Skip to content

Craving Levain Bakery’s famous cookies? Bake your own with this foolproof copycat Levain cookie recipe, featuring crispy edges and a soft, chocolatey center.

Love chocolate chip cookie recipes? Try these oatmeal chocolate chip cookies, cowboy cookies or chocolate chip pudding cookies.

Levain chocolate chip cookies on a plate.
This post may contain affiliate links. Read disclosure policy.

Copycat Levain Bakery Cookies

Cookie lovers – this one’s for you! Get ready to try this amazing copycat Levain Cookie recipe from New York City’s famous Levain Bakery. 

If you’ve ever strolled through the Big Apple and experienced the magic of these gooey, chocolate-packed wonders, you know just how life-changing a chocolate chip cookie can be! If you can’t make the trip; I’m here to bring the Levain experience into your kitchen!

Why This Recipe Works

  • Perfect Texture: Achieves the iconic Levain balance – crispy on the outside, soft and gooey on the inside.
  • Rich Flavor: Delivers a buttery, chocolate-packed taste that replicates the famous Levain chocolate chip cookies.
  • No cake flour. Most copycat recipes call for cake flour but with this recipe you don’t need to go out and buy more flour. Use the all-purpose flour you have at home.

Here’s what you’ll need to make your own Levain chocolate chip cookies at home.

Levain Cookie Ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Butter: Use high-quality, unsalted butter for that rich, creamy base. The butter should be barely softened. Too soft and your cookies will spread too much.
  • Sugars: A mix of brown and white sugar gives the perfect sweetness and contributes to the cookies’ texture. Brown sugar adds moisture and a hint of caramel, while white sugar helps in achieving a crispy exterior.
  • Baking staples: All-purpose flour, baking powder, baking soda, and salt.
  • Eggs: They bind the ingredients together and the egg yolks add to the richness. Make sure they’re cold to help prevent the cookies from spreading too much.
  • Vanilla Extract: A dash of good quality vanilla extract enhances the flavor complexity of your cookies.
  • Chocolate chips and walnuts: I mixed Guittard’s semi-sweet and extra dark chocolate chips. Milk chocolate chips can be used if you like things a bit sweeter. The walnuts give the cookies a great crunch.

Before we get into the baking process, let’s talk about customizing your chocolate chip walnut cookies. While the classic chocolate chip and walnut combo is what made Levain famous, feel free to get creative!

  • Nuts: You can swap out walnuts for pecans.
  • Chocolate: Add in some white chocolate chips or chocolate chunks.
  • Warm flavor: Throw in a dash of warm cinnamon.
  • Shortcut: If you’re short on time but have a real craving for a chocolate chip cookie, try my recipe for cake mix chocolate chip cookies.

How to Make Levain Cookies

Now, onto the main event: baking these heavenly treats. Let’s get started!

Showing how to make levain cookies in a 4 step collage.
  • Prep Dough. Cream together the butter and sugars until smooth. Beat in the eggs one at a time, followed by the vanilla extract.
  • Combine dry ingredients and add mix-ins. Whisk dry ingredients in a separate bowl, then gradually add to the wet ingredients. Avoid over mixing – we want tender cookies! Gently fold in the chocolate chips and walnuts.
  • Shape: Measure out 5-ounce portions of dough for each cookie or eyeball into 8 equal parts. Remember, Levain cookies are known for their rustic, chunky look, so no need to smooth them out too much.
  • Bake: Place the dough balls on your prepared sheets and bake for 12-15 minutes or until the edges are golden but the center is still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Expert Tips

  • Butter temperature: Make sure your butter is barely softened, not cold, but not melted either like in brown butter chocolate chip cookies. Cold butter ensures right texture.
  • Cold ingredients: Use cold eggs to keep the dough from spreading too much in the oven.
  • Don’t overmix: Once you add the flour, mix just until combined to keep the cookies tender.
  • Size matters: Bigger is better for that authentic Levain experience. For the perfect Levain cookie, it’s a 5-ounce dough ball. If you want mini try these mini chocolate chip cookies instead!
  • Serving suggestion: Enjoy these Levain bakery chocolate chip cookies with a cold glass of milk or an ice cream scoop of your choice!
Levain cookie on a cooling rack.

Recipe FAQs

Can I make these cookies smaller?

Absolutely! I also love to bake these a little smaller. I usually make them 3 ounces and get 12 cookies. Remember to reduce the baking time accordingly.

Do I have to use walnuts?

No, feel free to omit them and add an extra 1/3 cup (50 grams) of flour, or substitute with your favorite nuts.

How do I store these cookies?

To keep these cookies tasting as fresh as possible, store them in an airtight container at room temperature. They’ll stay delicious for up to 3 days – if they last that long!

Can I freeze the dough?

Yes, you can! Scoop into balls, then flash freeze on a baking sheet until hard (about 30 minutes). Then add to a freezer bag and freeze for up to 3 months. Check out my guide on how to freeze cookie dough for more tips.

How do I bake cookies from the freezer?

When you’re ready to bake, let the dough balls sit on the baking tray as you preheat the oven, and then add a couple of minutes to the baking time.

Levain cookie broken in half.

Need more copycat cookie recipes? Try this Swig cookie recipe, Lofthouse cookies or oatmeal cream pie cookies.

More Chocolate Chip Cookie Recipes

Browse all

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Levain chocolate chip cookies on a plate.

Levain Cookie Recipe

5 from 9 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Craving Levain Bakery's famous cookies? Bake your own with this foolproof copycat Levain cookie recipe, featuring crispy edges and a soft, chocolatey center.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8



  • ½ cup (113 g) unsalted butter , barely softened
  • ¾ cup (175 g) light brown sugar , packed
  • cup (65 g) granulated sugar
  • 2 large eggs , cold
  • 2 teaspoons vanilla extract
  • 2 ½ cups (300 g) all-purpose flour , spooned and leveled
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt , or 1 1/2 teaspoon kosher salt
  • 2 cups chocolate chips , I mixed Guittard's semi-sweet and extra dark
  • 1 ¾ cups walnuts , roughly chopped


  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • In a large bowl, using a mixer, cream together the butter and sugars for 3 minute. Add 1 egg and mix until combined. Scrape down the sides and add the other egg and vanilla. Beat just until combined.
  • Add the flour, baking powder, baking soda and salt and mix on low. I like to slowly mix in the chocolate chips and walnuts once there is small streak of flour. Be careful not to over mix. If the dough is too sticky add an extra Tablespoon or two of flour.
  • Scoop the cookie dough onto a scale and measure out 5 ounce dough balls. If you don't have a scale just divide the dough evenly into 8. The dough balls should not be smooth, I like to dimple them by pressing into it.
  • Place 4 balls on the baking sheet. Bake for 12-15 minutes, or until the tops are golden brown.
  • Remove from oven and allow cookies to set on pan for 5 minutes. Remove cookies to a cooling rack. Serve while warm if desired.


Nuts: If you don’t want to add walnuts, add an extra 1/3 cup (50 grams) of flour.
Smaller cookies: I also love to bake these a little smaller. I usually make them 3 ounces and get 12 cookies.  
To store: These will stay fresh in an airtight container for up to 3 days.
Freezing dough: Scoop into balls, then flash freeze on a baking sheet until hard (about 30 minutes). Then add to a freezer bag and freeze for up to 3 months.
Baking from frozen: Let the frozen cookie dough sit on the baking sheet as the oven preheats. Then bake as directed, adding 2-3 minutes to the original baking time.


Calories: 910kcal | Carbohydrates: 123g | Protein: 15g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 412mg | Potassium: 318mg | Fiber: 5g | Sugar: 61g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today