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Small Batch Levain Bakery Chocolate Chip Cookies

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!

Course Dessert
Cuisine American
Keyword chocolate, chocolate chip, cookie, copycat recipe, levain bakery
Prep Time 5 minutes
Cook Time 6 minutes
cool time 30 minutes
Total Time 41 minutes
Servings 2


  • 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


  1. Preheat oven to 425 degrees* or 400 convection bake and set rack in center of the oven.

  2. Place the soft butter into a medium size bowl.

  3. Mash the butter with a large spoon. Add the sugars and mix well with spoon.

  4. Add 2 tablespoons beaten egg. Mix again.

  5. Add the remaining dry ingredients to the bowl.

  6. Fold wet and dry ingredients together until incorporated.

  7. 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.

  8. Bake on center rack for 6-8 minutes or until top is set and no longer looks wet or shiny.

  9. Remove from oven and let cool for 30 or more minutes.

Recipe Notes

  • 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.