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Homemade Levain Bakery Cookie Recipe (COPYCAT) photo
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Levain Bakery Cookie Recipe (COPYCAT)

These Levain Bakery copycat cookies are thick, gooey, and loaded with chocolate chips—perfectly replicating the iconic NYC treat right at home!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Chip, Cookies, Copycat, Easy, Homemade
Servings: 12 servings

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 cups cake flour
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 cup cold butter cut into cubes
  • 1 cup brown sugar
  • 0.5 cup white sugar
  • 2 eggs
  • 1.5 cups chocolate chips
  • 0.5 cup chopped walnuts or nuts of your choice optional

Instructions

  • Gather all your ingredients and measure them out.
  • In a large mixing bowl, whisk together the all-purpose flour, cake flour, salt, and cornstarch until well blended.
  • In another bowl, add the cold butter cubes, brown sugar, and white sugar. Beat with a mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs to the butter and sugar mixture and beat until fully incorporated and smooth.
  • Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not over-mix.
  • Gently fold in the chocolate chips and chopped walnuts (if using) with a spatula until evenly distributed.
  • Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350°F (175°C) while the dough chills.
  • Scoop the chilled dough onto prepared baking sheets, leaving space between each cookie.
  • Bake the cookies for 12-15 minutes until edges are lightly golden; centers may look slightly underbaked.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Whisk
  • Baking Sheets
  • Cookie Scoop or Spoon
  • Oven

Notes

  • For gluten-free cookies, substitute both flours with a gluten-free blend.
  • Use dairy-free butter and chocolate chips for a dairy-free version.
  • Replace eggs with unsweetened applesauce or a flax egg to make the recipe egg-free.
  • Freeze unbaked dough for longer storage; add extra baking time when baking from frozen.
  • Customize with your favorite nuts or different types of chocolate chips for unique flavors.