There’s nothing quite like biting into a cookie that’s crisp on the outside yet irresistibly soft and gooey in the center. That’s exactly what makes Levain Bakery-Style Cookies so legendary. These oversized treats are packed with melty chocolate chips and crunchy walnuts, giving you that perfect balance of sweet, rich, and nutty flavors.
Whether you’re looking for the ultimate comfort food dessert, a party-perfect crowd-pleaser, or simply a chocolate chip cookie recipe that beats the rest, this one will become your go-to. Best of all, it’s easy to make at home with pantry staples and just a few pro tips to achieve that iconic bakery-style thickness
Why You’ll Love This Recipe
Bakery-quality at home: Get that thick, gooey center without a trip to New York.
Chocolate lover’s dream: Every bite is packed with rich, melty chocolate.
Perfectly balanced: Sweetness from sugar and chocolate, nuttiness from walnuts, and a hint of salt.
No chilling required: Unlike many cookie recipes, you can bake these right away.
Party-worthy: Oversized cookies make an impressive dessert platter.
Freezer-friendly: Make ahead and bake later for fresh cookies anytime.
Ingredient Breakdown
Cold Butter (1 cup, cubed): Using cold butter instead of softened keeps the cookies thick and prevents spreading.
Brown Sugar (¾ cup): Adds moisture, chewiness, and a caramel-like depth.
Granulated Sugar (½ cup): Balances sweetness and helps create that crisp edge.
Eggs (2 large): Bind the dough and provide richness.
Vanilla Extract (1 tsp): Enhances flavor and gives warmth to the cookie base.
All-Purpose Flour (3 cups): Provides structure—essential for the thick bakery-style texture.
Baking Powder (1 tsp): Helps the cookies rise slightly for a puffy look.
Baking Soda (½ tsp): Ensures a nice lift and prevents heaviness.
Salt (½ tsp): Balances sweetness and highlights the chocolate.
Chocolate Chips (2 cups): The star ingredient—gooey, melty, and indulgent.
Walnuts (1 cup, chopped): Adds crunch and balances the sweetness with nutty richness.
Pro Tips for Perfect Levain Cookies
Use cold butter: This prevents spreading and keeps the cookies extra thick.
Don’t overmix: Overmixing the dough can make cookies tough. Mix until just combined.
Underbake slightly: The centers should look a little soft when you pull them out. They’ll firm up as they cool.
Size matters: Stick to oversized cookie dough balls (about ½ cup each) for that bakery-style look.
Rest before moving: Allow cookies to cool on the baking sheet for 5 minutes to prevent breaking.
Ingredient Swaps & Variations
Nuts-Free: Skip the walnuts or replace them with more chocolate chips.
Different Chocolate: Try dark chocolate chunks, white chocolate chips, or a mix for variety.
Add a Flavor Twist: Stir in shredded coconut, dried cranberries, or peanut butter chips.
Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.
Nutella-Stuffed: Press a spoonful of Nutella inside each dough ball for an indulgent surprise.
Serving Suggestions
Enjoy warm with a cold glass of milk.
Pair with vanilla ice cream for an epic cookie sundae.
Crumble into a parfait with whipped cream and fresh berries.
Serve as part of a dessert board with brownies and fudge.
Make Ahead + Storage Tips
Make Ahead: Prepare the dough balls and freeze them raw. Bake straight from frozen, adding 2–3 extra minutes to the bake time.
Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
Freezer Storage: Freeze baked cookies for up to 3 months. Reheat in the microwave for 20 seconds or in a 300°F oven for 5 minutes.
Cultural & Historical Notes
These cookies are inspired by the famous Levain Bakery in New York City, known for its massive, gooey chocolate chip walnut cookies. They’ve become an iconic American dessert, with food lovers traveling across the world just to get a bite. This recipe lets you recreate that experience at home—without the long bakery lines.
FAQ
1. Why are Levain cookies baked at such a high temperature? Baking at 410°F ensures the outside crisps quickly while the inside stays gooey and soft.
2. Can I make smaller cookies with this recipe? Yes, but reduce baking time to about 8–9 minutes.
3. Do I have to use walnuts? No. You can omit them or replace with pecans, almonds, or more chocolate chips.
4. Why is my dough too dry? Check your flour measurement—too much can dry out the dough. Use the spoon-and-level method instead of scooping.
5. Can I use margarine instead of butter? It’s not recommended—cold butter is key to achieving the thick, bakery-style texture.
Heat your oven to 410°F (210°C). Line a baking sheet with parchment paper to prevent sticking.
In a stand mixer (or using a hand mixer), beat the cold cubed butter, brown sugar, and granulated sugar until light and fluffy. This step helps aerate the dough for that signature thick texture.
Mix in the eggs one at a time, followed by the vanilla extract, until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing only until just combined.
Gently fold in the chocolate chips and chopped walnuts. Make sure they’re evenly distributed throughout the dough.
Using about ½ cup of dough per cookie, form large, rough balls. Place only 4 cookies per baking sheet to give them room to spread.
Bake for 10–12 minutes, until the edges turn golden brown but the centers remain soft. Don’t overbake—the cookies will continue cooking as they cool.
Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack. Serve warm for the ultimate gooey experience.
Notes
Always measure flour correctly (spoon & level).
Don’t press the dough balls flat—they should stay tall and chunky.
