Best Levain Bakery Cookies

The aroma of freshly baked cookies, especially giant, gooey, Levain Bakery-style cookies, drifting through the house… that’s pure happiness right there in Texas. I swear, nothing brings my two kiddos running faster than the promise of warm chocolate and walnuts. I’ve made this Levain Bakery-style cookies recipe more times than I can count in my own kitchen, tweaking it until it’s just perfect for us busy moms. It’s got that signature crispy edge and fudgy center that everyone craves. This recipe gives you that bakery-quality treat without the bakery price. Get ready for cookie bliss!

Why This Recipe Works

Let’s be honest, we all crave those decadent Levain cookies but don’t always have time (or the budget!) to run to the bakery. That’s why this recipe is a winner. It delivers that same intensely chocolatey, slightly underbaked center, and that satisfying crispy edge, right in your own kitchen. Perfect for a weekend treat, a special occasion, or just a Tuesday when you need a little somethin’ somethin’ sweet. Here’s why this recipe is a game-changer:

• Big & Bold Flavor: We’re talking serious chocolate and a generous dose of walnuts (or your favorite mix-ins!).
• Texture Perfection: Crispy edges, gooey center – it’s the cookie texture trifecta.
• Relatively Quick: While the cookies need a little chill time, the actual mixing and baking are quick and easy. Even with two little ones underfoot!

Ingredients

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed
• 1 cup (200g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (170g) semi-sweet chocolate chips
• 1 cup (170g) dark chocolate chunks
• 1 cup (100g) chopped walnuts (or pecans)

Ingredient Notes

Cold Butter: This is crucial for that signature Levain texture. Cold butter creates steam in the oven, giving the cookies that slightly underbaked center.

Chocolate: Using a mix of chocolate chips and chunks creates pockets of melty goodness. Don’t skimp on the quality – it makes a difference!

Nuts: Walnuts are classic, but pecans or even macadamia nuts work beautifully too. Feel free to experiment with your favorites.

Step-by-Step Instructions

Step 1: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed for consistent results.

Step 2: Cream Butter and Sugars. In a large bowl (or the bowl of a stand mixer), beat the cold, cubed butter with the brown sugar and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t be tempted to soften the butter – cold is key!

Step 3: Add Eggs and Vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Step 4: Gradually Add Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix – this will result in tough cookies. I like to stop mixing when there are still a few streaks of flour visible.

Step 5: Fold in Chocolate and Nuts. Gently fold in the chocolate chips, chocolate chunks, and chopped walnuts until evenly distributed throughout the dough. This is where you get to customize it to your liking!

Step 6: Chill the Dough. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld and the butter to firm up, preventing the cookies from spreading too thin. This step is critical.

Step 7: Preheat Oven and Scoop Dough. Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper. Scoop the chilled cookie dough into large mounds, about ½ cup each. Don’t flatten them – you want them to be tall and chunky.

Step 8: Bake the Cookies. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The centers will continue to cook as they cool on the baking sheet.

Step 9: Cool and Enjoy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, let’s be real, eat them warm with a glass of milk!

Storage & Meal Prep

Storage: These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. They might lose a little of that gooey center magic, but they’re still delicious.

Freezing: For longer storage, you can freeze the baked cookies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. To thaw, simply let them sit at room temperature for about 30 minutes.

Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to wrap it tightly in plastic wrap. You can also freeze the dough in individual portions for easy baking whenever you need a cookie fix.

Substitutions & Variations

Gluten-Free: I haven’t personally tested this recipe with gluten-free flour, but a 1:1 gluten-free baking flour blend should work. Just be sure to check the package instructions for any additional adjustments.

Dairy-Free: Use a plant-based butter alternative and dairy-free chocolate chips and chunks to make these cookies dairy-free. I’ve had good results with coconut oil-based butter alternatives.

Nut-Free: Simply omit the walnuts or pecans. You could add extra chocolate chips or chunks in their place.

Flavor Variations: Get creative with your mix-ins! Try adding peanut butter chips, dried cranberries, toffee bits, or even a sprinkle of sea salt on top. A personal favorite of mine is adding chopped-up Oreos for an cookies ‘n cream twist.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes, you can, but reduce the amount of salt you add to the dry ingredients by half. This will help prevent the cookies from being too salty.

How do I know when the cookies are done?

The edges should be golden brown and the centers should still look slightly soft. They will continue to cook as they cool on the baking sheet.

Why are my cookies spreading too thin?

This is usually caused by using butter that is too soft or not chilling the dough long enough. Make sure your butter is cold and the dough is chilled for at least 2 hours before baking.

Can I make the dough ahead of time?

Absolutely! The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the dough in individual portions for easy baking whenever you need a cookie fix.

Are these cookies kid-friendly?

Definitely! My kids adore these cookies. You can even get them involved in the baking process by letting them help measure ingredients or fold in the chocolate and nuts.

Can I add different types of chocolate?

Of course! Feel free to experiment with different types of chocolate, such as milk chocolate, white chocolate, or even chopped-up candy bars.

My cookies are burning on the bottom. What am I doing wrong?

Your oven temperature might be too high. Try lowering the temperature by 25 degrees and keep a closer eye on them.

These Levain Bakery-style cookies are more than just a dessert; they’re a warm hug in cookie form. I love that this recipe delivers big bakery flavor and texture, but is totally doable on a weeknight with my family. Baking these cookies creates a special memory that we all share. And that smell! Don’t be afraid to get creative with your mix-ins and make them your own. I’d love to hear about your cookie creations in the comments below! Be sure to check out my other family favorite dessert recipes on FamiliesRecipes.com and sign up for my newsletter for exclusive tips and tricks straight to your inbox. Happy baking, y’all!

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