Levain Bakery chocolate chip cookies take me back to my first trip to New York when I stood in line just to try their famous cookies. One bite of that warm, gooey cookie with melted chocolate and a perfectly crisp edge was unforgettable, and I knew I had to recreate them at home.

Since then, I’ve perfected my version, and these cookies are just as thick, soft, and indulgent as the originals. They’re loaded with chocolate, have a slightly chewy center, and are so satisfying that one cookie feels like a treat on its own.

Ingredients

Here’s what I use for this recipe to capture that signature Levain texture!

Butter – Softened to create a rich, tender dough.
Brown sugar – Adds moisture and a deep caramel flavor.
Granulated sugar – Balances the sweetness and helps with structure.
Eggs – Bind the dough and add richness.
All-purpose flour – The base that gives these cookies their soft structure.
Baking soda – Helps the cookies rise and stay fluffy.
Salt – Enhances the flavors and balances the sweetness.
Chocolate chips – The star of the cookie, creating melty chocolate pockets.
Vanilla extract – Adds a warm, sweet aroma.
Tools You’ll Need
Mixing bowls – For combining wet and dry ingredients.
Electric mixer – To cream butter and sugars until fluffy.
Spatula – For folding in the chocolate chips.
Baking sheet – To bake the cookies evenly.
Parchment paper – Keeps cookies from sticking.
Cooling rack – Allows cookies to cool without becoming soggy.

Instructions

Step 1:

I start by creaming together the butter, brown sugar, and granulated sugar until light and fluffy.

Step 2:

I add the eggs one at a time, followed by vanilla extract, mixing until smooth.

Step 3:

In a separate bowl, I whisk together flour, baking soda, and salt, then gradually mix it into the wet ingredients.

Step 4:

I fold in a generous amount of chocolate chips, making sure they’re evenly distributed throughout the dough.

Step 5:

I scoop large portions of dough onto a lined baking sheet and bake at 375°F (190°C) for 9-11 minutes until golden brown on the edges but soft in the center.

Step 6:

Finally, I let the cookies cool slightly on the sheet before transferring them to a rack to finish cooling.

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Tips

I like to chill the dough for at least 30 minutes to enhance the flavor and prevent too much spreading. Use high-quality chocolate chips or chunks for the best results. For extra gooey centers, slightly underbake them.

Ways to Serve

These cookies are perfect warm with a glass of milk, as a dessert with a scoop of ice cream, or packaged beautifully as a homemade gift.

Frequently Asked Questions

Can I freeze Levain Bakery chocolate chip cookie dough?

Yes, portion the dough and freeze; bake straight from frozen, adding 1-2 minutes to the baking time.

Why are my cookies flat?

Make sure the butter isn’t too melted and chill the dough before baking.

Can I use chunks instead of chips in Levain Bakery chocolate chip cookies?

Absolutely, chocolate chunks give big melty pockets, just like the bakery version.

See You in the Kitchen

I hope you try these Levain Bakery chocolate chip cookies soon because they’re thick, gooey, and absolutely irresistible. I’d love to hear how much you enjoy them!

Happy Cooking!