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Copycat Levain Bakery Chocolate Chip Cookies
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4.44 from 30 votes

Copycat Levain Bakery Chocolate Chip Cookies

A copycat recipe for the deliciously massive Levain Bakery Chocolate Chip Cookies. They're crispy on the outside and soft & gooey on the inside!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookies, Cookies, Copycat Levain Bakery Cookies
Servings: 4 cookies
Calories: 996kcal
Author: Mike Johnson


  • 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.


*Using cake flour makes a more tender cookie but you can substitute all-purpose flour if that's all you have!


Serving: 1g | Calories: 996kcal | Carbohydrates: 102g | Protein: 14g | Fat: 61g | Saturated Fat: 27g | Cholesterol: 105mg | Sodium: 402mg | Potassium: 484mg | Fiber: 7g | Sugar: 57g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 5mg