Here's something you'll love: a thick, gooey, bakery-style Levain Chocolate Chip Cookie recipe that rivals the real thing. These cookies are massive, loaded with melty chocolate chips, and have that signature crispy-on-the-outside, soft-and-doughy-on-the-inside texture.

I remember the first time I bit into a Levain cookie in New York City—it was life-changing. The sheer size, the gooey center, the pools of chocolate—it was everything a cookie should be. After countless test batches, I finally cracked the code to recreate these iconic cookies at home.

Why You'll Love This Levain Bakery Chocolate Chip Cookie Recipe

Get ready to experience the ultimate homemade chocolate chip cookie. These cookies aren't just delicious—they're a whole experience.

First, the texture is unreal. The crispy edges contrast beautifully with the molten center, giving you the best of both worlds in every bite.

They’re also shockingly easy to make. No fancy ingredients, no complicated techniques—just simple, high-quality components coming together perfectly.

Big, bakery-style cookies at home? Yes, please. No need to wait in line at Levain when you can have fresh, warm, oversized cookies straight from your own oven.

Lastly, they’re freezer-friendly. Make a batch, freeze the dough, and bake one (or five) whenever the craving strikes.

Ingredients Notes

The secret to these cookies lies in the simple but strategic ingredient choices. Each one plays a key role in achieving that signature Levain texture.

Cake flour is essential for that tender, melt-in-your-mouth quality. It has a lower protein content than all-purpose flour, which helps keep the cookies soft. If you don’t have cake flour, you can make a substitute with cornstarch, but for the best results, use the real deal.

Cold butter is a game-changer. Instead of softened butter, Levain-style cookies use cold, cubed butter, which helps keep the dough from spreading too much, ensuring thick cookies.

For brown sugar, I recommend dark brown sugar for a deeper caramel flavor, but light brown works too. The extra moisture in brown sugar contributes to that irresistible chewy texture.

Chocolate chips? Go big or go home. Levain cookies are loaded with semi-sweet chocolate chips, but you can use dark or milk chocolate if you prefer. The key is to use high-quality chocolate for the best flavor.

You’ll also need cornstarch, which helps keep the cookies thick and tender, and baking powder, which gives them that bakery-style lift.

How To Make These Levain Bakery Chocolate Chip Cookies

Making these cookies is easier than you think. Follow these steps to get perfect, bakery-style results every time.

Start by prepping your ingredients. Because we're using cold butter, cut it into small cubes before mixing. This will help it incorporate evenly without overmixing the dough.

Next, cream the butter and sugars together in a stand mixer. Since the butter is cold, this takes a little longer than usual—about 3-4 minutes on medium speed. You’ll know it’s ready when the mixture is light and fluffy.

Now, add in the eggs, one at a time. Make sure they’re fully incorporated before moving on. At this stage, add your vanilla extract for extra depth of flavor.

In a separate bowl, whisk together your dry ingredients—cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually mix this into the wet ingredients, but don’t overmix! Stop as soon as the dough comes together.

Finally, fold in the chocolate chips. Use a spatula to gently mix them in without overworking the dough. For true Levain-style cookies, keep the dough chunky rather than smooth.

Once your dough is ready, divide it into large balls—about 6 oz each. These cookies are meant to be huge, so don’t be shy! Place them on a lined baking sheet and chill them in the fridge for at least 30 minutes before baking.

When ready, bake at 400°F (200°C) for 9-11 minutes. The edges should be golden brown, but the centers will still look slightly underbaked—that’s exactly what you want. Let them rest on the baking sheet for 10 minutes before digging in.

Storage Options

If you have leftovers (which is rare!), you can store these cookies at room temperature in an airtight container for up to 3 days. They’ll stay soft and chewy, but if you want that fresh-from-the-oven taste, reheat them for 10 seconds in the microwave.

To freeze, wrap individual dough balls in plastic wrap and store them in a freezer bag. When the craving hits, bake straight from frozen—just add an extra 2-3 minutes to the baking time.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are a few fun variations to try:

Walnut Chocolate Chip – For a classic Levain-style twist, add 1 cup of toasted walnuts to the dough. The crunch pairs perfectly with the gooey chocolate.

Double Chocolate – Swap out ½ cup of all-purpose flour for cocoa powder and use dark chocolate chunks for an ultra-rich version.

Peanut Butter Chip – Use peanut butter chips instead of chocolate for a nutty, sweet variation.

Gluten-Free Option – Substitute the all-purpose and cake flour with a high-quality gluten-free baking blend.

No matter how you make them, these Levain-style cookies are guaranteed to impress. Once you try them, you may never go back to regular chocolate chip cookies again!