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Copycat Levain Bakery Chocolate Chip Cookies

A thick, gooey slice of a levain bakery chocolate chip cookie showing melted chocolate chunks on a white plate.
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Make the famous giant, thick, gooey New York bakery cookies at home. These cookies feature a slightly crisp exterior, a soft, underbaked center, and are loaded with chocolate chunks.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chunks
  • 1 1/2 cups dark chocolate chunks
  • 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. This takes about 3 minutes.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir 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 semi-sweet chocolate chunks, dark chocolate chunks, and walnuts, if using.
  6. Cover the dough and chill for at least 2 hours, or preferably overnight. Chilling is key for 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 (this makes the signature giant size). 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 set and slightly golden, but the centers should still look soft and slightly underbaked.
  11. Remove the cookies from the oven. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The residual heat will finish cooking the center to a gooey texture.

Notes

  • For the best texture, use high-quality chocolate chunks instead of standard chips.
  • If you skip the chilling step, your cookies will spread too much and become thin.
  • These cookies are best eaten the day they are made, but you can store leftovers in an airtight container for up to 3 days.
  • If you are planning your weekly meals, consider how these rich treats fit into your overall meal planning.

Nutrition

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