Desserts | January 26, 2017

Levain Bakery Chocolate Chip Cookie Recipe

If you’ve traveled to, or live in New York City, you have probably heard of Levain Bakery and their famous chocolate chip cookies. On my last trip back east, I made a stop at the popular bakery on West 74th Street to see for myself if this was indeed the best chocolate chip cookie in the world!

Levain Bakery Chocolate Chip Cookie Recipe
Levain Bakery Chocolate Chip Cookie Recipe

Levain Bakery is rumored to have the best chocolate chip cookies in the world. Yes, in the world.  Hmmmmmmm. This is a highly debatable subject. What determines if a recipe is the best recipe in the world?  It’s all a matter of personal opinion and preference.  Follow along and I’ll give you my observations and the results of my taste testing and baking research.

Last September, I took a trip with my oldest daughter Corrine to NYC. She was there for Fashion week and I was there for support, choosing restaurants and overall sightseeing. Levain Bakery was high on my list of places to visit this trip.  We purchased each of the four types of cookies they sell. My favorite was the Chocolate Chip Walnut Cookie.

I Instagrammed a photo (below)  of the cookie while we were in NYC and received almost 100 of comments from readers professing their love for Levain cookies, recipe requests and even comments stating a copycat recipe would be an answer to prayers!

In the interest of answering prayers and helping everyone who doesn’t live close to NYC (or even those who just want a make a batch of Levain style cookies) I’m going to share my version of the Levain Bakery Chocolate Chip Walnut Cookie recipe (and also the no-nut version, read end of post). But first, I’ll give you the story of how this recipe came to be…

Levain Bakery Chocolate Chip Cookie Recipe

Cut to the chase:

I know some of you probably just want the cookie recipe. If you are one of those people, skip to the bottom of this page and I’ll spare you my three thousand word essay on the who/what/why of  recreating the Levain Bakery Chocolate Chip Cookie. If you want the back story, here it is…

Levain Bakery Chocolate Chip Cookie Recipe

History:

Levain Bakery was opened in 1994 by two women, Pam McDonald and Connie Weekes,  who trained for triathlete/Ironman competitions together. They were often hungry after training and wanted a treat that would fill them up. During the training process they talked about creating the best chocolate chip cookie in the world.  Over 20 years later, they are still baking cookies (and muffins, breads, pizza, sticky buns)  and wowing New Yorkers and tourists every day.

They have 3 locations, with one more on the way Spring of 2017. There is almost always a line out the door, and their locations even sport a line cam giving you a look at the length of the line. Not that a long line seems to deter anyone from buying Levain’s cookies! We visited the West 74th street location and waited in line for less than 20 minutes.

Levain Bakery Chocolate Chip Cookie Recipe

Why is the Levain Chocolate Chip Cookie so popular?

Size: Huge. 6 oz (almost half a pound) of cookie. Everything is is big and flamboyant in NYC, and Levain cookies are no exception. The cookies are enormous. If you are forking out $4 per cookie (current price),  you want a cookie you can sink your teeth into. I’ve purchased big cookies in the past, only to be disappointed that the flavor didn’t match up to the size of the cookie. The Levain cookies deliver in both the size and deliciousness categories!

Texture: Perfect combination of crisp outside and incredibly gooey center. The cookie is baked at a high temperature, and mounded high, allowing the outside of the cookie to crisp up perfectly while the middle barely gets baked and creates puddles of chocolate in the cookie dough.

Hype: New Yorkers love to wait in line! No really.  Anything with a long line in NYC= (usually) an experience you don’t want to miss. This isn’t a tourist-only line. New Yorkers faithfully stand in the Levain line, patiently waiting for their cookie fix.

Levain Bakery Chocolate Chip Cookie Recipe
Levain Bakery Chocolate Chip Cookie Recipe

Why recreate the Levain Bakery Chocolate Chip Cookie?

Reason 1. They are delicious- See all of the above reasons. A big melty hunk of a cookie.
Reason 2. Cost- At $4 per cookie, if I lived in NYC and could run down the street to buy a cookie whenever I had a craving, it would be an easy choice. Four dollars a cookie is a reasonable  price, given the size of the cookie. I mean, it’s a meal for $4.  So one cookie or two or three are affordable. But when you consider you can make 8 at home for about a dollar per cookie, the make at home option  starts to look very attractive.

Reason 3. Location- If you don’t live in NYC, (and who does?)  I mean, only about 8 million people, but most of them don’t read this blog, which brings us to the out-of-towner option, having the cookies shipped. See reason 4.
Reason 4. Affordability of shipping: The mail order option, in my opinion, is not very affordable for most people.  And who wants to wait 2 days when they have a chocolate chip cookie craving? Levain cookies are sold four to a package in the smallest package available.  The least expensive shipping option (to Utah, 2 day air) will set you back approx $64 or about $16 per cookie. For two day old cookies.  Gulp.

or

The next option is $81.50 for next day air, which is about $27 per cookie. Fairly fresh, but still a day old.

or

Last, but not least, next day (early) delivery is $108.50 or $34.94 PER COOKIE. Did you just pass out?  I’ve eaten a lot of cookies in my lifetime. Probably more than my share. I don’t ever recall eating cookie that was worth $35 per cookie.

The shipping is what increases the price of the cookies.  If you have a friend visiting NYC, having them hand deliver cookies is a sweet option. Unless they leave the cookies on the plane. Oops. See Reason 6.

Reason 5. Everyone asks for the recipe. Many of you have been to Levain, and NEED this recipe. After eating one of the Levain cookies, I knew it was my duty to create a make at home version of the Levain Bakery Chocolate Chip Cookie.

Reason 6.  I want to help you keep your integrity intact. These cookies are a HOT item. Don’t leave them unattended, or else. True story. My friend Maria was visiting her kids in New York last year. We were texting back and forth and talking about some of the fun restaurants and treats they were enjoying in the city, including Levain cookies. At one point, I asked her to pick up a cookie for me if she was close to the bakery again before returning home… for research purposes.

Maria  was kind enough to buy a few cookies, had them packaged up and carried them back on the plane to SLC in a cute little Levain Bakery bag. After she left the plane, she realized she had left the cookies onboard. Maria tried unsucessfully to re-board the plane.  Her husband saw a man leave the plane with the cookies in hand.  He approached the man and said “I believe that is my wife’s bag of cookies she left on the plane.”  (awkward, right?)  The man looked startled, but acted like they were his cookies, although he had no story to share or no retort for the insistence by Maria’s husband that they were Maria’s cookies.

Picture me, reading this text from Maria, about what happened to the cookies, and saying over and over again,  “OH MY GOSH”  Grant thought maybe someone had passed away. No, just a cookie casualty… Maybe this gentleman did purchase the cookies, but it sounds like a possible cookie heist to me. Don’t take something that doesn’t belong to you. Just bake a batch at home instead.

Levain Bakery Chocolate Chip Cookie Recipe
Levain Bakery Chocolate Chip Cookie Recipe

Observations, baking tips and how I came up with this copycat Levain Bakery recipe…

In order to make a cookie that tastes, looks and has the same texture of the Levain cookie, I started by watching an episode of Bobby Flay’s Throwdown, where the Levain Bakery owners and Bobby Flay bake up a batch of cookies and judges pick their favorite cookie. Pam and Connie (Levain founders) show up to the throw down with their dough already made, so it was difficult to do much observing of the actual cookie making process in the video clip.

I did take a look at the texture of the dough, which seems to be fairly sticky, leading me to believe there is not an excessive amount of flour in the dough. They also state a few times during the segment, they like to “keep it simple”. Bobby Flay’s cookies include Muscavado sugar and gourmet chocolate. In the end, the Levain cookies won the throw down.

The second video “Levain Bakery Pam and Connie Make Cookies” shows Pam and Connie making the cookies. They don’t show specifics, such as amounts, but I carefully watched and re watched the video several times and gathered the following:

-They use cold butter in 1 lb blocks

-The walnuts are not chopped, and don’t appear to be toasted.

-It looks like the amount of brown sugar is a bit more than the white sugar added, and the brown sugar appears to be light brown sugar, but difficult to tell the proportions of white to brown sugar, since brown sugar is usually measured in packed down amount, and the amount in the bowl does not looked packed.

-No vanilla. They also mention in the Bobby Flay video they don’t add vanilla because they think it is not needed. At first I thought WHAT? No vanilla in a cookie? But they are right. It really doesn’t add much flavor.

-Eggs, appear to be 2 per recipe, from what I can see, the butter and egg ratio per (at home) recipe would be 1/2 lb butter to 2 eggs.

-Chocolate chips. Semi sweet. About  2 cups per recipe. They add the walnuts first and pulse the dough, then add the chocolate chips last. They add the walnuts and chocolate chips after the dry ingredients have been pulsed into the wet ingredients.

-Dry ingredients. They add the dry ingredients in one big bowl, so it is difficult to tell what is in the dry ingredient portion of the recipe. I tried all purpose flour, cake flour, bread flour, a combination of bread and AP flour, a combo of cake flour and AP flour, and the AP flour by itself. I also tried baking soda, baking powder and a combination of both. Many people believe Levain Bakery  includes cornstarch in their cookie, but I believe it is just plain old baking powder, which is made with a bit of cornstarch (remember the “keep it simple” quote)?

-The cookies also seem to be on the less salty side, which is less to my liking. I’m a firm believer in salt to balance out and enhance the flavors in desserts. I think they probably use about 1/4 to 1/2 teaspoon of salt per recipe. I always use a coarse sea salt for best taste results. I am not sure if they use salted or unsalted butter, but I always use unsalted.

-Mixing: The mixer used in the video is a large commercial grade machine. They mix the butter and sugars together first, with the mixer on low. The mixer speed is always on low, it seems.  When making other chocolate chip cookies, I usually add my chocolate chips and nuts with the flour to get them coated with flour (which is supposed to help them from sinking into the bottom of the dough) but Levain just adds the walnuts and chocolate chips after mixing in the dry ingredients. They pulse the mixture several times to prevent the flour and other dry ingredients from spilling over the bowl.

-Refrigeration of dough: They don’t talk about refrigerating the dough, but there are reports of the dough being refrigerated or frozen  before baking. Refrigeration of dough usually enhances the texture of the cookies, but I don’t feel it is necessary in this cookie. I have baked this recipe right out of the bowl and also refrigerated the dough before baking. You can see what will be best in your oven by baking  a cookie right after mixing up. If the cookie flattens too much, refrigerate the remaining dough for 30 minutes before baking.

-Shaping: Pam and Connie talk about “no baseballs” when shaping the dough. I usually create “baseballs” by using a cookie scoop. The Levain cookie is a more rustic looking treat. They use their hands to shape the dough. I prefer to use a food handler’s glove and measure the dough out and weigh it on my trusty kitchen scale.

-Baking time and temp: I found the best temperature in my oven is 400 degrees. If I am baking on a regular setting, I bake at 400 for 11-12 minutes. If using convection, I bake for 8-9 minutes. To achieve the gooey consistency of the Levain Bakery cookie, you must take the cookie out of the oven before the center is baked.

-Cooling-an important step: The Levain cookie needs to sit on the cookie sheet for at least 15 minutes before eating. Leave the cookie on the warm cookie sheet so it can finish baking and set up. I believe the cookies are best when left to sit for about an hour after baking.

Levain Bakery Chocolate Chip Cookie Recipe

Cookie Conclusion

I loved this cookie at the bakery and at home. It’s definitely a cookie lover’s dream. Not to be confused with the New York Times Chocolate Chip Cookie, which is a chocolate lover’s dream, this cookie is a mini-mountain of chocolate chip cookie dough.

I’m still partial to my all time favorite, ABK’s Tried and True Chocolate Chip Cookie. If you know someone who loves to eat the dough more than a baked cookie, I am guessing they will fall in love with the ABK version of the Levain Bakery Chocolate Chip Walnut Cookie. One recipe makes 8 GINORMOUS cookies.  I  look forward to reading your reviews… Happy baking!

**Update May 2017** NO-NUT VERSION**

After receiving lots of feedback on this recipe several of you have said in emails, messages through Instagram and comments on Instagram posts that your cookies are going flat. I was puzzled by this! As you can see, the cookies are HUGE balls of dough before baking. I finally measured, and the  dough balls sit about 3 inches high. How could they flatten out after baking for such a relatively short time? When I drilled down the problem, I found the readers who were having issues with the cookies going  flat were NOT adding walnuts to the recipe. I stated in the recipe notes originally – “If you are going to omit the nuts, you may want to try adding more chocolate chips and 1/4 cup of additional flour.”  I should have been more specific. I didn’t want to add much more flour than the originally called for  2 1/2  to  2 3/4  cups total, because once you add too much flour it changes the texture and flavor of the end product. Apparently 1/4 cup of additional flour was not enough. I talked through this with my friend Melinda a few days ago. She mentioned something about replacing the volume of nuts in the cookies with something else. Then it hit me. To have success with this recipe the volume of the nuts had to be replaced exactly if the cookies were going to hold their shape. I experimented with adding the additional 1/4 cup of flour-  3 cups total flour (1 cup cake flour, 2 cups AP flour) and 4 cups total semi sweet chocolate chips. HOORAY!  The no-nut perfect version of the Levain Bakery Chocolate Chip Cookie Copycat was born. The adjustments are in the recipe notes. I highly recommend refrigeration of dough if you do not have a convection oven. Refrigerate for 45 minutes after shaping the dough, then bake as directed. This will also help the cookies hold their shape.

One more note-  The chocolate chips weight equals 14.6 oz for 2 cups, while 2 cups of whole walnuts equal 10.16 oz for 2 cups. The walnuts take up more volume, but weigh less than the chocolate chips. When measuring out the cookies made with chocolate chips only, the dough is more dense and the dough balls are smaller. I weighed out the cookies without walnuts to about 7 oz per cookie, as opposed to 6 oz for the cookies with nuts. The recipe will still yield about 8 cookies per batch!

**Update May 23, 2017 Mini Version**

The cookies can be made in a “mini” size, about 3-3.5 oz each. Perfect size for any gathering where you don’t want to make and serve cookies that are nearly 1/2 lb each! Shape as directed, then bake at 400 degrees ( I use convection bake, but you can use regular bake as well) for about 5-6 minutes or just until top of cookie forms a crust.

**Update June 2017**

Lots of questions about CAKE flour. It is usually found on the top shelf at grocery stores, in a small box. Most groceries sell ” Softasilk” Cake Flour in a box. Make sure you read the label if you buy other brands and buy Cake Flour and not a “Cake Flour Blend”.   If you can’t find cake flour at your grocery,  you can make your own at home by using this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container.  Add 2 tablespoons of cornstarch to the flour in mixing bowl. Sift the flour and cornstarch mixture. Sift again about 3-4 more times. You now have cake flour! Place in a bag or container, measure out and use as needed.

Levain Bakery Chocolate Chip Cookie Recipe

4.93 from 88 votes
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Levain Bakery Chocolate Chip Walnut Cookies

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 8 cookies
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 1 cup butter cut into tablespoons I prefer unsalted
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup cake flour
  • 1 1/2-1 3/4 cup all purpose flour* see notes
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • 2 cups walnut halves
  • 2 cups semi sweet chocolate chips* see notes

Instructions

  1. Pre heat oven to 400 degrees and set rack in middle of oven.
  2. Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
  3. Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.
  4. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
  5. Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.
  6. Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.
  7. Pour the chocolate chips into the batter and pulse again 5-6 times.
  8. Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.
  9. Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
  10. Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.
  11. The cookies are done when the top is a bit golden and the bottom is also golden.
  12. Do not over bake. Let cool for 15 minutes before serving.
  13. To make the cookies without walnuts, see recipe notes

Recipe Notes

-It is important to let the oven fully heat up. Turn it on for at least 15-20 minutes before baking.

-I use 1 cup Cake Flour and 1 3/4 cup AP flour. You may try using 1 1/2 cups AP flour. I found the dough to be too sticky. If you have issues with the cookies flattening out, use 1 3/4 cups flour.

-If you do not have cake flour, try using All Purpose flour. 2 1/2 cups should work. When purchasing Cake Flour, look for it on the upper shelves of the grocery aisles. 

- If you can't find cake flour at your grocery, you can make your own at home by using this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container. Add 2 tablespoons of cornstarch to the flour in mixing bowl. Sift the flour and cornstarch mixture. Sift again about 3-4 more times. You now have cake flour! Place in a bag or container and use as needed.

-Cake flour is usually found on the top shelf at the grocery store, near the All Purpose Flour or near other baking goods.

-I buy chocolate chips in bulk and scoop my semi sweet chips out of a jar. This recipe calls for 2 cups of chocolate chips. Most bags of chocolate chips are 11-12 oz or closer to 1 1/2 cups of chips, which will work for one recipe, no need to open another bag of chocolate chips.

-I use food handlers gloves to shape the dough, and also weigh the dough balls on a scale. Each dough ball is approx 6 oz.

-These cookies freeze extremely well. After cooling completely, place cookies in a large ziplock bag or small sandwich size bags. Place in freezer. When ready to eat, either let thaw, or wrap in paper towel and microwave for about 15-18 seconds. The cookie will not have a crisp exterior after being frozen, but will still be moist and taste fresh.-In the recipe it says to turn the batter out onto a clean surface and mix the chocolate chips and the walnuts together by hand. I do not do this step. I add this to the recipe because it is shown in the video. I simply fold the dough a couple of times with a spatula in the bowl to make sure all of the walnuts and chocolate chips are distributed.

Update 5/3/2017**

-Dislike walnuts? You may add additional chocolate chips or try increasing the All Purpose flour by 1/4 cup. Add 4 cups chocolate chips in place of the original 2 cups chips and 2 cups walnuts. If you omit the walnuts, you must replace with another substance that will take up mass in the cookie. Two additional cups of chocolate chips or 2-11.5 oz packages per recipe. Bake as directed. Refrigerating dough for 30-45 minutes after shaping and before baking is recommended, especially if baking in a regular bake and not a convection bake oven.

283 thoughts on “Levain Bakery Chocolate Chip Cookie Recipe

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    1. Hi Amanda, yes, I use butter straight out of the fridge. If you are not using a stand mixer, you may want to soften the butter a bit, maybe about 12-15 seconds in the microwave. The stand mixer will mix cold butter better than a hand mixer. Therefore, if you are not using a powerful mixer, it may be beneficial to soften the butter a bit to insure all of the butter is blended well. Thanks for asking, I will add this to the recipe tips!

  1. So I DO live in NYC and I am still VERY excited about this recipe! I love levain but I can’t often justify spending $4 a cookie, so I usually only go there when I have friends in town and I take them there! So, this is awesome! Thank you!!

    1. Angie, You are so very welcome! I hope you love this recipe. Come back and let us know how they turn out for you in NYC! Thanks for reading ABK xo

    1. Hi Amy, I have used a few different brands, Usually I purchase Softasilk, because it is easy to find where I live, but my favorite brand of flour is King Arthur. I love the way my baked goods turn out when using King Arthur. Happy baking!

  2. 5 stars
    Made these twice. Everyone LOVES them. Mine don’t look like yours but flavor is good. I have has Levain and it’s close enough for me. Thank you!

    1. Hi Katie,
      I have tried making them smaller. They are awesome! Just watch the cookies and take out of oven after the top is set and the cookies are a bit golden. Usually after about 7 minutes for about a 3-4 oz cookie.

  3. Hi,
    My child is highly allergic to walnuts. Do you think I could skip the walnuts and still use the same recipe and get same results?
    Thanks!

  4. Okay, first of all these are so yummy and maybe my all time favorite chocolate chip cookie recipe.
    If it helps: at first the edges of my cookies got burnt/flattened. (I may have a convection oven and not know it,) but after I saw that I added the extra 1/4 cup (I started with the minimum suggested all purpose flour, then when I saw that I added in the extra flour). So at least for me or my oven, mine needs less time to cook or the flour helped it because the next batch solved the problem.

    1. Chanel,
      You can easily tell if you have a convection oven if there is a fan at the back of the oven. Usually there is also a fan symbol on the dial or setting of the oven 🙂 I’m glad you loved this recipe! Please rate it (stars below) if you have a minute!
      Thanks for reading ABK!

    2. If I didn’t want to put any nuts and put Nutella or something else like peanut but not the chips what would I have to do and would and would it work ?

  5. PERFECTION! Our new favorite!! I didn’t add the walnuts and therefore used the extra 1/4 cup flour and they were perfect. Baked them using convection for 8 minutes. An A++! Thank you!

    1. Thanks Heidi! I appreciate your feedback on the swap out for the nuts as well. Now if I can just stop eating chocolate chip cookies for breakfast lunch and dinner…:)

  6. Made these today and I am in LOVE! Seriously so good. Followed the recipe exactly, followed the note and swapped out the walnuts for an extra 1/4 cup flour and they are perfect. Super thick, gooey center, slightly crisp edges and plenty of chocolate…just the way I like my cookies! Will make them many more times I’m sure of it!! Thanks for the recipe!!

  7. 5 stars
    For those of you with nut allergies, do not shy away from making these cookies. I followed her instructions for how to make without the nuts (at end of recipe) and they turned out just fine. In fact they are AMAZING!! This recipe is definitely a keeper. I shared some with a friend last night and got a thank you text first thing this morning. Haha

  8. 4 stars
    Gave them a try. I’ve never been to NYC so I had no expectation. Though I’m a huge cookie fan, and bake more then I should. I made 3oz cookies and they still seem so huge. Baked up in about 13 minutes at 400. Tasted great. Don’t know if I’m a fan of the gooey/raw middle. Thanks for the recipe. I might stick to my New York Times Chocolate Chip cookies at a smaller size.

    1. Thanks Jennifer,
      If you thought the 3 oz was huge, you should see the 6 oz!
      I really like these cookies better after they have completely cooled and the middle sets up and is not soft. So good! Thanks for reading ABK
      xo
      Si

    1. Hi Sue,
      IF there are any leftover, I freeze them and take out one at a time. If you are just storing for eating in tow or less days, just store in a Ziplock bag or a tupperware container.

  9. I have travelled home with levain cookies many times and ordered them in the mail. They told me once frozen, just pop them in the oven for 10 minutes at 350 degrees. They come out perfect! I am about to make your recipe right now. Thank you so much for doing this!!!

  10. This recipe is spot on! Great job on researching this! I made them tonight for Valentines Day and we had to sample one. They are outstanding!

  11. I’m so not a baker, but I’m a Levain addict. Making them for my Valentine today! Do you put them on parchment or anything? Or just directly on a baking sheet? Greased or ungreased?

  12. I made these tonight and I’m obsessed! This is the chocolate chip cookie I’ve been searching for, thank you for concocting this perfect recipe.

  13. Fantastic recipe! We make cookies weekly, this is my new go to chocolate chip cookie recipe. Thanks for the awesomeness!!

  14. 5 stars
    I love a good no fail recipe and this is a winner. These are perfection in a deliciously large cookie and I added the 1/4 c flour as recommended in place of walnuts since i’m allergic and it was spot on. thank you!!

  15. I live in St. George and have followed your exact recipe and cannot get them to stay up and fluffy with that nice crispy top the way yours look! (There’s a place in Provo called Chip that makes these and they’re supposed to be Levain copycats too and they look just like yours so that’s what I’ve been trying to achieve ha…) I’ve tried the extra flour but I live in St. George, shouldn’t they stay up even better with the altitude being so much lower?!

    1. Shelby,
      I’ve had dozens of people report that this recipe works for them, I even made a batch at my daughter’s home in CA (sea level) with success. Try making the recipe as directed and refrigerating the dough for 30-45 minutes before baking.
      You should have success after refrigerating!
      Si

    2. I read a blogger (can’t remember which one) who suggests breaking the scoop of dough in half and stacking it vertically (for each cookie). I’ve tried this and it works well if you want thicker cookies.

  16. Hey Si, I don’t have kitchenaid or any type of mixer to pulse. Is it worth trying to make this recipe without one? Maybe I should just stick to the ABK fav choc chip cookie. LMK! 🙂

    1. Laurie,
      You can make the recipe up to the point of adding the dry ingredients using a small hand mixer. Then fold in the dry ingredients by hand in a large bowl using a large spoon or spatula! I am so curious as to why you don’t have a stand mixer with all of the cooking you do?

      1. 5 stars
        Thank you for this tip for those of us (amateur) bakers without stand mixers. I folded the dry ingredients and the recipe turned out fantastic. (I used to live in NYC and have had Levain cookies many times, and like other commenters have noted, these cookies are JUST like them.)

        I used an electric hand mixer for earlier steps, and was having trouble beating the butter and sugar–I didn’t microwave the butter because I still wanted it to be cold–but some brief, gentle mashing with a fork helped get rid of the clumps of butter and allowed my hand mixer to fully beat the ingredients.

      2. 5 stars
        Thank you for including this tip for those of us (amateur) bakers without stand mixers. I folded the dry ingredients and the cookies turned out wonderfully. (Like many other commenters have noticed, they are JUST like the real thing–I used to live in NYC and have been missing my trips to Levain so I jumped at the chance to make this recipe!)

        Also, I was having trouble creaming the butter and sugar with my electric hand mixer (I did not heat the butter because I was afraid I would compromise the recipe), but I was able to use my fork gently to get rid of any big clumps, and the mixer did the rest.

        1. Kenny,
          I’m glad this recipe turned out so well for you. Thanks for your tips on mashing the butter with a fork for help with a hand mixer. Enjoy those yummy cookies!
          Thank you for reading ABK.
          Si

  17. Can’t wait to try these! If I let these cool and then want to heat them to have the chocolate be melty, how long should I nuke them for (from room temperature, not from frozen, that is).

  18. I made these in Utah and they were PERFECT! I adore them. Then I made them here in minnesota and they were completely flat. The only difference was I used cold butter in Utah and softened butter in MN. I baked half of them and when I saw they were flat, I put the rest of the dough in the fridge overnight to try again today. Same thing! Delicious but flat. I will try cold butter next time for sure!

    1. Hi Lacey!
      Did you make them with walnuts? It makes a huge difference if you omit the walnuts… Try adding a bit more flour. Im very interested in hearing about the nuts and if you added any flour to the original recipe!
      xo
      Si

      1. 5 stars
        Hi! Made these again! I used cold butter, left out the walnuts and they were flat again. Checked the comments after the first half came out of the oven, thank you for replying! Added more flour to the other half of the dough and they’re great! Thank you!

  19. Hey! Have you tried making their dark chocolate chip cookies? Just wanting to make them all!
    Thanks

  20. Thank you for posting a non nut variation. I’m allergic to walnuts, but these sound amazing! I can’t wait to try them.

    1. Laura, I am not sure about adding oatmeal? I haven’t ever tried it in this recipe. If I were to try, I’d add one cup and then a cup of chocolate chips. But Im guessing it will still be a bit sticky. Refrigerate the dough for about an hour after shaping the cookies. this should help the cookies to hold their shape!
      xo
      Si

  21. Hi just wondering if the serving size is off on this? I followed the recipe which says it makes 8. I did not weigh them but dumped out the dough and divided it up. I put the recipe into my fitness pal and it says a serving is over 1,300 calories, where the original Levain is under 600. Thanks!

    1. When I did the calorie counting for these, my cookies were about 900 calories each, not sure where you got 1300 – but if you did 4 cups chocolate chips instead of 2 cups and 2 cups walnuts the calories would of course be higher with more chocolate chips. Different brands of chocolate chips would of course change it too, but I’m not sure what levain does!

  22. 5 stars
    Hi, I’ve done this recipe a couple of times and didn’t realize that if you omitted the walnuts you should add some extra flour, so my cookies were a bit flat but taste and texture were amazing. I’ll try addint that extra flour. By the other hand, how would the recipe change if I want to bake the dark chocolate and dark chocolate peanut butter type? Any suggestions?
    Thanks.

  23. Yes! I would love the dark chocolate and dark chocolate peanut butter recipes as well, if you have tried those!

    These are amazing, by the way!

    1. I think so? I haven’t ever tired M&M’s as a replacement. Let us know if you give it a try!
      thanks!
      Si

  24. Made these cookies the other day and they were fabulous, but…we’re a no nut family and so I followed your changes. They were soooo chocolatey that it was almost too much (never thought I would say that). Is there a conversion for maybe more flour and a little less chocolate chips to replace the nuts?

    1. Leah, you could try adding a little more flour, but the cookie texture and flavor will at some point be compromised if you add too much flour. It will taste cakey instead of like a cookie. Pile the cookie high, 2-3 inches and then refrigerate the dough for an hour this will also help the cookie to hold its shape while baking. Hope this helps!

  25. 5 stars
    This recipe is surprisingly easy to follow – mine turned out great on the first attempt (workout nuts even). Read through all of the notes especially if you’re not using nuts. I added the 4 cups of choc chips and the addl flour, and they were great. I agree that they need to completely cool and rest a bit before eating, otherwise they’re extremely doughy. I preferred them several hours after baking. I also refrigerated my dough for an hour before baking and used the cake flour. Excellent recipe, easy to follow, and delicious cookie!!!

    1. Thank you Natalie! I agree, letting the cookies “rest” will result in a great texture. Patience, right?
      Thanks for reading ABK!
      xo
      Si

  26. Great recipe! I can’t stop making these. They remind me exactly of the real Levain cookie from NYC. This is for sure my new staple chocolate chip cookie go to.

    1. Thank you Christine 🙂 Always good to hear from someone who has tried the real deal in NYC!
      thanks for reading ABK
      xo
      Si

  27. 5 stars
    Absolutely amazing cookies. I used cold butter, 1 3/4 C ap flour, one bag of chocolate chips, and 2 C of walnuts. I also did half size cookies, 3 oz each, and 6 per cookie sheet sheet (made 16 total) and cooked them for 10 minutes and they turned out perfect. I left a few out but froze the rest individually to pull out as needed. Thanks for this awesome recipe Si!

    1. You’re welcome Shannon! Thanks for sharing your modifications! I love the 3 oz size as well. A little more manageable than the 6 oz!
      Thanks for reading ABK,
      xo
      Si

  28. 5 stars
    I’ve never eaten from the bakery in NYC, but I just had to try these. These are seriously the most amazing cookies! Perfect little crunch on the outside, and the center, amazing! I don’t love lots of gooey, raw feeling texture in the center, but if you wait the 15 min cooling time, they are perfect. After storing in a zip lock on the counter over night, same perfect center the next day. Such a great recipe! My family was going crazy for these! I’m excited to try them in the 3 oz size next and also try w/o nuts and maybe even throwing in some PB chips or mint chips with regular ones! Thanks for this amazing recipe!!

    1. They really are so good the next day! I almost prefer them after they have set up for a day. You’ll love the 3 oz size too <3
      Thanks for reading ABK!
      xo
      Si

  29. 5 stars
    Si, I just made the smaller ones. I checked them at 5 mins (convection overn) but they needed 2 more minutes to get the golden crisp on the outside. Heavenly little pillows of sweetness. You have enriched my life in SO many ways!

    1. Thanks Karen! I think it’s a little different in each oven, checking to see when they are just a bit golden is perfect!
      Thanks too for being a long time supporter of ABK
      xo
      Si

  30. 5 stars
    Amazing cookies! Directions are easy to follow. Will be making these again! This time I ended up with only 1 cup of walnuts and 3 cups of chocolate chips, still turned out great! 🙂

  31. I’m sorry if you mentioned this in the notes, (or it was answered in the comments) but do you let the cookies cool on the baking sheet after you take them out or transfer to a cooking rack right away?

  32. Googled Levain cookies and found this blog. I just made these and everyone loved them. Taste just like Levain cookies. Thanks!

  33. I made the smaller version (2.75 oz) how raw are the supposed to be in the middle? Used a regular oven, baked about 8 minutes with the outside edges/top golden brown. Haven’t tasted them yet so hoping they work out. They look and smell amazing and it was such an easy recipe!

    1. Hi Marissa,
      These cookies are barely cooked in the middle, and baked until the chocolate chips are just melted.
      Hope you loved the finished product!
      xo
      Si

  34. Hi! These cookies tasted fantastic, but mine didn’t come out thick like yours. Mine spread out wayyy too much! I did the no nut recipe and added extra chocolate and flour as you said, and chilled the dough 40 mins. Any idea what went wrong? It seemed like too much chocolate. Thanks so much! I will definitely try these again!

  35. I can’t wait to try these tonight! Do you have a suggestion for an eggless version? Maybe a substitute that may still work?

  36. My friend made these and brought me one, and I’ve been craving them ever since! So excited to make them!! I usually like to put pecans in my cookies rather than walnuts… what do you think about making that sub Thanks for the recipe!!

  37. 5 stars
    I made these yesterday in “mini” version for a family gathering (I stretched one batch to make 2 dozen) and they were ALL gone! Everyone devoured them. For the nuts: I only had 1 cup of walnuts, so I added those plus 1 cup of pecans. The mixture of those two nuts plus the chocolate chips was surprisingly amazing! Super yummy. Thank you!!

    1. I love both pecans and walnuts! I’m going to give your combo a try soon! Glad everyone loved the cookies. They are addictive!
      Thanks for reading ABK
      xo
      Si

  38. This recipe looks so good and I cannot wait to try it soon! Just to clarify if I omit the nuts, do I add both 1/4 cup AP flour AND 2 more cups of chocolate chips? Thank you so much!

  39. I absolutely cannot wait to try this! Just to be clear, if i omit nuts, does that mean I add both 1/4 cup extra flour AND 2 more cups of chocolate chips? Thank you!

    1. Hi Maria, If you omit the nuts add 1/4 cup of all purpose flour and 2 additional cups of chocolate chips! Good luck!

  40. 5 stars
    Hello!
    I’m a reader from Brazil, so I’m sorry for my English. Congratulations on the recipe, I always accompanied Levain Bakery for instagram and I was very keen to try the cookies, now I can do them here in my country =)
    I have a question: can I use 1/2 cup butter instead of 1 cup?
    Thanks and congratulations again.

    Ps. I hope you have understood my text.

    1. Gustavo,
      No need to apologize for your English! No you need to use the full amount of butter for the cookies to turn out a success, 1 cup of butter is needed!
      thanks for reading A Bountiful Kitchen!
      Si

  41. 5 stars
    Hello! I’m from Brazil and I’d like to thank you for this delicious Levain Bakery cookie recipe!
    I have a question: can I put 1/2 cup butter instead of 1 cup?
    Many thanks and congratulations!

    Ps. Sorry for my English! =)

  42. 5 stars
    I made these after seeing you post something about them on Instagram a couple weeks ago. They are amazing. My new special occasion chocolate chip cookie! And dare I say they cook up better from frozen. And I’ve learned they are just as good and beautiful if they are smaller than 6oz. If smaller than 3oz, just watch the cooking time. Also, you’ll be tempted to dive right in, but let them rest. It’ll make them that much better!

    1. Rachel,
      I love the mini size too! Glad they have been a hit in your home! I would love to know if you let them thaw at all when baking from frozen? There is rumor that Levain bakes their cookies from a frozen state…
      xo
      Si

      1. 5 stars
        The rumor may be true, because I cooked them straight from frozen to my preheated oven. Watch the cooking time (it’s slightly longer) but they cooked up nicely. They were beautifully browned on the outside and soft on the inside-just like the picture. It has been nice to cook only a couple at a time for my husband and I as a little treat after the kids go to bed!

  43. 5 stars
    These are delicious! Made the mini version, which is funny since they’re still huge and my son wanted to know why I’d made them so big. Thanks for figuring all this out and sharing with us.

  44. 5 stars
    These lived up to the hype. We’ve got a nut allergy in our home, so I did 4 cups of chocolate chips and an extra 1/4 cup of flour (making 2 cups of flour total). I also cooled the dough for 35 minutes, and made sure to let our electric oven preheat 20 minutes (just to make sure it really was hot enough. With only 2 minutes left in baking, they still looked like a complete dough ball….we were skeptical. I let left them in for 1 extra minute (12 min total), and my gosh, they were AMAZING! Looked just like yours, too! Perfect instructions, perfect adjustment recommendations, perfect cookie! I’m officially obsessed. So thank you!

    1. Kaela,
      You’re welcome!
      I’m glad these turned out so well for you! What can be better than the perfect cookie?
      Wish I was there to have one with you.
      Thanks for your comment!
      xo
      Si

  45. I’m so excited!!! Tried the recipe out, and I am currently waiting for cookies to cool! 😀
    I divided my dough into two, the other half I baked in the original size, and the other half I baked in mini version. I hope it turns out nicely –– I’m still testing out what temperature to use for our oven. Will report back! (The cooling part is testing me. Haha.)

    Thank you for this wonderful post and recipe!

  46. 5 stars
    Hi,
    Thank you for this recipe! i am a bit confused with the non nuts version. If I don’t want nuts, should I add 1/4 cup of flour AND 2 extra cups of chocolate chips? Or should I add one OR the other? thank you so much! I am a big fan a Levain… living in France!

    1. Val,
      Yes, if you don’t use nuts, add BOTH 1/4 more flour and 2 more cups of chocolate chips.
      You will be so pleased with the results! Enjoy your amazing cookies!
      xo,
      Si

  47. 5 stars
    This is the most perfect cookie recipe. Love the texture of this cookie (especially the next day!). I make with all chocolate chips, 3 oz size. I make the mounds of dough, refrigerate then store in the freezer and take a few out at a time, let thaw and then bake. SO delicious!!

    1. Jeanelle,
      It sounds like you have this recipe perfected! Having a stash in the freezer is a great idea – you can have fresh baked cookies anytime you want. So glad you love this recipe.
      Thanks for reading ABK!
      xo,
      Si

  48. 5 stars
    Just wanted to thank you for this recipe and for all of your tips! I followed everything to the letter for adding more chocolate chips, placing the cookies in the refrigerator for 45 minutes, setting the time limit for regular bake – and the cookies came out perfect!! If I could upload a picture, I would. I appreciate that you took the time to work on this copycat recipe and added the suggestions and tips. THANK YOU THANK YOU THANK YOU!

    1. Isabel,
      Thank you for your kind words! So glad this recipe turned out so well for you.
      It’s worth the time to read and follow the directions to be able to enjoy such an amazing cookie!
      Thank for reading ABK!
      xo,
      Si

  49. 5 stars
    Thank you! I needed a big delicious cookie with chocolate and nuts and this was perfect! I sized mine down to 2oz and baked them for 9 mins and they were so amazing! Next time I’m going to try a cup of semi sweet chips and a cup of milk chocolate chips for fun

  50. 5 stars
    I just want to say THANK YOU for an amazing recipe. I was never able to go to New York to buy them fresh. But I have had them shipped to me and they were amazing. BUT now that I was able to make them and have them straight out of the oven any time I want is even better. Thank you so much for this recipe! You’re a baking genius

  51. 5 stars
    I’ve been making your tried and true cookies for a long time. They’re my favorite! But decided to try these and oh my word!!!! The best cookie I’ve ever put in my mouth. No joke. Love love love!

  52. 5 stars
    Just made a batch of these heavenly goodness! Ever since I left NYC tried to find replications, THIS recipe definitely is THE one!!!
    I made my cookies 4.4 oz but they needed 13 min to bake and flattened a little, What do you think I did wrong?

  53. 5 stars
    Heaven!!! These cookies put me on 9th cloud. Im a native New Yorker whose been trying to find a replica of Levains cookies and you nailed it!!
    One question though, I made the cookies 4.4 oz and while they took 13 min to bake they spread a little, what do you think I did wrong?

    1. Tzippi,
      I’m glad these cookies were such a hit! Now for your question…was your oven fully pre-heated? I recommend refrigerating these cookies 30-45 minutes before baking. Also, shape the dough in a tall mound before baking. I don’t shape them in a ball or use a scoop.
      I hope this helps!
      xo, Si

      1. 5 stars
        Thank you Si! My oven was preheated but maybe didn’t refrigerate them enough or didn’t mound them enough.. Will be trying again very soon;)

          1. 5 stars
            Hi Si,

            I made sure to refrigerate for the required time, mounded them and preheated my oven, and it still spread. I’m wondering if perhaps my ovens temp is off? I’m definitely enjoying the cookies though:).

  54. Hello,

    -I want to make only chocolate chip cookie (no nuts)
    -I use convectional oven (so ı don’t put the dough in the fridge) ?
    -I use 1 cup and 1/2 cup and extra 1/4 cup flour (cake and all purpose flour)
    -Only bakes 8-9 minutes
    Do I understand correct or not ?

    Thank for your recipes…

    1. Dear Mehmet,
      For the no-nut version, use 3 cups total flour (1 cup cake flour, 2 cups AP flour) and 4 cups total semi sweet chocolate chips.Refrigerating dough for 30-45 minutes after shaping and before baking is recommended. If time is a factor and you have a convection oven, try a batch without chilling. Make sure your oven is pre-heated and bake 8-9 minutes.
      Let me know how you like them!
      xo,
      Si

  55. 5 stars
    I live in NJ and have stood on line to get Levain cookies may times before. I just made your recipe and I have to tell you that this recipe is EXACTLY like the Levain Bakery cookies!

    I made the version without nuts, and they held their shape and were perfect. In my oven I did have to bake for 13 minutes.

    You did an amazing job with this recipe. Thanks so much!

    Sandy

    1. Sandy,
      Thank you so much for your rave reviews of this recipe! If you read the post, I worked on this recipe for quite some time. I’m so glad to have your stamp of approval. Enjoy!
      Thanks for reading ABK!
      xo,
      Si

  56. 5 stars
    Made this with 1c finely chopped almonds and 3c choc chips Bs it was divine!! Refrigerated the dough first as suggested before baking. And baked tablespoonful sized blobs for approx 10-12mins. Again, can’t say enough about how amazing these were!!! Thanks for the recipe!!!

  57. 3 stars
    Divided the dough into 8 cookies and bake them at 400 as directed (11 min). There were completely burned in the bottom ): (I made the no nut version and doubled the amount of chips plus the extra flour). Each one weigh of each one was about 6.4 oz. Suggestions?

    1. Mack O,
      I’m sorry they were burned! Was the oven completely preheated before you started baking? Was the rack in the middle of the oven? If using a convection oven the baking time would be decreased. (Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes). Do you have a way to check if your oven is cooking at a hotter temperature? Perhaps the next time you make them, you will need to watch the cookies and adjust baking times for your oven.
      Don’t give up. These cookies are worth the re-make!
      xo,
      Si

  58. 5 stars
    Have you ever had a cookie taste so good it brought tears to your eyes? Well, this cookie will do that. Bravo Si!! Your homework and note taking with the Bobby Flay show helped you hit a home run here.
    Wow. Just wow. I can’t stop sharing this recipe…and I received this from a friend! Keep sharing people! Let’s stop passing around those mediocre cookie recipes that leave you saying “ehhhh” and just share the good stuff.

    1. Lisa,
      Thank you for the two thumbs up! I’m so glad you love this cookie as much as I do. It was a quest for me to find the perfect Levain recipe, but well worth the effort. Let me know if you try the other Levain recipes I have posted!
      xo,
      Si

  59. 5 stars
    I made these this weekend and forgot to take a picture. They were eaten so fast.

    I like warm cookies, so I made the dough, then froze them, and cook the 2-4 at a time.

    I made minis (just under 3 oz.) from frozen, with a 10 minute thaw. 400 degrees, 11.5 minutes or so. I used pecans because I had them.

    Boy were they amazing!

    1. Sarah,
      Glad the recipe was a hit for you. I love pecans and I bet they tasted fantastic in this cookie.
      Thanks you for sharing your freezing/baking process. Warm Levain cookies are amazing!
      xo,
      Si

  60. I have been to Levain several times and it’s heavenly. Your recipe is so close it’s not even funny. I made one batch of 8 and now was asked to make them for my friend’s wife birthday tomorrow. I made mistake of not refrigerating mix for 45 mins after forming on first go around so they did flatten a bit but still amazing. If I replace walnuts with peanut butter should I add more flour?

    1. Brett,
      I have obsessed over this recipe and have received great reviews from happy cookie lovers. I’m glad you like it too! I’m worried the peanut butter won’t give the cookie enough structure to hold it’s shape. You may want to try peanut butter with a portion of your dough and see how it works. Please let me know! Thanks for reading ABK
      xo,
      Si

  61. So I know I’m new to this recipe but is there really no vanilla? I’ve never had chocolate chip cookies without vanilla.

  62. 5 stars
    I have made these no less than ten times in the last three months! After trying the recipe as posted the first few times, I got adventurous and switched out some of the chocolate chips for m&m’s and have subbed pecans/almonds for the walnuts and they have all been a success! Thank you so much for the recipe, it’s definitely a new family favorite!

    1. Kristen,
      Haven’t ever tried it with M&M’s! That’s going on my list to try soon.
      thanks so much for your review of this recipe!
      xo
      Si

  63. 5 stars
    In December i was diagnosed with a gluten and dairy allergy! It’s been hard to find good recipes to convert. This one however worked amazing!! I used smart balance butter substitute and 2 3/4cup Grandpas kitchen GF all purpose flour blend. Then I used Costco’s Kirkland brand chocolate chips (they are dairy free) did everything according to your directions and they turned out amazing! Next time I would do a full 3 cups of flour (my dough was a little stickier than the usual recipe) and try refrigerating the dough after shaping just to help a little with the structure but over all they turned out so so so so good. Also GF flour has a tendency to dry out pretty quick. I would recommend storing them in a bag and heat them up in the microwave a little before eating leftovers.

    1. Chrystal,
      Thank you so much for sharing your tips to making an amazing gluten free cookie! I’m sure the GF readers will love this. Who doesn’t love a wonderful Levain cookie?
      Thank you for reading ABK!
      xo,
      Si

  64. 5 stars
    This is so wonderful! My fiancé said it was better than Levain since he was able to have it warm fresh out of the oven 🙂 They are huge for sure! I would love to add salt flakes on top next time, I do love that salt taste but he doesn’t so it was perfect. I may have ordered my Mother cookies from Levain for her 60th Birthday for $40 including shipping…. I honestly considered cancelling the order after I made these! Thank you! p.s. she is a baker and very picky, I know these will win her heart over!!

    1. Aly,
      I’m so glad you and your fiancé enjoyed this recipe. I’d be honored if I also got the seal of approval from your mother as well!
      Thanks for reading ABK
      xo,
      Si

  65. These were UNBELIEVABLE. Thank you! New favorite recipe.it seems like you recommend to cook them THEN freeze. Can you freeze the dough instead?

    1. Maricela,
      Yes, you can form the dough and freeze on a cookie sheet, then remove the cookie dough balls when frozen and place in a zipper bag till you’re ready to bake. When you’re ready to bake, let the dough sit on the cookie sheet till they are refrigerator-cold, then bake. Deelish!
      xo,
      Si

  66. 5 stars
    Hands down the yummiest, biggest Cookie I have ever made!!! It stayed huge and fluffy and was PERFECT! I followed all your instructions and made the 3oz smaller version. Thank you!!!

    1. So glad you loved this cookie! It has become the crowd favorite in many homes! Thanks for your feedback and for reading ABK!
      happy baking,
      Si

  67. 4 stars
    Delicious! I did use pecans instead of walnut- I’m allergic to those. It’s so fun to have a crunchy outside and a soft doughy inside… are they supposed to be dough like? It was delicious to me!

    1. Alexa,
      I just use the paddle attachment for this recipe. I’m afraid this dough would break a whisk.
      Let me know how your Levain cookies turn out. This recipe is a keeper!
      xo,
      Si

  68. 5 stars
    Every single time I have made these cookies, everyone LOVES them!! Literally every single person that tries them asks me for the recipe. Good work. Thank you for blessing the world with amazing cookie recipes. 😉

  69. 5 stars
    I made these for a game night with friends and I didn’t have nuts or the amount of semi-sweet chocolate chips it calls for, so I substituted heath bits for the nuts and did a mix of semi-sweet and milk chocolate chips and they were so good!!! Everyone loved them! I also made them a little smaller than 6 oz so I didn’t cook them for the whole time and they turned out great! These will definitely be a make again cookie!

    1. Thanks Aubree! Love the idea of using Heath bits. I could eat a whole bag of those alone! Thanks for reading ABK.
      xo
      Si

  70. Just made these cookies. They were gorgeous and deilcious! All your helpful hints were awesome! I just happen to find your blog and can’t wait to try another recipe!

    1. Leslie,
      Thank you so much for your positive comments! I work hard to put quality recipes on my blog. Please let me know what you try next – I appreciate your feedback. Thanks for reading ABK.
      xo,
      Si

  71. 5 stars
    Hello,

    I was wondering what the best type of sugar would be to use? Normal white or granulated? I can’t wait to make these!

    1. Ashlee,
      From my research, white and granulated sugar have identical molecular structure and they will bake the same. Some sugars are made from sugar cane, while others are made from beets. So, use the sugar you have at home and enjoy these cookies! They are fantastic.
      Thanks for your question and thank you for reading ABK.
      xo,
      Si

  72. 5 stars
    I’ve lost count of the times I’ve made the original recipe with and without nuts, but after a special request I replaced the nuts and chocolate chips with (the same amount of) chopped macadamia nuts and white chocolate chips. They turned out perfect and were a huge hit. Thank you for this great recipe!

    1. Manda,
      Your white chocolate, macadamia twist to this recipe sounds fantastic! Thanks for your tips and I’m so glad you love this recipe.
      Thank you for reading ABK.
      xo,
      Si

  73. Just got back from New York and wanted to check out Lavains having seen them on the Food Network. Months ago, in anticipation of the up coming trip, I was looking for the recipe and happened onto your blog. Made your recipe many times and loved the results every time. Did not have time to go to the actual bakery when I was in NY so I had a dozen cookies sent by messenger to my hotel which worked great. I have to say that the Lavain cookie was good but your recipe knocked them it out of the park. Theirs was very sweet to me and cakey. I love the buttery taste in your recipe which was not there with the Lavain cookie. I was very surprised that I did not like the Lavains product more than I did. Would I buy it again? Maybe if I was in the neighborhood and bought one, I brought the booty back from NY to share with my family in AZ and they agreed. Your cookie is better but they did like the Lavains version too. Just wanted to share my experience of going out into the big world and finding that there is no cookie like homemade.

    1. Deb,
      Thank you for your very kind comments! It always feels great when I create a recipe that is enjoyed by so many! Thank you for reading ABK and again, thanks for your positive feedback.
      xo,
      Si

  74. 5 stars
    Ok, this is really incredible! Thanks for the recipe!

    I tried to do a lowcarb version and I think it worked pretty well: I ve used almond flour instead of Cake Flour and AP Flour and Xylitol instead of sugar. Chocolate chips 80%. It just works, but I need to add the extra flour and refrigerate it to avoid the flattening. The exterior does not get too crispy. Maybe I will try to use less butter next time

    1. Paulo, thank you so much for sharing your tips to making a low carb version. I’m sure readers who are more health conscious will love this. I’d love to hear how it turns out when you add more flour to the dough. There aren’t many cookies better than the Levain cookie!
      Thanks for reading ABK,
      xo
      Si

      1. 5 stars
        Si, here I have a picture with the added flour, it is PERFECT now:
        https://www.dropbox.com/s/2vfjx7mhwgd93av/lowcarb_version.jpeg?dl=0

        3 cups almond flour in total. And here a small video:
        https://www.dropbox.com/s/au68zd3k0nqqw7g/lowcarb_video.mp4?dl=0

        You can see it is too soft and it is not crunchy in the outside, although the walnuts always help. Next time I will try a smaller amount of butter, since I am using 80% chocolates and almond flour: they are already too buttery.

        1. Paulo, thank you so much for sharing. Cutting the amount of butter might help with the texture, especially with the different ingredients you’re using. They look great and I’m so glad they turned out well for you!

          xo,
          Si

  75. 5 stars
    Great recipe, Si! My family loved the cookies. I made the three-ounce version (without nuts, adding the extra 1/4 cup AP flour) and they turned out great. Thanks for taking the time to add all of the tips to your recipe. The cookies that looked the best out of the oven were the ones I didn’t shape into smooth balls, but rather left them with nooks and crannies. Thank you!

    1. Thank you so much for sharing, Diane! I’m glad they turned out well for you. That little bit of extra flour can make all the difference. Thanks for reading ABK,

      xo
      Si

    1. Janice,

      yes, I developed a copycat recipe last year. Use the search bar and enter the name Levain Bakery Oatmeal Raisin Cookie and you’ll be linked over. Thanks for reading ABK Janice!
      xo
      Si

  76. 5 stars
    Just made these and they were delicious!!!!!! I also just found on Levain’s Instagram that after shaping them and weight each to 6oz, they “pop them in the fridge” before baking. Next time I’ll try that! It will probably help them hold their round shape a bit more. Mine didn’t flatten out too much but definitely were wider and not as tall as the real ones. Thanks so much for the recipe!!

    1. You’re welcome Natalie, and thank you for sharing! Refrigerating the dough usually enhances the texture of the cookie, but I haven’t noticed a difference with this recipe. The key to getting a perfectly crispy outside and gooey middle is to mound the dough balls high while baking them at a high temperature. Thanks for reading ABK,

      xo
      Si

  77. 5 stars
    This is hands down the best recipe for cookies! Just a quick question though, sometimes when I make them they have a very strong flour taste. Is there anyway to fix this this or could you advise what I’m doing wrong lol. Thank you for such an amazing recipe 🙂

    1. Thanks Ashlee, I agree this cookie recipe is one of the best! How much flour are you using? I usually use 1 3/4 cups of all purpose flour and 1 cup of cake flour, but I’ve heard people have a lot of success only using 1 1/2 cups of AP flour. Thanks for reading ABK,

      xo
      Si

      1. 5 stars
        Thank you for your reply!! I think the last batch I probably measured wrong cause I used the 1 1/2 plain flour and 1 of cake flour. I’m trying again tonight and will be more vigilant. Thank you again for this amazing recipe 🙂

  78. I just made these today and they are amazing!!!!! I’m all the way in Australia and they are similar to great cookies we can get at some fantastic eateries around here. Thanks so much.

    1. Thank you for sharing, Kathleen! I’m so glad you enjoyed them, and thanks for reading ABK all the way from Australia.

      xo,
      Si

  79. These look delicious! Do they still seem raw in the middle after cooling for an hour? I ate Levain fresh from the shop so they were still raw/warm. I want to make 6oz cookies that are thick like these, soft in the middle/crunchy outside when cooled. Some of my experiments have been too raw but maybe I needed to walk away for an hour before tasting lol!

    1. Hi Robin, those fresh Levain Bakery cookies are hard to beat! The cookies in this recipe turn out fairly gooey in the middle and crispy on the outside. You may want to let them sit for an hour before you serve them. Thanks for reading ABK,
      xo
      Si

  80. 5 stars
    I made these for the first time this past weekend and they were divine! The only difference is that I made them in 1 and 7/8 oz. and they turned out great!

    1. Thanks for sharing, Emily. I’m so glad you enjoyed them. These cookies are always so yummy, no matter what size you make them. Thanks for reading ABK!
      xo
      Si

  81. 5 stars
    My Cookie Monster son found LeVain cookies on the web, but we are in CA. Then we found your receipe here. It is delicious. A whole family loves it. Thank you for sharing with the great notes.

    1. You’re very welcome, Naomi! I’m so glad your son found the recipe. These cookies are hard to beat and seriously addicting. Thanks for sharing,
      xo
      Si

  82. Hi! Thanks for sharing this recipe! I’m making it right now, waiting for it to chill in the fridge, two balls of 6oz.

    I was measuring the cups of chocolate chips and saw that 1 cup was about 100 grams.. I added 300gr of chocolate chip cookies to a no nut dough, but I also used 1 3/4 AP flour. I’m not sure how much of the chocolate chips I had to put in, but I saw it was good enough. Lets see how they come out.

    It would be great that you had the recipe in grams so it for sure could be replicated exactly, whenever you have an opportunity :).

    Thanks for sharing alll those details, they for sure help a lot!

    1. You’re welcome, Sofia. I know you’ll love these cookies, and I’ll see what I can do about putting it in grams. Thanks for sharing!
      xo
      Si

  83. 5 stars
    What a dangerous cookie…. Oh my goodness! Sooo delicious. I subbed out the nuts with extra flour and followed your notes. They came out perfect!!!! The hardest part was waiting for them to cool.

    1. I agree Kaylynn, they are dangerously addicting, and one of my favorite cookies ever! The hardest part is always waiting for them to cool, but it’s definitely worth it. Thanks for sharing,
      xo
      Si

  84. 5 stars
    Hello,

    My husband and I just returned from New York for the first time and all he could talk about were the cookies we got from LeVain Bakery! They were the best cookies I think we have ever had in all of our travels! When I found your recipe I decided to make them this weekend. He was so excited.. and they were amazing!! I made the original and also with no nuts. Can’t wait to make them again!

    1. Thanks, Angela, these are some of my favorite cookies of all time. Those Levain Bakery cookies are hard to beat. I’m glad you found this recipe and thanks for your comment!
      xo
      Si

  85. 5 stars
    hi siii
    i dont have light brown sugar , can i use brown sugar instead of it? will it affect the cookie texture? pls reply, thankyou soo muchhh

  86. 5 stars
    Wonderful!! Made per recipe for no nuts with only chocolate chips except smaller in size. Easy, delicious, and beautiful cookie. This is a perfect and simple chocolate chip cookie. Your recipe is a keeper!

    1. This is definitely a recipe I’ll be making for a long time too, Kristie! Thanks for your comment and for reading ABK.
      xo
      Si

  87. Sorry if this has been answered before, but I’m a bit stuck on the no walnut portion.

    So am I adding an additional 2 cups chips (I’m actually using chunks chopped from a bar) AND the extra 1/4 cup AP flour, or is it one or the other?

    I’ve made these so many times and they still manage to flatten 🙁 Baking soda is fresh, so it can’t be that, and the butter (I use Kerrygold) is straight out of the fridge. I’ve tried using replacing some of the cake flour with AP flour 1:1, but never an additional amount.

    1. Hi Julie, since you’re only using chocolate chips, you want to put about 30 oz total of chocolate chips, which is 4 cups total. You are also adding and additional 1/4 cup of flour. To help with the dough baking well, I would refrigerate it after you have shaped the balls for about 45 min. Hope this helps and thanks for asking!
      xo
      Si

  88. 4 stars
    Not sure if my oven wasn’t strong enough or what, but the edges/outside were great, but the inside was still raw. Not sure what to do or how to adjust 🙁

    1. Hi Neira, maybe try to bake them on the lower the rack at 375 until the outside of the cookie is barely golden. Also, you could try refrigerating the dough for an hour or so before baking. Hope this helps and thanks for asking!
      xo
      Si

    1. Hi Joseph, you could try replacing it with unsweetened applesauce (1/4 cup per egg) or white vinegar and baking soda (1 tablespoon vinegar and 1 teaspoon baking soda per egg). Hope this helps and thanks for asking!
      xo
      Si

    1. Yes, Robyn, you can use pecans or more chocolate chips instead of using walnuts. Thanks for reading ABK!
      xo
      Si

  89. The cookie is DELICIOUS and I am so stoked to have my go-to chocolate chip hammered down. I do have one question, when making the no-nut version, it is clearly a suuuuper chocolately cookie with double the chips. Any thoughts on how to keep the form of Levain while producing a less chocolatey cookie? (I know, I’m off my rocker for even asking about less chocolate in a cookie… 😉 )

    Thanks so much!

  90. Followed the directions carefully, did the ones without the nuts and added the extra flour and they are completely raw on the inside, so bummed. I refrigerated for 30 min and cooked 11 min until outside rim was golden brown. I’m going to put them back in the oven but think they’re goners :(. Willing to adjust if you have ideas, maybe smaller would work.

    1. Hi Carol, I’m sorry to hear that. Did you have the cookies set on the middle rack in the oven? Sometime they bake different if it’s a gas versus an electric oven as well. You could also try making them a little smaller. Hope this helps and thanks for reading ABK!
      xo
      Si

  91. 5 stars
    Hi!

    I just want to say THANK YOU for your hard work researching for this recipe! I made them as my first recipe when my boyfriend got me a stand mixer and they’re absolutely AMAZING! Now all my colleagues and friends ask for more 😉 you’ve made me the best baker of the office! 😀

    1. I’m so glad to hear that, Cyrielle! That’s why I love this recipe so much, it’s something anyone can make and make well. Thanks so much for sharing and for reading ABK,
      xo
      Si

  92. 4 stars
    Made these into 2.5oz, baked for 6 mins but put them in for another 2 mins on the top rack after letting them cool for awhile because they were way too undercooked still. These also spread a lot for me, next time I’ll fridge the dough first.

    1. Thanks for sharing, Kristie, hopefully they’ll bake a little higher when you refrigerate the dough beforehand.
      xo
      Si

  93. 5 stars
    I made these a couple weeks ago and they were such a hit. Not only did I think they were the most amazing cookies I’ve ever had, but they got the same recognition from boyfriend, roommates, and coworkers.

    I doubled the recipe, which proved to be a lot of work for my Kitchen Aid (which is already a size up from standard), so I could freeze some extras for later. Best decision.

    I followed the recipe word for word, except I used dark chocolate chunks in place of semi sweet chips. Also, I’m usually not a fan of nuts in baked goods, but I LOVED the walnuts.

    I will definitely be saving this recipe in the archives!

    1. I’m so glad you enjoyed this recipe, Taylor! It’s definitely a must have for our family too, there’s nothing like a good homemade chocolate chip cookie. Thanks for sharing and for reading ABK,
      xo
      Si

    1. Hi Gwen, I do cool my cookies sometimes before I bake them, it depends on if I’m making them ahead of time. Thanks for asking and for reading ABK!
      xo
      Si

      1. 5 stars
        Omg meant to say BEST COOKIES EVER… they ARE literally perfect. Feels like I’m right back at Levain in NYC. I add different varieties of chocolate chips which is awesome. 12/10 would recommend. I tried 7 different cookie recipes the other day… this recipe won BY FAR

        1. I’m so glad to hear that, Gwen! This recipe is one of my favorites by far too and I love your idea of adding different kinds of chocolate chips. Thanks for sharing,
          xo
          Si

  94. 5 stars
    These cookies are the best! I used a regular oven at 400 degrees and had to bake closer to 16-18 minutes instead of 11. And this was for 3 oz portions. I know my oven is working okay because I just made a cake and that was totally fine. Curious to know if this has happened to anyone else or if anyone has insight (I’m in Northern VA).

    Thanks! So glad I found this recipe — delicious.

    1. 5 stars
      I baked mine for about 12 minutes which was perfect for me. I do also like my cookies very gooey in the middle so this time was perfect for my liking.

    2. Hi Jen, I’ve heard that these cookies take a few minutes less to bake sometimes, especially when they’re in smaller portions. I’m glad you enjoyed this recipe and thanks for reading ABK!
      xo
      Si

  95. Hi Si! Thanks for sharing this recipe.
    I used crystal brown sugar, which gives a “crunchy” effect to the cookie. I could taste the sugar crystals, so it wasn’t so good.
    I can see that you use light soft brown sugar. In the part of the world where I’m from, the soft brown (light or dark) isn’t very common.
    So, in order to lose that crunchy crystal effect, what would you recommend I should do?
    Thank you in advance!

    1. Hi Helen,
      I understand brown sugar is not available in many countries. You can make your own if you are able to get a hold of molasses where you live. Add 1-2 tablespoons of dark molasses to 1 cup of granulated sugar and stir well. 1/4 cup of molasses to 1 cup of granulated sugar will yield dark brown sugar. Hope this helps!
      xo
      Si

  96. 5 stars
    Seriously the best cookies I have ever made!! My family swears I could sell them, they are that good. They turn out perfect and large every time!

  97. 5 stars
    I’ve made these a lot. I usually half the recipe and have had great success with that but the original full recipe dough has a better consistency. Either way they’re great cookies.

  98. 5 stars
    Yum! I made these into 3oz cookies and they were still (delicious) monster-size cookies. I tried to save some for later but ate them all within a couple of days!

  99. 5 stars
    These are incredible! I’ve made them for my neighbors a few times and I’m a legend now haha! I love how easy they are and how impressive they look.

    1. they will flatten a bit, that will naturally happen when cooked! If you keep the dough high when forming, they will still be thick and gooey after baking.

  100. 5 stars
    Yum! These are our new favorites. Just found the recipe a month ago, and we’ve made them several times already. Once you read through allllllllll the instructions, it really isn’t difficult. We make them much smaller and cook for less time, and they are scrumptious!

  101. GLUTEN FREE OPTION: For all you celiac people out there you can make a version of this! Here is what I did. In place of all the flour I used Bob’s Gluten Free 1 to 1 flour. I used a total of 2 3/4 cup. No nuts – and I used only 3 cups of chocolate chips. I refrigerated the dough for 20 min. before cooking 13 min @ 400. They turned out as good as can be for a gluten free cookie! They were big and did not go flat! So happy I can now make some of these for my husband since I was feeling guilty every time I made them for kids who do not have Celiac.

  102. Can’t wait to try this recipe!!
    I know the recipe calls for butter – but if I need to make it non-dairy do you have any suggestions? Would replacing the butter with margerine work? ( in my usual cc cookie recipe I replaced 1 cup of butter with 3/4 cup margerine)
    Thank you!

  103. 5 stars
    I was dying at all of the pictures being posted of these cookies and so I had to make them! Went out and bought a cheap kitchen scale ($10 on amazon) and went at it. Followed the recipe, but did the smaller version of the cookie – 3.5 oz per cookie. My oven is a little wacky so the recommended times don’t always work out for us. We ended up baking them for 10 minutes and they came out perfectly. I don’t think they were as doughy as the pictures, but they were just right for us. Exceeded expectations!!! I’m already excited for when I get to make them again!

    1. I’m so glad to hear that, Sarah! You definitely have to watch these cookies as they bake because oven times can be so different. Thanks for sharing and for reading ABK,
      xo
      Si

  104. I watched you on the food nanny video and I haven’t been able to stop thinking about these cookies. I’m excited to try them. These cookies remind me of my favorite cookie when I lived in Seattle. If your ever up there you should go to the metropolitan market and get their “the cookie’. That’s what they call it and it’s pretty amazing. Has the nuts in it as well. My mouth is watering just thinking about that hot gooey goodness. Anyway thanks so much for this recipe. Looks like you put a lot of hard work into it.

  105. 5 stars
    This is an amazing recipe and I have made it many times but I just got a new oven with convection and it has been a game changer in how my cookies turn out!!! If you have a convection setting I would highly recommend using it! My family loves these cookies and we make them every couple of weeks.

    1. I agree Kathy, the convection setting makes such a difference for these cookies, especially for getting that golden brown crispiness on top. Thanks for sharing!
      xo
      Si

  106. 4 stars
    So excited to eat these cookies. They are cooling right now! I pulled them out when golden brown on top, baked for about 10 min. but the bottoms were a little burned (it seemed like the chocolate chips were burnt) I put another jelly roll pan in my oven upside down and baked them on top of that and they turned out great. NOW IF THEY CAN JUST COOL FASTER!!!!

  107. Am Bee from Thailand Thank you so much This is first time in my life to make cookies so i like very much its so nice and easy make me proud because my daugther and husband also my mom like I looking forward about other cookies from Leavin Bakery Oatmeal or peanut butter ^_^ ^_^ from you ♡♡ you make me fall in love cookie right now Big hug ♡♡

  108. i just came back from new york and i went (like everyone else) the day after i arrived at the bakery leaven … what a mistake i got back every day from the suite during the 10 day trip to fill my addiction. My favorites are double chocolate, then those with peanut butter and finally those with nuts and chocolate chips. Would you have these variations in your recipes ??? Thx a lot xxx

  109. I’m going to try this recipe but I’ll be heretical here and say it: I was not impressed with the Levain cookies. I was recently in NYC and made a point of going there to try out these “world famous cookies.” Maybe the Harlem location is baking a different cookie than the other locations, I don’t know, but there was no line. My daughter, who has never even heard of Levain, and I plunked down $4 each for a chocolate chip walnut cookie. She’s still puzzled as to why I *had* to go to Levain while in NYC. I’m puzzled over the fandom. We were both equally unimpressed.

    Dare I say it? It’s an oversize, undercooked chocolate chip cookie with walnuts. Undercooked does not equal gooey, people. It’s just undercooked.

    While I intend to try the posted recipe, it’s just because I’m still intrigued and I love to bake.

  110. 5 stars
    Excellent recipe! I baked them last night. I made them without walnuts and added the additional 1/4 cup of flour and 2cups of chocolate chips. I baked the 6 ounce for 12 minutes and the 3.5 ounce cookies for 8 – 9 minutes. Love them!

  111. 5 stars
    Also I added 1 teaspoon of vanilla extract. I also stuck some caramels and small candy bar pieces in a few of them. Those came out nice and gooey! Thanks for posting your recipe.

  112. 5 stars
    This is one of my favorite chocolate chip cookie recipes. Maybe THE favorite. I love the crispy bite to the exterior with the chewy, gooey inside. Some notes on the recipe: I don’t put nuts in because my kids don’t eat them, so I use the 1 3/4 c flour increase as well as increase the chocolate chips to 2 1/2 cups (I haven’t added the 4 cups like she suggested, but this amount works fine for me). I also don’t make the ginormous cookies, I use a cookie scoop to make regular-sized (about golf ball size) cookies. The cooking time doesn’t change a lot for some reason? Maybe a couple of minutes less and see how your oven does. You should know these cookies SHOULD be a little golden on the bottom and top (I try not to get much brown at all on other chocolate chip cookies), the butter makes them brown a little and makes that nice crispy bite! Also, I don’t refrigerate the dough. No patience ;). Only possible negative, these are way better the day they are made. You lose that nice crisp outside when they’re left to the next day. Although you can stick them in a toaster oven for a little bit and get some of it back!

  113. 5 stars
    Wow, these are everything I hoped they’d be. My 10 year-old son and I made them using the homemade bread flour, no walnuts (extra choc. chips instead), and the half size. They were beautiful and delicious .