Levain Bakery Chocolate Chip Cookie Recipe

There’s nothing quite like biting into a thick, gooey, and chocolate-studded Levain Bakery chocolate chip cookie. With its crispy golden edges, soft center, and irresistible pools of melted chocolate, this cookie is pure indulgence in every bite. If you've ever had the pleasure of visiting Levain Bakery in New York City, you know exactly why these cookies are legendary.

I first tried to recreate these cookies after returning home from a trip to NYC, desperate to relive the magic of that first bite. After multiple test batches (and some very happy taste testers), I finally landed on a recipe that captures the essence of the original. The secret? A combination of cold butter, cake flour, and extra chocolate chips to ensure every bite is just as decadent as the real deal.

Why You'll Love This Levain Bakery Chocolate Chip Cookie Recipe

Get ready to make bakery-quality cookies right in your own kitchen. This recipe has all the best qualities of the original Levain Bakery cookies, and here’s why you’ll love them:

First, these cookies are extra thick and gooey. Unlike your average cookie, these bake up tall with a soft, almost dough-like center. No flat, crispy cookies here!

They’re also loaded with chocolate. With a mix of dark and semi-sweet chocolate chips, every bite is packed with rich, melty goodness.

No chilling required! That’s right—you can go straight from mixing to baking. The use of cold butter ensures the dough stays sturdy without the extra waiting time.

Lastly, this recipe yields bakery-sized cookies, meaning each one is hefty, satisfying, and perfect for sharing (or not!). If you love big, indulgent treats, these are for you.

Ingredients Notes

The magic of these cookies lies in the combination of a few key ingredients. Each one plays a crucial role in creating the signature Levain Bakery texture and flavor.

Cold unsalted butter is essential. Unlike most cookie recipes that call for softened butter, using cold butter keeps the dough firm, allowing the cookies to maintain their thick, tall shape as they bake.

A mix of all-purpose and cake flour gives these cookies their unique texture. Cake flour adds tenderness, while all-purpose flour provides structure. This combination ensures a cookie that is soft inside but holds up on the outside.

Cornstarch is a secret weapon in cookie baking. It helps create a softer texture and prevents the cookies from spreading too much in the oven.

Dark brown sugar gives the cookies a deeper caramelized flavor and contributes to their chewy consistency. It also adds a slight molasses richness that balances the sweetness perfectly.

A generous amount of chocolate chips is non-negotiable. Levain Bakery doesn’t skimp on the chocolate, and neither should you! A mix of dark and semi-sweet chocolate chips ensures a rich, balanced flavor in every bite.

How To Make This Levain Bakery Chocolate Chip Cookie Recipe

Making these legendary cookies at home is simpler than you might think. Just follow these steps to achieve that perfect thick, gooey texture.

Start by preheating your oven to 400°F (200°C). A higher baking temperature helps set the outside of the cookie quickly while keeping the inside soft and gooey.

In a large mixing bowl, cream together the cold, cubed butter, brown sugar, and granulated sugar until well combined. This may take a little longer than with softened butter, but the result is worth it. The mixture should be light and fluffy.

Next, add in the eggs, one at a time, mixing until fully incorporated. Then, stir in the vanilla extract for that extra touch of warmth and depth of flavor.

In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—the dough should be thick but still soft.

Now for the best part: fold in the chocolate chips until evenly distributed. Don’t be shy with the chocolate; the more, the better!

Divide the dough into large, 6-ounce portions and place them on a parchment-lined baking sheet. These cookies are meant to be oversized, so don’t flatten them before baking.

Bake for 9-11 minutes, or until the tops are lightly golden and the edges are set. The centers should still look slightly underbaked—this is key to achieving that signature gooey texture.

Let the cookies rest on the baking sheet for about 10 minutes before transferring them to a cooling rack. Then, enjoy while still warm for the ultimate melty chocolate experience.

Storage Options

These cookies taste best fresh, but you can store leftovers for later, too. Here’s how to keep them tasting their best:

For short-term storage, place cookies in an airtight container at room temperature for up to 3 days. If they start to dry out, pop them in the microwave for 10-15 seconds to revive their gooey texture.

To freeze baked cookies, let them cool completely, then store them in a freezer-safe bag for up to 3 months. When ready to eat, reheat in a 350°F oven for about 5 minutes.

If you want to freeze the dough, portion it into individual cookie balls and freeze them on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, simply place the frozen dough on a baking sheet and bake as directed—no need to thaw!

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Here are some fun variations to try:

Swap out the chocolate chips for chocolate chunks or chopped chocolate bars for even bigger pockets of melty chocolate.

Add nuts for extra crunch. Walnuts or pecans work especially well and give the cookies a toasty, nutty depth of flavor.

Try a peanut butter twist by adding ½ cup of peanut butter to the dough. This gives the cookies a delicious, nutty richness that pairs beautifully with the chocolate.

For a double chocolate version, replace ¼ cup of the all-purpose flour with cocoa powder and use white chocolate chips instead of semi-sweet for a striking contrast.

Make them gluten-free by swapping the all-purpose and cake flour for a 1:1 gluten-free baking blend. Just be sure to check that all other ingredients are gluten-free as well.

No matter how you customize them, these Levain Bakery-style cookies are guaranteed to impress. Give them a try, and get ready to fall in love with the ultimate thick, gooey, chocolate-loaded cookie!

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