There’s something undeniably special about a warm, gooey cookie, and when it comes to cookies that exemplify that delightful experience, Copycat Levain Cookies are at the top of the list. These cookies, inspired by the famous Levain Bakery in New York City, are all about that picturesque golden exterior while maintaining a soft, chewy heart filled with chocolate and nuts. The moment you take a bite, you’re transported to cookie heaven, with every element working in perfect harmony—rich chocolate, crunchy walnuts, and buttery goodness.

Pin this for later!

I’ll never forget the first time I tasted a Levain cookie—they’re huge, almost the size of your hand, and they’ve set the standard high for all cookies since. If you’re craving something indulgent yet simple, you’ll want to whip up a batch of these Copycat Levain Cookies. Not only are they easy to make, but they are budget-friendly and promise to impress anyone lucky enough to share them with you. Keep reading, and I’ll guide you through this thrilling baking journey!

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: With only a few steps, you’ll have fresh cookies in no time—around 40 minutes from start to finish!
Irresistible Flavor: These cookies are a perfect balance of rich chocolate, buttery dough, and crunchy walnuts that will have you going back for seconds.
Eye-Catching Appeal: Their giant size and rustic look will make them a star at any gathering or just a cozy evening at home.
Flexible Serving: Perfect for a late-night snack, dessert after dinner, or even breakfast if you dare to indulge!
Diet-Friendly Options: Want to switch things up? Try using dark chocolate or omitting the nuts for a nut-free version.

Ingredients You’ll Need

2 cups all-purpose flour: This serves as the base of your cookie, providing the right amount of structure.
1 ¼ cups cake flour: This gives your cookies that tender crumb, making them exactly like the bakery version.
2 teaspoons baking powder: Adding rise and fluffiness to your cookies.
¼ teaspoon baking soda: Helps with the browning process for a rich color.
½ teaspoon kosher salt: Balances the sweetness and enhances the flavors.
1 cup cold unsalted butter, cubed: The cool butter helps create that wonderfully chewy texture; make sure it’s very cold for best results.
⅔ cup packed light brown sugar: Adds moisture and a hint of caramel flavor.
⅔ cup granulated sugar: Sweetens your cookies; combined with brown sugar, it creates depth of flavor.
2 large eggs: Acts as a binder and adds richness; using them straight from the fridge is perfect.
1 teaspoon vanilla extract: A must-have for adding warmth and depth in flavor.
2 cups chocolate chips: The star of the show! Feel free to use dark, semi-sweet, or even milk chocolate.
1 cup coarsely chopped walnuts, toasted: For that bite of nuttiness to complement the chocolate; toasting them intensifies the flavors.

How to Make Copycat Levain Cookies

Prepare Your Cookie Sheet: Start by lining a cookie sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Mix Your 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 this mixture aside; it’s key for balanced structure.
Cream the Butter and Sugars: In a large mixer bowl, take 1 cup of cold cubed unsalted butter and mix it on low speed until the cubes start to break down, around 45 seconds to one minute. Add both ⅔ cup brown sugar and ⅔ cup granulated sugar, mixing for another minute until creamy.
Incorporate Eggs and Vanilla: Crack in 2 large eggs and pour in 1 teaspoon vanilla extract. Mix until the mixture becomes smooth and well combined.
Combine Dry Mixture Into Wet: Gradually add your dry ingredients to the wet mixture. You want to mix just until you’ve got a thick dough. Over-mixing can lead to tough cookies.
Add Chocolate and Nuts: Stir in 2 cups of chocolate chips and 1 cup of coarsely chopped toasted walnuts until they’re evenly distributed throughout your dough.
Shape the Dough: For those iconic large cookies, use about 6 ounces (or ¾ cup) of dough for each cookie. Shape them into balls and set them onto the prepared cookie sheet.
Chill the Dough: Cover the cookie sheet with plastic wrap or a lid, and let it chill for at least 90 minutes, or overnight if you have the time. This chilling step is super important for texture!
Preheat Your Oven: When you’re ready to bake, preheat your oven to 375°F. To ensure even baking, place an empty cookie sheet upside down on the middle rack.
Prepare for Baking: Remove your chilled dough balls from the fridge and place them on another cookie sheet, allowing for space between them (about 4 per sheet).
Bake to Perfection: Bake one sheet at a time, above your inverted sheet, for about 20-26 minutes. Start checking at 15 minutes—rotate the pan if your oven bakes unevenly. Look for a dark golden edge and a slight sheen on top for that perfect finish. The insides will still be a bit doughy!
Cool and Enjoy: Allow the cookies to cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Storing & Reheating

To store your cookies, place them in an airtight container at room temperature; they’ll last for up to 4 days, but I highly doubt they’ll last that long! You can also freeze baked and cooled cookies for up to 3 months—just let them cool completely before wrapping them in plastic wrap and then foil. When you’re ready to enjoy them again, simply reheat in a preheated oven at 350°F for about 5-7 minutes to refresh their texture and warmth.

Chef’s Helpful Tips

Avoid overmixing the dough; it can lead to tough cookies. Mix just until combined.
Remember to chill your cookie dough; this allows the flavors to meld and leads to a better texture.
Use a cookie scoop if you have one—it helps create uniform cookie sizes for even baking.
For a delightfully decadent twist, consider adding peanut butter chips alongside the chocolate!
If you’re making these in advance, freeze the shaped dough balls to bake fresh cookies anytime.

Everyone loves a good cookie, and these Copycat Levain Cookies bring the bakery experience right to your kitchen. They are perfectly chewy, packed with chocolate, and just the right amount of crunch from the walnuts. I wholeheartedly encourage you to experiment with different chocolate kinds or nut blends to find your perfect combination.

Whether you decide to devour them right out of the oven or save them for later, these cookies are sure to satisfy and impress. Enjoy each gooey bite and relish the simplicity of this comforting treat!

Recipe FAQs

Can I make these cookies smaller?

Absolutely! If you want smaller cookies, you can reduce the size of the dough balls to about 2-3 ounces. Just keep an eye on the baking time, as they will cook faster than the larger version.

What if I don’t have cake flour?

You can substitute cake flour with more all-purpose flour, but the texture may be slightly different. A good ratio is to replace cake flour with 1 cup of all-purpose flour minus 2 tablespoons.

Can I freeze the dough?

Yes! You can freeze the shaped dough balls before baking. Just place them on a cookie sheet to freeze until solid, then transfer to a freezer bag. When you’re ready to bake, just add an extra 2-3 minutes to the baking time.

How can I make these cookies without nuts?

If you’re looking to make nut-free cookies, simply omit the walnuts altogether. You can also substitute with additional chocolate chips or other mix-ins like dried fruit or coconut shreds for added texture.

⭐ 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

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Copycat Levain Cookies

Storing & Reheating

Chef’s Helpful Tips