𝐋𝐞𝐯𝐚𝐢𝐧 𝐁𝐚𝐤𝐞𝐫𝐲 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐢𝐩 𝐂𝐨𝐨𝐤𝐢𝐞𝐬

Here’s a copycat recipe for the legendary Levain Bakery Chocolate Chip Cookies — famously thick, gooey, and loaded with chocolate chips. These New York-style cookies are slightly underbaked in the center and perfectly crispy on the outside.

🍪 Levain Bakery Chocolate Chip Cookies (Copycat Recipe)

📝 Ingredients (Makes 8 Giant Cookies):

1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 1/2 cups cake flour (see tip below)
1 1/2 cups all-purpose flour
1 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips or chunks
1 1/2 cups walnuts, roughly chopped (optional, but authentic!)

👩‍🍳 Instructions:

1. Prep:

Preheat oven to 410°F (210°C). Yes, it’s high — it helps form that golden crust.
Line a baking sheet with parchment paper.

2. Cream Butter & Sugar:

In a stand mixer or large bowl, beat the cold cubed butter with both sugars for 2–3 minutes until just combined (don’t overcream — you want thick cookies).

3. Add Eggs:

Add eggs one at a time, mixing just until combined.

4. Mix Dry Ingredients:

In a separate bowl, whisk together flours, cornstarch, baking soda, and salt.

5. Combine:

Gradually mix dry ingredients into the butter mixture until just combined.
Fold in chocolate chips and walnuts (if using).

6. Form the Dough:

Divide dough into 8 large balls (~6 oz each). Don’t flatten — keep them chunky and tall.

7. Bake:

Bake for 9–12 minutes at 410°F. Cookies should be golden brown on the outside and slightly underdone in the middle (they’ll finish setting as they cool).
Let cool on the baking sheet for 10–15 minutes before eating.

🍰 Tips:

Cake flour substitute: For 1 ½ cups cake flour, use 1 ½ cups all-purpose flour minus 3 tbsp, and add 3 tbsp cornstarch.
Chill the dough (optional but recommended): Refrigerate for 30–60 minutes before baking for even thicker cookies.
For gooey centers, don’t overbake! Slightly underdone is the goal.

Let me know if you want a chocolate peanut butter, gluten-free, or small batch version!