Copycat Levain Chocolate Chip Cookies
This Copycat Levain Chocolate Chip Cookies recipe is a must-try for chocolate chip cookie lovers!
These cookies are thick, chewy, and loaded with gooey chocolate chips. They are the perfect combination of crispy edges and soft centers that will leave you wanting more.
Best part? You don’t have to book a trip to New York City to indulge in the goodness. This recipe captures all the magic right from your very own kitchen!
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: No fuss, no overly fancy ingredients—just pantry staples and lots of love.
- Perfect for Sharing: With their bakery-style size, one cookie is enough to satisfy any sweet tooth!
- Customizable: Prefer dark chocolate? Want to throw in some walnuts? Go for it!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Butter
- Brown sugar
- Sugar
- Eggs
- Vanilla
- Cake flour
- Flour
- Cornstarch
- Salt
- Baking soda
- Semi-sweet chocolate chips
- Chopped pecans
See the recipe card below for quantities.
🔪 How to Make Copycat Levain Chocolate Chip Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Place the sugars and butter in a large bowl. Since the butter is cold, it is best to either cube it or run it over a grater.
- Beat the butter and the sugars together until combined, then add in the vanilla and eggs, then beat.
- Add cake flour, AP flour, cornstarch, salt, and baking soda and mix until all the ingredients are well incorporated.
- Stir in the chocolate chips and pecans until well-mixed.
- Scoop the dough into 16 equal portions and place on a tray and cover with plastic wrap and chill.
- Preheat the oven. Make sure the cookies are placed 3-4” apart on a baking tray and bake until the edges are golden. Allow to cool.
🥄 Equipment
- Large mixing bowl
- Electric mixer
- Cookie scoop
- Cookie sheet
🥫 Storage
Storage – Store your baked cookies in an airtight container at room temperature for up to 4 days.
Freezing – Want fresh cookies on demand? Freeze the cookie dough! Simply shape the dough balls, then freeze them on a tray for 1–2 hours before transferring to a Ziploc freezer bag. They’ll keep for up to 3 months.
Reheating – For that gooey, freshly baked texture, pop a cookie in the microwave for 10–15 seconds. It’s like they just came out of the oven!
Serve With
- A Glass of Milk (classic!)
- Hot Chocolate for extra coziness
- Coffee or Slow Cooker Pumpkin Spice Latte to balance the sweetness
- S’more Ice Cream – create the ultimate cookie sundae!
💭 Tips
- Weigh Your Ingredients: For that signature Levain texture, accuracy is key. Use a scale to measure your flour!
- Chill Your Dough: Don’t skip this step. Chilling ensures a thicker, gooier cookie that won’t spread too much.
- Don’t Overbake! Levain cookies are known for their gooey centers. Pull them out of the oven just as the edges start to set. The inside will continue baking on the tray.
- Use Chocolate Chunks: Skip the chips and go for good-quality chocolate chunks or chop up a baking bar.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! While Levain traditionally uses semi-sweet chocolate, milk chocolate adds its own creamy sweetness. Go with your preference.
This can happen if your butter is too soft or if you skip chilling the dough. Make sure to measure your flour properly and chill for at least 1 hour before baking.
While a stand mixer makes it easier, a sturdy hand mixer or good old-fashioned elbow grease will do the trick as well.
🍽 More Recipes
Do you enjoy Cookies? Try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Copycat Levain Chocolate Chip Cookies
Equipment
- large mixing bowl
- Electric mixer
- Cookie scoop
- Cookie sheet
Ingredients
- 1 cup butter cold
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups cake flour
- 1 ½ cups flour
- 1 teaspoon cornstarch
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1 ½ cups chopped pecans
Instructions
- In a large bowl, place the sugars and butter. Since the butter is cold, best to either cube it or run it over a grater (as shown in the photos) to make mixing easier.
- Beat the butter and the sugars together for 3-4 minutes.
- Add in the eggs and beat.
- Add in the vanilla.
- Add in the flours, cornstarch, salt and baking soda and mix until all the ingredients are well incorporated.
- Stir in the chocolate chips and pecans until well mixed.
- Scoop the dough into 16 equal portions and place on a tray and cover with plastic wrap.
- Chill for 2 hours (best if overnight) before baking.
- Preheat the oven to 400 degrees. Make sure the cookies are placed 3-4” apart on a baking tray and bake for 9-10 minutes, or until the edges are golden.
- Remove and allow to cool before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
