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Ultimate Copycat Levain Bakery Chocolate Chip Cookies: Thick, Gooey, and Perfect Every Time

Close-up of a thick levain bakery chocolate chip cookies half, showing gooey, melted chocolate oozing out.
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Recreate the famous, giant, thick chocolate chip cookies from Levain Bakery at home. These cookies feature crispy edges, a soft, gooey center, and are loaded with chocolate chunks.

Ingredients

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

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 with an electric mixer.
  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 chocolate chunks and walnuts (if using) by hand.
  6. For thick cookies, chill the dough for at least 2 hours, or up to 24 hours. Chilling helps prevent spreading.
  7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line baking sheets with parchment paper.
  8. Scoop large portions of dough, about 6 ounces each (or use a large ice cream scoop), forming thick balls. You should get about 8 large cookies.
  9. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them.
  10. Bake for 13 to 15 minutes. The edges should look set and golden brown, but the centers should still look slightly underbaked and soft.
  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 centers will set as they cool, maintaining a gooey texture.

Notes

  • Use high-quality chocolate chunks instead of chips for the best melty texture.
  • For the signature giant size, weigh your dough portions. Each cookie should be about 6 ounces.
  • If you skip the chilling step, the cookies will spread more and be thinner.
  • Baking time is critical; pull them out when the center looks slightly raw to guarantee a gooey center.

Nutrition

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