levain bakery cookies in a stack

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 cookies. 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 my take on the Levain Bakery cookie recipe 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:

levain bakery cookie recipe

Making these copycat cookies for my grandpa

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.

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 Levain Bakery cookie recipe to keep us happy.

chocolate chip levain bakery cookie

Tips for making this copycat Levain Bakery cookie recipe

My top advice is to bake these copycat Levain chocolate chip cookies 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.

Also, you should know that this recipe works best if you undercook the cookie slightly. These massive cookies continue baking as they cool, so be sure to take them out of the oven early. Oh, and use large chocolate chips (or cut your own chocolate chunks from a chocolate bar). They create those beautiful melted chocolate puddles inside your cookie that are impossible to resist!

levain bakery cookies on countertop

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

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Copycat Levain Bakery Chocolate Chip Cookies

  • Author: Michelle Norris
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 giant cookies 1x
  • Category: cookies
  • Method: baked
  • Cuisine: american
Scale

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!

Keywords: chocolate chip, copycat, levain, levain copycat, thick, chewy, dense

More easy cookie recipes from Broma Bakery:

The BEST Oatmeal Raisin Cookies

Sea Salted Chocolate Chip Olive Oil Cookies

White Chocolate Ginger Oatmeal Cookies

Soft Batch Brown Butter Snickerdoodles

Brownie-Stuffed Chocolate Chip Cookies

168 comments

mollie
Reply

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!

jenna
Reply

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

Sarah | Broma Bakery
Reply

Omg THANK YOU Jenna! You are too sweet.

helena
Reply

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?

NYC mom
Reply

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!

Fleur
Reply

Just made these & they didn’t taste quite right… just realised the pkt of butter I used was twice the size, oops!! Still tasty, but more of a shortbread crumbly texture. Will try again with the correct portions.

I blame my pregnancy brain ????????‍♀️

Hayat
Reply

I just spent 3 weeks in NY and came back on such a levain high that i’ve been searching nonstop for the perfect copycat recipe.
I made these over the weekend, and let me just tell you, these were such a huge success and hit the spot just right. I can’t wait to make them again and again and again. Seriously, thank you!

Elizabeth
Reply

Ohhh my gosh, I made these a couple months ago and forgot to thank you! I’ve had the amazing Levain Bakery version and am so happy I can now make a similar ooey gooey tall chocolate chip cookie at home! I used Endangered Species dark chocolate bars and added toasted walnuts 🙂 Will be making these again soon!

BearsFan
Reply

I’ve had this recipe bookmarked for a long time. In the spirit of Valentine’s Day, I thought I would make them. Beyond delicious and I don’t recommend you make them unless you are ready to eat them and not just one, but three.

Alycia S Lamparski
Reply

If making batter today and baking tomorrow, do you recommend freezing dough balls or can I simply cover and keep in refrigerator ?

Sarah | Broma Bakery
Reply

You can definitely just refrigerate them! I would freeze them if you’re planning on making them more than a day later–I always scoop out the dough into the balls before freezing or refrigerating to make it easier when I’m actually baking them. Hope this helps!

Lo
Reply

Just took these out of the oven! Un-be-lieve-able. WIll be making these ALWAYS. Thanks, Sarah!

Sarah | Broma Bakery
Reply

SO GOOD. Enjoy 🙂

Mary Robbins
Reply

It won’t let me leave stars, but FIVE STARS ALL THE WAY!! So cakey and delicious!

I feel wrong even asking this, but have you experimented with making the cookies smaller? That delicious ball of goo is a lot for my tiny human.

Sofi | Broma Bakery
Reply

You are too kind! Thank you so much! I have and they just aren’t the same. I mean they’re still delicious, but there’s something about the colossal cookie that works better. If you do decide to make them smaller, just make sure to underbake them still!

Christina
Reply

Sarah- I follow you on Instagram and came across this recipe as I was looking for something different than my go to cc cookie. These are AMAZING! Thank you for sharing. It’s now my only choc chip cookie recipe. I love your site and everything you post looks delicious.

Sofi | Broma Bakery
Reply

Hey Christina! YAY. It’s not everyday you find a recipe to compete with that go to CC. Makes us so so happy to hear 🙂

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