Oh, the legendary Levain Bakery Chocolate Chip Cookies. Even if you have never had one, you've probably seen or heard about these jumbo-sized cookies. If not, you might be wondering what's so special about them...
The cookies have a lot going on with them. They're loaded with a dose of dark chocolate that oozes out of the cookie when you take a bite. The edges of the cookies are tender, buttery, and crisp. As you eat your way in a bit from the edges, the cookie becomes dense, soft, and chewy. Then when you get to the very center, you hit a lava of melted chocolate and gooey, under-baked cookie dough madness. It's a medley of textures and everything you need in a chocolate chip cookie.
So... you want to know the secret to Levain Bakery cookies? The secret to getting that 'crisp, chewy, doughy' texture starts with the size of the cookie.
Levain Bakery's cookies weigh in at six ounces! Less than six ounces will diminish the wonderful cookie dough lava in the center, and more than six ounces will make too much of the cookie remain under-baked. So make sure you have a kitchen scale on hand to measure out the dough.
Another big part of the cookie magic has to do with temperature : both the temperature of the butter and the temperature of the oven. While most cookie recipes rely on softened butter or melted butter, but this recipe calls for diced cold butter. It helps the cookies not to spread too much in the oven (and allows you to skip out on a chill time). The hot oven temperature also helps to crisp up and set the outside of the cookies while ensuring the centers remain a partially cooked doughy mess.
This "small batch" recipe makes four giant Levain Bakery-sized cookies. So, what are you waiting for? Make these immediately, and say hello to your new favorite cookie.
Copycat Levain Bakery Chocolate Chip Cookies
- 115 g unsalted butter cold and cubed
- 110 g dark brown sugar
- 50 g granulated sugar
- 1 large egg cold
- ½ teaspoon vanilla extract
- 65 g cake flour *
- 125 g all-purpose flour
- ½ teaspoon cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 180 g semisweet chocolate chips
- 115 g toasted walnuts coarsely chopped
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and sugars until combined and fluffy, about 5 minutes. Add the egg and vanilla and mix until well incorporated.
- Add the flours, cornstarch, baking soda, and salt, and use a rubber spatula to gently fold until just combined. Fold in the chocolate chips and walnuts.
- Separate the dough into four large, 6 oz hockey-puck-shaped cookies about an inch thick, then place onto a parchment paper-lined baking sheet. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Bake for 15-16 minutes or until light golden brown on the top. Let them rest for at least 10 minutes to set.
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