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Ultimate Copycat Levain Bakery Chocolate Chip Walnut Cookies: Thick, Gooey & Giant Size

A cross-section of a thick levain bakery chocolate chip cookie showing melted, gooey chocolate chips.
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Recreate the famous, oversized, bakery-style chocolate chip walnut cookies from New York City’s Levain Bakery right in your home kitchen. This recipe focuses on achieving the signature thick structure and soft, gooey center.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks
  • 1 cup chopped walnuts (optional)

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is important for texture.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Fold in the chocolate chips and walnuts by hand.
  6. Scoop the dough into very large balls, about 6 ounces each (this creates the giant size). You should get about 6 to 8 cookies.
  7. Place the dough balls on a parchment-lined baking sheet. Cover and chill the dough for at least 2 hours, or preferably overnight. Chilling helps the cookies stay thick.
  8. Preheat your oven to 375 degrees Fahrenheit.
  9. Place the chilled dough balls onto baking sheets, leaving plenty of space between them. Do not flatten the dough.
  10. Bake for 13 to 16 minutes. The edges should look set and slightly golden, but the centers must still look soft and slightly underdone.
  11. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The residual heat finishes cooking the gooey center.

Notes

  • For the best results and that signature thick shape, do not skip chilling the dough.
  • Use high-quality chocolate chunks instead of standard chips for a more decadent, bakery quality chocolate cookie experience.
  • If you want a crispier edge, bake for 1-2 minutes longer, but watch carefully to keep the center soft.

Nutrition

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