There’s something magical about a warm, gooey chocolate chip cookie, and when it comes to the ultimate indulgence, Levain Bakery Chocolate Chip Cookies take the crown. These giant, bakery-style cookies boast a crisp, golden exterior and a soft, melt-in-your-mouth center packed with rich chocolate and crunchy walnuts.

I first fell in love with Levain cookies during a trip to New York City. The moment I bit into one, I knew I had to recreate that perfect balance of texture and flavor at home. After countless batches and a few secret tweaks, this version captures everything you love about the original—without the need for a plane ticket.

Why You'll Love These Levain Bakery Chocolate Chip Cookies

Get ready to experience cookie perfection. These Levain-style cookies are more than just a sweet treat; they’re a bakery-level masterpiece you can make in your own kitchen.

First, these cookies are massive—thick, decadent, and packed with chocolate. Unlike traditional cookies that spread thin, these hold their shape and deliver an ultra-satisfying bite every time.

They also come together quickly and easily. No complicated techniques or long chilling times required. You’ll have bakery-worthy cookies in under an hour.

Not to mention, they’re loaded with chocolate and walnuts. The combination of melty chocolate and nutty crunch is simply irresistible, creating the perfect contrast of flavors and textures.

Finally, this recipe is versatile. Don’t love walnuts? Swap them for pecans, almonds, or leave them out entirely. Prefer dark chocolate over semisweet? Go for it! You can easily adjust the mix-ins to suit your cravings.

Ingredients Notes

The key to achieving that signature Levain texture lies in using the right ingredients. Here’s what you need and why each one is essential.

Butter: Using cold, cubed butter is a game-changer. Unlike most cookie recipes that call for softened butter, this method ensures a thicker cookie with a rich, buttery flavor.

Brown Sugar & Granulated Sugar: The mix of light brown sugar and granulated sugar creates the perfect balance of chewiness and crispness. The brown sugar adds moisture and depth, while the granulated sugar helps achieve a golden crust.

Cake Flour & All-Purpose Flour: A combination of cake flour and all-purpose flour gives these cookies their tender, yet sturdy texture. Cake flour helps keep them soft, while all-purpose flour provides structure.

Chocolate Chips: The heart of any great chocolate chip cookie! High-quality semisweet chocolate chips are ideal, but feel free to use dark chocolate chunks or a mix of both for extra richness.

Walnuts: Levain Bakery is famous for their chocolate chip walnut cookies, and toasted walnuts bring a delicious nutty crunch. If you prefer nut-free cookies, simply omit them.

How To Make These Levain Bakery Chocolate Chip Cookies

Recreating these legendary cookies at home is easier than you think. Here’s how to do it, step by step.

Start by preheating your oven to 400°F. Unlike standard cookie recipes, the higher temperature helps create that crispy exterior while keeping the inside soft and gooey. Line a baking sheet with parchment paper to prevent sticking.

In a stand mixer fitted with a paddle attachment, beat the cold butter with both sugars until the mixture is well combined but still slightly chunky. This should take about 30–45 seconds—don’t overmix, as you want some butter pieces to remain intact.

Add the eggs, one at a time, mixing just until incorporated. Stir in the cake flour, all-purpose flour, cornstarch, baking soda, and salt, mixing on low speed until the dough comes together. Be careful not to overwork the dough.

Fold in the chocolate chips and walnuts by hand to ensure they are evenly distributed throughout the dough. The dough will be thick, so using a sturdy spatula or your hands works best.

Divide the dough into large, 6-ounce balls—yes, these cookies are meant to be oversized! Place them on the prepared baking sheet, making sure to leave space between each one, as they will spread slightly.

Bake for 9–11 minutes, or until the tops are lightly golden but the centers still appear slightly underbaked. The key to that signature Levain texture is pulling them out while they’re still gooey inside.

Let the cookies rest on the baking sheet for about 10 minutes before transferring them to a wire rack to cool slightly. They’re best enjoyed warm when the chocolate is still melty and the centers are irresistibly soft.

Storage Options

If you manage to have leftovers, these cookies store beautifully for later enjoyment.

For short-term storage, keep them in an airtight container at room temperature for up to 3 days. To maintain their texture, reheat them in the oven at 350°F for a few minutes before serving.

For longer storage, freeze the cookie dough balls before baking. Simply shape the dough, place the balls on a baking sheet, and freeze until solid. Once frozen, transfer them to a zip-top bag and store for up to 3 months. When ready to bake, simply place them on a baking sheet and bake straight from frozen, adding an extra 2–3 minutes to the baking time.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Here are a few ways to switch things up.

Nut-Free Version: If you’re not a fan of walnuts or have an allergy, simply leave them out. The cookies will still be incredibly delicious and packed with chocolatey goodness.

Chocolate Variety: Experiment with different types of chocolate! Try a mix of milk chocolate, dark chocolate, and white chocolate for a gourmet twist.

Gluten-Free Option: Swap out the all-purpose and cake flour for a gluten-free 1:1 baking flour. The texture may be slightly different, but the taste will still be amazing.

Peanut Butter Lovers: Replace some of the butter with creamy peanut butter for a nutty, chocolatey combination that’s hard to resist.

However you customize them, these cookies are guaranteed to impress. Once you’ve made a batch, don’t be surprised if they disappear in minutes!