Levain Bakery Chocolate Chip COokies (Copycat Recipe)

If you have never been to Levain Bakery in NYC, I suggest you book a flight in the next week and get yourself to Manhattan ASAP to visit this bakery with THE best cookies you will EVER consume in your lifetime. Giant, thick AF, Gooey, Crispy on the outside, and literally just the most amazing cookies on the planet. There can be a little line sometimes, but waiting for warm cookies right out of the oven is so worth it. 

Y'all need to go. I'm serious. Your life will be changed for the better.

Finally, I found a recipe that is pretty darn close to the Levain Bakery chocolate chip walnut cookies they make in the store. My next cookie-making adventures will have to include the other flavors they make: Dark Chocolate Peanut Butter Chip, Dark Chocolate Chocolate Chip, and Cinnamon Raisin. 

Recipe found on citycookin.com!

Serves: 10 huge cookies


  • 3 1/4 cups all purpose flour plus 1 teaspoon for mixing with chocolate chips and walnuts
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature and cut into cubes
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp teaspoon vanilla
  • 2 cups semi sweet chocolate chips
  • 1 cup walnuts, toasted and roughly chopped


  1. In a large bowl, combine 3 1/4 cups flour, cornstarch, baking powder, and salt.
  2. In the bowl of a stand mixer or with a hand mixer, add butter, white and brown sugars. Mix until well combined and creamy.
  3. Add eggs and vanilla and mix until incorporated.
  4. With the mixer on low, gradually add dry ingredients and mix until just incorporated. Dough will be stiff.
  5. In a small bowl, combine chocolate chips and walnuts with 1 teaspoon flour, tossing to coat.
  6. Remove bowl from mixer and mix in chocolate chips and walnuts using a spatula. 
  7. Line two baking sheets with parchment paper.
  8. Divide cookie dough into 10 portions about 4 ounces each (yes they are crazy huge!). Keep cookies in rough mounds (don't flatten them out or try to smooth them) and refrigerate for 30 minutes before baking so they can keep they're shape while baking.
  9. Meanwhile, preheat oven to 375°F.
  10. Bake for 15-20 minutes, until cookies are light golden brown and just BARELY cooked in the middle! Under-baking is a must. Crispy on the edges, soft and gooey on the inside -- just the way Levain Bakery does it!