Chocolate Chip Cookie (Copycat Levain Bakery Classic)
This is some introductory highlight text. Give a quick summary of the recipe here. It should be a few lines long to call attention to it.
If there’s ever a day perfect for baking, it’s today—especially when thick, gooey chocolate chip cookies are involved! Inspired by the legendary Levain Bakery cookies, this recipe delivers a crispy golden edge with a soft, melty center, bursting with chocolate and nuts. Whether you’re sharing with a neighbor or treating yourself, these cookies come together quickly, are easy to gift, and stay delicious for days.
Can I substitute pecans for walnuts?
Absolutely! Mary Katherine prefers about 1½ cups of pecans, but either nut works great for this bakery-style cookie.
Why use cold butter?
Using cold butter keeps the cookies thick and gives a delightful, cakey middle with a crisp edge—no advance planning needed.
What kind of chocolate should I use?
A mix of semi-sweet, milk, and chocolate chunks makes for the best texture and flavor, but use what you love or have on hand.
Do I need to use cake flour?
You can split the flour (1½ cups cake flour, 1½ cups all-purpose) for a softer crumb, but all-purpose alone works beautifully.
How long will these cookies stay fresh?
They hold up well for several days, staying soft and delicious—perfect for gift boxes or make-ahead treats.
Bake a batch today, package up a few for a friend, and remember—adding a little kindness makes any recipe even sweeter!
Chocolate Chip Cookie (Copycat Levain Bakery Classic)
Ingredients
- 1 cup 2 sticks cold unsalted butter, cubed
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 3 cups all-purpose flour or 1½ cups all-purpose + 1½ cups cake flour
- 1 teaspoon corn starch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups chocolate chips mix of semi-sweet, milk chocolate, and chunks, if you like
- 1½ to 2 cups chopped pecans or walnuts
Optional:
- Sea salt or kosher salt flakes for sprinkling
- Reserved chocolate chunks for pressing into warm cookies
Instructions
- Cream the Butter & Sugars Start with cold, cubed butter and blend with sugars in a stand mixer for 3–4 minutes, until smooth and creamy.
- Add Eggs Mix in eggs one at a time, scraping the bowl to make sure everything comes together evenly.
- Mix Dry Ingredients Whisk flour, corn starch, baking soda, and salt. Add gradually to the wet mixture on low speed. Scrape down the bowl for even dough.
- Stir in Chocolate & Nuts Fold in the chocolate chips and chopped nuts, aiming for even distribution.
- Shape & Bake Scoop large balls of dough (think bakery-sized!) onto a parchment-lined tray. Bake at 400°F for about 9–10½ minutes, until golden on the edges and soft in the center.
- Finishing Touches Fresh from the oven, press a few extra chocolate chunks into the tops and sprinkle with flaky salt. Let cool slightly, then share (or savor warm!).
I made this recipe and I will definitely make them again. I made my cookies using a cookie scoop for smaller cookies and reduced the baking time. They were well received.
Excellent! I often make them smaller as well. I typically only make them as large as the recipe calls for when I’m gifting them as shown in the video and want the visual to make an impact! 🙂
I’ve made these twice. The first time they came out perfect. the second time they spread and I’m not sure why.
Hmmm…it’s hard to say without knowing more. Here are some common possibilities:
Cookies spread too much due to several factors, including a dough that is too warm, butter that is too soft or melted, an oven temperature that is too low, and incorrect ingredient ratios like too much fat or sugar. Other common causes include greasing the baking sheet, overmixing the dough, and using a recipe that has a higher fat-to-flour ratio.
Came out beautifully. Very good cookie!
I’m so glad you enjoyed them! 🙂