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Ultimate Copycat Levain Bakery Chocolate Chip Cookies (Giant, Gooey Center & Walnuts Included)

Cross-section of a giant levain bakery chocolate chip cookie showing gooey, melted chocolate and chunks of white chocolate.
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Recreate the famous, giant, thick chocolate chip cookies from New York City’s Levain Bakery at home. This recipe focuses on achieving the signature gooey center, crispy edges, and generous inclusion of walnuts.

Ingredients

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

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts until evenly distributed throughout the dough.
  6. Cover the bowl and chill the dough for at least 2 hours, or preferably overnight. Chilling is key for thickness.
  7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line baking sheets with parchment paper.
  8. Scoop the dough into very large portions, about 6 ounces each (this makes the signature giant cookie). Roll gently into a ball.
  9. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them as they spread slightly. Do not flatten them.
  10. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the center should still look soft and slightly underbaked.
  11. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The center will set as they cool.

Notes

  • For the best gooey center, do not bake these cookies longer than instructed. They should look slightly raw in the middle when you remove them.
  • Use high-quality chocolate chips or chunks; this makes a difference in flavor.
  • If you skip chilling the dough, your cookies will spread too thin. Plan ahead for the best results.

Nutrition

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