Print

Ultimate Copycat Levain Bakery Chocolate Chip Cookies

Close-up of two thick levain bakery chocolate chip cookies with gooey, melted chocolate chunks on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make giant, thick New York style chocolate chip cookies at home with crispy edges and a gooey, soft center, loaded with chocolate chunks.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chunks (or chips)
  • 1 cup milk chocolate chunks (or chips)
  • 1 cup chopped walnuts (optional)

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chunks and walnuts (if using).
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling helps achieve the signature thickness.
  7. Preheat your oven to 400 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop the dough into large balls, about 6 ounces each (roughly 1/3 cup measure), to create giant cookies. Do not flatten the dough balls.
  9. Place the dough balls about 3 inches apart on the prepared baking sheets.
  10. Bake for 13 to 15 minutes. The edges should look golden brown, but the centers should still look slightly underbaked and soft.
  11. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool.

Notes

  • For the best texture, use high-quality chocolate chunks instead of standard chips; this creates pockets of melted chocolate.
  • If you skip the chilling step, the cookies will spread more and be thinner.
  • To replicate the bakery look, gently press a few extra chocolate chunks onto the tops of the dough balls before baking.

Nutrition

Find it online: https://fooddexterity.com/levain-bakery-chocolate-chip-cookies/