Copycat Chocolate Chip Levain Bakery Cookie Recipe

Take one chocolate chip cookie recipe, throw it in a blender and add flour. That’s essentially what the Levain Bakery did when they created their new “Cookie Mix.” The popular little bakery has been around since 1892 but only recently released its newest product onto shelves this fall.

The “levain cookie recipe double chocolate” is a copycat chocolate chip leavened bakery cookie recipe that will make your mouth water.

I’d like to introduce you to the finest cookie I’ve ever tasted. I’m a big lover of the Levain Bakery cookie fad that’s going around on Instagram right now. For those who don’t know, here’s the backstory: The 6-ounce walnut chocolate chip cookies from Levain Bakery, a fantastic bakery in New York, have become well-known. It has a crispy outside and a rich, gooey middle. When I say thick, I really mean it. I’m talking about a whole inch tall. It’s a big cookie with a lot of power.

Recently, a slew of individuals have started instagramming Levain cookies, making the rest of us envious of their good fortune (or good eats, I should say). But, being me and a sucker for cookies, I couldn’t pass up the chance to share my version of the Levain Bakery cookie recipe on. Who doesn’t adore a mile-high cookie brimming with chocolate chips and delightfully gooey in the middle?  

So, I think my granddad is the solution. It went somewhat like this:

Copycat-Chocolate-Chip-Levain-Bakery-Cookie-Recipe

I’m making these clone cookies for my grandfather.

During the holidays, he came to see us. For Christmas, Rebe and I created cookie and brownie mixes in mason jars for our family, and he received an oatmeal raisin chocolate chip cookie mix. My father felt it would be a wonderful idea to make the cookies with my grandpa, so Rebe and I went over to his home to bake one day after Christmas.

Me: Granddad, would you want to join us in the kitchen? Granddad: Would you want to bake with me? Yes, I agree. Grandfather: No, not at all.

As a result, Rebe and I got to work on the cookies on our own. I asked him whether he liked chewy or crispy cookies while they were baking so I could know when to take them out.

Granddad: Plebeian cookies are chewy cookies. They have no idea what’s going on. The best cookies are crisp cookies. ………………………… Grandfather: And the Plebeians don’t like fine German beer. They ingest that American booze. Budweiser, am I right? Grandfather: That’s right. What does this have to do with cookies, exactly? Granddad: Cookies have nothing to do with it.

So, if you prefer chewy cookies, you’re a Pleb, I discovered that day. And if you’re a Pleb, you probably have a bad taste in beer.

We’re all plebeians, after all, and we wouldn’t recognise a fine German pilsner if it hit us in the head.

At the very least, there’s this Levain Bakery cookie recipe to keep us occupied.

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Tips for preparing this Levain Bakery-inspired cookie

The best tip I can give you is to make these Levain chocolate chip cookies immediately before you intend to consume them. It’s preferable to eat them just after they’ve come out of the oven. If that means freezing all of the cookie dough balls until you’re ready to bake them one at a time, then go ahead and do it. Nothing compares to the flavor of baked goods straight from the oven.

Also, you should note that this recipe works best if the cookie is slightly undercooked. Because these gigantic cookies continue to bake as they cool, remove them from the oven as soon as possible. Oh, and huge chocolate chips are recommended (or cut your own chocolate chunks from a chocolate bar). They make those gorgeous melting chocolate pools within your cookie that you can’t stop eating!

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Friends, I hope you’re all having a great weekend. Good luck with your baking!

Print

  • Michelle Norris is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 GIANT COOKIES (ONE TIME)
  • Cookies are a kind of cookie.
  • Baked method
  • American cuisine
  • Michelle Norris is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 GIANT COOKIES (ONE TIME)
  • Cookies are a kind of cookie.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Michelle Norris is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 GIANT COOKIES (ONE TIME)
  • Cookies are a kind of cookie.
  • Baked method
  • American cuisine

Ingredients

  • 2 teaspoons all-purpose flour plus 3 cups all-purpose flour (I used King Arthur Unbleached AP Flour)
  • 1 teaspoon powdered baking soda
  • a quarter teaspoon of baking soda
  • 12 tablespoons salt (kosher)
  • 1 cup cold unsalted butter, cut into cubes
  • light or dark brown sugar, 34 cup + 4 teaspoons (6 ounces)
  • 12 cup sugar, granulated
  • 2 chilled eggs in a separate dish, gently beaten
  • 1 teaspoon extract de vanille
  • 2 cups chocolate chips, dark (I used Ghirardelli baking chips in this recipe.)

Instructions

  1. Using a silicon mat or parchment paper, line a large baking sheet. Remove from the equation.
  2. Combine the flour, baking soda, powder, and salt in a medium mixing basin. Remove from the equation.
  3. In a standing mixer equipped with a paddle attachment, beat the butter for approximately 1 minute, or until it comes together in one lump. Add the sugars and continue to beat for another 1-2 minutes, or until the sugar has completely dissolved in the butter. Reduce the speed to medium-low and whisk in the eggs and vanilla extract until well combined (the batter will be lumpy). Gradually whisk in the flour mixture until just a trace of flour remains. With a rubber spatula, fold in the chocolate chips.
  4. Make 12 even pieces out of the dough. Form the dough into a rough ball, but do not roll it. Place 2 inches apart on the baking sheet that has been prepared. Before baking, chill for at least 30 minutes but up to 12 hours.
  5. Preheat the oven to 375 degrees Fahrenheit. Bake for 15-20 minutes, or until cookies are light golden brown. Take your cookies out early if you’re unsure. As the cookies cool, they will continue to cook. Overcooking them is the worst thing that can happen to them. I cannot emphasize this more! Allow to cool on a wire rack before serving.

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Notes

This recipe works best if the cookie is undercooked. It will continue to bake as it cools, so remove it from the oven as soon as possible. – Large chocolate chips should be used. They’re the ones that make those lovely melted chocolate pools within your cookie!

More simple cookie recipes may be found at:

Oatmeal Raisin Cookies at their Finest

Cookies with sea salt and chocolate chips made with olive oil

Oatmeal Cookies with White Chocolate and Ginger

Brown Butter Snickerdoodles in a Soft Batch

Chocolate Chip Cookies with Brownie Filling

Watch This Video-

The “levain bakery recipe” is a copycat chocolate chip cookie recipe that uses a levain, or sourdough starter. It’s a great way to make an easy and healthy treat for the whole family.

Frequently Asked Questions

What is so special about Levain cookies?

A: Levain is an artisanal bakery in New York City that makes delicious, high quality cookies with a long history dating all the way back to 1837. These are some of the most iconic American-style chocolate chip and sugar cookie recipes ever created.

Is Levain worth the hype?

A: I am not Levain.

How many ounces is a levain cookie?

A: One levain is a 16 ounce bag of flour.

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