You know those thick, gooey cookies from Levain Bakery in NYC? The ones that are basically the size of your fist, crispy on the outside, and somehow still soft and molten in the middle? Yeah. Those.
I was obsessed but also not about to drop $5 per cookie or fly to New York every time a craving hit. So I messed around with the ingredients, the bake time, the butter temp—everything—until they came out just right.
These are my ride-or-die Levain copycat cookies. Big, chunky, underbaked in the middle (on purpose), and honestly? Better than most of the ones I’ve paid for.
What Makes These Cookies Actually Levain-Like
It’s not just about the size (though that helps). There’s a combo of little tricks that have to happen if you want that signature Levain texture:
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- Cold butter, straight from the fridge. Softened butter = flat cookie disaster.
- A mix of flours. All-purpose + cake flour gives them that chewy-gooey-inside but still-crispy edge.
- Not too much sugar. Levain cookies aren’t that sweet, which is why they don’t feel like sugar bombs.
- Underbake, then cool on the tray. Trust me. That gooey middle you want? Comes from pulling them out beforethey look done.
They’re thick. They’re rich. They’re salty-sweet and packed with gooey chocolate and crunchy walnuts. No shortcuts, but nothing complicated either. Just don’t skip the cold butter thing—seriously.
Stuff I’ve Learned After Way Too Many Batches
Don’t Melt the Butter
I know it’s tempting, especially when you forget to pull it out. But you need it cold. The cold fat holds structure, so your cookies don’t spread into sad little pancakes. Cold butter = tall cookies. Period.
Chill the Dough (If You Have the Patience)
If the dough’s soft or the kitchen’s warm, throw it in the fridge for 30 mins. It’ll help them bake up puffy instead of spreading. But if you’re short on time and the dough feels solid, go ahead and bake.
Big Chocolate Chunks or Bust
Semi-sweet chips are fine, but chopped chocolate is what gives you those big melty pockets inside. I do a mix—some chips, some chunks, sometimes even a little milk chocolate to round it out.
Walnuts Are Non-Negotiable
You can leave them out, I guess, but then they’re not really Levain-style. Walnuts aren’t just filler—they balance the sweetness and give that signature texture. Pecans work too, but walnuts are the OG.
Watch the Bake Time Like a Hawk
They should look a little raw in the middle when you take them out. Edges should be golden. That’s the move. Let them sit on the tray after baking so they set up without drying out.
Why These Are Always a Hit (Even With Cookie Snobs)
They’re massive. They’ve got weight to them. Like, you could knock on someone’s door with one of these cookies and they’d hear it. And somehow, they’re still soft in the middle, melty, and just the right amount of sweet.
Every time I make them, someone’s like “wait… these are homemade?” and then they take another one. I’ve brought them to parties, potlucks, left a few in the freezer for emergency dessert situations… they always disappear.
Keep Dough on Hand—Future You Will Be Grateful
Scoop the dough into giant cookie balls, freeze them solid, and stash them in a zip bag. When the craving hits, just bake them straight from frozen (add about 2–3 minutes to the bake time).
Still perfect. Still gooey. No regrets.
Levain Chocolate Chip Walnut Cookies
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- cookie sheets
- Parchment paper
- Cookie scoop or digital kitchen scale
- Spatula or wooden spoon
- Wire cooling rack
Ingredients
Basic Version:
- 1 ¾ cups all-purpose flour
- ¾ cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¾ teaspoon salt
- 1 cup unsalted butter cold and cut into cubes
- ¾ cup packed light or dark brown sugar
- ⅓ cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chunks dark or semi-sweet
- 1 cup chopped walnuts
Optional Mix-In Swaps:
- Use dark chocolate instead of semi-sweet
- Substitute pecans for walnuts
- Leave out nuts entirely for a nut-free option
Instructions
- Preheat the oven to 410°F (210°C) and line two cookie sheets with parchment paper.
- In one bowl, combine all-purpose flour, cake flour, baking powder, baking soda, cornstarch, and salt. Whisk and set aside.
- In a separate large mixing bowl, cream the cold cubed butter with both sugars until smooth and fluffy.
- Add the eggs and vanilla extract and mix until just incorporated.
- Slowly stir the dry flour mixture into the wet ingredients until a soft dough forms.
- Gently fold in chocolate chunks and chopped walnuts, or your chosen mix-ins.
- Measure the dough into 6 oz portions using a scoop or scale—about the size of a tennis ball.
- Place the dough balls on the prepared baking sheets, spacing them apart.
- Bake for 9 to 12 minutes, or until the edges turn golden while the centers still appear soft.
- Let the cookies rest on the hot baking sheet for 10 minutes before moving them to a wire rack to cool completely.
Notes
- Cold Butter is Key: Helps maintain the thick structure of the cookies and reduces spreading.
- Optional Chilling: If the dough feels soft or it’s warm in your kitchen, chill for 30 minutes before baking.
- Cornstarch Magic: This tiny addition ensures a soft center and crispy outer edge.
- Go Big: Portioning into 6 oz dough balls creates those oversized, bakery-style cookies.
- Slightly Underdone is Best: For that classic gooey middle, remove from the oven while centers are still soft.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.