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levain chocolate chip cookies recipe featured
Avatar photoJohnson Maya

Levain Chocolate Chip Cookies Recipe (Bakery-Style Copycat)

Recreate the legendary thick, chewy, and indulgent Levain Bakery chocolate chip cookies at home with this foolproof copycat recipe. Featuring crispy edges, a soft center, melted chocolate, and toasted walnuts—it's bakery quality in your kitchen.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups (190g) high-quality dark chocolate chunks
  • 1 1/4 cups (120g) toasted walnuts, roughly chopped

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Whisk
  • Spatula
  • Cookie scoop (1/3 cup)
  • Parchment paper or silicone baking mat
  • Cooling rack

Method
 

  1. levain chocolate chip cookies recipe recipeCard1
  2. Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone mats. Position rack in the center of the oven for even baking.
  3. In a large bowl, cream together room-temperature butter and granulated sugar using a mixer on medium-high speed for 2–3 minutes until light, fluffy, and slightly pale. Scrape down the bowl halfway through.
  4. Add the whole egg, egg yolk, and vanilla extract. Beat on medium speed for 1 minute until smooth and emulsified. Do not overmix.
  5. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients on low speed just until combined—about 30 seconds. Scrape bowl to ensure no dry spots.
  6. Using a spatula, fold in chocolate chunks and toasted walnuts until evenly distributed. The dough will be thick and sticky.
  7. Scoop into six 1/3-cup mounds per baking sheet, spacing at least 3 inches apart. Bake one sheet at a time for exactly 20 minutes until golden brown on edges and soft in center.
  8. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. They will continue to set as they cool.

Nutrition

Calories: 325 | Carbohydrates: 38 | Protein: 4 | Fat: 18 | Fiber: 2 | Sugar: 22

Notes

STORAGE: Store in an airtight container at room temperature for up to 5 days. Add a piece of bread to keep soft. Freeze for up to 3 months.
MAKE AHEAD: Scoop and freeze dough balls; bake from frozen, adding 2-3 minutes.
SUBSTITUTIONS: Use coconut oil and avocado for dairy-free. Substitute walnuts with pecans or omit entirely. Use gluten-free 1:1 flour blend.
PRO TIPS: Use European-style butter for richer flavor and crispier edges. Do not skip toasting the walnuts. Bake one tray at a time for even results.
SERVING SUGGESTIONS: Serve warm with milk, ice cream, or as part of a dessert platter. Perfect for gifting or entertaining.
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