Do you love Levain Bakery Chocolate Chip Cookies? Us too. But sometimes a full batch is, well, a full batch! Small Batch Levain Bakery Chocolate Chip Cookies are just the right size when you want a treat for two.

Small Batch Levain Bakery Chocolate Chip Cookies

This small batch recipe is perfect when you’re home alone and get a craving for a melty chocolate chip cookie, but don’t want to make a huge mess or spend too much time in the kitchen! Also ideal after the kids go to bed and you want to make a treat to celebrate winning the day!

One Levain Bakery homemade Chocolate Chip Cookie

I don’t even use the mixer for this recipe. You need one bowl, a few ingredients, and less than 5 minutes to make this recipe.

cookie dough

After that, it’s 6-8 minutes in the oven and the hardest part… cooling time! I have been known to place the cookies in the fridge or freezer to speed up this process.

Levain Bakery Copycat cookies

Why a small batch? Good question. I usually feel like it is the same amount of work and mess to make a full batch of cookies. But, at times, I love this option for a recipe that makes two beautiful cookies without having to worry about the remaining dough!

Levain Bakery copycat recipe

Also, the struggle is real when baking a regular batch and you have 8 man- size (almost) half pound cookies sitting on your countertop!

This small batch recipe is the perfect amount for two people. Maybe one person, if you really, reeallly  love cookies🙂


How to Make Small Batch Levain Bakery Chocolate Chip Cookies:

  • Smash softened butter with a spoon in a medium size bowl. 
  • Add sugars, mash again until thoroughly mixed. Add egg, combine. 
  • Add all of the dry ingredients to the bowl. 
  • Fold together mixture until flour disappears and no white streaks are in dough. 
  • Cut the dough in half, or weigh two approximately 6 oz cookies and place on a baking sheet. 
  • Bake for 6-8 minutes or until the top is set and golden. 
  • Let cookies cool for 30-60 minutes. 

Oh, and if you are wondering What is Levain Bakery? Here is the full article about how this copycat recipe came to be on A Bountiful Kitchen!  You will also love ABK’s other copycat Levain recipes: Levain Bakery Dark Chocolate Peanut Butter Chip Cookie, Levain Bakery Dark Chocolate-Chocolate Chip Cookie, and Levain Bakery Oatmeal Raisin Cookie .

Small Batch Levain Bakery Chocolate Chip Cookies

4.91 from 11 votes
Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 minutes
cool time: 30 minutes
Total Time: 41 minutes
Servings: 2
When you just want two Levain Bakery Chocolate Chip Cookies! This small batch recipe make two perfect gooey Levain Bakery Chocolate Chip Cookies in minutes!


  • 1/4 cup unsalted butter, softened
  • 3 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons beaten egg (beat one egg and pour 2 tablespoons into measuring spoon)
  • 1/4 cup cake flour (or 1/2 teaspoon of cornstarch and 1/4 cup sifted AP flour)
  • 1/4 cup + 1 tablespoon all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 generous pinch of sea salt
  • 1/4 cup chopped pecans or walnuts, OR chopped pretzels
  • 1/4 cup plus 1 tablespoon dark or light chocolate chips


  • Preheat oven to 425 degrees* or 400 convection bake and set rack in center of the oven.
  • Place the soft butter into a medium size bowl.
  • Mash the butter with a large spoon. Add the sugars and mix well with spoon.
  • Add 2 tablespoons beaten egg. Mix again.
  • Add the remaining dry ingredients to the bowl.
  • Fold wet and dry ingredients together until incorporated.
  • Split the dough in half and place on a baking sheet, or line the baking pan with a sheet of parchment paper. Each piece should weigh approx 6 oz.
  • Bake on center rack for 6-8 minutes or until top is set and no longer looks wet or shiny.
  • Remove from oven and let cool for 30 or more minutes.


  • The temperature in the oven will vary according to your oven. I bake this cookie at 400 convection bake, but this may be too high for some ovens. If your oven tends to bake hot, try to lower the temperature 25 degrees. If you have convection, use it! Your cookies will bake more evenly using convection bake if it is available. 
  • If, after folding together the wet and dry ingredients, the dough looks very wet and sticky, you may sprinkle an additional tablespoon of all purpose flour over the dough and fold into dough. 
  • If you don’t like nuts, they may be substituted with pretzels. if you are using pretzels, chop coarsely and then measure. The pretzels weigh less than nuts, so the cookies will weigh less than 6 oz each cookie. 


  • medium size bowl, spoon, baking pan

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!