The Levain Bakery Chocolate Chip Cookie Recipe delivers the ultimate indulgence with its crispy edges, chewy center, and melt-in-your-mouth chocolate chunks. Each bite is a perfect balance of rich, buttery dough and decadent sweetness, making it impossible to stop at just one.
With just 20 minutes of prep and a quick 22-minute bake, these cookies are surprisingly simple to create, yet they taste like they’ve come straight from a professional bakery. Don’t skip the 2-hour chill—it’s the secret to achieving that iconic texture and depth of flavor.
These cookies are a sensory delight, with their golden-brown exterior giving way to a soft, gooey interior studded with pockets of warm, melty chocolate. The aroma alone, as they bake, will fill your kitchen with irresistible warmth and comfort.
Whether you’re treating yourself or sharing with loved ones, this recipe promises a show-stopping dessert that’s worth every minute. Perfect for any occasion, these cookies are guaranteed to become your new go-to for satisfying that sweet tooth.
Ingredients for Levain Bakery Chocolate Chip Cookies
- ½ cup (4oz/115g) butter (softened)
- ⅔ cup (4oz/115g) dark brown sugar
- ½ cup (4oz/115g) granulated sugar
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- 2 cups (10oz/284g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups (12oz/340g) semi-sweet chocolate chips (or substitute with milk chocolate chips if preferred)
- 1 ⅔ cups (8 ⅓ oz/236g) walnuts (toasted and chopped; pecans can be used as an alternative)
Step-by-Step Instructions
- Cream the butter, sugars, and salt: In a large bowl, use a stand or handheld mixer to cream the butter, dark brown sugar, granulated sugar, and salt for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Combine dry ingredients: In a small bowl, whisk together the flour, baking powder, and baking soda. Swiftly mix this into the butter mixture until just combined.
- Fold in chocolate chips and walnuts: Gently fold in the chocolate chips and toasted walnuts until evenly distributed throughout the dough.
- Portion and chill: Scoop the dough into 8 equal portions (about 5 ½oz/160g each). Place them in a single layer in an airtight container and refrigerate for at least 2 hours or up to 4 days. (For longer storage, freeze the dough for up to 2 months. Defrost at room temperature for 1 hour before baking.)
- Preheat and prepare: When ready to bake, preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Arrange dough balls: Place 4 balls of dough evenly spaced on a baking sheet. Do not flatten them—this ensures the cookies stay thick and iconic.
- Bake: Bake on the center rack for 20-22 minutes, until the cookies are lightly golden. (For best results, bake one tray at a time.)
- Cool and enjoy: Let the cookies cool on the baking sheet for at least 20 minutes before eating. They are best enjoyed the day they are baked. Store leftovers in an airtight container at room temperature for up to 1 day.
Perfect Pairings: Serving Suggestions
These Levain-style cookies are a treat on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. For a cozy dessert, try crumbling a cookie over warm brownie slices or pairing it with a hot cup of coffee. Pro tip: Serve them slightly warm for that gooey, melty chocolate experience!
Storage Secrets: Keeping Cookies Fresh
These cookies are best enjoyed the day they’re baked, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. To reheat: Pop them in the oven at 300°F (150°C) for 5 minutes to restore that fresh-baked texture.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by freezing the dough balls for 30 minutes instead of refrigerating for 2 hours. You can also prep the dough ahead of time and store it in the fridge for up to 4 days or freeze it for up to 2 months. Bonus tip: Bake one tray at a time for consistent results, but double up if you’re in a hurry—just rotate the trays halfway through baking.
Recipe Variations to Mix It Up
Feel free to customize these cookies to suit your taste! Swap the walnuts for pecans or omit them entirely for a nut-free version. Use dark chocolate chunks instead of semi-sweet chips for a richer flavor, or add a sprinkle of sea salt on top before baking for a sweet-and-salty twist. Experimenting is part of the fun!
Equipment Guidance for Best Results
For this recipe, a stand mixer or electric handheld mixer is ideal for creaming the butter and sugars to the perfect fluffy texture. Use a kitchen scale to measure ingredients for accuracy, especially for the dough portions. A parchment-lined baking sheet ensures even baking and easy cleanup. Don’t forget a sturdy spatula for mixing in those chocolate chips and walnuts!
Levain Bakery Chocolate Chip Cookie Recipe
Ingredients
- ½ cup butter (softened)
- ⅔ cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1 ⅔ cups walnuts (toasted and chopped)
Instructions
- Cream the butter, both sugars, and salt in a large bowl with a stand or electric handheld mixer for about 5 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
- Add the eggs, one at a time, followed by the vanilla.
- In a small bowl, whisk together the flour, baking powder, and baking soda, and then swiftly mix into the butter mixture until combined.
- Add in the chocolate chips and walnuts until evenly combined.
- Scoop the dough into 8 equal portions (roughly 5 ½oz/160g) and place in a single layer in an airtight container. Refrigerate until firm, at least 2 hours or up to 4 days (The unbaked dough can be frozen for up to 2 months. Defrost at room temperature for an hour before baking.)
- When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- Place 4 balls of dough evenly spaced on the baking sheet without flattening. This big ball of dough will yield you that thick iconic Levain bakery cookie.
- Bake on a center rack for 20-22 minutes, until cookies are lightly golden. NOTE: In my oven, I get the best results when I bake one tray at a time.
- Let cool for at least 20 minutes before eating. These cookies are best eaten the day they are baked. Store any leftovers in an airtight container at room temperature for up to 1 day.
