Introducing my favourite thick and chewy Levain Bakery Chocolate Chip Cookies. These big, buttery chocolate chip cookies are soft and chewy and filled to the brim with chocolate.
I am obsessed with these cookies.
And rightly so. These thick and chewy Levain Bakery Chocolate Chip Cookies are what my sugar-coated dreams are made of. They’re big, buttery and completely irresistible.
If you love cookies with crispy, golden edges and a melty centre filled with chocolate, these cookies have your name on them ❤️
I just returned home from a holiday in New York two weeks ago. And one of the first recipes I wanted to try to develop when I got back was a copycat Levain Bakery Chocolate Chip Cookie.
I finally had the chance to try their legendary – and ridiculously big – cookies. They are famous, not just for their taste, but for their size – 6 ounce each apparently. They have a rustic, golden brown exterior, and buttery middle that’s filled with chocolate chunks and crunchy walnuts.
And yes they were as delicious as they sound and look.
(Finally trying the Chocolate Chip Cookie from Levain Bakery in New York)
I love my Classic Chocolate Chip Cookie recipe but I knew to achieve the thickness of a Levain Bakery style cookie, it was going to need some tweaking. But the results ARE IN.
A few adjustments to the ingredients and the method and you have a big, fat Levain Bakery Chocolate Chip Cookie that you can make at home. BOOM.
You don’t need any special equipment to make these cookies. In fact, you only need all the basic ingredients of a regular Chocolate Chip Cookie, but you need to follow the instructions carefully for best results.
A big part of the cookie magic has to do with the temperature of the butter. While most cookie recipes rely on softened butter or melted butter, but this recipe calls for cold butter. It helps the cookies not to spread too much in the oven.
Another key is the amount of fix-in’s. There’s alot of chocolate AND nuts in this recipe, just like Levain Bakery’s cookie. It also helps the cookies stay thick and lumpy.
I know everyone has their favourite chocolate chip cookie recipe, but I stand by this recipe. It is legit one of the best cookies I’ve tasted at home!
You will love these Levain Bakery chocolate chip Cookies because:
- They’re extra thick and chewy, with crispy edges.
- They’re filled with good things, like loads of chocolate and chopped walnuts.
- You don’t need to chill the dough so they could be on your table in less than an hour.
- Everyone always loves them!
Tips for making thick chocolate chip cookies
- This recipe calls for COLD butter – straight from the fridge. Not softened or melted.
- Use brown sugar for this recipe for maximum flavour. Brown sugar will also help the cookies spread less in the oven than white sugar.
- These cookie use a little more flour than regular cookies for extra body. You also need to add 1 tablespoon of cornflour (or corn starch) to help keep the cookies soft. If you don’t have any cornflour, you can add an extra tablespoon of plain flour.
- These cookies call for lots of chocolate. I recommend chopping a block of chocolate by hand, instead of using chocolate chips. You can use milk chocolate or dark chocolate or a mix of both.
- Levain Bakery cookies have walnuts in them. I have included walnuts in this recipe, but have tried these cookies with other nuts, such as pecans and almonds. The nuts also help the cookies not to spread. If you don’t want to add nuts, you will need to add extra chocolate to help the cookies from spreading.
- I recommend using 2 tablespoons of cookie dough per cookie. Because these cookies are very thick, they need a few more minutes in the oven, until they are golden brown.
- Test one cookie to see if the cookies are thick enough. If it spreads too much, you might want to chill the dough for an extra 30 minutes and then try baking them again.
More cookie recipes to try:
- Chocolate Oreo Cookies
- Cornflake Marshmallow Cookies
- White Chocolate Chip Cookies
- Honey Cookies
- Lemon Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Levain Bakery Chocolate Chip Cookies
Super thick and chewy Chocolate Chip Cookies made from scratch.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1 tablespoon cornflour or cornstarch*
- 1/2 teaspoon baking soda
- Pinch of salt, optional
- 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
- 50 grams (1/2 cup) walnuts, roughly chopped*
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
- Add flour, cornflour, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate and walnuts and beat briefly.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.
Notes
*Cornflour: If you don’t have any cornflour (or cornstarch), add an extra tablespoon of flour.
*Nuts: You can use any nut you like (e.g. pecans or macadamias). If you want to leave out the nuts, add extra chocolate. The generous amount of fix-in’s help the cookies stay thick.
Shaping the dough: Instead of rolling the cookie dough smooth with your hands, leave it rough and pieced together for a more rustic look as pictured below.
Thickness: Try baking one cookie initially. If it’s not thick enough, place the cookie dough in the fridge for at least 30 minutes and try again.
Nutrition Information
Em says
I’m not sure what happened I done everything in the recipe however they were so flat. Still so delicious but was really after the biiiig fluffy gooey cookies. Will try another recipe
Jessica Holmes says
Hi Em, sorry to hear that! If you’d like to troubleshoot, feel free to send me an email at jessica@sweetestmenu.com. I’d love to help you create big thick cookies! This article about reasons why cookies go flat might also help!
Susie says
Wonderful!!!! I added salt flakes.
Jessica Holmes says
Brilliant! So glad you enjoyed them!
Sarah Freire says
These cookies are absolutely divine! They kept their shape perfectly. Crisp edges and soft and gooey on the inside. I was a bit skeptical about the walnuts, but they add a lovely texture and flavour to the cookie. And the salt flakes on top…. perfection! Thank you for such a great recipe, will definitely be making these again!
Jessica Holmes says
Yay! Love hearing how much you enjoyed them Sarah!
Anissa says
Hello, can we use browned butter for this recipe? the quantity of butter to melt is the same as that indicated in the recipe?
Jessica Holmes says
Hi Anisa, I haven’t tested this recipe exactly with brown butter, but I did create a similar Brown Butter Cookie recipe that you might like to try. The main issue with using brown butter is that there is some water loss so after browning you’ll end up with less liquid. But if you compensate for that, it might work. You’d also have to do a long chill (24 hours) to prevent spreading so it may not be the best idea if you are looking for a big New York style cookie like these.
leanne says
My cookies were a bit thin, still yummy but why do you think they would be thin and not rise? They spread quite a bit. I tried added baking powder to my next batch but they tasted salty (I also used salted butter) but would you suggest unsalted butter and why don’t you use baking powder to rise? I reasearched so many levain cookie recipes and most use baking powder and baking soda, would love to know why you don’t 🙂
Jessica Holmes says
Hi Leanne, thinness in cookies is usually due to the temperature of the butter. Did you use cold butter? Did you bake the cookie dough straight away? Baking soda helps create a chewy cookie with a golden colour. Baking powder makes cookies more airy and cakey. I haven’t found these cookies to need two raising agents. If you want a thicker cookie, I would consider chilling your dough before baking and making sure your cookie dough balls are nice and tall. Here’s an article I wrote about why cookies go flat when baked. I hope that helps!
Paris says
Hands down the best cookie recipe I’ve ever used!
So soft and gooey on the inside, everyone loved them, and they didn’t last long!
This will definitely be my go-to cookie recipe from now on 😁
Do you think it would be possible to make the dough ahead of time and freeze for a future date?
Jessica Holmes says
So glad you love these as much as I do Paris! You can definitely freeze them – I often have a stash in my freezer. Just bring them back to room temperature before baking. Enjoy!
Jennifer says
First time bake and they are so yummy I was thinking they could do with extra time so I gave extra 2min but as they are cooling absolutely did not need to, they are still really good not quite so soft
Jessica Holmes says
I’m so glad you enjoyed them Jennifer! Thank you for the kind feedback!
JennD says
Can I use Gluten Free Flour with this recipe? I have the Kink Arthur Measure for Measure flour. Thanks!
Jessica Holmes says
Hi Jenn, I haven’t tried but I think it would be worth a shot! If you do give it a go, let us know how it turned out.
Caro says
Hello!
I dont understand… where is the levain? There is no levain is this recipe. Why call it levain cookie?
Jessica Holmes says
Hi Caro, this recipe has been designed after trying the famous cookie from Levain Bakery in New York.
Tiff says
I made these cookies and they’re absolutely amazing.
Would these cookie work if I baked it in a 400 degrees oven?
Jessica Holmes says
Hi Tiff, so glad you enjoyed them! Do you mean 400 degrees fahrenheit? That would be rather hot, so the cookies would likely brown before they’re fully cooked inside.