Levain cookies, inspired by the legendary New York bakery Levain Bakery, have taken the baking world by storm. Famous for their massive size, crispy outer layer, and irresistibly gooey center, these cookies are a chocoholic’s dream. What makes them special isn’t just their texture but the decadent mix of chocolate chips, nuts, and brown sugar that gives them a deep, rich flavor. Whether you’re baking for a crowd or treating yourself, these cookies are sure to impress.
Ingredients
Dry Ingredients:
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2 ½ cups (300g) all-purpose flour
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1 tbsp cornstarch (for softness)
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
Wet Ingredients:
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1 cup (226g) unsalted butter, cold and cubed
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¾ cup (150g) brown sugar, packed
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½ cup (100g) granulated sugar
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2 large eggs
Add-ins:
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2 cups (340g) semi-sweet chocolate chips
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1 cup (100g) chopped walnuts (optional but traditional)
Substitutions:
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Gluten-free flour blend for all-purpose flour
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Vegan butter and flax eggs for dairy-free and vegan version
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Almonds or pecans instead of walnuts
Step-by-Step Cooking Instructions
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Preheat the oven to 410°F (210°C) and line two baking sheets with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
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Cream butter and sugars: In another bowl, beat cubed butter with brown and white sugars until light and fluffy (about 2–3 minutes).
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Add eggs: Mix in eggs one at a time until fully incorporated.
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Combine: Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.
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Add chocolate and nuts: Fold in chocolate chips and walnuts evenly.
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Shape dough: Divide dough into 6–8 large balls (about 6 oz each). Do not flatten; keep them tall.
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Bake: Place dough balls on prepared sheets and bake for 9–11 minutes. Edges should be set, centers soft.
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Cool: Let cookies rest on the sheet for 10 minutes before transferring to a wire rack.
Common Mistakes to Avoid:
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Don’t overbake—these cookies are meant to be gooey inside.
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Avoid overmixing dough to keep cookies tender.
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Use cold butter to keep the dough firm and reduce spreading.
Pro Tips and Cooking Techniques
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Use a kitchen scale for precise ingredient measurements, especially for flour.
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Cold butter trick: Keeps the dough chunky and the cookies thick.
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Chill dough (optional): For deeper flavor and more control over spread, chill for 1–2 hours.
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Split baking: Bake one sheet at a time for even results.
Variations and Customizations
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Gluten-Free: Use a 1:1 gluten-free flour substitute.
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Vegan: Replace eggs with flaxseed eggs and use dairy-free chocolate.
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Low-Carb: Try almond flour and sugar alternatives, though texture will differ.
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Flavors: Add espresso powder for mocha flavor, or dried fruits like cranberries for a twist.
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Fusion: Try matcha white chocolate or Mexican chocolate spice versions.
Serving Suggestions
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Serve warm for maximum gooeyness.
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Pair with a cold glass of milk, hot espresso, or vanilla ice cream.
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Garnish with a sprinkle of sea salt or drizzle with melted chocolate for a gourmet finish.
Nutritional Information (per large cookie, approx.)
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Calories: 520
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Protein: 6g
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Carbohydrates: 60g
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Sugars: 35g
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Fat: 28g
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Saturated Fat: 16g
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Fiber: 2g
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Sodium: 180mg
Frequently Asked Questions (FAQs)
Can I freeze the dough?
Yes! Shape into balls and freeze on a tray before transferring to a bag. Bake from frozen, adding 1–2 minutes.
How long do they last?
Store in an airtight container for up to 5 days, or freeze baked cookies for up to 3 months.
Why did my cookies flatten?
Likely due to warm butter or overmixing. Use cold butter and avoid over-handling the dough.
Can I make them smaller?
Yes, but reduce baking time to 7–8 minutes.
Closing Thoughts
Levain-style cookies are the ultimate indulgence, combining nostalgic comfort with bakery-quality decadence. Don’t be afraid to experiment and find your perfect version. Whether you’re a novice baker or a seasoned pro, these cookies promise a crowd-pleasing experience. Try them out, and don’t forget to share your delicious results or questions in the comments!
