Levain Bakery Chocolate Chip Cookies Recipe | Yummly

Levain Bakery Chocolate Chip Cookies

Robin: "Life changing! I will add a tsp of vanilla in my…" Read More
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Levain Bakery Chocolate Chip Cookies

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  • 1 cup unsalted butter (cold, cut into small cubes)
  • 3/4 cup light brown sugar (lightly packed)
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 cup cake flour
  • 1 3/4 cups all purpose flour
  • 1 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 cups chopped walnuts ( roughly)
  • 2 cups semi sweet chocolate chips
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    NutritionView More

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    Calories920Calories from Fat520
    Total Fat58g89%
    Saturated Fat24g120%
    Trans Fat
    Calories from Fat520
    Total Carbohydrate99g33%
    Dietary Fiber6g24%
    Vitamin A15%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Robin a month ago
    Life changing! I will add a tsp of vanilla in my next batch, but wow. These cookies are delicious.
    Reviewer Profile Image
    Amanda Walton a year ago
    This is my fav cookie recipe right now. I doubled the amount of chocolate chips to sub the walnuts bc I have a friend who’s allergic. They’re a hit!
    Reviewer Profile Image
    Leslie Chambers 2 years ago
    Very large cookie for sure
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    Christopher Porter 2 years ago
    They are amazing. They are so soft and delicious. My daughter and I have been devouring them.
    Reviewer Profile Image
    paley 2 years ago
    Omg so good!! I added a teaspoon of vanilla and toasted my walnuts... we demolished these in 24 hours. When they first come out of the oven it looks like they’re not cooked all the way through but once they set up you get a tall cookie that’s chewy on the inside and crunchy on the outside.
    Reviewer Profile Image
    Fiona Hart 2 years ago
    SUPER good. SUPER rich, but obviously not a fault of the cookie!
    Reviewer Profile Image
    McKenzie Carpenter 2 years ago
    excellent. would make again.
    Reviewer Profile Image
    Hwai Chi Lee 2 years ago
    Followed to the tee, turned out amazing. I can now get Levain bakery quality cookies in sunny Spore. Now to figure out tweaking to gluten free, to accommodate my cute nephew! Thank you for this amazing recipe
    Reviewer Profile Image
    Nabannitta Bhalla 2 years ago
    The turned out Amazinggg!! Although I did not add walnuts. I added a bit of dessicated coconut!!
    Reviewer Profile Image
    Lisa Harper 3 years ago
    this is my govto recipe now. ive made it at least 6 times, both the large version andvthe regular sized. for smaller cookies i decrease the temp to 350. i love that because you start with cold butter and eggs, you don't have to chill the dough before baking.
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    SHENE 3 years ago
    Amazing! Best chocolate chips I’ve ever made!
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    Brittney Peterson 3 years ago
    It definitely didn’t turn out like Levain cookies at all. I knew I wouldn’t like it once I tasted the cookie dough but I was hoping once it was heated it would taste better. Nope!
    Reviewer Profile Image
    AJ Greenman 3 years ago
    good very good made it twice
    Reviewer Profile Image
    MJ 3 years ago
    I made these twice but instead of walnuts I used peanut butter chips. This is my new favorite cookie recipe!
    Reviewer Profile Image
    Shelby 3 years ago
    These were wonderful! I didn’t use the walnuts, but used dark chocolate chips and semi-sweet chocolate chips. I also made them smaller and they are still really really good, but not gooey. I will absolutely make these again and make them bigger to try to get the gooey part!
    Reviewer Profile Image
    Amazing. We don’t use the walnuts, but instead add both dark chocolate and peanut butter chips. We also max bake them for 11 minutes; any longer and they’re not as gooey as we like them.
    Reviewer Profile Image
    Mel R 3 years ago
    I didn't quite follow directions because I was making these for Christmas and the recipe only makes 8 if you follow the directions exactly. I followed the instructions for the ingredients except I used a cup of walnuts instead of 2. But I needed more than 8 cookies so I made them normal size and tried to modify the cooking time. By doing this, though, I was not able to get the gooey center that these seem to be known for. Flavor was good and if I make them again, I will make bigger cookies so I can try to get the gooey center.
    Reviewer Profile Image
    Shannon 3 years ago
    awesome. ooey gooey. half of the batter I added about a 1/3 cup of brittle morsels. exactly what i was hoping for. my new go to! I used Ghirardelli!!!
    Reviewer Profile Image
    Albert M. 3 years ago
    These were very tasty and decadent cookies. The only trouble I had was my batter was very, very thick. Baked them in DENVER and 12 mins was the best time.
    Reviewer Profile Image
    Tess 3 years ago
    I finally made it today, it was delicious 😋 my husband loved it. I used less sugar and flour. I made 27 cookies with this recipe and done in 7 minutes. I’ll make this again. Thanks much 😋
    Reviewer Profile Image
    Davina Kavanaugh 3 years ago
    Best chocolate chip cookie recipe I've ever tried! I added peanut butter chips as well.....awesome! Followed the recipe to the Tee. The important part is not overbaking. Take them out of the oven when barely Browning on top. Let them sit for about 10-15 mins. Perfection! My new go-to.
    Reviewer Profile Image
    Jackie 3 years ago
    These were the best. Good fresh out the oven but in my opinion even better the day after. They’re chewy and chunky. :)
    Reviewer Profile Image
    Isamarie Rodriguez 3 years ago
    Delicious cookies, crunchy in the outside and chewy in the inside, I changed the walnuts for mini m&m’s because of my kids. We will definitely make this cookies again.
    Reviewer Profile Image
    Mandy Patrick 3 years ago
    Delicious !! Will definitely make them again!! I made them smaller and didn’t use walnuts. Baked them for 8 minutes
    Reviewer Profile Image
    Dawn 4 years ago
    So good! I reduced the chic chips by 1/4c and made the cookies smaller, glad I did. Restaurant quality cookies. Om nom...
    Reviewer Profile Image
    Dolen 4 years ago
    Excellent recipe. I didn’t add nuts due to a nut allergy and they were still excellent. I used a 3 tbsp cookie dough scoop and got 16 perfect cookies. I also used big chips. That made them look more bakery-like. Will make again!
    Reviewer Profile Image
    Tyla Difeo 4 years ago
    Everyone loved them. Not too sweet, good texture.
    Reviewer Profile Image
    Annette Robinson 4 years ago
    We really liked these cookies. This is day 2 and they are still moist and slightly chewy. Skip them if you want crispy cookies. Are perfect for adding to ice cream. I sliced one into eighths to lower the calories per serving.
    Reviewer Profile Image
    Lano Carlton 4 years ago
    Superb recipe, everyone loved them.
    Reviewer Profile Image
    Ashli 4 years ago
    It was awesome and tasty. I’d definitely make it again