If you’ve ever had the pleasure of biting into a warm, gooey Levain cookie, you know it’s like tasting a little piece of heaven! These hefty, bakery-style cookies are famous for their thick, soft center and crisp edges, bursting with chocolate chips and toasted walnuts. The rich flavor and delightful texture make these giant cookies a true indulgence. Well, guess what? You can bring that bakery experience right into your own kitchen with this copycat Levain cookies recipe!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Copycat Levain Cookies
Storing & Reheating
Chef’s Helpful Tips
Copycat Levain Cookies

I still remember the first time I savored one of these cookies during a trip to New York City. The moment I took a bite, I was hooked—the combination of soft, melty chocolate, crunchy walnuts, and that perfect cookie dough taste was unforgettable. Ever since then, I’ve wanted to recreate that stupendous cookie experience at home, and with this recipe, I can now enjoy Copcat Levain cookies whenever the craving hits. Ready to wow your friends and family? Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in no time, making it perfect for a last-minute dessert or surprise treat.
Irresistible Flavor: The combination of cold butter, eggs, and sugars creates a rich, buttery cookie with a pleasant sweetness that pairs perfectly with chocolate.
Eye-Catching Appeal: These cookies not only taste incredible but also look impressive, making them a showstopper at any gathering.
Flexible Serving: Perfect for any occasion! Whether it’s a cozy night in, a birthday party, or just because—everyone loves a fresh cookie.
Diet-Friendly Options: With a few tweaks (like swapping out the flour), you can easily adapt this recipe to accommodate dietary preferences.

Ingredients You’ll Need

2 cups all-purpose flour (248g): Provides structure while still keeping the cookies soft. Don’t substitute with whole wheat flour for the best texture.
1 ¼ cups cake flour (140g): The cake flour helps create that tender, crumbly texture. Alternatively, you can use additional all-purpose flour, though it may alter texture slightly.
2 teaspoons baking powder: A key ingredient for leavening, giving the cookies their lift. Ensure it’s fresh for the best rise.
¼ teaspoon baking soda: Works together with the baking powder to create a fluffy cookie that’s still chewy.
½ teaspoon kosher salt: Balances the sweetness and enhances all the flavors.
1 cup cold unsalted butter (226g), cubed: The cold butter adds richness and helps achieve that amazing texture. If necessary, you can replace it with margarine, but the flavor won’t be the same.
⅔ cup packed light brown sugar (134g): Brings a wonderful caramel flavor and adds moisture, which is key for that chewy center.
⅔ cup granulated sugar (134g): Adds sweetness and aids in browning the cookies.
2 large eggs: Provides moisture and structure. Make sure they are at room temperature for more even mixing.
1 teaspoon vanilla extract: Essential for flavor. Using pure vanilla extract will elevate your cookies significantly.
2 cups chocolate chips (340g): Go for high-quality semi-sweet chocolate for the ultimate gooeyness.
1 cup coarsely chopped toasted walnuts (107g): Adds crunch and a delightful nutty flavor. If you’re not a fan of nuts, feel free to leave them out!

How to Make Copycat Levain Cookies

Prep Your Baking Sheet: Line a cookie sheet with parchment paper to prevent sticking and ensure even cooking.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 ¼ cups cake flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon kosher salt. This mixture is the backbone of your cookie dough; set it aside for later.
Cream Cold Butter: Using a hand mixer or stand mixer fitted with the paddle attachment, blend 1 cup cold unsalted butter on low speed until it starts to lose its shape—about 45 seconds to one minute.
Add Sugars: Add in ⅔ cup packed light brown sugar and ⅔ cup granulated sugar. Continue mixing for another minute until the mixture becomes creamy.
Incorporate Wet Ingredients: Gently mix in 2 large eggs and 1 teaspoon vanilla extract until smooth. Be careful not to over mix as this can lead to tougher cookies.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients. Mix until just combined but don’t overwork the dough—a thick cookie dough is what you want!
Add Chocolate Chips and Walnuts: Stir in 2 cups chocolate chips and 1 cup coarsely chopped toasted walnuts. Ensure they’re evenly distributed throughout the dough.
Shape and Chill the Dough: For authentic-sized cookies, shape large balls of dough, around 6 ounces (172g) each (that’s approximately ¾ cup per cookie). Place them on the prepared cookie sheet. Chill for at least 90 minutes and ideally overnight. This step is crucial for thick, chewy cookies!
Preheat Your Oven: When you’re ready to bake, preheat your oven to 375°F (190°C). Place an empty cookie sheet upside down on the middle rack; this helps create an even bake.
Bake the Cookies: Remove the chilled dough balls and place them on a second cookie sheet (4 cookie dough balls per large cookie sheet). Bake just one sheet at a time on top of the upside-down sheet for about 20-26 minutes. Check after about 15 minutes and rotate the pan if needed. Cookies should have lost their glossy sheen with dark golden edges and slightly doughy insides.
Cooling Time: Allow cookies to cool on the pan for at least 10 minutes before transferring to a wire rack. This ensures they hold their shape and gives them a chance to set.

Storing & Reheating

To store your Copycat Levain Cookies, place them in an airtight container at room temperature for up to 4 days. To keep them fresher longer, consider refrigerating them for maximum texture retention. If you want to prolong their lifespan, freeze baked cookies in a freezer-safe container for up to 3 months. For ideal reheating, pop a cookie in the microwave for about 15 seconds, allowing it to regain its soft, gooey consistency.

Chef’s Helpful Tips

Chill Your Dough: Never skip the chilling step; it greatly enhances the flavor and texture.
Measure Flour Accurately: Spoon and level your flour instead of scooping straight from the bag to avoid dense cookies.
Watch the Timer: Ovens can vary, so keep an eye on them. Better to check early than get over-baked cookies.
Use Quality Chocolate: The flavor of your chocolate will shine through, so go for a good quality brand.
Experiment with Add-ins: Don’t hesitate to swap out walnuts for other nuts or even chocolate chunks for a tasty twist!
Make-Ahead Option: The cookie dough can be frozen in balls for later baking, making it easy to whip up freshly baked cookies at any time.

These cookies will quickly become a favorite, not only for their delightful taste but for the memories they can create in your kitchen. The rich, buttery flavor paired with gooey chocolate chips and the lovely crunch of walnuts makes this copycat Levain cookie recipe a true keeper.

Recipe FAQs

How do I make my cookies taller?

For taller cookies, be sure to form large dough balls (about 6 ounces each) and chill them thoroughly before baking. This prevents them from spreading too much and maintains their height.

Can I use different types of flour?

You can replace part of the all-purpose flour with whole wheat flour for added nutrition, but it may change the cookies’ texture slightly. Just keep in mind that all-purpose flour is best for achieving a classic Levain cookie texture.

What’s the best way to store these cookies?

Store your Copycat Levain Cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh for longer, you can refrigerate them or freeze them.

How do I know when my cookies are done?

Look for a dark golden color around the edges, while the centers should appear slightly doughy. They’ll firm up as they cool, so don’t worry if they seem underdone when they first come out of the oven.

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Copycat Levain Cookies

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Author: Peter
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 8 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

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Description

These Copycat Levain Cookies are thick, chewy, and packed with chocolate and walnuts. With simple ingredients, they’re perfect for satisfying your sweet tooth anytime!

Ingredients

Scale

2 cups (248g) all-purpose flour
1 ¼ cups (140g) cake flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup (226g) cold unsalted butter, cubed
⅔ cup (134g) packed light brown sugar
⅔ cup (134g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (340g) chocolate chips
1 cup (107g) coarsely chopped walnuts, toasted

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Instructions

Preheat the oven to 375°F and place an empty cookie sheet upside down on the middle rack.
Line a cookie sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
Using a hand mixer or stand mixer with the paddle attachment, cream the cold cubed butter on low speed until slightly soft, about 45 seconds to 1 minute.
Add both sugars to the creamed butter and mix until combined, about 1 minute more.
Incorporate the eggs and vanilla into the mixture until smooth, then mix in the dry ingredients until just combined.
Fold in the chocolate chips and toasted walnuts until evenly distributed.
Shape dough into large balls, about 6 ounces (172g) each, and place on the prepared cookie sheet. Chill for at least 90 minutes, or overnight if preferred, covering with plastic wrap if chilling longer than 90 minutes.
Transfer chilled dough balls to a second cookie sheet, placing 4 per sheet.
Bake one sheet at a time on the upside-down cookie sheet for 20-26 minutes. Check for doneness around 15 minutes and rotate the pan if needed.
Allow the cookies to cool for at least 10 minutes on the pan before enjoying.

Notes

For best results, use cold butter and chill the dough to maintain thick, chewy cookies.
Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.
Baking from frozen dough may require an extra 2-3 minutes.