The Ultimate Levain Bakery Chocolate Chip Cookies Recipe – Thick, Gooey & Irresistible!
Introduction: The Magic of Levain Bakery Cookies 
If you’ve ever had the chance to visit Levain Bakery in New York City, you already know about their legendary chocolate chip cookies. These cookies are massive, thick, slightly crispy on the outside, and irresistibly gooey on the inside – a dream come true for cookie lovers! 
Good news? You can now make them at home with this perfect copycat recipe! We’ve cracked the code to getting that iconic texture using cold butter, cornstarch, and a high-temperature bake. Follow this step-by-step guide and enjoy these bakery-style cookies fresh from your oven! 
Why You’ll Love This Recipe 
Thick & Chewy – Just like Levain’s, these cookies have a crispy golden crust with a soft, gooey center. Loaded with Chocolate – Every bite is filled with melty chocolate chips. No Mixer Required – You can make this dough with just a bowl and spoon. Freezer-Friendly – Make ahead and bake fresh whenever you crave cookies!
Ingredients for Levain Bakery Chocolate Chip Cookies 
To get the perfect thick and gooey texture, you’ll need:
1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, cold
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon cornstarch (key to softness!)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup walnuts, roughly chopped (optional but recommended!)
Pro Tip: Use high-quality butter and chocolate for the best flavor!
Step-By-Step Instructions: How to Make Levain Bakery Cookies 
Preheat the Oven & Prepare the Baking Sheet
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cream the Butter & Sugars
Since we’re using cold butter, cut it into cubes first. In a large bowl, mix the butter, brown sugar, and granulated sugar until creamy. This may take a few minutes but is key to creating that thick texture!
Add the Eggs & Vanilla
Mix in the cold eggs one at a time, then add the vanilla extract. Stir until just combined.
Combine the Dry Ingredients
In another bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly mix this into the wet ingredients until a thick dough forms.
Add the Chocolate Chips & Walnuts
Gently fold in the chocolate chips and walnuts. The dough should be thick and chunky!
Shape the Dough into Large Balls
Unlike traditional cookies, Levain-style cookies are BIG! Scoop out large dough balls (about 3.5 to 4 oz each) and place them on the baking sheet. Do not flatten them – they should be tall for the best texture.
Bake Until Golden Brown
Bake in the preheated oven for 9-11 minutes. The edges should be golden brown, but the centers will still be soft. This is what gives them that gooey middle! 
Let Them Rest & Enjoy!
Let the cookies cool for 10-15 minutes before biting in – if you can wait that long! 
Expert Tips for the Best Levain Bakery Cookies 
Use Cold Butter – This helps keep the cookies thick and prevents spreading.
Don’t Overmix – Overmixing the dough can make the cookies tough.
Bigger is Better – These cookies need to be big to get the perfect texture.
Chill for Extra Thick Cookies – If you want even thicker cookies, chill the dough for 30 minutes before baking.
Use High Heat – Baking at 400°F creates a golden, crispy crust while keeping the inside soft.
Storage & Freezing Instructions 
To Store: Keep cookies in an airtight container at room temperature for up to 3 days.
To Freeze Dough: Shape into dough balls, place on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the baking time.
To Freeze Baked Cookies: Store in an airtight container for up to 3 months. Warm in the oven at 300°F (150°C) for 5-7 minutes before serving.
FAQ: Your Cookie Questions Answered! 
Can I make these cookies without nuts?
Absolutely! Just leave out the walnuts for a nut-free version.
Why use cornstarch in cookies?
Cornstarch keeps the cookies soft and chewy by preventing gluten from developing too much.
What if I don’t have brown sugar?
You can use all white sugar, but brown sugar adds moisture and chewiness.
Final Thoughts: Time to Bake! 
Now that you have the perfect Levain Bakery Chocolate Chip Cookie recipe, it’s time to bake and enjoy! Whether you’re treating yourself or impressing family and friends, these cookies are guaranteed to be a hit.
Try them out and let us know how they turned out! Drop a in the comments if you’re baking them today!
Happy Baking! 
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