Copycat Levain Bakery Chocolate Chip Cookies

So, you’ve scrolled through Instagram, seen those ridiculously thick, gooey, mountainous chocolate chip cookies from Levain Bakery, and thought, “I need that in my life right now, but a plane ticket to NYC for a cookie feels excessive.” Or maybe you just finished a grueling workout and decided you *earned* one (or five). Either way, you’re here because you crave that epic cookie experience without the epic queue or the epic dent in your wallet. And guess what? You’ve come to the right place, my friend. Let’s make some magic!

Why This Recipe is Awesome

Okay, let’s be real. There are a gazillion chocolate chip cookie recipes out there. But this one? This is the holy grail for anyone obsessed with those legendary Levain beasts. We’re talking crisp edges, a perfectly soft and chewy center, and an absolute avalanche of melty chocolate in every single bite. It’s not just a cookie; it’s an experience. Plus, you get to skip the judgmental stares when you devour three in a row because, hey, you made ’em! It’s also surprisingly idiot-proof, even for those of us who sometimes burn water. Seriously, if I can do it, you can too.

Ingredients You’ll Need

Get ready to wrangle some deliciousness. A few key players here are crucial for that signature Levain vibe. Don’t skimp, don’t substitute willy-nilly (unless I tell you to!), and for the love of all that is good, get good chocolate.

• 1 cup (2 sticks / 226g) Unsalted Butter: The secret? It needs to be cold and cut into cubes. Don’t even think about room temp butter for this masterpiece. We’re defying cookie norms here!

• ½ cup (100g) Granulated Sugar: For that perfect touch of crispness and sweetness.

• 1 cup (200g) Dark Brown Sugar: Packed, please! This is where a lot of that glorious chewiness comes from.

• 2 Large Eggs: Also cold. Yes, really. It helps control the spread, keeping our cookies thick and mighty.

• 1 ½ teaspoons Vanilla Extract: The soul of most cookies. Don’t skip it.

• 1 ¼ cups (150g) All-Purpose Flour: The foundation, the backbone.

• 1 ¼ cups (150g) Cake Flour: This is a game-changer for that tender, pillowy texture. Don’t skip this if you can help it!

• 1 teaspoon Baking Soda: Our main leavener, helping them puff up.

• ½ teaspoon Baking Powder: The backup leavener, adding extra lift and lightness.

• 1 teaspoon Kosher Salt: To balance all that sweetness and make the chocolate sing. Trust me, it’s crucial.

• 1 ½ cups (250g) Semi-Sweet Chocolate Chips/Chunks: Good quality, please! Chips or chopped bars work.

• 1 ½ cups (250g) Dark Chocolate Chips/Chunks: Again, good quality. A mix of chocolates gives depth. No wimpy chocolate ratios here!

Step-by-Step Instructions

Alright, apron on (or not, it’s your kitchen!), let’s get baking. Remember, chill is the name of the game for thick cookies.

1. Prep the Dry Team: In a medium bowl, whisk together your all-purpose flour, cake flour, baking soda, baking powder, and salt. Set it aside.

2. Cream the Butter & Sugars: In the bowl of a stand mixer (or with a hand mixer), cream together the cold, cubed butter with the granulated sugar and dark brown sugar on medium speed. Beat until it’s light and fluffy, about 3-5 minutes. The cold butter will make this take a bit longer, but it’s worth it for texture!

3. Egg-cellent Addition: Add the cold eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

4. Combine Wet & Dry: With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined and no streaks of flour remain. Do not overmix!

5. Chocolate Avalanche: Take the bowl off the mixer. Gently fold in your semi-sweet and dark chocolate chips/chunks by hand with a spatula. We want them evenly distributed, but don’t go crazy here.

6. Scoop & Shape: This is important: Divide the dough into 8-10 very large balls. We’re talking hefty, golf-ball-to-tennis-ball sized. Don’t worry about them being perfectly round; the more craggy, the better!

7. The Chill Factor: Place the cookie dough balls on a plate or baking sheet lined with parchment paper. Cover loosely and chill in the fridge for at least 30 minutes, or up to 2 hours. This step is NON-NEGOTIABLE for that thick, chewy texture.

8. Preheat & Bake: When you’re ready to bake, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place 4-5 chilled cookie dough balls on the prepared baking sheet, ensuring they’re well-spaced. They spread a little, but mostly puff up.

9. Bake to Perfection: Bake for 12-15 minutes, or until the edges are golden brown and the centers still look slightly soft and gooey. They might look underdone, but trust the process!

10. Cool Down: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This allows them to set up and finish baking perfectly. This is the hardest part, I know. Patience, grasshopper!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some cookie catastrophes. Here are a few pitfalls to steer clear of:

• Warm Ingredients: Thinking room temperature butter and eggs are good. Wrong! For these specific cookies, cold is your friend. It prevents excessive spreading and keeps them thick.

• Skipping the Chill: “I’m too hungry to chill the dough!” said every flat cookie ever. Chilling is crucial for texture and to prevent spreading into sad, thin discs.

• Overmixing: Once the flour goes in, mix only until combined. Overmixing develops too much gluten, leading to tough cookies. And nobody wants a tough cookie, especially not emotionally.

• Cheap Chocolate: This is a premium cookie, so use premium chocolate. The quality really shines through. Don’t use those waxy chips that barely melt.

• Under-Scooping: Trying to make normal-sized cookies. These are meant to be giant. Embrace the enormity!

• Pulling Them Too Early: They will look underdone in the center, and that’s okay! They continue to cook on the hot baking sheet. Don’t be afraid to let them get a good golden crust.

Alternatives & Substitutions

While I highly recommend sticking to the script for your first batch, here are a few ways to tweak things once you’re a Levain master:

• Chocolate Variations: Feel free to swap out the dark and semi-sweet combo. Try milk chocolate, white chocolate, or even a mix of chopped candy bars (Snickers, anyone?). Just keep the total amount of chocolate the same (3 cups!).

• Nutty Additions: Levain often includes walnuts. If you’re a nut fan, fold in about 1 cup of chopped walnuts or pecans with the chocolate chips. Adds a lovely crunch!

• Flour Power: If you absolutely cannot get cake flour, you can use all-purpose flour for the entire amount (2 ½ cups total). However, the texture won’t be quite as tender and might be a bit chewier. Still delicious, just not 100% copycat.

• Butter Swap: Look, if you’re out of unsalted, salted butter is *fine*, just reduce the added salt to ½ teaspoon. But please, for the love of all that is holy, don’t use margarine. Your soul (and your cookies) will thank you.

FAQ (Frequently Asked Questions)

Got questions? I probably have snarky answers!

• Can I make the dough ahead of time? Heck yes! The dough keeps wonderfully in the fridge for up to 3 days. Or, scoop the balls and freeze them solid, then transfer to a freezer bag. You can bake them from frozen (add a couple of minutes to baking time).

• Why cold butter AND cold eggs? Is this some kind of mind game? Not a mind game, just science! Cold ingredients help keep the dough firm, which limits how much the cookies spread in the hot oven. This is key for those thick, lofty cookies.

• Do I absolutely HAVE to use two kinds of flour? For the truest copycat experience, yes. The cake flour provides a tender crumb that all-purpose alone can’t quite achieve. But if you’re in a pinch, all AP flour works, just expect a slightly denser cookie.

• My cookies spread too much! What did I do wrong? Did you chill the dough? Was your butter or eggs at room temp? Is your oven thermometer accurate (sometimes ovens lie!)? Also, make sure you’re using fresh baking soda/powder.

• How long do these cookies last? LOL. They don’t. But theoretically, stored in an airtight container at room temperature, they’re best for 2-3 days. They’re never as good as fresh out of the oven though, IMO.

• Can I use only one type of chocolate? Sure, if you want a less complex chocolate flavor. But the blend of semi-sweet and dark gives that signature depth that Levain is famous for. Mix it up!

Final Thoughts

Look at you, kitchen wizard! You just conquered the epic quest of the Levain copycat chocolate chip cookie. Now go forth and bask in the glory of your creation. Share them with friends (if you can bear to), impress your family, or just hoard them all for yourself (no judgment here!). You’ve earned every single glorious, chocolatey bite. Happy baking, my friend!