Levain Bakery Cookie Recipe: The Ultimate Copycat Guide
Craving those iconic, oversized, and unbelievably delicious cookies from Levain Bakery? Look no further! This Levain Cookie Recipe is a carefully crafted copycat designed to bring the magic of these bakery-style treats right into your own kitchen. Get ready for thick, massive cookies loaded with chocolate chips and walnuts – they’re famous for a reason!
My Levain Cookie Obsession: A Personal Story
My first encounter with a Levain Bakery was during a work trip to Chicago. A group of friends and I decided to sample as many of their cookie flavors as possible. We paired our cookie haul with some Jeni’s ice cream and headed back to the hotel for an epic dessert feast.
That night ranks as one of my all-time favorites, and I was instantly hooked on Levain’s cookies. Their size, texture, and flavor were unlike anything I had ever tasted.
A few months later, I surprised my husband with a trip to Chicago, eager to share all my newfound favorite spots. Levain Bakery was, of course, at the top of the list. We indulged in my go-to cookies and explored some new varieties. The classic chocolate chip walnut cookie was a must-try, and it quickly stole my husband’s heart.
He insisted that I recreate that chocolate chip walnut Levain Cookie Recipe at home. After numerous trials and adjustments, I finally perfected a copycat version. These cookies are enormous, dense, chewy, and utterly divine. The best part? They’re surprisingly easy to make!
The Key Ingredients for Authentic Levain Cookies
What makes a Levain cookie so special? It’s all about the quality and balance of the ingredients. Here’s a breakdown of what you’ll need:
| Ingredient | Tip |
|---|---|
| Butter | Melt the butter and allow it to cool completely before mixing. This prevents the cookies from spreading too much and helps maintain their signature thickness. The cooler butter also aids in creating a chewier texture. |
| Brown Sugar | Fresh, soft brown sugar is crucial for the perfect cookie texture. If your brown sugar is hard or clumpy, it can impact the cookie’s consistency. To soften it, try microwaving it with a damp paper towel for a few seconds. |
| Cake Flour & All-Purpose Flour | The combination of cake flour and all-purpose flour is what gives these cookies their signature bakery-style texture. Don’t substitute flours or attempt to create DIY cake flour. It simply won’t yield the same results. The cake flour contributes to a softer, more tender crumb. |
| Baking Soda, Baking Powder & Salt | Using both baking soda and baking powder ensures the cookies have a good lift while maintaining that dense, satisfying texture. Salt is essential for balancing the sweetness and enhancing the overall flavor profile. |
| Chocolate Chips & Walnuts | Opt for high-quality chocolate chips (milk, semi-sweet, or a combination) and coarsely chopped walnuts. The chunks of chocolate and walnuts should be generously distributed, ensuring every bite is packed with flavor. To enhance the walnuts’ taste and texture, consider toasting them lightly before adding them to the dough. |
Step-by-Step: Mastering the Levain Cookie Recipe
Ready to bake your own batch of these legendary cookies? Follow these simple steps:
- Melt the Butter: Melt the butter in a microwave or on the stovetop, then let it cool completely until it’s no longer warm. This is a critical step for achieving the right cookie texture.
- Combine Wet Ingredients: In a large bowl, stir the cooled butter with the brown sugar until well combined. Then, mix in the egg and vanilla extract until the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Add the baking soda, baking powder, salt, cake flour, and all-purpose flour to the wet ingredients. Stir gently until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
- Fold in the Goodies: Gently fold in the chocolate chips and coarsely chopped walnuts until they are evenly distributed throughout the dough.
- Portion the Dough: Use a large cookie scoop or a measuring cup (about ½ cup) to form large dough balls. These cookies are known for their size, so don’t be afraid to make them generous! Using a scale will ensure each cookie is the same size.
- Chill the Dough: Cover the dough balls and chill them in the refrigerator for at least 45 minutes, or up to 24 hours. Chilling the dough allows the flavors to meld and helps prevent the cookies from spreading too thin during baking. The longer you chill, the better.
- Bake the Cookies: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the chilled dough balls on the prepared baking sheet, leaving plenty of space between them. Bake for 13-20 minutes, or until the edges are lightly browned and the centers look set but are still slightly soft. Don’t overbake!
Tips and Tricks for the Best Levain Cookies
- Don’t skip the chilling step! It’s essential for preventing the cookies from spreading too much and developing the right texture.
- Use a kitchen scale for accurate measurements. This is especially important for the flour, as too much flour can result in dry, cakey cookies.
- Underbake slightly for extra-chewy cookies. The cookies will continue to set as they cool.
- Toast your walnuts for added flavor and crunch.
- Experiment with different chocolate chips. Try a mix of milk, semi-sweet, and dark chocolate for a complex flavor profile.
Storing Your Homemade Levain Cookies
While these cookies are best enjoyed fresh, here’s how to store them to maintain their deliciousness:
Freeze the Dough, Not the Baked Cookies
Baked cookies can sometimes dry out. Freezing the dough is a fantastic way to preserve the Levain Cookie Recipe’s signature thickness and chewiness.
Simply freeze the shaped dough balls until they are solid. Then, transfer them to an airtight container or freezer bag and store them for up to 3 months. When you’re ready to bake, simply place the frozen dough balls directly onto a baking sheet and bake as directed, adding a few extra minutes to the baking time until the edges are lightly browned and the centers are soft.
More Delicious Cookie Recipes to Try
Looking for more delectable cookie inspiration? Here are a few of my other favorite cookie recipes:
Bakery Style Chocolate Chip Cookies
Chocolate Cookies Recipe
Oatmeal Cookies Recipe
Chocolate Crinkle Cookies
Detailed Recipe: Levain Bakery Copycat Cookies
Rate this recipe!
Tap the stars to rate!
(No ratings yet)
Levain Cookie Recipe
By Chelsea Lords
Levain Cookie Recipe is a copycat of the iconic bakery-style cookies. Thick centers, crisp edges, and packed with chocolate chips and walnuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 35 minutes
- Servings: 5 cookies
Video
[Video Placeholder]
Equipment
- Large sheet pan plus a silicone liner
Ingredients
- 8 tablespoons unsalted butter, melted, but not hot
- 1 cup light brown sugar, tightly packed (fresh/soft sugar)
- 1 large egg
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup all-purpose flour
- 2/3 cup cake flour (see note 1)
- 2/3 cup chocolate chips (I like milk chocolate best, Levain uses a mix of semi-sweet & dark)
- 1/3 cup coarsely chopped walnuts (see note 2)
Instructions
- Melt the butter in a microwave-safe bowl. Let it cool for about 5 minutes. Hot butter will melt the sugar and cause greasy cookies. Once cooled to room temperature, whisk or use an electric hand mixer to mix in the brown sugar until fully combined. Add the egg and vanilla and whisk until smooth and creamy.
- Add the baking soda, baking powder, and salt and whisk until smooth. Add the properly measured cake flour and all-purpose flour, mixing just until combined. The dough will be thick, but should not be dry. Do not overmix. Gently fold in the chocolate chips and walnuts.
- Use a 1/2 cup measuring cup to divide the dough evenly to form 5 large dough balls. Place on a parchment paper lined pan in the fridge for 1 hour.
- Preheat the oven to 325°F. Line a sheet pan with a silicone baking mat and do not use foil. I have found parchment is too thin and can cause the bottoms to brown too quickly. Place 3 dough balls on the pan at a time, spacing them well apart. Bake for 13-20 minutes, erring on the side of underbaking for soft, chewy cookies. The cookies will continue to set as they cool. Visual cues: The tops should look set, not wet or gooey.
- Remove the cookies from the oven and work quickly to gently press the edges of each cookie inward using the back of a metal spatula. If desired, press a few extra chocolate chips or walnuts onto the tops. Let the cookies cool on the pan for 10 full minutes, then transfer to a cooling rack with a metal spatula. If you like a salty-sweet finish, sprinkle a few flakes of salt on top while the chocolate is still soft.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Cake flour gives these cookies a softer, more tender crumb. Using both cake flour and all-purpose flour creates the bakery-style texture. Do not substitute or use homemade cake flour. It will not work the same. Too much flour leads to cakey/dry cookies. Don’t pack flour into the measuring cup and make sure to level off the top. If you have a food scale, swap to grams and use those measurements for accuracy.
Note 2: I recommend toasting the walnuts first. Let them cool, then coarsely chop.
Storage: These cookies are best fresh but will keep up to 1 week in an airtight container at room temperature. Rewarm in short 10 to 15 second bursts.
Freezing: Freeze the dough, not the baked cookies. Freeze dough balls until solid, then store in an airtight container for up to 3 months. Bake from frozen, adding a few extra minutes until edges are lightly browned and centers are soft.
Nutrition
Serving: 1 serving | Calories: 657kcal | Carbohydrates: 89g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 557mg | Potassium: 233mg | Fiber: 2g | Sugar: 55g | Vitamin A: 620IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!