Levain Bakery Chocolate Chip Cookie Copycat
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
13 mins
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Additional Time
1 hr
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Total Time
1 hr 18 mins
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Servings
18 cookies
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Calories
457 kcal
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Course
Dessert, Baked Goods, Others
Levain Bakery Chocolate Chip Cookie Copycat
Description
This copycat recipe recreates Levain Bakery’s renowned chocolate chip cookies by combining cornstarch, all-purpose flour, baking powder, baking soda, and kosher salt with cold cubed butter and sugars. The butter and sugar are creamed until smooth, then eggs and vanilla are incorporated. Flour mixture is added gradually, leaving a slight flouriness for texture.
Chocolate chips and walnuts are coated in extra flour before folding into the dough to ensure even distribution and prevent sinking. Cookies are portioned with an ice cream scoop for large, hearty servings that bake to a golden crust outside while maintaining softness inside.
The resulting cookies balance richness from butter and chocolate with the crunch of walnuts, delivering a substantial and satisfying treat. Their size and texture make them a filling choice for dessert or a snack.
Ingredients
- 1/4 cup cornstarch
- 2 3/4 cup all-purpose flour + 2 TBSP flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 cup butter cold and cut into cubes, unsalted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 egg large
- 2 tsp vanilla extract
- 2 cups chocolate chips semi-sweet
- 1 1/2 cups walnuts chopped
Instructions
- Line two large baking sheets with a silicone mat or parchment paper, then set aside.
- In a medium bowl, sift or whisk together the 2 3/4 cups flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with a paddle attachment, beat the on low butter until it comes together and becomes creamy, about 1 minute. Add in the sugars and beat for another 2-3 minutes, until the butter and sugar become homogeneous.
- Mix in the eggs and vanilla and beat on medium low speed until just incorporated. Gradually add in the flour mixture, about 1/2 cup at a time, mixing until only a small amount of unincorporated flour remains.
- In a medium bowl, toss the 2 Tbsp flour with the walnuts and the chocolate chips until they are coated in the flour. Fold the chocolate chips and walnuts into the dough by hand with a wooden spoon or rubber spatula, making sure to distribute the ingredients evenly throughout the dough.
- Using an ice cream scoop, scoop out the dough and place each cookie onto the prepared baking sheets, 2 inches apart. Refrigerate for at least one hour but up to 12 hours before baking.
- Preheat oven to 375°F.
- Bake cookies for 13-15 minutes, until light golden brown. Do not over bake; the cookies will continue to cook as they cool.
- Cool on a wire rack until manageable, then serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 457kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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