Print

Levain Bakery Copycat Chocolate Chip Cookies

Levain Bakery Copycat Chocolate Chip Cookies - featured image
Print Recipe

This recipe replicates the iconic Levain Bakery cookies with thick, soft centers and crispy edges, loaded with dark and milk chocolate chunks and walnuts. It’s easy to make with simple pantry ingredients and perfect for sharing.

Ingredients

Scale
  • 1 cup (227 g) cold unsalted butter, cubed
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (220 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt, plus extra for sprinkling
  • 2 teaspoons pure vanilla extract
  • 2 cups (340 g) chopped chocolate chunks (mix of dark and milk chocolate)
  • 1 cup (120 g) chopped walnuts (optional)

Instructions

  1. Chill the butter: Cut 1 cup (227 g) of cold unsalted butter into cubes and chill in the fridge until firm (about 10 minutes).
  2. Mix dry ingredients: In a large bowl, whisk together 2 1/2 cups (312 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  3. Cream butter and sugars: Using an electric mixer, beat the chilled butter cubes with 1/2 cup (100 g) granulated sugar and 1 cup (220 g) packed light brown sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons pure vanilla extract.
  5. Combine wet and dry: Slowly add the dry ingredients to the wet mixture, mixing on low speed or folding gently by hand until just combined. Avoid overmixing.
  6. Fold in chocolate and nuts: Gently fold in 2 cups (340 g) chopped chocolate chunks and 1 cup (120 g) chopped walnuts.
  7. Chill the dough: Cover and chill the dough in the fridge for at least 30 minutes, up to overnight.
  8. Preheat oven: Heat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  9. Shape cookies: Using a 1/4 cup (60 ml) scoop or spoon, form large dough balls without flattening and place spaced apart on baking sheets.
  10. Bake: Bake for 12-14 minutes until edges are golden and set but centers remain soft and slightly underbaked.
  11. Finish with sea salt: Immediately sprinkle a pinch of flaky sea salt on top of the hot cookies.
  12. Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use cold butter to achieve thick, chunky cookies. Chill dough at least 30 minutes or overnight for best texture. Sprinkle flaky sea salt on top after baking for flavor balance. Avoid overmixing to keep cookies tender. For nut-free version, omit walnuts or substitute with toasted oats or seeds. For gluten-free, use a 1-to-1 gluten-free baking flour blend. For vegan, replace butter with solid coconut oil and eggs with flax eggs.

Nutrition

Keywords: Levain Bakery, chocolate chip cookies, copycat recipe, homemade cookies, thick cookies, gooey cookies, walnut cookies

Find it online: https://blixfood.com/levain-bakery-copycat-chocolate-chip-cookies-recipe-easy-perfect-homemade-cookies/