Copycat Levain Bakery Chocolate Chip Cookies

I still remember the first time I had a Levain Bakery cookie. I was in New York, standing in a line that wrapped around the block, wondering if these cookies could really be that good.

Spoiler: They were.

Giant, golden, with a crisp exterior and an impossibly gooey, melt-in-your-mouth center. It was everything I had ever wanted in a cookie. As a baker and pastry chef, I knew I had to figure out how to make them at home.

After countless test batches (and some very happy taste-testers), I finally cracked the code!

This recipe gives you thick, bakery-style chocolate chip cookies with that perfect balance of crisp and gooey. And the secret? Cold butter, high heat, and not flattening the dough.

Why You’ll Love This Recipe

These cookies are everything you could want in a chocolate chip cookie—thick, rich, and filled with melty chocolate chunks.

Whether you’re craving a classic comfort treat or looking for a show-stopping dessert, this recipe delivers. I’ve made these countless times, and they never last more than a day in my house!

• Thick and gooey: Just like the famous Levain cookies, these are crispy on the outside and melty in the middle.
• Made with simple ingredients: No fancy or hard-to-find items—just pantry staples.
• Cold butter for less spread: This technique ensures the cookies stay ultra-thick.
• Loaded with chocolate: Every bite is packed with melty chocolate chunks.
• Quick bake time: Ready in under 30 minutes, excluding the cooling time.

What Makes Levain Bakery Cookies So Special?

Levain Bakery cookies have a reputation for a reason. They’re not just big—they’re next-level. If you’ve ever wondered what makes them so thick, gooey, and perfect, you’re about to find out.

As a pastry chef, I was obsessed with cracking the code, and after plenty of trial and error, I finally got it right.

Levain Bakery cookies are not your average chocolate chip cookies. They’re massive, ultra-thick, and have a unique texture that’s crisp on the outside but soft and doughy on the inside.

Here’s why they’re so special:

Big, Bakery-Style Cookies

Levain Bakery is known for its giant cookies, often weighing around 6 ounces each! The trick to getting that signature look? Rolling your dough into big balls and never flattening them before baking.

Cold Butter for the Perfect Texture

Unlike most cookie recipes that use softened butter, this recipe calls for cold butter cut into cubes. This keeps the cookies thick, prevents excessive spreading, and helps create flaky layers.

High Baking Temperature

Baking these cookies at 410°F (210°C) ensures they get crispy on the outside while staying soft inside. The high heat bakes the edges quickly, leaving the center slightly underbaked for that signature gooey texture.

Chocolate Chunks Over Chips

For the best melty pockets of chocolate, use chopped chocolate instead of chips. Chocolate chips are made with stabilizers that prevent them from melting as beautifully as real chocolate chunks.

Sea Salt Topping

A sprinkle of flaky sea salt on top enhances all the flavors and balances the sweetness beautifully.

Key Ingredients You’ll Need

Every ingredient in this recipe plays a role in achieving that signature Levain-style texture. Don’t skimp or swap too much, or you might miss out on that bakery-quality finish!

Here’s what you’ll need and why it matters.

• Cold Butter: Keeps the cookies thick and helps create flaky layers.
• Brown Sugar & White Sugar: A mix of both adds the perfect balance of moisture, chewiness, and caramelization.
• All-Purpose Flour: The right amount for a sturdy but tender structure.
• Cornstarch: Helps make the cookies extra soft and tender.
• Baking Soda & Salt: Essential for lift and flavor enhancement.
• Chopped Chocolate: Ensures gooey, melty chocolate pockets in every bite.
• Sea Salt: A light sprinkle on top enhances all the flavors.

How to Make Copycat Levain Bakery Cookies

These delicious cookies are surprisingly simple to make, but a few key techniques make all the difference. I’ve learned the hard way that little details—like using cold butter and not overmixing—can make or break your cookies.

Follow these steps, and you’ll be in cookie heaven!

Hint: The key difference is the use of cold butter and the higher cooking temp.

1. Preheat the oven to 210°C / 410°F. You want it nice and high so the edges cook and the middle stays gooey and chewy
2. Cream the cold butter and sugars until light and fluffy. The butter has to be cold if you don’t want to have to chill the dough before baking.
3. Beat in the eggs, then stir in half of the dry ingredients. Use a spatula to mix in the flour.
4. Add the chocolate and the rest of the flour. Mix until just combined.
5. Portion the dough into 8 balls. Roll them and place them on a baking sheet with plenty of room between each. Do not flatten the cookie dough!
6. Sprinkle the cookie dough with sea salt. This is optional but not really. 
7. Bake for 8-10 minutes. They won’t look cooked, but I swear they’ll finish baking on the tray.
8. Leave the cookies to rest on the tray for 15-20 minutes. They need the heat from the tray to finish baking. After that, you can transfer them to a wire rack to cool completely.

Tips for Perfect Levain Bakery Cookies

Even though this recipe is straightforward, a few pro tips will help you get that bakery-perfect texture every single time.

Trust me, after making these over and over, I’ve discovered the little details that make a big impact!

• Use chopped chocolate instead of chips – it creates pools of melty chocolate.
• Use cold butter or chill the dough - cold butter means cold dough, so they won’t spread on the tray. That said, you can chill the portions before baking, too.
• Bake at high heat (410°F/210°C) – this ensures crispy edges and a soft center.
• Bake in batches - these babies don’t spread too far, but they’re still huge. So it’s best to bake in batches of 4.
• Trust the bake time - they won’t look done and they’ll be pretty raw in the middle, but they’ll set up on the hot tray. So don’t be tempted to cook them for longer.
• Make a smaller batch - make 16 instead of 8, and they’ll still be thick and gooey (like the picture above). Bake “mini” cookies for 7-8 minutes.
• Don’t overmix the dough – mixing too much can make the cookies tough.
• Let them rest after baking – this allows the structure to fully set.
• Chill the dough for even thicker cookies – an extra 30 minutes in the fridge makes a difference!

How to Customize Your Levain Cookies

One of the best parts about baking at home is making recipes your own. Want to put a unique twist on these Levain-style cookies?

Here are some fun ways to change them up while still keeping that incredible texture.

• Make them nutty: Add chopped walnuts or pecans for a crunch.
• Switch up the chocolate: Use dark, milk, or white chocolate for variety.
• Stuff them with caramel: Press a caramel square into the center before baking.
• Make them smaller: Divide into 12 smaller cookies and adjust baking time.
• Add espresso powder: A teaspoon of espresso powder enhances the chocolate flavor.

Storing & Freezing Instructions

If you somehow manage to have leftovers (which rarely happens in my house), knowing how to store and freeze these cookies properly will keep them fresh and delicious.

Here’s how to make sure they stay perfect for days—or even weeks!

How to Store at Room Temperature

Keep cookies in an airtight container for up to 4 days. They stay soft and gooey!

How to Freeze Cookie Dough

Portion the dough into balls and freeze in an airtight bag for up to 3 months. Bake straight from frozen, adding 2-3 extra minutes.

How to Reheat for Freshly Baked Taste

Microwave for 10-15 seconds to get that warm, gooey center again!

FAQ: Copycat Levain Bakery Cookies

Q: What is Levain Bakery?

A: Levain Bakery is a legendary New York bakery, famous for its massive, ultra-thick cookies that have a crisp exterior and an incredibly gooey, soft center. Founded in 1995, the bakery originally started as a side project by two friends and quickly gained worldwide fame for its irresistible cookies.

Q: What makes Levain Bakery cookies different?

A: Levain cookies stand out because they’re huge (about 6 ounces each!), baked at high heat, and made with cold butter to achieve their signature thick, chewy, and gooey texture.

Q: Can I make these cookies smaller?

A: Yes! If you prefer smaller cookies, divide the dough into 12-16 pieces instead of 8, and adjust the baking time to 7-8 minutes for a gooey center.

Q: Can I use chocolate chips instead of chopped chocolate?

A: You can, but I highly recommend chopped chocolate for melty pockets of chocolate in every bite. Chocolate chips contain stabilizers that prevent them from melting as smoothly.

Q: Why did my cookies spread too much?

A: If your cookies spread more than expected, check the following:

• Was your butter too soft? Make sure to use cold butter straight from the fridge.
• Did you overmix the dough? Overmixing can lead to a less thick dough.
• Was your oven temperature correct? A lower temperature may cause cookies to spread more.

Q: Can I freeze the cookie dough?

A: Yes! Shape the dough into balls and freeze them in an airtight container. Bake straight from frozen, adding 2-3 extra minutes to the bake time.

Q: Do I need to chill the dough before baking?

A: No chilling is required for this recipe, but if you want even thicker cookies, you can chill the dough for 30 minutes to 1 hour before baking.