You know those Best Ever Levain-Style Chocolate Chip Cookies you’ll see all over Instagram, looking thick, gooey, and oh-so-expensive at trendy bakeries? Ever tried making them at home and ending up with pancakes instead of monster-sized cookies? Been there. Before I cracked the code, I felt the same frustration (literally almost gave up and just made braided chocolate chip brioche instead). But stick with me and I’ll walk you through why these bakery-style cookies aren’t as mysterious as you think. They’re big, they’re rich, and they’ll totally upstage your run-of-the-mill chocolate chip cookie (even those madeline cookies with cream). Let’s do this together.
The Secret for Making Levain Bakery-Style Cookies at Home
Alright, I’ll just blurt it out: it’s all about keeping things cold and not overmixing. Levain cookies aren’t flat because there’s magic involved; it’s smart baking. Here’s where people mess up—room temperature dough just melts into a puddle (no one wants that sadness). So, chill your dough. Really. Your fridge is your best friend.
Second, don’t skimp on the baking powder and a teensy bit of cornstarch. Weird combo, right? But it works, promise. And, oh, portion big balls of dough. Like, shockingly big (think golf ball, but fancier). It feels wrong, but it’s exactly what keeps these cookies chunky.
Finally, use a mix of cake flour and all-purpose for that signature tender-yet-dense bite. If you skip this? Eh, you’ll have a regular cookie. Which, I guess, isn’t the worst—unless you wanted those over-the-top bakery vibes.
Selecting the Chocolate
Okay, you gotta be a little picky here. I swear by semisweet chocolate chunks—yep, not just chips. Chunks melt into those dreamy pockets, almost like tiny lava pools of chocolate while chips just kinda hang out. I’ve even chopped up a fancy bar before when I was feelin’ fancy.
Double up if you’re wild, and toss in a little dark chocolate (bitter is happy here, trust me). Some folks toss in walnuts, too—totally optional, but they add a nice crunchy twist if you’re into it. Skip milk chocolate, though. It gets lost. And hey, if you ever want to change things up, check out this prolific oven chocolate orange almond cake for another rich dessert idea.
Using a Classic Method to Make Levain Bakery-Style Cookies
Listen, don’t get too hung up on technology. Use a mixer if you have one, but there’s nothing wrong with a trusty wooden spoon and some elbow grease. Cream your cold butter (not soft! I know, it feels wrong) with brown and white sugar till it sticks together like wet sand.
Mix in eggs one at a time, don’t rush. Then add that flour mixture, followed—carefully—by your chocolate and nuts. The dough will look rough. That’s what you want. Shape big heaps, like small mountains. No dainty scoops here.
Bake hot and fast at first—425 is my magic—then drop the temp halfway so you don’t burn the bottoms. The outsides get nicely golden, while the inside stays an oozy dream. That’s about it. No wizardry, just a bit of patience and cold butter. If you’re feeling adventurous, maybe check how to combine that madeline-style technique from how to incorporate madeline cookies with cream cake for crazy texture experiments.
Tips on Making the Best Levain Copycat Cookies
Alright, brace yourself for my best “grandma yelling from the kitchen” advice. Don’t overmix—seriously, you’ll ruin the texture. Dough needs to look rough, not like soft-serve.
And don’t skip chilling. Thirty minutes is good, overnight is best if you aren’t antsy. If your oven runs hot (mine’s as fickle as Midwest spring weather), check early. Nobody wants burnt bottoms. And, okay, don’t use cheap chocolate; you’ll regret it every bite.
Oh, and if you want to try something a bit outside the box, that chocolate cream cheese pound cake Gordon Ramsay recipe has addictive chocolate vibes, too.
“These cookies turned out so close to Levain’s—crunchy on the outside, soft in the middle. Eating them warm with a glass of milk made my entire week!”
– Jess, happy cookie fan
Make-Ahead and Storage
Honestly, these cookies are like a gift that keeps giving if you plan ahead. Make the dough, form your big cookie balls, and freeze them on a tray. Once they’re solid, transfer to a zip bag. You can bake straight from frozen—add a couple minutes to the timer, and boom. Fresh-baked, whenever the mood strikes (midnight snack, anyone?).
If you somehow have leftovers (which, let’s be real, won’t happen often), store in an airtight container at room temp for about three days. They’ll still taste nearly as dreamy as day one. They reheat well in the microwave, too—ten seconds and they’re gooey again.
Serving Suggestions
- Best hot from the oven (trust me on that one).
- An amazing ice cream sandwich base (try homemade if you’re brave).
- Dunked in coffee or hot chocolate for a five-star restaurant moment.
- For brunch, alongside eggs and fruit, because cookies are breakfast if you believe hard enough.
Common Questions
Q: Can I swap out the nuts?
Absolutely. Leave them out or use pecans if walnuts aren’t your jam.
Q: Do I have to chill the dough?
Yes. Non-negotiable. Chilling keeps them super thick.
Q: What if I only have all-purpose flour?
You can, but the cake flour gives that bakery crumb. If you’re desperate, use all-purpose, but expect a teensy change in texture.
Q: Is brown sugar that important?
Totally! It keeps the cookies moist and adds depth. Skip white-only—it won’t hit the same.
Q: How can I make these a little different?
Try folding in chopped candied orange peel or a sprinkle of sea salt on top for a fun twist.
You’re About to Become the Cookie Hero
Alright, here’s my last bit: once you try this homemade Levain-style chocolate chip cookies recipe, you’ll honestly wonder why you ever paid bakery prices. The secrets are easy if you don’t overthink and use quality chocolate (and let’s not forget the chilling—again). Don’t be afraid to experiment or mash up recipes, kinda like creating your own version of those cult-favorite Levain Bakery Chocolate Chip Crush Cookies – Modern Honey. If cookies aren’t enough, you can try your hand at quick and easy ground beef recipes for every occasion or learn what’s the best way to eat chanterelles for dinner. Trust me, you’ll be known as the “cookie person” in no time—maybe a little too famous at family gatherings!
Print
Levain Bakery-Style Chocolate Chip Cookies
- Total Time: 50 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
Deliciously thick and gooey Levain-style cookies that will rival any bakery’s version.
Ingredients
- 1 cup cold unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups cake flour
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1 cup semisweet chocolate chunks
- 1/2 cup dark chocolate chunks (optional)
- 1/2 cup walnuts (optional)
Instructions
- Cream cold butter with brown and white sugar until wet sand-like consistency.
- Mix in eggs one at a time.
- Gradually add flour mixture followed by chocolate and nuts.
- Shape the dough into large balls.
- Bake at 425°F (220°C) for the first 10 minutes, then reduce heat to 350°F (175°C) for an additional 10-12 minutes.
- Let cool slightly before enjoying.
Notes
Chill the dough for at least 30 minutes or overnight for best results. Bake from frozen if needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Levain Bakery, chocolate chip cookies, baking, dessert, easy recipes