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The Ultimate Copycat Levain Bakery Chocolate Chip Cookies: Giant, Gooey & Loaded with Walnuts

Close-up of a massive, thick levain bakery chocolate chip cookie loaded with chocolate chunks and nuts on a white plate.
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Recreate the famous, supersized New York bakery treat at home. These cookies feature crispy edges, a soft, dense, and gooey center, and are packed with chocolate chunks and walnuts for an indulgent experience.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 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 chips
  • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line two large baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chunks, milk chocolate chips, and chopped walnuts by hand.
  7. Scoop the dough into very large balls, about 6 ounces each (or use a large ice cream scoop). You should get about 8 cookies. Press the dough balls slightly to flatten the bottoms, keeping the tops high to achieve the signature thick shape.
  8. Place the dough balls about 4 inches apart on the prepared baking sheets.
  9. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the centers must still look soft and slightly underbaked. This is key for the gooey center.
  10. Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.

Notes

  • For the best texture, chill the dough balls for at least 30 minutes before baking. This helps prevent excessive spreading.
  • Use high-quality chocolate chunks instead of standard chips for a better melt and texture, replicating the bakery style.
  • If you prefer a slightly crispier edge, bake for an additional 1 to 2 minutes, watching closely.
  • This recipe makes supersized cookies recipe; adjust baking time if you make smaller portions.

Nutrition

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