UK and used to metrics. I have tried to look up conversions but there are many variances between different websites and bakers that I’m confused. Seriously would love to try these out as these look incredulous! An absolute delight I must say. Do you have a conversion table for metrics that I could follow? We have cups in the UK, although they are very much different in terms of weight etc. Thank you 🙂

  8. Any suggestions for making these at high altitude, where cookies tend to flatten?

  9. Love these cookies!! Sooo gooey and yummy! Whole family enjoys these cookies, and they are super easy to make.

  10. Hi Kirbie, I’m glad to have found your blog again. I used to bake cookies and brownies often in High School and I liked using your recipes as a reference. Sadly, I lost the drive to bake. 

    Fast forward to present day, I’m an adult in the work field now and I wanted to go back to making desserts again. I was looking up recipes and when I saw “Kirbie’s Cravings”, I feel like I was welcomed back! 

    I can’t wait to try this but my stand mixer isn’t working so I might have to explore manually mixing or using a hand mixer to Cream the sugars. Also, I don’t have a silicone sheet so parchment paper should be fine, right?

    • this is such a great story, thank you for letting me know! I haven’t tried with parchment paper. some people have told me it causes the cookies to spread more, but i think it’ll depend on your baking pan

    • This recipe looks amazing I was wondering what brand of semi sweet chocolate do you use, I love how they look melted inside, I tried another recipe with milk chocolate chips and they did not melt. Any suggestions of brands for semi sweet chocolate?

  11. Hi I made these for my boys and they loved it. Thanks for sharing. Now they want all choc chip for a change they don’t want walnuts or any nuts in it. How many cups of chocolate chips will I put in in place of the walnuts or do you have a separate recipe for all chocolate chip Levain cookies. Thanks and more power to you.

    • You can replace walnuts with choc chips if you want the cookies to have the same height and structure (though it will make your cookies quite sweet). You can also leave out the walnuts but your cookies won’t be as thick

  12. Can I use parchment paper instead of silicone mats?

    • I have only used silicone mats. i think it can work with parchment paper but some people have told me they have trouble with the cookies spreading too much with parchment paper

    • I used both the silicone mat and the parchment paper, 4 on one and 4 on the other. As stated in previous comments, the quality of the baking sheet is key. Both batches of cookies turned out the same. Delicious!

  13. These were dangerously delicious. One of the best cookies I’ve eaten. This is a sure keeper!

  14. I love it but why my chocolate chip in cookies not melted? Any suggestion?

  15. Mine came out dry.. i used electric oven with top and down heat. 180 c.

  16. Hi! What temperature did you bake the cookies? Also, What if I don’t want to put walnuts in it? Can I just add extra chocolate chips or just leave it as is and just not include the walnuts?

  17. Hi Kirbie 🙂 

    Just wondering if I need to add more flour to the cookies if I omit the walnuts ? 

    Thanks! X 

    • you do not need to add more flour. However your cookies may not be as thick and may spread more without the walnuts

  18. I’m vegetarian, how can I replace the eggs

  19. Hello! Thanks for share the recipe! I love levain’s cookies. I’ll Would like know… how many grams is one cup of butter, sugar and flour? becouse i don’t know that class of cup to need to use. (i’m sorry for my english… ?) kisses! 

  20. Hi! Im definitely making these this Week. I have all the ingredients. Although I have one question? One cup of cold butter equals 2 butter sticks? Am I right? Thats what I read in google 🙂

  21. Hi,
    I tried your recipe and loved the flavour ??, but my cookie looks abit undone in the middle after cooling down, any tips for making the cookie cooked throughout without burning the top?

  22. Thanks for posting this recipe!  I’ve seen several versions of Levain’s  cookie recipe and this one is the best!  I agree with previous comments. I tried parchment paper- the cookies spread more and got darker on the bottom, I tried silicone baking mats on two different cookie sheets.  The “better” cookie sheet produced perfect cookies while the lower grade sheet made them a little darker.  I also substituted half the walnuts with pecans because – why not?  This dough is supposed to be wet, sticky and full of goodies. That makes them stay thick.  Folks, stick to the recipe for all ingredients except chocolate chips and nuts- swap those as desired but use the recipe called for amounts and your cookies will be great.  Also stick to the bake time and trust the directions, these cookies look under baked when they are “done”.  No worries- they’ll be the perfect copy.

  23. Hi! I’m about to start making these, without doubling the recipe, can I make more cookies within the batter? Would the cook time change if I made them smaller?

  24. Hi Kirbie! Super love this recipe! I just want to share that I accidentally used just a 100grams of butter *silly me haha* and it turned out to be totally okay!!! These cookies are dangerously delicious yea!!!!! Thank you kirbie!!!!!

  25. Dear Kirbie, should I buy and use “raw” walnuts instead of roasted one?

  26. Do you have recipe in grams? O made this cookie looking on Google convertion, but my dough was melt, not like vídeo.

  27. Can I use self-rising cake flour?

  28. If you freeze the dough do you thaw dough first before baking or bake frozen?

  29. Just baked these today at the request of a colleague. Had to bake mine for 15 mins at 210 deg C. Gooey and yummy!

  30. Excellent!!! Just like the real thing!! 

  31. can you post the receipt in glam ?

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

  33. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating