Print

Copycat Levain Bakery Chocolate Chip Walnut Cookies: Extra Thick and Gooey Centers

Close-up of a thick, gooey levain bakery chocolate chip cookies slice with melted chocolate dripping onto a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recreate the famous, large, thick, gooey-centered chocolate chip cookies from New York City’s Levain Bakery right in your kitchen. This recipe delivers bakery-style quality with simple steps.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups milk chocolate chips
  • 1 cup chopped walnuts (optional, but recommended for authenticity)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts, if using.
  7. Scoop the dough into large balls, about 6 ounces each (this is key for the thick size). You should get about 6 to 8 cookies.
  8. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them. Do not flatten the dough.
  9. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the centers should still look soft and slightly underbaked.
  10. Remove cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The residual heat finishes cooking the gooey center.

Notes

  • For the most authentic texture, use a mix of chocolate chips and chocolate chunks.
  • Walnuts are traditional in the original recipe, but you can substitute them with more chocolate chips if you prefer a nut-free version.
  • Chilling the dough for 30 minutes before scooping can help prevent excessive spreading, though these cookies are meant to be thick.
  • To achieve the signature gooey center, pull the cookies out when the center still looks slightly raw.

Nutrition

Find it online: https://cookingbyjade.com/levain-bakery-chocolate-chip-cookies/