If you’ve ever dreamed of biting into a cookie that’s perfectly crispy on the outside yet irresistibly gooey on the inside, then you are absolutely going to love this Levain Bakery Chocolate Chip Cookies Recipe. These cookies pack a punch with chunks of rich chocolate and crunchy walnuts, all wrapped up in a beautifully tender dough that’s bursting with flavor. It’s a classic treat that feels like a warm hug from your favorite bakery, now easily made in your own kitchen. Trust me, once you try this recipe, it’ll become your go-to for cookie cravings.
Ingredients You’ll Need
The beauty of the Levain Bakery Chocolate Chip Cookies Recipe lies in its simplicity. Each ingredient plays a crucial role: from the cold butter that ensures the right texture, to the brown sugar adding deep caramel notes, every element combines perfectly to create those iconic cookies.
- 115 grams unsalted butter (cold): Using cold butter helps maintain the cookie’s signature chunky texture and prevents spreading too much.
- 190 grams brown sugar: Adds a rich, molasses-like sweetness that keeps the cookies moist and flavorful.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, fragrant note.
- 1 large egg (cold): Binds the dough together while keeping the texture tender and soft.
- 245 grams all-purpose flour: Provides the structure and chewiness that you crave in a cookie.
- 1 tablespoon cornstarch: A secret ingredient that makes the cookies incredibly soft and tender inside.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough without spreading too thin.
- 225 grams dark or milk chocolate (chopped): The star of the show — generous chunks melt to gooey perfection.
- 50 grams walnuts (roughly chopped): Adds a delightful crunch and a hint of bitterness that balances the sweetness.
- Sea salt flakes (for topping): A sprinkle on top brings out the chocolate’s richness and adds that irresistible finishing touch.
How to Make Levain Bakery Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by getting your oven hot and ready at 180 degrees Celsius (350 Fahrenheit). Line two baking trays with parchment paper to keep your cookies from sticking and to help them bake evenly.
Step 2: Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream together the cold butter and brown sugar until they are fully combined and slightly fluffy. This step is essential because it helps create the cookies’ light yet dense texture. Then, mix in the vanilla extract and the cold egg just until everything is blended together.
Step 3: Combine Dry Ingredients and Form Dough
Now, slowly add the flour, cornstarch, baking soda, and a pinch of salt to your wet mixture. Mix on low speed until all the dry ingredients are just incorporated, creating a soft cookie dough. Be gentle here to avoid overmixing which can make the cookies tough.
Step 4: Fold in Chocolate and Walnuts
Fold in the chopped chocolate and walnuts carefully with a spatula. You want those big, chunky bits dispersed evenly in the dough, promising delicious bites in every cookie.
Step 5: Scoop and Bake
Using about 2 tablespoons of dough per cookie, scoop onto your prepared baking trays, leaving plenty of space between each because they’ll spread slightly as they bake. Pop the trays into your preheated oven and let them bake for 12 to 14 minutes until the edges turn a gorgeous golden brown.
Step 6: Cool and Salt
Once out of the oven, transfer the cookies to a wire rack to cool just a bit, then sprinkle sea salt flakes over the tops. This salty finish is what elevates the Levain Bakery Chocolate Chip Cookies Recipe to a whole new level of delicious.
How to Serve Levain Bakery Chocolate Chip Cookies Recipe
Garnishes
A simple sprinkle of sea salt flakes right after baking is all you need to bring out the complex sweetness and make each bite pop. Want to get fancy? Drizzle some melted dark chocolate or add a dollop of whipped cream on the side for an extra indulgent moment.
Side Dishes
Serve these cookies alongside a cold glass of milk, a rich cup of coffee, or even a creamy hot chocolate. The warmth of the drink pairs beautifully with the cookie’s melty chocolate and nutty crunch.
Creative Ways to Present
If you’re feeling playful, make cookie sandwiches with vanilla or coffee ice cream in between. Or, crumble them over vanilla ice cream sundaes or yogurt parfaits for a luscious crunch. The Levain Bakery Chocolate Chip Cookies Recipe is wonderfully versatile, so don’t hesitate to get creative!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They’re best enjoyed within 3 to 4 days when they remain soft yet slightly chewy, just like fresh from the bakery.
Freezing
You can freeze the cookie dough balls on a baking sheet and then transfer them to a freezer bag for up to 3 months. Bake them straight from frozen with just an additional 2–3 minutes added to the baking time. This way, you can enjoy fresh homemade Levain Bakery Chocolate Chip Cookies Recipe anytime you want.
Reheating
To revive that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds or briefly heat in a preheated oven at 150 degrees C (300 F) for 5 minutes. This softens the interior and makes the chocolate luxuriously melty all over again.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can, but if you do, reduce or skip the added sea salt flakes on top so the cookies don’t become overly salty. Unsalted butter gives you more control over the final flavor.
Why do the cookies use cold butter?
Cold butter prevents the dough from spreading too much during baking, which is crucial for getting those thick, chunky cookies that Levain Bakery is famous for.
Can I substitute walnuts with other nuts?
Absolutely! Pecans or almonds work well, but make sure they’re roughly chopped to maintain the texture balance of the cookie.
What type of chocolate is best for this recipe?
Use good quality dark or milk chocolate bars chopped into large chunks. Avoid chocolate chips because they don’t melt as beautifully and won’t give you the gooey pockets you want.
How do I make these cookies vegan or dairy-free?
Try substituting the butter with a firm coconut oil or vegan butter alternative, and use a flax egg instead of a chicken egg. Keep in mind that the texture may differ slightly but they’ll still be delicious.
Final Thoughts
There’s nothing quite like the joy of biting into a cookie that’s perfectly textured, generously studded with chocolate and nuts, and finished off with a delicate sprinkle of sea salt. The Levain Bakery Chocolate Chip Cookies Recipe is truly a treasure for anyone who loves classic cookies elevated to extraordinary heights. I can’t wait for you to make this recipe your own and share it with the people you love. Happy baking!
Print
Levain Bakery Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the iconic Levain Bakery-style chocolate chip cookies, known for their thick, gooey centers and crisp edges. These cookies combine rich dark or milk chocolate chunks with crunchy walnuts, finished with a delicate sprinkle of sea salt flakes for a perfect balance of sweet and savory. Easy to prepare and baked to golden perfection, these cookies make a wonderful treat for any occasion.
Ingredients
Cookie Dough
- 115 grams unsalted butter (cold)
- 190 grams brown sugar
- 1 teaspoon vanilla extract
- 1 large egg (cold)
- 245 grams all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- Pinch of salt
- 225 grams dark or milk chocolate (chopped)
- 50 grams walnuts (roughly chopped)
Topping
- Sea salt flakes (for topping)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper to prepare for baking.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the cold unsalted butter and brown sugar until the mixture is well combined and smooth. Add the vanilla extract and cold egg, then beat until just mixed to maintain the dough’s texture.
- Incorporate dry ingredients: Gradually add the all-purpose flour, cornstarch, baking soda, and a pinch of salt to the wet ingredients. Mix on low speed until a soft dough forms, being careful not to overmix for tender cookies.
- Add chocolate and walnuts: Gently fold in the chopped chocolate and roughly chopped walnuts to distribute them evenly throughout the dough without breaking the pieces.
- Shape the cookies: Using a spoon or cookie scoop, scoop about 2 tablespoons of dough per cookie onto the prepared trays. Leave adequate space between each cookie to allow for spreading during baking.
- Bake the cookies: Place the trays in the preheated oven and bake for 12 to 14 minutes or until the cookies are golden brown but still soft in the center.
- Cool and finish: Remove the cookies from the oven and let them cool on a wire rack. Once cooled slightly, sprinkle sea salt flakes on top to enhance the flavor with a hint of saltiness.
Notes
- Ensure the butter and egg are kept cold to maintain the texture and thickness of the cookies.
- Do not overmix the dough; stop as soon as the ingredients are combined to avoid tough cookies.
- The sea salt flakes are optional but highly recommended to balance the sweetness and enhance the chocolate flavor.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Store cooled cookies in an airtight container to keep them fresh for up to 5 days.
