A quick welcome to these giant chocolate chip cookies
These cookies are thick, soft in the middle, and crisp at the edges — just like the famous Levain Bakery version. They are simple to make at home with common ingredients. If you like big bakery-style cookies, you might also enjoy this ultra-thick bakery-style cookie method for extra gooey centers.
Why this recipe is worth baking
This recipe gives you a cookie that feels like it came from a favorite bakery. The mix of granulated and brown sugar makes flavor and chew. Cold butter helps create thick, chunky cookies. They bake quickly and please everyone.
Step-by-step: How to make Levain Bakery Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat the cold cubed butter, granulated sugar, and light brown sugar together until creamy and well combined.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips and chopped walnuts (if using) until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious cookies warm or at room temperature!
Pantry list — Ingredients you need
- 1 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Directions in plain steps
Follow the step-by-step guide above. Take care not to overmix once you add the dry ingredients. Overmixing makes cookies tough. For best thickness, keep the butter cold until you start, and do not flatten the cookie balls before baking.
Best ways to serve Levain Bakery Chocolate Chip Cookies
Serve warm from the oven for melty chocolate and soft centers. They are also great at room temperature. Try splitting one and adding a scoop of vanilla ice cream for a quick dessert.
How to keep these cookies fresh
Let cookies cool completely, then store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. To refresh, warm in a low oven for a few minutes.
Helpful tips to get bakery-style results
- Use cold cubed butter to keep cookies thick and chunky.
- Measure flour properly — spoon it into the cup and level it off.
- Don’t overbake; remove when edges are light golden.
- If you want even thicker cookies, chill the dough for 30–60 minutes before baking.
Try a stuffed version if you like surprises — see this fun cheesecake-stuffed cookie idea for inspiration.
Simple swaps and variations
- No walnuts? Leave them out for a pure chocolate chip cookie.
- Use dark chocolate chunks for a deeper chocolate flavor.
- Sprinkle a little flaky sea salt on top right after baking for contrast.
- For a smaller cookie, use a teaspoon-sized scoop and reduce bake time by 2–3 minutes.
Nutritional note (estimate)
Per large cookie (varies by size): about 350–450 calories, with fats and sugars from butter and chocolate. Exact nutrition depends on portion size and ingredients. Use a nutrition calculator for precise values.
Family-friendly serving ideas
- Plate with cold milk for kids and adults.
- Make cookie sandwiches with ice cream in the middle for a party.
- Break into pieces and use as topping for brownies or parfaits.
What to pair these cookies with
- Classic: cold milk or hot coffee.
- Dessert upgrade: vanilla or salted caramel ice cream.
- For grown-up pairing: a glass of milk stout or a mild espresso.
Frequently asked questions
Q: Why use cold butter instead of room temperature?
A: Cold butter keeps the dough from spreading too much. That helps you get the thick, bakery-style shape.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough up to 48 hours or freeze scooped dough for up to 3 months. Bake from chilled or slightly thawed.
Q: My cookies spread too thin. What went wrong?
A: Likely butter was too warm or dough was overmixed. Chill dough, use cold butter, and measure flour correctly.
Q: Can I skip the walnuts?
A: Absolutely. The cookies are great without nuts. Just add extra chocolate chips if you want more chocolate.
Q: How do I get gooey centers but golden edges?
A: Use a higher oven temp for a shorter time, or make sure the cookie balls are thick and bake until edges set but centers look slightly soft.
Conclusion
If you want a copycat take or more ideas, check this Levain Bakery Chocolate Chip Crush Cookies – Modern Honey guide for a version with big chocolate chunks. For the official bakery product, see the Chocolate Chip Walnut Cookies – Levain Bakery™️ listing. If you want another home recipe to compare, try this Copycat Chocolate Chip Levain Bakery Cookie Recipe – Broma.
Levain Bakery Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup cold unsalted butter, cubed Keep the butter cold for thick cookies.
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Measure flour properly.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat the cold cubed butter, granulated sugar, and light brown sugar together until creamy and well combined.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips and chopped walnuts until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
