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Levain Bakery Giant Chocolate Chip Cookies

Craving Levain Chocolate Chip Cookies but don't live in New York City? I hear you! These easy Copycat Levain Chocolate Chip Cookies are thick, gooey, and loaded with chocolate chips and walnuts. These oversized behemoths are larger than life and you just might not go back to regular chocolate chip cookies after trying one of these!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
37 mins
Servings: 8 Giant Cookies
Calories: 883 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup (227g) salted butter cold and cut into cubes
  • 1 cup (220g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract (optional)
  • 1 1/2 cups (188g) all-purpose flour
  • 1 1/2 cups (179g) cake flour*
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups (325g) semisweet or milk chocolate chips
  • 2 cups (250g) chopped walnuts

Instructions

    Cup of Yum
  1. Preheat oven to 400°F for at least 15-20 minutes. Line two baking sheets with parchment paper.
  2. In a large bowl of a stand mixer, beat the butter and sugars on medium-low speed until they start to come together, then increase the speed to medium-high for 4 minutes, stopping and scraping the bowl once partway through. It should be light and creamy.
  3. Add the eggs and vanilla. Beat again just until combined.
  4. Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt and pulse until the cookie dough starts to come together.
  5. Add the chocolate chips and walnuts and mix again, just until the chips and nuts are evenly dispersed throughout the cookie dough.
  6. Divide the dough into 8 large, rough mounds. Don't use a scoop or roll the dough into balls - the lumpy, bumpy signature look of these cookies is part of their charm. If you have a kitchen scale, each ball should weight approximately 6 ounces.
  7. Space the cookies far enough apart on the baking sheet that they have some room to spread. I stick to 4 cookies per pan.
  8. Bake for 10-14 minutes until lightly browned on the outside but still doughy and slightly underbaked in the centers. Let cool on the baking sheet for at least 15 minutes before removing or serving. The cookies will continue to set up and cook a bit from the residual heat during this time.
  9. Store leftover cookies in an airtight container on the counter for up to 4 days.

Notes

  • Levain has specifically said they don't use it, but I always add some to my cookies because I think it gives a better, more complex taste. I recently revisited Levain in NYC and after tasting the originals again I stand by my position.
  • Vanilla Extract: Levain has specifically said they don't use it, but I always add some to my cookies because I think it gives a better, more complex taste. I recently revisited Levain in NYC and after tasting the originals again I stand by my position.

Nutrition Information

Calories 883kcal (44%) Carbohydrates 98g (33%) Protein 11g (22%) Fat 52g (80%) Saturated Fat 22g (110%) Polyunsaturated Fat 15g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 110mg (37%) Sodium 593mg (25%) Potassium 238mg (7%) Fiber 3g (12%) Sugar 57g (114%) Vitamin A 775IU (16%) Vitamin C 1mg (1%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Giant Cookies

Amount Per Serving

Calories 883

% Daily Value*

Calories 883kcal 44%
Carbohydrates 98g 33%
Protein 11g 22%
Fat 52g 80%
Saturated Fat 22g 110%
Polyunsaturated Fat 15g 88%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 110mg 37%
Sodium 593mg 25%
Potassium 238mg 5%
Fiber 3g 12%
Sugar 57g 114%
Vitamin A 775IU 16%
Vitamin C 1mg 1%
Calcium 72mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.