Indulge in Levain chocolate chip cookies from the comforts of your own home! This (copycat) NYC recipe is superbly delicious and a must-try.
This post is all about how to make Levain Cookies.
Levain Bakery in New York City has been known for its iconic chocolate chip cookies since the late ’90s. Pam Weekes and Connie McDonald developed these super thick buttery cookies while training for an Iron Man triathlon.
Today, the two friends have expanded their bakery business to more than 14 locations. Their cookies also sell at Whole Foods and ship nationwide.
Each cookie weighs nearly half a pound (about 6 ounces!) and contains chocolate chips and walnuts. While they sell other cookie flavors, the chocolate chip cookies made Levain Bakery famous.
Check out the copycat recreation below! I seriously think these cookies are the BEST.
Levain Cookies Recipe
Ingredients You’ll Need:
- 1 1/2 cups Cake Flour
- 2 cups All-Purpose Flour
- 1 tbsp Cornstarch
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- 1 1/4 cups Unsalted Butter, melted (if you omit the walnuts, use 1 cup of butter instead).
- 1 1/4 cups (packed) Light Brown Sugar
- 1/2 cup White Granulated Sugar
- 1 1/2 cups Dark Chocolate Chips
- 1/2 cup Milk Chocolate Chips
- 1 cup coarsely chopped Walnuts, lightly toasted.
- 1 tbsp Vanilla Extract
Equipment Needed:
- Oven
- Refrigerator (for chilling the dough)
How To Make Levain Cookies Recipe, Step-By-Step
Step 1: Add the cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt to a bowl and whisk together. Set aside.
Step 2: Mix the white and brown sugars in a separate bowl until combined.
Step 3: Next, mix the melted butter into the sugars.
Step 4: Mix two whole eggs and three egg yolks in that same bowl.
Step 5: Add the dry ingredients whisked together in step one to the bowl and mix.
Step 6: Add the chocolate chips and lightly toasted walnuts to the cookie dough. Mix until combined.
Step 7: Each Levain cookie is made of 6 ounces of dough (nearly half a pound, but that’s why they’re so special!). Gently form the dough into 12 (6-ounce) balls.
Step 8: Cover the cookie dough balls and place them in the refrigerator to chill for at least four hours or overnight.
Step 9: Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and bake the cookies at 350 degrees F for about 22 minutes or to an internal temperature between 175 and 185 degrees F.
FAQs
How Many Days Are Levain Cookies Good For?
You can store Levain cookies for up to one week in an airtight container. For optimal freshness, freeze the cookies in an airtight container for up to three months.
What Is So Special About Levain Cookies Recipe?
These cookies are buttery, decadent, and super thick! They have a light crust on the outside and are gooey on the inside. They’re incredibly delicious!
Levain (Copycat) Cookies Recipe
Equipment
- Mixing bowls
- Stand or Hand Mixer
- Oven
- Baking Sheets
- Parchment paper
- Measuring Cups and Spoons
- Good Knife
- Refrigerator (for chilling the dough)
Ingredients
Ingredients You'll Need For Levain Cookies:
- 1 1/2 cups Cake Flour
- 2 cups All-Purpose Flour
- 1 tbsp Cornstarch
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- 1 1/4 cups Unsalted Butter melted (if you omit the walnuts, use 1 cup of butter instead).
- 1 1/4 cups Light Brown Sugar (packed)
- 1/2 cup White Granulated Sugar
- 1 1/2 cups Dark Chocolate Chips
- 1/2 cup Milk Chocolate Chips
- 1 cup Walnuts (coarsely chopped and lightly toasted)
- 2 Large Eggs
- 3 Egg Yolks
- 1 tbsp Vanilla
Instructions
How To Make Levain Cookies Recipe, Step-By-Step
- Add the cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt to a bowl and whisk together. Set aside.
- Mix the white and brown sugars in a separate bowl until combined.
- Next, mix the melted butter into the sugars.
- Mix two whole eggs and three egg yolks in that same bowl.
- Add the dry ingredients whisked together in step one to the bowl and mix.
- Add the chocolate chips and lightly toasted walnuts to the cookie dough. Mix until combined.
- Each Levain cookie is made of 6 ounces of dough (nearly half a pound, but that’s why they’re so special!). Gently form the dough into 12 (6-ounce) balls.
- Cover the cookie dough balls and place them in the refrigerator to chill for at least four hours or overnight.
- Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and bake the cookies at 350 degrees F for about 22 minutes or to an internal temperature between 175 and 185 degrees F.
Nutrition
Final Thoughts On Levain Cookies Recipe
If you’re BRAVE enough to make cookies that weigh a half pound each, I promise you won’t be disappointed! They are so buttery, thick, and delicious.
If you’ve never tasted a Levain cookie, this recipe is a copycat that is so close to the real thing. Happy Baking!
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these are making me hungry!