There's nothing quite like biting into a thick, gooey, bakery-style chocolate chip cookie fresh from the oven. The crisp, golden-brown edges give way to a soft, molten center loaded with melty chocolate chips. And when it comes to legendary cookies, Levain Bakery Chocolate Chip Cookies are in a league of their own.

I remember the first time I visited Levain Bakery in New York City, standing in line with eager anticipation. The moment I took my first bite, I knew I had discovered the ultimate cookie—rich, buttery, and perfectly balanced between crispy and chewy. After countless test batches at home, I've finally nailed the recipe, and I can't wait to share it with you!

Why You'll Love These Levain Bakery Chocolate Chip Cookies

If you're a cookie lover, this recipe is about to become your new favorite. These cookies are not just any chocolate chip cookies—they are thick, indulgent, and absolutely irresistible.

First off, the texture is out of this world. Unlike thin, crispy cookies, these are massive and dense with a crisp exterior and an ultra-gooey center. That contrast makes every bite pure bliss.

They’re also incredibly easy to make. No fancy equipment or complicated techniques required—just simple ingredients and a few key tricks to get them bakery-perfect every time.

Another reason to love this recipe? It uses cold butter, meaning no waiting around for softened butter. This also helps create the signature thick and tall cookie shape.

Finally, these cookies are endlessly customizable. Swap in walnuts for a Levain-style classic, or mix up the chocolate types to suit your taste. However you tweak them, they'll always be amazing.

Ingredients Notes

The magic of these Levain Bakery Chocolate Chip Cookies comes down to the perfect blend of ingredients. Each one plays a crucial role in achieving that iconic texture and flavor.

Cold unsalted butter is the secret to keeping these cookies thick and tall. Unlike most cookie recipes that call for softened butter, using cold butter helps prevent excessive spreading in the oven.

Brown sugar and granulated sugar create the perfect balance of sweetness and chewiness. The brown sugar adds moisture and a hint of caramel flavor, while granulated sugar helps with structure and crisp edges.

Cake flour and all-purpose flour work together to create a soft yet sturdy cookie. Cake flour keeps the interior light and tender, while all-purpose flour provides the necessary strength.

Semi-sweet chocolate chips and chocolate chunks make every bite extra decadent. Using a mix of chips and chunks ensures pockets of gooey chocolate in every cookie.

Cornstarch and baking powder contribute to the signature thickness. Cornstarch softens the crumb, while baking powder gives the cookies just the right amount of lift.

You'll also need a sturdy baking sheet and parchment paper to prevent sticking and ensure even baking.

How To Make These Levain Bakery Chocolate Chip Cookies

Making these famous cookies at home is easier than you think. Let’s walk through the process step by step.

Start by preheating your oven to 400°F (200°C). This high temperature is key to getting that crispy exterior while keeping the inside gooey. Line a baking sheet with parchment paper and set it aside.

Cut the cold butter into small cubes and beat it with the sugars using a stand mixer or hand mixer. Since the butter is cold, this may take a couple of minutes, but it’s worth it. The result should be a well-combined, slightly creamy mixture.

Next, add the eggs one at a time, mixing just until incorporated. Then, stir in the dry ingredients—cake flour, all-purpose flour, cornstarch, baking powder, and salt. Be careful not to overmix, as that can lead to tough cookies.

Once the dough comes together, fold in the chocolate chips and chunks. At this point, the dough will be thick and slightly sticky—perfect for creating those thick, bakery-style cookies.

Divide the dough into large portions, about 6 ounces each, and place them onto the prepared baking sheet. These cookies are meant to be oversized, so don’t flatten them out!

Bake for 9-11 minutes, or until the edges are golden brown but the center still looks slightly underbaked. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. The residual heat will help set the center without overbaking them.

Storage Options

These cookies are best enjoyed fresh, but they store well if you have leftovers (which is rare!).

To keep them fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator, where they'll last for up to a week.

For longer storage, freeze the cookie dough before baking. Simply shape the dough into balls, freeze them on a baking sheet, then transfer them to a freezer-safe bag. When you’re ready to bake, pop them straight into the oven—just add an extra 1-2 minutes to the baking time.

To reheat, warm the cookies in a 350°F oven for 5 minutes or microwave for about 15 seconds to bring back that gooey texture.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Here are a few ways to switch things up:

Want a classic Levain Bakery-style cookie? Add walnuts! A generous handful of chopped walnuts adds a wonderful crunch and pairs beautifully with the chocolate.

Prefer a sweeter cookie? Use milk chocolate chips instead of semi-sweet. This will give you a slightly softer and more indulgent bite.

Looking for a deeper flavor? Swap some of the granulated sugar for dark brown sugar to enhance the caramel notes and chewiness.

For a fun twist, try white chocolate and macadamia nuts in place of the semi-sweet chocolate. The rich, buttery macadamia nuts add an irresistible crunch.

And if you’re feeling extra indulgent, stuff each cookie with Nutella or peanut butter before baking. The surprise gooey center will take them to the next level.

No matter how you make them, these Levain Bakery Chocolate Chip Cookies will have everyone asking for more. Happy baking!