How do I make Levain Bakery copycat cookies at home?

To replicate Levain Bakery's giant chocolate chip cookies, start with 1 cup cold butter, 1 cup brown sugar, ½ cup white sugar, 2 eggs, ¾ cup cake flour, 1 ¾ cups bread flour, 1 tsp cornstarch, ¾ tsp baking soda, ½ tsp salt, 1 ½ cups chocolate chips, and 1 ½ cups walnuts (optional). Cream butter and sugars for 2-3 minutes until fluffy. Mix in eggs one at a time. Combine dry ingredients separately, then fold into wet. Stir in chips and nuts. Chill dough 30 minutes. Scoop 6 large balls (4 oz each) onto parchment-lined sheets, 3 per tray. Bake at 400°F for 9-11 minutes until edges are golden but centers are soft. Cool on sheet 10 minutes. This yields gooey centers and crisp edges like the original. Makes 8-10 cookies. Store airtight for 3 days.

What ingredients are in Levain copycat cookie recipe?

Key ingredients for Levain-style cookies include 1 cup (2 sticks) cold unsalted butter, 1 cup packed dark brown sugar, ½ cup granulated sugar, 2 large eggs, ¾ cup cake flour, 1 ¾ cups bread flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt, 1 ½ cups semi-sweet chocolate chips, and 1 ½ cups chopped walnuts (or pecans). The cake flour keeps them soft, bread flour adds chew, and cornstarch prevents spreading. Use high-quality chips for melty pockets. For variations, swap chips for dark chocolate or add oats. Measure flours by spooning into cups and leveling—don't pack. This combo mimics the bakery's signature texture: crunchy outside, raw-dough-like inside. Prep time is 20 minutes plus chilling.

Why are Levain cookies so gooey in the middle?

Levain cookies stay gooey due to cold butter (cut into chunks, not softened), a high brown sugar ratio for moisture, and a cake flour-bread flour blend for tenderness without excess gluten. Cornstarch relaxes the dough to limit spread, while underbaking at 400°F (9-11 minutes) sets edges but keeps centers underdone. Chilling 30-60 minutes firms the fat, preventing thin cookies. Large scoops (4 oz) create a raw core as heat penetrates slowly. Avoid overmixing to preserve air pockets. Test doneness by slight dome and golden edges—no need for a toothpick. Fresh nuts add crunch contrast. These steps deliver that addictive, warm dough center straight from the bakery. Let cool 10 minutes on the tray for structure.

Can I freeze Levain copycat cookie dough?

Yes, Levain copycat dough freezes perfectly for up to 3 months. Portion into 4-oz balls after mixing, place on a parchment-lined tray to freeze solid (2 hours), then transfer to freezer bags. Label with date. Thaw in fridge overnight or bake from frozen: add 1-2 minutes to bake time at 400°F. No need to adjust temp. This preserves the cold butter effect for optimal spread control and gooey results. Baked cookies freeze well too—cool fully, wrap individually in plastic, then foil or bags for 1 month. Reheat at 350°F for 5 minutes. Freezing raw dough means fresh-baked cookies anytime, ideal for batches. Pro tip: double-wrap to avoid freezer burn.

How long do Levain copycat cookies last and how to store them?

Fresh Levain copycat cookies stay good at room temperature in an airtight container for 3-4 days, though they peak on day one. For longer, refrigerate up to a week (bring to room temp before eating to restore chew). Freeze baked cookies up to 1 month: layer with parchment in bags to prevent sticking. Thaw overnight or microwave 10-15 seconds. Dough balls freeze 3 months as noted. Humidity softens them, so add a silica packet if needed. Avoid stacking warm cookies to prevent sogginess. These stay softer longer than typical cookies due to high fat and sugar. Share stats: Levain's originals are best same-day, but home versions hold texture well with proper storage for busy weeks.

Levain Copycat Recipe: Chocolate Chip Crush Cookies

Name: Levain Copycat Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: – 1 cup (2 sticks) cold unsalted butter; – 1 cup packed dark brown sugar; – 1/2 cup granulated sugar; – 2 large eggs; – 3/4 cup cake flour; – 1 3/4 cups bread flour; – 1 teaspoon cornstarch; – 3/4 teaspoon baking soda; – 1/2 teaspoon salt; – 1 1/2 cups semi-sweet chocolate chips; – 1 1/2 cups chopped walnuts (optional)

Ingredients

– 1 cup (2 sticks) cold unsalted butter

– 1 cup packed dark brown sugar

– 1/2 cup granulated sugar

– 2 large eggs

– 3/4 cup cake flour

– 1 3/4 cups bread flour

– 1 teaspoon cornstarch

– 3/4 teaspoon baking soda

– 1/2 teaspoon salt

– 1 1/2 cups semi-sweet chocolate chips

– 1 1/2 cups chopped walnuts (optional)

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Instructions

1-First Step: Mise en Place: Preheat oven to 400°F. Line two baking sheets with parchment. Cube 1 cup cold butter into chunks. Chop 1 1/2 cups walnuts if using. Measure all dry ingredients: whisk 3/4 cup cake flour, 1 3/4 cups bread flour, 1 tsp cornstarch, 3/4 tsp baking soda, 1/2 tsp salt in a bowl. This setup keeps things smooth for busy cooks.

2-Second Step: Cream Butter and Sugars: In a stand mixer with paddle, beat cold butter chunks, 1 cup dark brown sugar, and 1/2 cup granulated sugar on medium for 2-3 minutes. Scrape sides. Mixture should be fluffy and pale. Cold start prevents greasy dough, key for giant cookies height. Vegan? Use chilled vegan butter.

3-Third Step: Add Eggs: Beat in 2 eggs one at a time on medium, 30 seconds each. Scrape bowl. Eggs add lift and moisture. For gluten-free, ensure eggs are fresh. Room temp eggs blend faster if not cold butter purists.

4-Fourth Step: Combine Dry and Wet: Reduce speed to low. Gradually add dry mix until just combined, about 1 minute. Avoid overmixing to keep tenderness. Dough will be thick. This flour combo is the secret to copycat cookies chew.

5-Fifth Step: Fold in Mix-Ins: Gently stir in 1 1/2 cups chocolate chips and walnuts by hand or low speed. Distribute evenly. For low-cal, use fewer chips.

6-Sixth Step: Chill Dough: Cover bowl, chill 30-60 minutes. Firms fat for controlled spread. Overnight chill deepens flavor like pro bakeries.

7-Seventh Step: Scoop Dough: Use a 4-oz ice cream scoop or 1/2 cup measure for 6 large balls per sheet, 3 per tray. Place 2 inches apart. They spread little due to cold dough. Press tops lightly for even bake.

8-Eighth Step: Bake: Bake one sheet at a time at 400°F for 9-11 minutes. Edges golden, centers pale and soft. Rotate halfway. High heat sets outsides fast. For smaller cookies, scoop 2 oz, bake 8-10 minutes.

9-Final Step: Cool and Serve: Cool on sheet 10 minutes, then wire rack. Warm centers set as they cool. Dust with sea salt if desired. Serve with milk or top sundaes. Store as below. Perfect for parties or snacks.

Last Step:

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Notes

🍪 Crush the potato chips just before adding to the dough to maintain maximum crunch
💥 For extra flavor, sprinkle a pinch of sea salt on top right after baking
⚡ Chill the dough for 15 minutes if the chips make it too soft for easy scooping

Author: Brandi Oshea
Prep Time: 15 minutes
Chilling Time: 15 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 16g
Sodium: 180mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0.3g
Carbohydrates: 24g
Fiber: 1g
Protein: 2.5g
Cholesterol: 30mg