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Ultimate Copycat Levain Bakery Chocolate Chip Cookies

Close-up of a thick levain bakery chocolate chip cookies with a bite taken out, showing gooey, melted chocolate.
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Make giant, thick chocolate chip cookies at home that match the famous bakery style: crispy edges, a gooey center, and loaded with chocolate chunks. This recipe focuses on texture and size.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chunks (or chips)
  • 1 1/2 cups milk chocolate chunks (or chips)
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chunks and walnuts (if using) using a spatula.
  7. Scoop the dough into large balls, about 6 ounces each (or use a large ice cream scoop). You should get 6 to 8 cookies. Do not flatten the dough balls.
  8. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them for spreading.
  9. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the centers should still look soft and slightly underbaked.
  10. Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. The residual heat will finish cooking the center to a gooey texture.

Notes

  • For the signature thick shape, do not flatten the dough balls before baking. The high butter content and chilling (if you choose to chill) help maintain height.
  • Use high-quality chocolate chunks instead of standard chips for better melt and texture.
  • Walnuts are traditional in the original Levain recipe, but you can omit them for a pure chocolate experience.
  • If you are interested in structured eating plans alongside your baking, look into meal planning resources.

Nutrition

Find it online: https://delicerecipe.com/levain-bakery-chocolate-chip-cookies/