Copycat Levain Chocolate Chip Cookies -

Name: Copycat Levain Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8
Ingredients: 1 cup cold unsalted butter, cut into cubes; 1 cup light brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 ½ cups all-purpose flour; 1 cup cake flour; 1 tablespoon cornstarch; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups semi-sweet chocolate chips or chocolate chunks

Jump to Recipe

There’s something about those famous Levain cookies that makes them impossible to forget. They’re thick, packed with chocolate, and have that soft, gooey middle that feels more like dessert than an ordinary cookie. The good news is you don’t have to travel to New York to enjoy one.

This copycat version is surprisingly easy to make at home, and I promise they’re every bit as satisfying. The secret is using cold butter and keeping the cookie dough nice and chunky, which gives you that signature bakery-style texture with crisp edges and a soft center.

Whenever I’m baking these, they disappear almost as quickly as they come out of the oven. They’re perfect for sharing, although I won’t judge if you decide to keep the whole batch for yourself!

Why We Love This Recipe

Just like the famous bakery cookies, without the trip to New York. They’re thick, chunky, and packed with melty chocolate in every single bite.
They’re much easier to make than they look. No complicated techniques or hard-to-find ingredients, just simple pantry staples and a few easy steps.
That soft, gooey middle gets me every time. The edges are perfectly golden while the center stays deliciously soft and slightly underbaked.
One cookie feels like a proper treat. These are big bakery-style cookies, so they’re perfect with a cup of coffee when you fancy something a little indulgent.
I always keep a few in the freezer. They freeze beautifully, so there’s always a homemade cookie ready whenever the craving hits.

Equipment

Large mixing bowl or stand mixer
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or kitchen scale (helpful for even portions)
Cooling rack

Ingredients

Cold unsalted butter – Using cold butter instead of softened is one of the secrets to getting those thick, bakery-style cookies that don’t spread too much.
Light brown sugar – This adds a rich caramel flavor and helps keep the cookies soft and chewy.
Granulated sugar – A little white sugar helps the edges turn lightly golden while balancing the brown sugar.
Large eggs – The eggs hold everything together and give the cookies a lovely rich texture.
Vanilla extract – A splash of vanilla makes all the other flavors shine, especially the chocolate.
All-purpose flour – This forms the base of the dough and gives the cookies their structure.
Cake flour – Cake flour helps create that soft, tender center that Levain-style cookies are known for.
Cornstarch – Just a tablespoon makes a noticeable difference, giving the cookies an extra soft, melt-in-your-mouth texture.
Baking powder – This gives the cookies a little lift while helping them stay nice and thick.
Baking soda – Works alongside the baking powder to help the cookies bake up with beautifully golden edges.
Salt – Don’t skip it! A little salt balances the sweetness and brings out all that chocolatey goodness.
Semi-sweet chocolate chips or chocolate chunks – I love using chocolate chunks because you get those big, melty pockets of chocolate, but regular chips work just as well.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: In a large bowl or stand mixer, beat the cold, cubed butter with the brown sugar and granulated sugar until blended and slightly fluffy.

Step 2: Add the eggs and vanilla extract, mixing just until combined.

Step 3: Add the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Mix gently until everything comes together, being careful not to overmix.

Step 4: Fold in the chocolate chips or chunks until evenly distributed.

Step 5: Divide the dough into 8 large mounds, about 4 ounces each. Keep them tall and chunky and don’t flatten. Press a few extra chocolate chunks into the tops if you like.

Step 6: Bake at 410°F for 10–12 minutes, until the edges are set and lightly golden while the centers still look slightly underbaked.

Step 7: Let the cookies rest on the baking sheet to finish setting before moving them. This is where that soft, bakery-style texture happens.

Tips for the Best Levain Cookies

Keep the butter cold. It might feel a little strange if you’re used to baking with softened butter, but this is one of the biggest secrets to getting thick, bakery-style cookies.
Don’t overmix the dough. Once you’ve added the flour, mix just until everything comes together. Overmixing can make the cookies a little tougher.
Make the cookie dough nice and tall. Resist the urge to flatten the dough balls. Keeping them chunky helps them bake up with that signature thick shape.
Add a few extra chocolate chunks on top. It’s completely optional, but it makes the cookies look even more like they came straight from a bakery.
Don’t overbake them. The centers should still look slightly underdone when you take them out of the oven. They’ll continue to cook as they cool on the baking tray.
Let them rest before moving them. I know it’s tempting to grab one straight away, but giving them 10–15 minutes on the baking sheet helps them finish setting without falling apart.
Use a kitchen scale if you have one. Dividing the dough into even 4-ounce portions helps all the cookies bake evenly and gives you that authentic oversized Levain look.

Storing

These cookies keep really well, so they’re perfect if you want to bake a batch ahead of time. Once they’ve cooled completely, pop them into an airtight container and they’ll stay fresh at room temperature for up to 4 days. They’re still delicious after a couple of days, especially if you love a soft, chewy cookie.

If you want that fresh-from-the-oven feel again, just warm a cookie in the microwave for about 10 to 15 seconds. The chocolate goes lovely and melty again, and the center becomes soft and gooey all over again. Honestly, they’re almost impossible to tell apart from freshly baked!

Variations & Substitutions

Add some chopped walnuts. If you’re a fan of the classic Levain combination, walnuts add a lovely crunch alongside all that gooey chocolate.
Swap the chocolate. Milk chocolate, dark chocolate, white chocolate, or a mixture all work beautifully, so use whatever you have in the cupboard.
Try chopped chocolate instead of chips. You’ll end up with bigger pockets of melted chocolate throughout the cookies, which is never a bad thing!
Add a sprinkle of flaky sea salt. A little sprinkle on top just before serving really brings out the chocolate and balances the sweetness.
No cake flour? You can replace it with the same amount of all-purpose flour. The cookies will still be delicious, although the centers will be a little less soft.
Mix in your favorite extras. Toffee pieces, peanut butter chips, or even chopped pretzels all make fun additions if you fancy changing things up.

FAQs

What makes Levain cookies so thick?

The secret is using cold butter, plenty of flour, and shaping the dough into tall, chunky balls instead of flattening them. Baking them at a high temperature also helps the outside set quickly while keeping the centers soft and gooey.

Do I need to chill the cookie dough?

No! Since this recipe starts with cold butter, there's no need to chill the dough before baking. You can shape the cookies and pop them straight into the oven.

Can I make these Copycat Levain Chocolate Chip Cookies smaller?

Absolutely. If you'd rather make regular-sized cookies, divide the dough into smaller portions and reduce the baking time to around 8 to 10 minutes. Just bear in mind they won't have quite the same thick bakery-style look.

Why are my cookies spreading too much?

This usually happens if the butter gets too warm or the dough is overmixed. Starting with cold butter and keeping the dough mounds nice and tall will help the cookies hold their shape.

Can I freeze Levain cookie dough?

Yes! Shape the dough into large cookie portions and freeze them on a baking tray until firm. Once frozen, transfer them to a freezer bag or airtight container. You can bake them straight from frozen, just add an extra 2 to 3 minutes to the baking time.

How do I know when the cookies are done?

The edges should be lightly golden, but the centers should still look slightly underbaked. They'll continue to set as they cool on the baking sheet, giving you that signature soft middle.

Can I use all-purpose flour instead of cake flour?

Yes, although the texture will be slightly different. Cake flour helps create that soft, tender center Levain cookies are famous for, but all-purpose flour will still give you delicious cookies.

What's the best chocolate to use for Levain-style cookies?

Semi-sweet chocolate chunks are my favorite because they create those big, melty pockets of chocolate. Chocolate chips work just as well if that's what you have on hand.

How should I store homemade chocolate chip cookies?

Store the cookies in an airtight container at room temperature for up to 4 days. If you'd like them warm again, pop one in the microwave for 10 to 15 seconds before enjoying.

Can I make the cookie dough ahead of time?

Yes! You can make the dough up to 2 days in advance and keep it covered in the refrigerator until you're ready to bake. If the dough has been chilled, you may need to add an extra minute or two to the baking time.

Yield: 8