Levain Bakery Chocolate Chip Cookies

These Levain Bakery-style Chocolate Chip Cookies are the ultimate indulgence: thick, chewy, golden on the outside, and irresistibly gooey on the inside. Packed with semi-sweet chocolate chips and optional walnuts, they deliver a perfect balance of sweetness, crunch, and softness—an iconic treat for any cookie lover.

Why You’ll Love This Recipe
This recipe brings bakery-quality cookies right into your kitchen. Here’s why you’ll want to make them again and again:

Thick and chewy texture, just like the famous NYC cookies

Loaded with rich, melty chocolate chips in every bite

Uses cold butter for that signature dense crumb

Simple pantry ingredients, no chilling required

Optional walnuts add a delightful crunch

Great for gifting or impressing guests

Freezer-friendly for make-ahead treats

Bakes up beautifully golden every time

Adaptable with different add-ins

Ultimate comfort dessert, warm or room temp

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

cold unsalted butter, cubed

granulated sugar

light brown sugar

large eggs

vanilla extract

all-purpose flour

baking powder

baking soda

salt

semi-sweet chocolate chips

chopped walnuts (optional)

directions
Preheat the oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream butter and sugars: In a large mixing bowl, beat the cold, cubed butter with the granulated sugar and light brown sugar until creamy and well blended.

Add eggs and vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing just until combined.

Add chocolate and nuts: Fold in the semi-sweet chocolate chips and walnuts (if using) until evenly distributed throughout the dough.

Scoop and space: Using a cookie scoop or tablespoon, portion the dough into large, rounded balls. Place them about 2 inches apart on the prepared baking sheets.

Bake: Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.

Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing
Prep time: 15 minutes

Bake time: 10–12 minutes

Total time: 25–27 minutes

Servings: Makes about 20–24 cookies

Difficulty: Easy

Variations
Nut-free version: Omit the walnuts for a classic chocolate chip cookie.

Double chocolate: Replace ½ cup of flour with cocoa powder for a chocolate cookie base.

Chunky style: Use chocolate chunks instead of chips for a bakery-style appearance.

Peanut butter swirl: Add a few spoonfuls of peanut butter to the dough for extra richness.

Sea salt finish: Sprinkle with flaky sea salt before baking for a gourmet touch.

White chocolate twist: Substitute some or all of the semi-sweet chips with white chocolate chips.

Espresso flavor: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.

Caramel center: Insert a caramel square into the center of each dough ball before baking.

Gluten-free option: Use a 1:1 gluten-free flour blend for a gluten-free alternative.

Mini version: Use a smaller scoop and reduce baking time for bite-sized cookies.

storage/reheating
Store these cookies in an airtight container at room temperature for up to 5 days.

To freeze, place unbaked dough balls on a tray, freeze until firm, then store in a zip-top bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time.

To reheat baked cookies, warm them in the microwave for 10–15 seconds to restore their soft center.

FAQs
Can I use room temperature butter instead of cold?
Cold butter helps create the dense, thick texture. Room temperature butter will make the cookies flatter.

Do I have to chill the dough?
No chilling is required for this recipe, but you can chill it if you’d like a more pronounced texture.

Can I use dark chocolate chips?
Yes, dark chocolate chips can be used for a richer flavor.

Are these cookies freezer-friendly?
Yes, both the dough and baked cookies freeze well. Freeze dough balls for best results.

Why did my cookies spread too much?
Ensure your butter is cold and measure the flour accurately. Too little flour or warm butter will cause spreading.

Can I make them without nuts?
Absolutely. The walnuts are optional and can be left out without affecting the texture.

How do I make these cookies extra gooey?
Underbake slightly and let them set on the tray for a few minutes for that gooey center.

What type of flour should I use?
Use all-purpose flour. Avoid self-rising or cake flour for best texture.

Can I halve the recipe?
Yes, you can easily halve the ingredients for a smaller batch.

What’s the best way to store them?
Store in an airtight container at room temperature, and reheat briefly before eating if desired.

Conclusion
Levain Bakery Chocolate Chip Cookies are the epitome of homemade indulgence, offering a perfectly thick, rich, and gooey cookie that rivals any bakery version. Whether you include the optional walnuts or go classic with just chocolate chips, these cookies are guaranteed to become a staple in your baking repertoire. Perfect for sharing—or not.

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