If you’ve been to NYC but haven’t gone to Levain Bakery, you have missed out! But this chocolate chip cookies recipe is a copycat of their amazing, gargantuan, thick but still perfectly soft and gooey cookies. So now you can make them at home!
I remember my first time to Levain’s. I was skeptical. Stand in line for forever for a cookie? Really? It’s in this teeny tiny basement bakery space that barely fits like 4 people in at a time. When it was our turn to enter, we walked in and all I saw was bakers grabbing handfuls of cookie dough from giant piles of dough, forming them into giant cookie dough balls and taking them to the oven. And the smell…come to momma!
It was worth the wait. Worth the price. Absolutely worth it all. And when we discovered Goodly Cookies here in Utah is only brought on more of a hankering. We are cookie lovers, so this was heaven for us! I immediately knew I had to figure out a way to make these at home. Get ready for the chocolate chip cookie that you need two hands to eat.
Ingredients Needed for Thick Chocolate Chip Cookies
The ingredients really aren’t too different from your typical cc cookies, except for maybe the cake flour. Here is your grocery list:
- Cake Flour
- Baking Soda
- Baking Powder
- Unsalted Butter
- Brown Sugar
- Egg Yolk
- Semi Sweet Chocolate Chips
The measurements for each ingredient can be found in the recipe card down below.
How to Make Thick Chocolate Chip Cookies
You make these cookies just like any other, but at the end, I use a food scale to weigh the dough into giant balls. Here are the basic steps:
- Whisk all the dry ingredients in a medium bowl.
- Beat the butter and sugars in a stand mixer at medium speed until fluffy.
- Add the egg and egg yolk and then the vanilla. Beat until smooth.
- Turn off the mixer and scrape the sides. Add the dry ingredients and mix on low speed until you can turn it up to medium without exploding flour all over the place.
- Add the chocolate chips and mix them in.
- Chill the dough in the fridge for at least 20 minutes, up to overnight.
- Preheat the oven.
- Use a food scale to measure out 6 ounces of dough. Roll it into a ball and place it on a baking sheet lined with parchment.
- Bake for 10-11 minutes. Place on a cooling rack and eat them as soon as you can! I recommend letting them sit for at least 10 minutes if you can. So hard!
Tips for Making Levain Copycat Cookies
I have 3 tips that I’ve found make these cookies the best…
- Cold Butter – taking your butter straight from the fridge and cubing it before adding it to the mixing bowl helps the cookies stay thick and not spread while baking.
- Cake Flour – including both cake flour and all purpose flour makes the cookies extra tender.
- Cornstarch – the cornstarch added to the dough helps the cookies be thick but not dry.
Try not to skip these steps and tips for the best results.
How Long Will Chocolate Chip Cookies Keep?
Store these cookies in an airtight container at room temperature. They will keep for 2-3 weeks. You can keep them in the refrigerator for even longer or in the freezer for up to 3 months.
How Do You Store Chocolate Chip Cookies?
To store the cookies, let them cool completely and then store them in an airtight container.
Can You Freeze Cookies?
To freeze cookies, cool completely, then place in a single layer on a cookie sheet and freeze for 2 hours.
Transfer cookies to a freezer bag and store in the freezer for up to 3 months.
They are the chocolate chip cookies that dreams are made of! Slightly crunchy on the outside, gooey on the inside, thick and chewy, and just what a chocolate chip cookies recipe should be! Until I make it back to NYC again, I’ll be making these Levain copycat cookies to hold me over!
More Copycat Dessert Recipes:
Levain Bakery Style Thick Chocolate Chip Cookies
Servings: 7 Cookies
- 4 Cups Flour
- 1 teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 2 teaspoons Cornstarch
- 1 teaspoon Salt
- 1 Cup Unsalted Butter cool, not softened, but not cold either.
- 1 Cup Brown Sugar plus 2 tablespoons
- 1/2 Cup Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla
- 1 1/2-2 Cups Semi Sweet Chocolate Chips
In a medium bowl, whisk together the flours, baking soda, baking powder, cornstarch, and salt. Set aside.
In the bowl of a standing mixer, beat the butter and sugars on medium speed for 2 minutes.
Add the egg and then egg yolk, one at a time and the vanilla. Beat until smooth.
Turn off the mixer and scrape down all sides. Add the flour mixture and mix until smooth, starting on low speed and moving up to medium.
Add chocolate chips and mix to incorporate.
Allow to sit in the fridge for 20 minutes up to overnight for the best results or proceed with the recipe as follows.
Preheat oven to 375.
Scoop out large, heaping 6 ounce size cookies, roll into a ball and place onto a parchment lined baking sheet and bake for 10-11 minutes (I press mine down a little). Remove to a cooling rack as soon as you are able and enjoy!
Cookie dough can be formed into balls and frozen then stored in freezer bags in the freezer. I prefer to throw mine in the fridge to defrost then bake or you can bake frozen but allow up to 5 minutes extra for baking. They will be like bigger balls if you do it this way.
Cookies can be frozen for up to 3 months.
Levain Bakery Style Thick Chocolate Chip Cookies
Amount Per Serving (1 cookies)
Calories from Fat 387
% Daily Value*
Saturated Fat 26g163%
Trans Fat 1g
Vitamin A 901IU18%
* Percent Daily Values are based on a 2000 calorie diet.
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.