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Ultimate Copycat Levain Bakery Chocolate Chip Cookies: Giant, Gooey, and Packed with Walnuts

Cross-section of a giant levain bakery chocolate chip cookie showing molten chocolate and walnuts inside.
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Recreate the famous, oversized, gooey-centered chocolate chip cookies from New York City’s Levain Bakery right in your home kitchen. These cookies feature crispy edges and a thick, soft interior loaded with chocolate chunks and walnuts.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chunks
  • 1 1/2 cups milk chocolate chunks
  • 1 cup chopped walnuts (optional, but recommended for authentic flavor)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line two large baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chunks and chopped walnuts by hand using a spatula.
  7. Scoop the dough into very large portions, about 6 ounces each (this makes the signature giant cookie size). Roll gently into balls. You should get about 8 large cookies.
  8. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them. Do not flatten the dough balls.
  9. Bake for 13 to 15 minutes. The edges should look set and slightly golden brown, but the centers should still look slightly underbaked and soft. This is key for the gooey center.
  10. Remove the cookies from the oven. Let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They will continue to set as they cool.

Notes

  • For the best gooey center, chill the dough balls for at least 30 minutes before baking. This helps the cookies hold their thick shape.
  • Use high-quality chocolate chunks instead of chips for a better melt and texture, mimicking the bakery style.
  • If you omit the walnuts, increase the amount of chocolate chunks by 1/2 cup to maintain the richness.
  • These cookies are best eaten the day they are made, but you can store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

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