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.
YiaYia Kathy says
Hi Jessica thank you for this delicious cookie recipe! Everyone flipped their gizzards over them! Before I attempt it I was wondering have you tried doubling the recipe? Would there be any adjustments needed?
Thanks so much
Jessica Holmes says
So glad to hear that! It’s still the recipe I love to make most often in my own kitchen. Yes you can double the recipe, it should be fine!
Simone says
Hey Jessica! – Curious as to what Vanilla Extract you use?? I know this can have an effect on specific taste. Hoping you can respond too this Asap! Willing to make these tomorrow!
Jessica Holmes says
Hi Simone, I have a few in my cupboard but I often use the brand Queen as that’s what’s readily available in our supermarkets.
Judith says
Thank you, the best I have made so far ( with 4 boys in the house I have tried plenty). Also, your apple cake is just perfection.
Jessica Holmes says
Aww that makes me so happy Judith! Love that you and your boys enjoyed them!
Kel says
Hello, May I know if I cut sugar for this recipe, would it change the texture?
Jessica Holmes says
Hi Kel, yes it will. Sugar not only adds sweetness and flavour but also moisture and colour. In saying that, a small adjustment may not effect the texture too much, so could be worthwhile experimenting. Hope you enjoy them!
Kim says
Hands down the best soft cookies I made. I tried these in NYC aswell as you Jess. I added part cake flour to the flour mixture. Not really sure if this was needed.
My whole team at work loved them.
Jessica Holmes says
Aww I love hearing that Kim! So glad everyone enjoyed them!
Jenista says
Delicious! I used semi sweet chocolate chips since that was all I had. Definitely keeping this recipe for later!
Jessica Holmes says
Yes! Love that!
Mariel says
Loooove them 😍😍😍💝💝💝
Jessica Holmes says
Yaaay!
Angela says
if I ommit the chopped walnuts would I have to change anything else?
Jessica Holmes says
I’d just add a little bit more chocolate.
Randa says
By far the best!
Jessica Holmes says
Yesss!
Joanna says
Most amazing cookies ever! 🙂 But tell me – sometimes the sugar doesn’t melt entirely and its crystals are visible in the cookies obce they’re baked – why?! (I use brown unrefined cane sugar)
Jessica Holmes says
So glad you like them Joanna! My guess is it’s because you are use cane sugar which has a larger granule than regular brown sugar and is therefore harder to dissolve.
Someonewhobakes says
Hi! I’m wondering how long I’d be able to refrigerate the dough? I absolutely LOVE this recipe! It’s my go-to cookie recipe! TYSM!
Jessica Holmes says
Hi, so glad you love them! You could keep the dough in the fridge for 3-4 days, beyond that I’d freeze it.
Samina says
Oh my heavens these are SO good! Best cookies I’ve ever made and a really easy recipe. These will be on rotation on our house!
Jessica Holmes says
Yes! LOVE that!
Michaela says
Can I prepare the cookie dough the day before cooking these? If yes, should I put them in the fridge already in cookie dough balls or split the dough after refrigerating. Also , should I leave the dough out of the fridge for eg. an hour before baking? thanks so much !! I love your recipes
Jessica Holmes says
Hi Michaela, yes you can definitely make the cookie dough in advance. It’s really up to you if you’d prefer to roll the dough before or after. Either way, I do recommend letting the dough thaw or come to room temperature before baking. Otherwise the cookies won’t spread at all. The best way to know if it’s ready would be to bake one tester cookie, after 30 minutes of thawing and seeing how it goes. Hope that helps!
Jade Fisher says
Hi, can you change the chocolate bites to a small spoon of Nutella in the middle?
Thanks
Jessica Holmes says
Hi Jade, if that’s what you are looking for, try my Nutella Stuffed Cookies!
Ross says
you don’t know how happy I am with this recipe! it’s perfect! thank you so much. I’ve failed so many times with cookies but with this you can’t go wrong.
Ross says
can I use this same recipe with other toppings? ex 275 g of m&m’s and chocolate instead of the chocolate and walnuts
Jessica Holmes says
Yes definitely!!
Jessica Holmes says
LOVE hearing that!