The champion of all chocolate chip cookies: an inch thick cookie crisped golden-brown with a soft and gooey center. You’ll never look at cookies the same again. 

Copycat Levain Bakery Chocolate Chip Cookie | Broma Bakery

Say hello to the best cookie I’ve ever had. I’m a huge fan of the Levain Bakery cookie trend going on right now on Instagram. A backstory for those who don’t know: Levain Bakery is a wonderful bakery in New York that has become widely known for their 6 ounce walnut chocolate chip cookie. It’s crunchy on the outside with a thick and gooey center. And when I say thick, I mean it. Like a full inch tall. It is a large and in charge cookie.

So tons of people have been instagramming Levain cookies recently, leaving all the rest of us drooling at their good fortune (or good eats, I should say). But being me and loving cookies as I do, I could not pass up the opportunity to share a take on the Levain Bakery cookie on Broma Bakery. Because who doesn’t love a mile high cookie overflowing with chocolate chips and with a perfectly gooey center?  

Well I guess the answer is my grandfather. It went like this:

Copycat Levain Bakery Chocolate Chip Cookie | Broma Bakery

He was visiting us over the holidays. Rebe and I made mason jars of cookie and brownie mixes for our family for Christmas, and he got an oatmeal raisin chocolate chip cookie mix. My dad thought it would be a good idea to bake the cookies with my grandfather, so one day after Christmas Rebe and I went over to the house to bake.

Me: Granddad, do you want to bake with us?
Granddad: Do I want to bake with you?
Me: Yes.
Granddad: No, not really.

Copycat Levain Bakery Chocolate Chip Cookie | Broma Bakery

So Rebe and I got to work on the cookies ourselves. While they were baking, I asked him if he preferred chewy or crispy cookies, as I wanted to know when to take them out of the oven.

Granddad: Chewy cookies are Plebeian. They don’t know any better. Crispy cookies are the best cookies.
Me: ……
Granddad: And Plebeians don’t drink good German beer. They drink that American stuff.
Me: Budweiser?
Granddad: Yeah.
Me: What does that have to do with cookies?
Granddad: It has nothing to do with cookies.

So I learned that day that if you like chewy cookies, you are a Pleb. And if you are a Pleb then you also have a horrible taste in beer.

Ipso facto we are all Plebs and wouldn’t know a good German pilsner if it whacked us in the head.

Ipso ipso facto at least there is this cookie to keep us happy.

Copycat Levain Bakery Chocolate Chip Cookie | Broma Bakery

My advice is to bake them right before you plan to eat them. They’re best straight out of the oven. If that means keeping all of the cookie dough balls in your freezer until you’re ready to bake them one by one, then by golly do it. Nothing beats that fresh-from-the-oven taste.

Hope you are all off to wonderful weekends, friends. Happy baking!

4.9 from 23 reviews
Copycat Levain Bakery Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 giant cookies
Ingredients
  • 3 cups plus 2 tablespoons all purpose flour (I used King Arthur Unbleached AP Flour)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs, cold, lightly beaten in a separate bowl
  • 1 teaspoon vanilla extract
  • 2 cups dark chocolate chips (I used Ghirardelli dark chocolate baking chips)
Instructions
  1. Line a large baking sheet with a silicon mat or parchment paper. Set aside.
  2. In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.
  3. In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.
  4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
  5. Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There's nothing that ruins them more than being overcooked. I can't stress this enough! Cool on a wire rack, then serve!
Notes
This recipe works best if:
-You undercook the cookie. It keeps baking as it cools, so be sure to take it out of the oven early.
-Use large chocolate chips. They create those beautiful melted chocolate puddles inside your cookie!

Recipe adapted from Brown Eyed Baker

153 comments

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You can totally ship me the cookies that your grandfather doesn’t want. I’m not above stealing from an old man!

Sarah | Broma Bakery
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Hahaha. Sounds like a plan. Maybe we can incorporate them into an ice cream flavor, too…. 🙂

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Well, I’d love a plate a of these cookies. You did a fabulous job recreating them. They’re perfect!

Sarah | Broma Bakery
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I’d totally share two or three or four with you, Jen!

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When I saw this post, I kid you not, I literally said, “STOP!” out loud. Not like anything exciting was going on as I sat alone in my pajamas in my room, but everything needed to stop for a second so I could stare at these cookies. Seriously, these look AMAZING. I too have been plagued by Levain instagrams recently, and since I don’t have the time or funds to get myself to New York and back, this is basically a gift from heaven.

Sarah | Broma Bakery
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Ahaha, that makes me so happy! You’re too cute, Medha!

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Oh, guurrrlll!! You sure know how to bake your way straight into my heart! I’ve been seeing these cookies all over the place and am totally convinced they need to be made ASAP. Also, love that your granddad uses the word “plebeian.” I remember it fondly from my days of SAT prep cramming 🙂

Sarah | Broma Bakery
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Right? He used it so casually, it was hilarious. And let me know if you make them!!

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I’ve heard of this cookie!!! and the Levain Bakery . . oh my gawd, looks so good!! can’t wait to try!

Sarah | Broma Bakery
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Please let me know if you do, Alice!

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So happy you posted that! I had the original Levain cookie a few years ago on a trip to NYC and I could still remember how it felt in my mouth! Out of this world good! I’ve tried several copycat recipes ever since but they are just not the same. I guess that part of the charm is actually eating it in NYC. Yours look exactly like theirs and I can’t wait to try it:)

Sarah | Broma Bakery
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I’m sure some of the charm is eating it right there. Oooh, let me know how it compares!

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I’ve never actually heard of levain cookies before, but they do sound incredible! And I love your copycat version, Sarah! Those melty chocolate chips are just calling my name. And I love how thick they are, too! Delish!

Sarah | Broma Bakery
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They’re the best, Gayle! You’ve gotta try em 🙂

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Seriously drooling here! Immediately moved to the top of the weekend baking queue 🙂

Sarah | Broma Bakery
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YAAAAS. Let me know if you do make them– they’re just insane!

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I have seriously wondered what all the fuss with these cookies is about but you have convinced me that it is totally worth it.

Sarah | Broma Bakery
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I know. It’s one of those things where you don’t believe it (/want to jump on the trend wagon), but once you do it’s like “what have I been missing my whole life!”

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All that gorgeous gooey, melty chocolate is definitely enough to convince me to give these cookies a go! These are seriously one stunner of a chocolate chip cookie! Gorgeous photos. 🙂 Pinned!

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That melted chocolate looks so appealing! Saving the recipe as I love the idea.
Your post made me google Levain Bakery, never heard of it before but it looks like a place I’d love to visit one day.

Sarah | Broma Bakery
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You absolutely should. They’re a piece of heaven on earth!

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Well so your grandfather thinks I’m a Plebeian (minus the Budweiser, I drink cheap wine), Good to know. How funny, I love perceptions like that. These look so good, I might have to break out the mixer tonight.

If you’re ever interested in an over-the-top soft (think dough-ball) cookie look for Annie the Baker out of Napa, CA. Seriously addictive as cookie dough.

Sarah | Broma Bakery
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Haha, I’m sure we can include you in our Plebian lifestyle without the Budweiser. Just looked up Annie the Baker… Uhm, my new idol.

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I’m super full right now, but now ALL I want is one of these cookies. That gooey chocolate is calling my name…they look fantastic! Pinned. And totally making chocolate chip cookies ASAP.

Sarah | Broma Bakery
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Giiirl, you’ve gotta make room. You won’t regret it.

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I saw these cookies on Instagram and they looked so amazing I just had to stop by and check them out. Isn’t it amazing how something so basic can be so satisfying?? I’m happy to be a pleb any day.

Sarah | Broma Bakery
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Well thanks for stopping by, Nora! So glad to have you here. And yes– the basics can just be the absolute best.

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These cookies look AMAZING! Love how gooey and packed full of chocolate chips they are! Yum- definitely going to try your recipe Sarah!

Sarah | Broma Bakery
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Thanks, Jess! You absolutely have to. They were the best cookie I’ve ever made!

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Your Grandfather sounds hilarious. The kind of guy I could drink beer with. But not Budweiser apparently 🙂 The thing I love about these cookies…they can still be gooey in the center, but they’re not raw because the recipe says so. gooey is not raw…it’s amazing.

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I will happily be known as someone who has bad taste in beer if it means I get more of these cookies. And if your grandfather decides he doesn’t even want cookies anymore, I’ll hide said offending cookies in my belly so as to not remind him of our bad beer drinking ways. It’ll be tough, but I’ll take that bullet for you….. I guess.

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Those are some insane looking cookies Sarah! I want one for breakfast now! Gimme!

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Those sound amazing! I love trying different kinds of chocolate chip cookies–and frankly they’re all good, if you ask me. But six ounces of cookie? Yup. I’m all for that. 🙂

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NOTHING like a great chocolate chip cookie and these look absolutely fabulous, Sarah! I’ve not been to this bakery you speak of, but if I’m ever in the neighborhood, I’ll do it! I’ll give a shout out to all the Plebs in the houseeee! I’m one of em’ . Give me a soft cookie please! Fabulous photography, Sarah! Thank yoU!!

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I’ve never had a Levain Bakery chocolate chip cookie so I’m anxious to try this recipe. Chocolate chip cookies are a regular treat in our house. Thanks for the recipe!

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Sarah, this is a hoot. It is almost identical to my recipe. I am now using 1 cup whole wheat pastry flour, so a third of total. And I freeze the formed cookies and bake from frozen. This is nice because you can keep them in a zippy bag and bake a few at a time. I’ll post pix on ig, I keep forgetting!

Your blog is beyond gorgeous!

Sarah | Broma Bakery
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How funny! And good call on baking them from frozen– I actually suggested that to my readers, too! Great minds think alike 🙂
Thank you for the blog compliment. Hope to see you around!

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So you’re saying we should put them in the oven frozen or wait for them to thaw a little. Wanting to make the dough now to save time, but not bake them today.

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Put them in the oven fozen! They are better this way- thicker. Increase baking time by a minute.

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Just made this. Like, just pulled them out of the oven, cooled, and ate it 10 minutes ago. Incredible. My wife described them more like an amazing scone with their crispy exterior and soft, cakey interior. Ridiculously good. I ended up using a 1/4 cup disher to portion these, which made 20 cookies. I left them in the fridge for about 10 hours and then put the cold scoops of dough onto a silpat and baked for probably 18 minutes. Thank you so much for the recipe 🙂

Sarah | Broma Bakery
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Thank you SO MUCH for the comment, Mike! It made my morning. I’m so glad you two enjoyed them & good call on the scone comparison. Thank you for baking, stopping by, and commenting!

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Holy crap these cookies look PERFECT!! All of that gooey looking chocolate..NEED! Pinned 🙂

Sarah | Broma Bakery
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Thanks for pinning, Christina 🙂

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Your grandpa is too funny… but if he is anything like my grandpa, it’s probably a good thing he said no to helping/working in the kitchen. My grandpa + baking = disaster!! One time we made cookie with him and the only thing her was in charge of was the oven because he said he had an eye for the perfect doneness – yeah, they were heard as hockey pucks!! HAha. But these cookies look AMAZING – pinned! 🙂

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OMG, I’m so excited right now: I have to bake them as soon as I can!! I’m from France and I go to NYC every year. Each time I went to the levain bakery and made sure to bring half a dozen of cookies at home. They’re the BEST cookies in the world! Thank you for sharing your recipe 🙂

Sarah | Broma Bakery
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Of course! Thank you for commenting, Emmanuelle! Let me know what you think when you bake them 🙂

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I’ve never had a Levain cookie, but if they look like this – I need one! Your granddad doesn’t know what he’s missing out on! I’m totally a Pleb and I want to eat all of these cookies.

Sarah | Broma Bakery
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Seriously, right?! We’ll just let him have his way while we scarf these down 🙂

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Drooling excessively over here. NBD.

Sarah | Broma Bakery
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We need to make these togeths

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These look amazing. Also super stoked that there’s no butter in this recipe! Thanks for sharing!

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Oops nevermind… I think I’ll just cut down on that ingredient and hope it turns out okay!

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First of all, your grandfather sounds like the coolest cat around and I’d totally want to hang out with him. (Should we set him up with my casino-hopping 95-year-old Italian grandma?) Second of all, OH MY GAH. These cookies, these pictures, those freaking melty chocolate chips…I think I might need new glasses after staring at my screen for so long. I cannot wait to try them, although I’ll probably have to freeze 90 percent of the dough as my cookie self-control is nonexistent and my husband is an alien and doesn’t eat sweets. Also, did you see that Cupcakes & Cashmere featured them in her recent “Links I Love” post? If you didn’t don’t worry – I freaked out enough for you. 🙂

Sarah | Broma Bakery
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He’s pretty great and full of amazing stories. If he weren’t married, I’d totally set him up with your grandma! She sounds like a hoot. And my boyfriend doesn’t eat sweets, either! What’s with our guys?! And and yeah I kind of freaked out myself. Like best thing to happen to my blog ever, haha! Thanks, Anne Marie. XO

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Awesome recipe! The term plebeian is extremely offensive though… I am surprised you repeat this anecdote in such an offhand way.

Sarah | Broma Bakery
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Hi, Laura! I’ve always understood it to be an ancient Roman term to denote the common class. I apologize if this offended you in any way.

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haha your grandpa’s comments are hilarious. These looks good – pinned! 🙂

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I LOVE this. Definitely going to make this during a ski trip this weekend with the family.

Just out of curiosity, why did you leave out the walnuts like the original cookies have? If I was to add pieces of walnut in, how would it affect the recipe? How much would you recommend that I add if I want the walnuts in there?

Any advice is appreciated, thanks for this recipe!

Sarah | Broma Bakery
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Hi, Susan! Simply enough, I didn’t have any walnuts on hand! You can add 1 cup of chopped walnuts to the recipe. It shouldn’t affect the recipe at all 🙂
Thanks for commenting, and happy baking!

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Hey question can I use shortening in place of butter?

Sarah | Broma Bakery
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Hi Melanie! I would not substitute it in this recipe.

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Best Cookie EVER! This is right up my alley with the crunchier outer part and the super soft inside.
Those are amazing! Thank you!

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I am making and just tried one. Definitely has that scone feel to it. Added walnuts per the actual cookie. Never heard Levain until now so dunno how they’d tastes. Pretty good and simple taste but tastes like the average chocolate cookie. Good texture and flavor. Curious to check out this bakery. I didn’t refrigerate before…overlooked that step. Good recipe. Thanks for sharing.

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DELISH! Eating them (plural) before they get a chance to cool! I was lucky enough to pay the $4 for a Levain Bakery CC cookie this summer and it was good but this recipe is on spot! Next time I will add the walnuts. Thank you so much for making this miserable day of shoveling bearable! Outside again I go 🙁

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I wonder how close this recipe comes to the real Levains? Hate only having access to them FRESH once a year:(

Sarah | Broma Bakery
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I’d say pretty close, but I’m biased 🙂

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I just discovered your blog today through How Sweet It Is. I’m so glad I started following. These cookies sound amazing!

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These cookies look delicious! Looking forward to trying this recipe.

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could i please have the recipe in grams?

Sarah | Broma Bakery
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Hi Irma! I do not know the recipe in grams. There are many sites out there that will do the conversions for you! You can perform a google search for cups to gram conversions for each ingredient. Hope this helps and happy baking!

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First time baking cookies and these tasted amazing! Huge cookies, crunchy on the outside and soft inside! Million times thank you for sharing this 🙂

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I made a double batch of these this weekend for a family party… they completely disappeared before even cooling– and I got rave reviews, even from the top chefs of the family. Thanks for sharing!
Tip: add walnuts, serve warm with Vanilla Bean icecream!!

Sarah | Broma Bakery
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So glad you enjoyed, Samantha! I’m so glad people enjoyed them, too. Adding walnut is a great idea. And with ice cream? Just over the top! Thanks for commenting and let me know what you make next!

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Sarah, Sarah, Sarah… What do you have against my bikini body? This recipe has single handedly destroyed my (weak) attempt at a diet! These are the best cookies EVER! And they’re so easy to make! I’ve made them three times in the last month! Great recipe! I’m a new Broma Bakery super fan! Looking forward to making more of your recipes.

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I made a copy cat of these last year after seeing Levain Bakery on the Food Network. I want to go to the bakery so badly to get the real deal! One copy cat recipe called for bread flour and the other called for cake flour. I thought maybe that was the secret to how thick these cookies are – they are a meal of a cookie!

I will have to try your version!
-Claire

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I am a Levain fanatic and have to make a stop at the UWS location every time I’m in the city. I love the cookies so much that I even ordered them to my home in Miami just to get my fix. I want to make these at home but don’t have a standing mixer. Is it essential in making these, or would the old-school method suffice?

– Manuela

Sarah | Broma Bakery
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Hi Manuela! I’m such a Levain fan, too (clearly!). Yes, you can make these without a standing mixer, though my guess is it will come out slightly differently. Just make sure to adjust the amount of time you cream the butters and sugars accordingly! And last, be sure to underbake them!!

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Hi Manuela – What did you use in lieu of a standing mixer and was it successful? Thanks!

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Amazing. I made them today because I had a hankering for cookies and I just cannot get over how hefty each one is. True bliss.

Sarah | Broma Bakery
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Woohoo! I’m so glad you enjoyed them, and thank you for commenting! Let me know what you make next 🙂

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I am on the search for the ultimate Chocolate Chip Cookie recipe and I have a feeling these are going to be tough to beat! As the notes indicate, use large chocolate chips for melted chocolate puddles. I used Trader Joe’s semi sweet chocolate chunks because they are larger than regular chocolate chips and they turned out to be a great choice. I want to leave a few raw cookies in the fridge overnight and bake them tomorrow to see how the flavor compares to the ones I refrigerated for 2 hours. The only problem with that is I don’t think I can wait that long!

Sarah | Broma Bakery
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Thank you Sheri! I can’t wait to see what you think of the chilled cookies, too. Thank you for commenting and happy baking!

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I haven’t used any other recipes since I found this one in August. It is that good! Today I found some Guittard Semisweet SUPER Cookie Chips at Haggen. They are huge! I would say halfway between a regular chocolate chip and melting wafer. Dough is in the fridge chilling for baking tomorrow. I can’t wait!

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Are you suppose to chill them overnight and then pop them straight into the oven or let them get to room temp then pop them in the oven?

Sarah | Broma Bakery
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Hi Donna! You are supposed to chill them at least 30 minutes, but up to overnight, then pop them straight into the oven 🙂 Should you refrigerate overnight, definitely cover them with plastic wrap so they don’t dry out.

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i baked the cookies….should i close my eyes?…..the way i used to close my eyes for every bite of levain cookies at the west side….I did…soooo good….can’t tell it’s a copycat…congratulations and thanks for the recipe.

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I have made dozens of different chocolate chip cookie recipes off baking blogs and these are THE BEST. (And my husband confirms.) Best Levain copycat recipe and best recipe overall. Seriously. Just wanted to let you know. 🙂

Sarah | Broma Bakery
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So glad you enjoy, Kelsi! Credit goes to Brown Eyed Baker. She’s the genius!

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Thank you for the recipe, those cookies are amazing and I’m in love with them:)

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Should the dough be sticky? I have made these before and they are amazing, but I just made them again and can’t tell if I put in 2 or 3 cups of flour…should the Dough be sticky?

Sarah | Broma Bakery
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It should not be sticky at all– more dough-y!

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These were beyond perfect!! I can’t stop eating them. Im never making anything else. As long as I live. My clients will have to get used to it. Im a personal chef and will be serving these cookies for breakfast, lunch and dinners. Followed the recipe to a T! Perfect! Thank you!!

Sarah | Broma Bakery
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Oh yay! I’m so, so glad you enjoyed them, Ana. Thank you!

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I tried this recipie and they came out great! Only concern is that I didn’t quite get that golden brown outside, the inside was great but it missed that crunch, I was thinking if I maybe brushed the top with a little melted butter at the last five minutes? Do you think that would help or should I avoid that completely?

Sarah | Broma Bakery
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HI Justine! I would avoid that, but you can try turning your oven up by 50° in the last few minutes of cooking so they get that golden brown 🙂

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I am a huge fan of the Levain Bakery cookies and I wanted to order them for my husband for Valentines Day. The cost to ship 8 cookies was ridiculous, so I searched online for a copycat recipe. Yours was the first one that popped up and I was so happy it did! I made the cookies today and they are amazing! I couldn’t believe how exact the taste was to the Levain cookies. I’ve shared the recipe with friends already. Thanks so much!

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If you’re still contemplating making these cookies, but haven’t yet, drop everything you’re doing and get your flour and butter out. These are delicious! Definitely a must-try. 🙂

Sarah | Broma Bakery
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Thank you SO MUCH my dear!!!

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I’m going to try this recipe this weekend.. Did you use the Ghirardelli semi-sweet choc chips or the 60% cacao bittersweet choc chips? Thanks!

Sarah | Broma Bakery
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The 60% bittersweet!

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Could I substitute coconut sugar?

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What about walnuts? Levain cookies always have walnuts in the token choc chip cookie.

Sarah | Broma Bakery
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Very true, Dede. As you can see in the post, I simply didn’t have any, but suggested you can add them in!

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Sarah –
I love your recipe! Thank you so much for sharing. I have made it a number of times at my prior home which had an electric range (sadly), and fortunately we have moved into a home with gas (YAY)!

I made these cookies recently following the same steps I always do (which means following your recipe to a T) and just allowing the dough to rest in the fridge overnight. The texture just seemed very different, a lot more cakey than usual (I do love the scone-like texture that they usually come out as). Can you share any differences you might have had experience dealing with when baking in electric vs. gas oven?

Sarah | Broma Bakery
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Hi Caitlyn! I have had both gas and electric, and though I can’t comment on the technicalities, I have found that for me, baking in an electric oven has actually been more consistent then in a gas oven. Because gas ovens can differ greatly, I would get an oven thermometer ($10 at any hardware store) and figure out what the true temp is when you put it at, say, 350°F. This should help 🙂

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How long would these cookies last after they have been baked?

Sarah | Broma Bakery
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These cookies are best right out of the oven, so I would say the day of!

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We made these without chilling the dough (we were too hungry) and they turned out delicious! We made 24 smaller instead of 12 and baked for 12 minutes. So gooey and delicious.

Sarah | Broma Bakery
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Ooh, good call on the smaller ones. Thank you Anj!

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1st attempt today…. Mine came out with some bites tasting good and some very bland like a biscuit. Is it because it wasnt mixed evenly enough? Any suggestions? I did 6 with walnuts and 6 without and They were still undercooked after 20mins. Is it because i made them too big?

Sarah | Broma Bakery
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Hi Hung! Hmm, that’s confusing because they were biscuity but also undercooked. It seems like they must not have been mixed evenly, but you should also make sure to undercook them, as they continue to cook as they cool!

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I tried making these cooking and they did not turn out gooey at all just undercooked and the chocolate didnt melt 🙁 any suggestions?

Sarah | Broma Bakery
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Hi Shelby! That’s a shame. I’m surprised the chocolate didn’t melt at all. I would get a proper temperature thermometer on your oven to make sure the temp was correct. Other than that, they probably just needed a few extra minutes!

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These are TOO GOOD FOR WORDS. Didn’t have the best day and what better way to change that then baking 😉 Had these pinned for ages and finally got around to making them…left me SPEECHLESS.
The whole family enjoyed them so so so much, my mom even said “You really just have to concentrate so you can enjoy them to the max” lol!
I made them with chunks of milk chocolate though, as thats all I had and they were perfect 🙂

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These were so fantastic.

I did one batch with dark chocolate and walnuts. A second batch with regular milk chocolate chunks. Loaded small balls of dough into freezer bags and froze overnight. Baked from frozen for my guests at Easter, and served warm with ice cream. They LOVED.

Making more to freeze and then bake whenever I am craving one (or 7)..

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Were Just in NYC and made a special trip to Levain just before our departure. Luckily the line wasn’t that long at 4:15pm. Can’t wait to try making these at home. Since King Arthur AP flour acts a little bit different than Gold Medal AP flour (higher gluten?), do you think the texture would be any different if I used regular Gold Medal unbleached AP flour? Also, would it be possible to measure your ingredients in grams next time you make them. If I were to add 1 C. walnut pieces, would you adjust anything else in the recipe? Thanks for sharing this wonderful recipe.

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I made them as the directions but they turned out undercooked inside but golden outside. Not sure why this happened.

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Hello!
I’ve been hearing about levain bakery for a long long longgggg time and I was going crazy about the amount of instagram/fb/tweeter whatever social media posts about how delicious it was!
But sadly, I live in a little red dot called singapore and I tried out ur cookie recipe today and it was absolutely amazing!!
Kudos to you for this amazing recipe

Love from singapore ❤

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Hi,

Do you have to cover the dough with plastic???? And do I have to make the balls before freezing the dough or can i make them just before baking them.
Sorry but i want to make them and to turn out ok.

Bye

Sarah | Broma Bakery
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Yep, you want to cover them with plastic so they don’t dry out. You want to freeze them so the dough has time to set, and so when you bake them the outsides are crispy and the insides are gooey. It’s all important!

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Honestly the best cookies I’ve ever experienced thank you so much for this recipe!

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This was the perfect recipe. I made them for my nephew’s birthday and my family went bonkers for them. I am making them again today for everyone or I will probably not be allowed in for our family gathering tonight! Thank you!

Sarah | Broma Bakery
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Hahaha, so glad you enjoyed Katelyn! Thank you for commenting!

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I baked this recípe today, absolutely delicious And easy, thank you!

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Hi! I don’t have a stand mixer, only a hand held. Will that work?

Sarah | Broma Bakery
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Yes it will!

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These cookies are better than Levain and I’ve had them a whole bunch of times. Insanely good, rave reviews.

Sarah | Broma Bakery
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Omg, what a treat of a comment! Thank you Melissa!

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Hi! What speed do we beat the butter at in a stand mixture? Since the butter is used cold, will the sugars and butter get fluffy?

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I just came across this recipe and cannot wait to make them! Would you suggest using dark or light brown sugar?

Sarah | Broma Bakery
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Hi Jordan! I’d suggest light or medium brown 🙂

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I made these last night and I am a believer! My husband isn’t even a cookie fan and he loves them! These babies are AMAZING! I just made 4 of the 12 last night and will make the rest this Sunday for my mothers birthday!

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I just made these.
You’re literally a goddess.
It’s a bloody good cookie!

Sarah | Broma Bakery
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Omg THANK YOU Jenna! You are too sweet.

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Hi! if I want to make these for a bigger gathering, can I make smaller sized cookies and just reduce the bake time a bit?

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My daughter and son-in-law live on the same block as Levain and the line outside the bakery usually snakes past their apartment. Made these for my family the other weekend and they are so insanely, deliciously similar to Levain’s that they suggest I make a batch and sell them to those patient souls waiting on line! Of course, that’s not happening, but that’s how delicious and identical these copycat cookies are! Thank you!

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