If you’re craving a truly decadent dessert that rivals any bakery stop, let me introduce you to the glorious world of Copycat Levain Cookies. These cookies are the ultimate treat for anyone who appreciates a soft center, crispy edges, and an explosion of flavors. Inspired by the iconic New York City bakery, these cookies promise a heavenly experience filled with warm chocolate and toasty walnuts that makes each bite a little piece of paradise.

Pin this for later!

I first fell in love with these cookies during a visit to the famed Levain Bakery, where the aroma of freshly baked cookies enveloped me as soon as I stepped inside. I can still recall the thrill of holding that warm, gooey cookie in my hand, admiring its chewy inside and golden crust. After that visit, I was determined to recreate that magic at home. Not only did I manage to nail the flavors, but I even made it convenient for you! So grab a bowl, and let’s make these Copycat Levain Cookies together; your taste buds will thank you!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Copycat Levain Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Copycat Levain Cookies

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, from prep to bake.
Irresistible Flavor: Rich chocolate chips meld perfectly with nutty walnuts, offering a delightful contrast of textures.
Eye-Catching Appeal: Huge cookies with a beautifully imperfect look—who wouldn’t want a giant cookie like this?
Flexible Serving: Great for afternoon snacks, dessert at dinner, or even as a surprise treat for guests!
Diet-Friendly Options: Easily adjustable by swapping chocolate for carob or using gluten-free flour for a gluten-free version.

Ingredients You’ll Need

2 cups all-purpose flour (for structure and texture)
1 ¼ cups cake flour (adds tenderness)
2 teaspoons baking powder (helps cookies rise)
¼ teaspoon baking soda (boosts leavening)
½ teaspoon kosher salt (balances sweetness)
1 cup cold unsalted butter, cubed (creates flaky layers)
⅔ cup packed light brown sugar (for moisture and depth)
⅔ cup granulated sugar (adds sweetness and structure)
2 large eggs (binds the mixture)
1 teaspoon vanilla extract (enhances flavors)
2 cups chocolate chips (choose high-quality for the best taste)
1 cup coarsely chopped walnuts, toasted (adds crunch and richness)

Feel free to play around by using different types of chocolate or nuts to suit your taste!

How to Make Copycat Levain Cookies

Prepare Your Baking Sheet: Begin by lining a cookie sheet with parchment paper, ensuring an easy release.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 ¼ cups cake flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside to let the leavening agents mingle.
Cream the Butter: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream 1 cup cold unsalted butter on low speed until the cubes lose their shape, taking about 45 seconds to one minute. Then, add both sugars (⅔ cup packed light brown sugar and ⅔ cup granulated) and cream together for about a minute until fluffy.
Mix in Eggs & Vanilla: Add 2 large eggs and 1 teaspoon vanilla extract to the mixture, mixing until smooth.
Combine Dry Ingredients: Gradually mix in the dry ingredients to form a thick dough—don’t overmix!
Add Chocolate & Walnuts: Gently fold in 2 cups chocolate chips and 1 cup coarsely chopped walnuts until evenly distributed.
Shape the Cookies: For authentic sized cookies, scoop large balls of dough, about 6 ounces each (approximately ¾ cup). Place these balls onto the prepared cookie sheet, and chill in the refrigerator for at least 90 minutes or up to overnight (Cover with plastic wrap if chilling longer).
Preheat the Oven: Preheat your oven to 375°F. Place an empty cookie sheet upside down on the middle rack for optimal airflow while baking.
Bake the Cookies: Remove the cold dough balls from the fridge, placing 4 cookies per large cookie sheet. Bake one sheet at a time, on top of the upside-down sheet. Bake for approximately 20-26 minutes, checking after about 15 minutes to see if you need to rotate the cookie sheet. The cookies should lose their glossy sheen, have dark golden edges with spots on top, and remain slightly doughy inside.
Cool Before Enjoying: Let the cookies cool on the pan for at least 10 minutes before transferring them to a wire rack.
Store Those Cookies: Keep cookies in an airtight container at room temperature for up to 4 days. You can freeze the baked and cooled cookies for up to 3 months. Cookie dough can also be frozen—if baking from frozen, just add an extra 2-3 minutes to the baking time.

Storing & Reheating

To keep your cookies fresh, store them in an airtight container at room temperature for up to 4 days. They can also be refrigerated, but the texture might change slightly. For longer storage, freeze the cookies in a single layer and transfer them to a freezer bag for up to 3 months. When you’re ready to indulge, simply pop them in the oven at 350°F for a few minutes to refresh that delightful chewy center.

Chef’s Helpful Tips

Make sure your butter is cold; this helps create a flaky texture.
Don’t skip the chilling step; it intensifies the flavors and helps the cookies hold their shape.
If you prefer crispier cookies, bake them a couple of minutes longer.
For added depth, consider sprinkling a little flaky sea salt on top just before baking.
Experiment with different types of chips, such as dark chocolate or white chocolate for a twist.

These cookies have all the charm of your favorite bakery, with the added bonus of making your kitchen smell fantastic while you bake them.

Perfecting your own batch of Copycat Levain Cookies means you can have a delicious treat ready any time the craving strikes. They’re perfect for satisfying a sweet tooth, impressing your friends, or enjoying as a little self-care moment during a busy day.

If you’re craving an experience that combines warmth, nostalgia, and sheer deliciousness, I can’t stress enough how worth it these cookies are. With their thick, gooey centers and crisp edges, they embody that comforting essence of home—all while being immensely enjoyable to whip up. So go on, gather your ingredients, and dive into a baking adventure that promises to yield cookies worth savoring!

Recipe FAQs

Can I make these cookies without walnuts?

Absolutely! If you prefer not to use walnuts, you can either omit them or substitute with another nut of your choice, like pecans or almonds. You can even swap in another flavor mix-in, like dried fruit or coconut, if that strikes your fancy!

How do I know when the cookies are done baking?

You’ll know the cookies are done when they lose their glossy sheen and get a nice golden color around the edges. The centers should still feel slightly doughy, as they will continue to cook while cooling.

Can I use a different type of flour?

Yes, you can use gluten-free flour blends for a gluten-free option. Just make sure to choose one that has xanthan gum included for better structure and texture, or add some separately.

What if I want to make these cookies smaller?

If you want to make smaller cookies, simply adjust the size of your dough balls. Just keep in mind that you’ll need to reduce the baking time, checking for doneness at about 12-15 minutes.

⭐ If you make my Copycat Levain Cookies recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Copycat Levain Cookies