Master the Art of Levain Bakery-Style Chocolate Chip Cookies: The Ultimate Copycat Recipe Guide

Years ago, the legendary Levain Bakery chocolate chip cookies from New York City captured my imagination long before I ever had the chance to taste them. Driven by a relentless quest to recreate their iconic magic, I embarked on a baking odyssey. My kitchen became a laboratory, churning out over a hundred batches of copycat cookies, some undeniably better than others. This journey was a testament to the irresistible allure of those big, fat, chewy creations. Finally, the day came when I could experience the originals firsthand during a dedicated bakery tour of NYC, which proudly featured Levain Bakery, Alice’s Tea Cup, and the much-missed City Bakery.

While City Bakery (whose cookies still grace my dreams) has since closed its doors, the Levain empire has flourished, expanding to major cities across the nation and even launching its own line of frozen chocolate chip cookies. This means that the joy of a Levain-style cookie is more accessible than ever before – you no longer need to travel to the bustling streets of New York or Chicago to savor their deliciousness!

However, nothing quite compares to the warmth, aroma, and sheer satisfaction of baking these glorious cookies in your own kitchen. If you’re new to the world of giant, bakery-style chocolate chip cookies, starting with a smaller batch can be an excellent way to hone your skills and understand the unique characteristics of this recipe. This guide offers both a versatile small-batch recipe and a larger version, refined over years of dedicated experimentation to consistently deliver outstanding results.

Crafting Perfect Small Batch Levain Chocolate Chip Cookies at Home

My small batch recipe, developed early in my copycat journey, specifically focuses on replicating the signature Levain texture and shape. It uniquely calls for baking soda only, omitting baking powder entirely, and crucially, incorporates a generous amount of walnuts. These elements are key to achieving the distinctive crumb and lofty structure. For optimal results, the dough absolutely benefits from an overnight refrigeration period – this is non-negotiable for flavor development and preventing excessive spread.

The inclusion of walnuts isn’t just for flavor; they play a significant role in the structural integrity of the cookie, helping to create that craggy, thick shape. While some bakers might be tempted to skip them, I strongly recommend including them for an authentic Levain experience. An optional addition is cornstarch, which helps absorb extra moisture, contributing to a rounder, taller cookie. Interestingly, I’ve found that when I use high-quality, high-fat European butter like Plugra, the cornstarch often becomes unnecessary, as the butter itself contributes to a firmer dough.

Beyond the small batch variant, I’ve also perfected a standard-sized batch recipe that has become a staple in my kitchen for years. The results are consistently superb, yet my curiosity as a baker continually leads me to experiment with subtle tweaks and variations. This is truly a recipe that, once mastered, you’ll find yourself returning to time and again, eager to explore new chocolate combinations or nut additions. While I hesitate to use the word “addictive” when describing cookies, these particular creations come remarkably close to earning that label!

Exploring Variations: Other Giant Chocolate Chip Cookie Recipes and Tips

If walnuts aren’t your preference, or if you’ve tried this version and are looking for something different, there’s another fantastic technique to achieve that coveted thick, tall cookie profile: roasting a small portion of your flour. This unique step modifies the protein structure in the flour, resulting in cookies that are exceptionally tall and robust, often without even needing the walnuts for structure. I’m currently in the process of updating my roasted flour cookie recipe, but it’s worth noting that while effective, roasting flour can be a bit of a fuss. Fortunately, there are simpler methods to achieve a similar ‘dryer flour’ effect, which also contributes to a less spread-out, taller cookie.

Essential Notes for Perfecting Your Levain Copycat Cookies

Achieving the perfect Levain-style cookie involves paying close attention to a few key ingredients and techniques. Here’s a breakdown of what truly makes a difference:

• Butter: The quality and temperature of your butter are paramount. As previously mentioned, high-fat European butters like Plugra yield superior results, contributing to a richer flavor and a more desirable texture. While not all European butters are created equal, the crucial factor is that your butter is cold and cut into chunks. Cold butter melts slower, creating steam pockets during baking that contribute to the cookie’s lofty rise and craggy exterior.
• Sugar: The ratio of sugar to flour is a delicate balance. A slightly lower sugar content, as found in these recipes, is instrumental in preventing the cookies from spreading too thin. Less sugar generally leads to less spread and a thicker cookie, while increasing the sugar will result in a flatter, crispier cookie. The combination of granulated and light brown sugar also contributes to both spread and chewiness.
• Flour: Flour is more than just a filler; its type and protein content significantly impact the final cookie. My ongoing experiments show that bleached all-purpose flour tends to produce a slightly fatter and softer cookie. For the small batch version, 83 grams of bleached AP flour is specified. That being said, I often use unbleached all-purpose flour because it’s what I have on hand, and it works perfectly fine. Just be aware that bleached flour might give you a slightly taller, fatter cookie. Bread flour, with its higher protein content, also works wonderfully, providing a chewier texture and a thicker “shell” to the cookie. Some bakers even swear by a blend of bread flour and cake flour for the ultimate balance of chewiness and tenderness. Ultimately, the best mix of flours can depend on the brands you use and their specific protein counts.
• Eggs: Precision with eggs is vital. Two tablespoons of lightly beaten egg is approximately equivalent to one half of a large egg and should weigh around 25 grams. If your beaten egg mixture has a higher ratio of yolk to white, you’ll likely achieve a slightly taller, richer cookie due to the extra fat. This specific measurement is more applicable to larger batches. However, if you ever need to halve a recipe that calls for one egg and one yolk, a clever trick is to crack a whole egg into a cup and discard precisely 17 grams of the white. This effectively gives you half an egg plus one yolk, perfect for maintaining the desired dough consistency.
• Note on Baking Soda & Powder: The choice of leavening agent is critical, especially if you’re omitting walnuts. When using walnuts, the recipe primarily relies on baking soda to react with the acidic brown sugar, creating carbon dioxide for lift. However, if you opt to make the Small Batch Levain Copycats without walnuts, you will need to incorporate some baking powder. In this case, use only ⅛ teaspoon of baking soda and ¼ teaspoon of baking powder to ensure proper rise and texture. The nuts themselves also provide some structural support, so the leavening needs to compensate in their absence.

Small Batch Levain Chocolate Chip Cookie Copycats Recipe

This recipe is designed for those moments when you crave the indulgence of a Levain-style cookie but don’t need a full dozen. It yields two generously sized cookies, perfect for sharing or savoring solo.

Ingredients:

• 4 tablespoons unsalted cold butter, cut into chunks (58 grams) – Plugra is highly recommended for best results due to its higher fat content.
• 2 tablespoons granulated sugar (25 grams)
• 3 tablespoons packed light brown sugar (36 grams)
• 2 tablespoons lightly beaten egg (25 grams)
• ¼ teaspoon vanilla extract
• 83 grams all-purpose flour (for experimenting, try combinations of bread & AP flour)
• ¼ teaspoon salt (a scant amount, just under ¼)
• ¼ scant teaspoon baking soda (just a little under ¼ teaspoon)
• ½ teaspoon cornstarch (optional, often not needed if using Plugra butter as it contributes to a firmer dough)
• Large handful of semisweet chocolate chips (adjust to your preference)
• Large handful of whole toasted walnuts (untoasted are also fine, but toasted adds depth of flavor)

Instructions:

1. In a sturdy mixing bowl, using an electric mixer, beat the cold butter and both sugars together. Mix just until they come together and are roughly creamed; avoid overbeating to prevent too much air from incorporating.
2. Add the cold, lightly beaten egg and vanilla extract, beating just until combined. Again, do not overmix at this stage.
3. In a separate bowl, whisk together the flour, salt, baking soda, and optional cornstarch until thoroughly combined.
4. Gradually add the dry flour mixture to the creamed butter mixture, stirring until just combined. The dough will likely appear somewhat dry and crumbly at this point, which is exactly what we want.
5. Before the flour is fully incorporated, add the walnuts and chocolate chips. Continue mixing (you might find it easier to use your hands for this final step) until everything is evenly distributed. Gently break some of the walnuts as you mix, as this adds to the cookie’s rustic texture.
6. Divide the dough into two large, equal balls, or one very large ball (approx. 6 oz) and one smaller “mini” ball (approx. 3 oz). Stack them in the mixing bowl, cover tightly with plastic wrap, and chill the dough for at least an hour, or ideally, overnight for the best flavor and texture development.
7. When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Place the chilled cookie dough balls on the prepared baking sheet, ensuring adequate space between them.
9. Bake for approximately 21 minutes, or until the edges are golden brown and the centers still appear slightly soft and gooey.
10. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This crucial step allows them to set and finish baking from residual heat. After 10 minutes, carefully transfer them to a wire rack to cool completely.

This recipe yields 2 exceptionally large cookies. Alternatively, you can divide the dough into 3 slightly smaller cookies, in which case the baking time will be marginally shorter. If you are baking with a convection oven, reduce the temperature slightly or bake at 350°F (175°C) for approximately 18 minutes. Should your cookies spread more than desired during baking, gently push the edges inward with a spatula a few minutes before they are fully done to encourage a taller shape.

Recipe: Not-So-Small Batch Levain Copycats

Not So Small Batch Levain Copycats

Cookie Madness

This recipe provides enough dough for a generous batch of Levain-style cookies. Feel free to experiment with your flour blend; a mixture of cake and bread flour works wonderfully, or simply use all all-purpose flour. The addition of a pinch of cornstarch is beneficial, as it helps the dough absorb liquid from the butter and eggs, contributing to a thicker, less spread-out cookie.

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Prep Time 1 day d

Cook Time 20 minutes mins

Total Time 1 day d 20 minutes mins

Course Dessert

Cuisine American, Bakery

Yield 6 large cookies

Ingredients

• 1 cup cake flour (114 grams, or simply use all-purpose flour for equivalent measurement)
• 1 ¾ cup bread flour (220 grams, or use equivalent all-purpose flour if preferred)
• 1-2 teaspoons cornstarch (optional, not critical but helps immensely with thickness and a rounder shape)
• ¾ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted Land O’Lakes butter (230 grams, ensure it’s cold and cut into small chunks for best results)
• ¾ cup lightly packed light brown sugar (145 grams)
• ½ cup granulated cane sugar (100 grams)
• 2 large eggs or use 1 extra large egg and 1 egg yolk (refer to the detailed note about egg measurements and types above for optimal results)
• ½ teaspoon vanilla extract
• 1 cup toasted and chopped walnuts (see note if you choose to omit them and adjust leavening)
• 1 cup best quality semisweet chocolate chips (you can certainly use more or less to suit your chocolate preference)

Instructions

• For the absolute best results, this cookie dough requires thorough chilling. Therefore, there’s no need to preheat your oven until you are fully ready to bake. This step is crucial for developing flavor and preventing premature spreading.
• Begin by mixing together your measured flours (cake and bread, or all-purpose), cornstarch, salt, and baking soda in a medium bowl. Whisk them well to ensure they are evenly distributed, then set this dry mixture aside. Getting this step out of the way first allows you ample time to precisely measure and weigh your flour, which is key for consistency.
• In a large mixing bowl, using an electric mixer, beat the cold, chunked butter until it just begins to soften and become creamy. Add both the brown and granulated sugars and continue beating until they are well blended with the butter, forming a shaggy, combined mixture. Reduce the mixer speed to low, then add the eggs one at a time, followed by the vanilla extract. Make sure to scrape down the sides of the bowl frequently to ensure all ingredients are thoroughly incorporated.
• Now, gradually add the reserved flour mixture to the wet ingredients. Stir or beat on a very low speed until the flour is just blended and no dry streaks remain. Avoid overmixing once the flour is added. Finally, gently stir in the chopped walnuts and chocolate chips until they are evenly dispersed throughout the thick dough.
• Turn the entire dough mixture out onto a clean, lightly floured surface or directly onto a large sheet of plastic wrap. Gather it up and gently press it into a large, cohesive ball. Divide this dough into six equal lumps, each weighing approximately 6 ounces. Arrange these dough balls on a tray or two large plates, ensuring they have some space, then cover them tightly with plastic wrap. Chill the dough in the refrigerator overnight – this extended chilling period is crucial for flavor development and achieving that signature thick, chewy texture.
• When you are ready to bake, preheat your oven to 375°F (190°C). Place no more than 3 cookie dough balls at a time on a parchment-lined baking sheet to allow for adequate spreading and air circulation. Bake for about 18 minutes, or until the edges are golden brown and the centers still look slightly soft and gooey. Do not overbake! Once removed from the oven, allow them to sit on the baking sheet for at least 10-15 minutes to thoroughly cool and set. They will seem slightly doughy in the center initially, but once they cool, they will firm up to the perfect chewy consistency. Alternatively, for an even taller cookie, you can start baking at 400°F (200°C) for 10 minutes, then reduce the heat to 350°F (175°C) and bake for another 8 to 10 minutes.

Notes

Omitting Nuts: If you choose to omit the walnuts from this recipe, you’ll need to adjust the leavening agents to compensate for the change in dough structure. In this case, use 1 teaspoon of baking powder and ¼ teaspoon of baking soda. This combination will help achieve a similar lift and texture without the aid of the nuts.

Egg Size Variability: It’s important to remember that egg sizes can vary significantly. When I first developed these recipes, the large eggs I typically used weighed approximately 52 grams in their shell, which translates to just under 100 grams when cracked for two eggs. If your “large” eggs weigh closer to 60 grams each, the increased liquid content could make your cookie dough too soft, resulting in cookies that are more cakey and spread out. A great solution to achieve a stiffer, less cakey dough is to use one extra-large egg combined with one egg yolk, instead of two large eggs. This provides the necessary moisture and richness without excess liquid.

Keyword Copycats, Giant Cookies, Levain Bakery, Chocolate Chip Cookies, Homemade, Thick Cookies, Chewy Cookies

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