If you are looking for the ultimate chocolate chip cookie you need to make this Ultimate Levain bakery Copy-Cat chocolate chip cookie recipe. It is a New York staple if you have ever lived in New York, visited New York, or dream to go visit one day!
Levain Bakery Cookie Recipe
The other day my daughter came over and we decided to bake together. She suggested that we make the Famous Levain Bakery Copycat chocolate chip recipe that she has been making at home. She promised it would be easy to make, moist, chewy, gooey, and the best chocolate chip cookie that I have ever had, maybe even better than the Famous bakery we love visiting together.
Boy, was she right! This Levain Chocolate Chip cookie is my new favorite cookie to make at home. It goes perfectly with an Eggnog Latte.
How to Make Levain bakery Copy-Cat chocolate chip cookies
- Mix cold butter and sugars
- Chop chocolate bars
- mix into butter and sugar until combined
- In a separate bowl, whisk flour, salt, baking powder, and baking soda until combined
- Mix in with butter mixture
- Whisk eggs and vanilla together
- Roll in big balls of 120-125 grams each
- Freeze the balls for at least 3 hours
- Bake for 17-20 minutes
Tips Tricks and FAQs
- You want to use real butter with these cookies. It helps them keep the texture and the flavor just like the Levain Bakery cookies that we love.
- The best way to make these cookies is to use a kitchen scale and weigh the dough to ensure they are 120 grams each. If you don’t have a scale available use your ½ cup measuring cup and have it heaping.
- If you want that dense chewy flavor we love, use bread flour. It absorbs the moisture to help them stay moist and delicious!
- Be sure to not overmix the dough. The number one reason these cookies are tough is because of overmixing.
- You can leave the dough in the freezer and take out to bake when you feel like making cookies.
- Be sure to serve these cookies warm. There is no other way you will want to enjoy this cookie. Reheat in the microwave for 10 seconds.
Do I really need to chill the dough?
Yes, you really want to chill the dough for at least 3 hours in the freezer. This helps them keep their shape and not spread as much while baking.
Spread these cookies out
You want to make sure that you give these cookies plenty of space on the cookie sheet. I usually cook about 4 at a time.
How do I know when these cookies are done?
When the edges are a nice golden brown and the top is the same color you will know these cookies are done. The goal is to pull them out when the center is still gooey.
Looking for more desserts? Try These!
- 2 bars chocolate, chopped
- 1 cup butter, cold
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3 1/2 cups all purpose flour
- 3/4 tsp salt
- 1/4 tsp baking powder
- 1 tbsp baking soda
- 1 tsp vanilla extract
- 2 eggs
Mix cold butter and sugars in a stand mixer until clumps form.
Chop chocolate bars and mix into butter and sugar until combined.
In a separate bowl, whisk flour, salt, baking powder, and baking soda until combined. Mix in with butter mixture. The texture will be like breadcrumbs.
Whisk eggs and vanilla together in a separate bowl, then mix in. It will bind the dough together.
Roll in big balls of 120-125 grams each. Freeze the balls for at least 3 hours.
Preheat oven to 350. Put an empty cookie tray in the oven as it preheats. When the oven is done, place frozen balls on the cookie sheet, spaced far apart. Bake for 17-20 minutes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 73mgSodium: 611mgCarbohydrates: 54gFiber: 1gSugar: 26gProtein: 5g