I hadn’t heard of Levain Bakery before I made these cookies.  Now, I want to move in.

Seriously.  Stop the search.  These are The. Best. Chocolate Chip. Cookies. You. Will. Ever. Eat.

*insert Hallelujah Chorus here*

Remember on my Double Dark Chocolate Cookies with Sea Salt post when I said that I preferred chunkier, cakier cookies?  Well, I said that before I even tried this recipe.  These cookies are EXACTLY what I meant.  They are chunky.  And they are cakey.  They are perfect.

I’m actually not sure where I printed this recipe from.  There was no reference on the page I printed out and I’m usually good and writing down my sources.  So when I looked it up again I found it on a whole slew of  blogs, several of which I follow.  I’m sure they are all copy cat recipes, I’m almost positive the bakery would never release their exact recipe.  The recipes I found are all basically the same, with small tweaks.  The one I have says all purpose flour and I saw another one that said pastry flour.  I think I might try that next time. The amount of cornstarch is different, as is the type and amount of chocolate chips and nuts.  I did not put any nuts in because, well Duh.  I’m a chocolate girl.  I thought about putting another cup of chocolate chips in to sub for the nuts, but I didn’t and I’m glad I didn’t.  There was SO MUCH chocolate in these cookies, it was more than enough.

These cookies are huge.  I’ve made 2 batches so far.  The first batch I made “normal sized” cookies, and the recipe made 48.  Then I made the recipe as written and made 12 GINORMOUS cookies.  And I will never make small ones again.

I cannot wait to visit the Levain Bakery when I’m in New York.  They have an Upper West Side location, a Harlem location and a Hamptons location.  But I’m sure you know that if you live there.  It’s us on the west coast who are missing out.

Heaven.  In a cookie.  I have found it.  And I may never be the same again.

Levain Bakery Chocolate Chip Cookies

  • 1 cup unsalted butter, cold
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon corn starch
  • 3 1/3 cups all purpose flour (per my note above you might try pastry flour)
  • 2 cups semi sweet chocolate chips (or milk chocolate or 60% which is what I used, or one cup of each)
  • 1 cup pecans, chopped (I omitted, but I’ve also seen walnuts and macadamias)

Preheat oven to 350º and line two baking sheets with parchment paper.

Using a stand mixer, cream the butter and sugars together. Add the eggs one at a time mixing after each addition. Mix in the vanilla, baking powder, baking soda, salt and corn starch.  Gradually add the flour, mixing between each addition until fully incorporated.

Divide the dough into 12 equal parts, rolling each into a ball.  Place the balls on a cookie sheet and put in the freezer for 15 minutes. Another version I saw said to refridgerate overnight.  I didn’t chill the dough at all with the smaller cookies and I don’t think it made a difference, but I will leave it up to you.

If freezing for 15 minutes, remove and place 6 cookie balls on each baking sheet.

Bake for 20-25 minutes or until the edges are just starting to turn golden brown.  I baked the small ones a leeeetle too long, you should take them out when they’re slightly underdone and they will continue cooking as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before putting them on a cooling rack to finish.

Oh, and you’re welcome.

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