Gooey chocolate melting into warm, golden dough—the kind that sticks to your fingers and makes you grin. That’s the magic I think of every time I pull a batch of Copycat Levain Bakery Chocolate Chip Cookies out of my oven. You know those days when nothing but a giant, chunky cookie will do? I first tasted a Levain Bakery cookie on a chilly afternoon in NYC (standing in line with my best friend, clutching coffee, watching the steam rise from bakery bags). Ever since, I’ve been obsessed with recreating that perfect gooey center and crisp edges at home. Trust me, I’ve baked dozens of batches, and this recipe nails it every time.
Why do I love this recipe so much? Besides the fact that each cookie is basically the size of your palm (no judgment), these cookies are loaded with rich chocolate chips and walnuts, just like the original. And honestly, there’s something so comforting about breaking into one, watching the chocolate ooze, and knowing you made it yourself—no plane ticket required. If you’ve never tried making Levain Bakery-style cookies, you’re in for a treat. They’re perfect for families, bake sales, or just a little self-indulgence after a long week.
As a longtime home baker—and occasional cookie fiend—I’ve tested every trick in the book for chunkiness and gooeyness. This recipe is my go-to for celebrations, rainy days, and those “just because” moments. If you love big, bakery-style cookies, you’re in the right place. Get ready for the ultimate copycat Levain Bakery Chocolate Chip Cookies—gooey, chunky, and seriously delicious.
Why You’ll Love This Recipe
After baking these Copycat Levain Bakery Chocolate Chip Cookies more times than I can count (including a couple of midnight cravings), I can confidently say they’re a game-changer. Here’s why:
- Quick & Easy: Ready in under 40 minutes—most of that is baking time, so you can clean up as the magic happens.
- Simple Ingredients: No fancy flours or rare chocolates required. Just pantry staples and some good chocolate chips.
- Perfect for Any Occasion: These chunky cookies are showstoppers for parties, cozy movie nights, or as a gift for cookie lovers.
- Crowd-Pleaser: Kids beg for seconds, adults sneak extras, and even “not a sweets person” types ask for your recipe.
- Unbelievably Delicious: The gooey inside and slightly crisp outside make these cookies unforgettable. It’s comfort food in cookie form.
This isn’t just another chocolate chip cookie recipe. The secret is in the cold butter cubes and a hefty amount of chocolate chips and walnuts—just like Levain Bakery does it. Mixing the dough gently keeps those glorious chunks intact, and baking at a higher temperature gives the cookies their signature thick, gooey texture. I’ve swapped different brands, played with the ratios, and even tried freezing the dough overnight—nothing beats this batch for quick, bakery-style results.
There’s a joy in biting into something that feels special, homemade, and a little bit over-the-top. Whether you’re baking for a celebration or just because you need a pick-me-up, these cookies deliver that soul-satisfying “wow” every time. Plus, they’re forgiving—no need for perfect shaping or endless chilling. If you want cookies that taste straight from the bakery but come from your own oven, this is your recipe.
Ingredients Needed
This recipe uses straightforward ingredients to create those iconic gooey, chunky cookies. Most are probably in your kitchen already—no fuss, just deliciousness. Here’s what you’ll need for the ultimate copycat Levain Bakery chocolate chip cookies:
- Cold Unsalted Butter (1 cup / 226g, cut into cubes) – Keeps the dough chunky and rich.
- Brown Sugar (1 cup / 220g, packed) – Adds moisture and caramel notes.
- Granulated Sugar (½ cup / 100g) – Balances flavor and helps with crispness.
- Large Eggs (2, cold, straight from the fridge) – Binds the dough and adds richness.
- All-Purpose Flour (3¼ cups / 400g) – Gives structure and that classic bakery texture.
- Cornstarch (1 tbsp / 8g) – For extra softness and a tender crumb.
- Baking Powder (¾ tsp) – Helps the cookies rise thick and tall.
- Baking Soda (½ tsp) – Adds a bit of spread and browning.
- Salt (½ tsp) – Balances sweetness and enhances flavor.
- Semi-Sweet Chocolate Chips (2 cups / 340g) – I recommend Ghirardelli or Guittard for best melt.
- Chopped Walnuts (1½ cups / 180g, optional) – Adds crunch and classic Levain flavor. Toast lightly for extra depth.
Ingredient Selection Tips:
- Use cold butter—this is non-negotiable for Levain-style chunkiness.
- Fresh, large eggs help with richness and structure.
- If you can, splurge on good chocolate chips. The melt and flavor are worth it.
- For gluten-free: Swap all-purpose flour with a 1:1 gluten-free blend. It works quite well!
- No walnuts? Pecans are a tasty substitute, or leave out for nut-free cookies.
- Out of brown sugar? Mix white sugar with a tablespoon of molasses as a quick fix.
- Want less sweetness? Use bittersweet chips or mix in some chopped dark chocolate.
These ingredients work together to create cookies that are thick, gooey, and loaded with flavor. Nothing complicated—just smart choices for bakery-quality results.
Equipment Needed
You don’t need fancy bakery equipment to make these ultimate copycat Levain Bakery chocolate chip cookies—just a few kitchen basics and a couple of handy extras. Here’s my tried-and-true toolkit:
- Stand Mixer or Hand Mixer: For creaming cold butter and sugars (a sturdy spoon works too, but it takes muscle!).
- Large Mixing Bowl: Wide enough for chunky dough and easy stirring.
- Baking Sheets: I use heavy-duty aluminum for even baking. Parchment paper helps with clean-up.
- Cookie Scoop (¼ cup or large ice cream scoop): For even, chunky cookies. Hands work fine if you don’t mind getting messy.
- Measuring Cups & Spoons: Accuracy matters for gooey success.
- Cooling Rack: Keeps cookies crisp as they cool.
Alternatives & Tips:
- No stand mixer? Use a hand mixer or good old elbow grease—just be patient with the cold butter.
- Baking sheet alternatives: Use a pizza pan or oven-safe tray, but check for hot spots.
- Cookie scoop hack: A measuring cup or your hands work for shaping giant cookies.
- Maintenance tip: Wash cookie scoops and mixer attachments right after use—dough dries fast.
- Budget option: Dollar-store mixing bowls and basic hand mixers do the trick!
I’ve baked these cookies in tiny apartments and big family kitchens—no fancy gear required. Just don’t skip the parchment paper unless you love scrubbing pans!
Preparation Method
Ready for gooey, chunky cookie heaven? Here’s my tried-and-true method for the ultimate copycat Levain Bakery chocolate chip cookies. Follow each step for bakery magic at home.
- Prep Your Oven & Pans
Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper. The high temp is key for golden edges and gooey centers. - Cream Butter & Sugars
Place cold, cubed butter (1 cup / 226g), brown sugar (1 cup / 220g), and granulated sugar (½ cup / 100g) in the bowl of a stand mixer. Mix on medium speed for 1-2 minutes, until just combined—don’t overbeat. The mixture will look a little chunky, not smooth. - Add Eggs
Add 2 cold eggs, one at a time, mixing briefly after each. Scrape down the sides as needed. The dough might look slightly separated—totally normal! - Mix Dry Ingredients
In a separate bowl, whisk together flour (3¼ cups / 400g), cornstarch (1 tbsp / 8g), baking powder (¾ tsp), baking soda (½ tsp), and salt (½ tsp). Pour into the wet ingredients and mix on low until just combined—stop as soon as the flour is absorbed. - Fold in Chocolate & Walnuts
Add chocolate chips (2 cups / 340g) and walnuts (1½ cups / 180g) to the dough. Mix gently with a spatula or on low speed. The dough will be thick and chunky—don’t worry, that’s perfect. If the dough seems too dry, add a tablespoon of milk. - Shape the Cookies
Use a large cookie scoop or your hands to portion out dough balls about ¼ cup (70g) each. Don’t flatten—the tall, craggy shape gives that bakery look and gooey middle. - Bake
Place cookies on prepared baking sheets, 2 inches apart. Bake for 8-10 minutes, until the edges are golden and the tops look set but the centers are still soft. (I like to rotate the pans halfway for even baking.) - Cool
Let cookies cool on the baking sheet for 10 minutes. They’ll firm up as they cool, but stay gooey inside. Transfer to a cooling rack after that.
Troubleshooting Tips:
- If cookies spread too much, chill dough for 30 minutes before baking.
- Dough too sticky? Dust hands with flour when shaping.
- Cookies too dry? Check your flour measurement—spoon, don’t scoop!
- For extra gooey centers, bake for 8 minutes and let cool slightly before eating.
That’s it—chunky, gooey, bakery-style cookies, ready for devouring. The smell in your kitchen will be unreal!
Cooking Tips & Techniques
I’ve learned a few tricks (and survived some epic cookie fails) while chasing the ultimate copycat Levain Bakery chocolate chip cookies. Here’s what works:
- Start with Cold Ingredients: Cold butter and eggs help create those thick, chunky cookies—don’t let them sit out too long.
- Mix Gently: Overmixing warms the dough and breaks down chunks. Stop mixing as soon as the flour disappears.
- Bake at High Heat: 400°F (200°C) is hotter than most cookie recipes, but it’s the secret to gooey centers and crisp edges.
- Shape Tall Cookies: Don’t flatten before baking. Tall, uneven dough balls bake up thick and gooey.
- Rotate Pans: Ovens have hot spots. Rotate halfway through for even browning.
- Test for Doneness: Edges should look golden, tops set but soft—don’t wait for perfect firmness. They’ll finish setting as they cool.
- Don’t Skip Cooling: Let cookies rest on the sheet before moving. It keeps the gooey center intact.
My biggest cookie fail? Once, I used room-temp butter and the cookies spread into one giant sheet—delicious, but not exactly bakery style. Now I always check butter temperature and use a scoop for consistency. Remember, cookie dough is forgiving—if your first batch isn’t perfect, adjust and try again. Practice really does make perfect (and more cookies!).
Variations & Adaptations
One of the best parts about these copycat Levain Bakery chocolate chip cookies is how easy they are to customize. Here are some fun twists I’ve tried:
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. The texture stays chunky and gooey—just watch baking time (may need a minute less).
- No Nuts: Leave out walnuts for nut-free cookies, or add dried cranberries for a fruity bite. Sunflower seeds work for crunch, too!
- Double Chocolate: Replace ½ cup (60g) flour with unsweetened cocoa powder for a chocolate overload version.
- Seasonal Add-Ins: Try peppermint chips in winter, chopped toffee in autumn, or fresh berries in summer (just reduce chocolate a bit).
- Dairy-Free: Use vegan butter and dairy-free chocolate chips—texture stays gooey, flavor is still rich.
For a personal twist, I once mixed in caramel bits and a sprinkle of sea salt—wow, the sweet-salty combo was a hit at my book club! You can easily adapt these cookies for your own cravings, dietary needs, or what’s in your pantry. Just remember to keep the dough chunky and avoid overmixing for best results.
Serving & Storage Suggestions
Fresh out of the oven, these copycat Levain Bakery chocolate chip cookies are at their best—gooey, warm, and bursting with chocolate. Here’s how I love to serve and store them:
- Serving Temperature: Serve warm for ultimate gooeyness. If cooled, microwave for 10 seconds to bring back the melt!
- Presentation: Stack cookies on a rustic plate or pile in a bakery-style box for gifting. Sprinkle with flaky sea salt for a fancy touch.
- Pairings: Glass of cold milk, hot coffee, or even vanilla ice cream for a decadent dessert.
- Storage: Store in an airtight container at room temp for up to 4 days. If you want them fresh longer, freeze individually wrapped cookies for up to 2 months.
- Reheating: Warm in a 300°F (150°C) oven for 5 minutes or microwave in 10-second bursts. Gooeyness returns instantly!
- Flavor Notes: Cookies taste even better on day 2—flavors deepen, and texture stays soft.
Leftovers (if you have any) work great for ice cream sandwiches or crumbled over yogurt. Honestly, these cookies rarely make it past day three in my house!
Nutritional Information & Benefits
Here’s a quick look at the nutrition for these ultimate copycat Levain Bakery chocolate chip cookies (per cookie, about 70g):
- Calories: ~350
- Fat: ~20g (mostly from butter, chocolate, and nuts)
- Carbohydrates: ~38g
- Protein: ~6g
- Fiber: ~2g
Health Benefits: Walnuts add omega-3s and protein, while dark chocolate has antioxidants. Using less sugar or swapping in bittersweet chips can reduce overall sweetness. For gluten-free or dairy-free diets, the recipe adapts well with simple ingredient swaps.
Allergens: Contains dairy, eggs, gluten, and nuts (unless adapted). If you’re watching your sugar or fat, make smaller cookies or use reduced-sugar chocolate chips. My personal wellness take: These cookies are an occasional treat, and they’re worth every bite when shared and savored!
Conclusion
If you’re searching for the ultimate gooey, chunky cookie experience, these copycat Levain Bakery chocolate chip cookies are it. Every bite is packed with rich chocolate, buttery dough, and a satisfying crunch—just like the legendary NYC originals. I love how easy they are to make, tweak, and enjoy with friends or solo (no shame in hiding the last one for yourself!).
Feel free to customize with your favorite mix-ins, flours, or chips. This recipe is forgiving, fun, and always brings bakery vibes home. I hope you’ll give these cookies a try, share them, and maybe even put your own twist on them.
Honestly, this is my go-to recipe for impressing guests, cheering up a rainy day, or just treating myself. Leave a comment below if you bake them—let me know your favorite mix-ins, or tag me on social. Happy cookie baking, and may your kitchen always smell like chocolate!
FAQs
How do I make Levain Bakery chocolate chip cookies gooey?
Use cold butter and eggs, don’t overmix the dough, and bake at a high temperature (400°F). Let cookies rest on the sheet after baking—they’ll finish setting but stay gooey inside!
Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer to a bag. Bake from frozen—just add 2 extra minutes to the baking time.
What if I don’t have walnuts?
No problem! Leave them out for nut-free cookies, or substitute pecans, almonds, or even sunflower seeds for crunch.
Can I make these cookies gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture stays gooey and chunky—just check for doneness a minute earlier.
Why do my cookies spread too much?
This usually happens if the butter is too soft or the dough gets warm. Chill the dough for 30 minutes before baking or reduce oven temp slightly if needed.
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Copycat Levain Bakery Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 12 large cookies 1x
Description
These gooey, chunky chocolate chip cookies are inspired by the legendary Levain Bakery in NYC. With crisp edges, a soft center, and loaded with chocolate chips and walnuts, they’re the ultimate bakery-style treat you can make at home.
Ingredients
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, cold
- 3 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped walnuts (optional; toast lightly for extra flavor)
Instructions
- Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- In a stand mixer or large bowl, cream cold butter, brown sugar, and granulated sugar on medium speed for 1-2 minutes until just combined and chunky.
- Add eggs one at a time, mixing briefly after each. Scrape down the sides as needed.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix on low until just combined. Do not overmix.
- Fold in chocolate chips and walnuts gently with a spatula or on low speed. If dough is too dry, add 1 tablespoon milk.
- Portion dough into large balls (about 1/4 cup or 70g each). Do not flatten; keep tall and craggy.
- Place dough balls on prepared baking sheets, 2 inches apart.
- Bake for 8-10 minutes, rotating pans halfway, until edges are golden and tops are set but centers are still soft.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
Notes
For best results, use cold butter and eggs. Do not overmix the dough to keep cookies chunky. If cookies spread too much, chill dough for 30 minutes before baking. Walnuts are optional; substitute with pecans or omit for nut-free. For gluten-free, use a 1:1 gluten-free flour blend. Cookies taste even better on day 2 and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie (about 70g)
- Calories: 350
- Sugar: 24
- Sodium: 180
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: Levain Bakery, chocolate chip cookies, copycat, chunky cookies, gooey cookies, bakery style, NYC cookies, walnut cookies, easy cookies, homemade cookies
