Copycat Levain Bakery Style Chocolate Chip Cookies

Name: Copycat Levain Bakery Style Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8
Cuisine: American
Ingredients: 1 cup cold unsalted butter, cubed; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3 cups cake flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi sweet chocolate chips; 2 cups chopped walnuts

These thick, gooey cookies are famous for a reason and taste just like the ones you get at the bakery.

By Daily Recipes Book· 🌍 American· July 16, 2026

Copycat Levain Bakery Style Chocolate Chip Cookies

dailyrecipesbook.com

Prep

15 minutes

Cook

12 minutes

Total

27 minutes

Serves

If you love big cookies with crispy edges and soft, doughy centers, this recipe is going to be your new favorite. They are packed with plenty of chocolate and walnuts, making them incredibly satisfying and perfect for when you need a real treat.

My top tip is to make sure your butter is cold when you start. It helps the cookies stay thick and chunky in the oven instead of spreading out too thin on the tray.

Ingredients

1 cup cold unsalted butter, cubed
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semi sweet chocolate chips
2 cups chopped walnuts

Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
In a large bowl, cream the cold butter and sugars together until the mixture is smooth and combined.
3
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
5
Gradually add the dry ingredients into the butter mixture and stir until just combined.
6
Fold in the chocolate chips and chopped walnuts by hand until evenly distributed.
7
Divide the dough into large mounds, about 6 ounces each, and place them on the baking sheet without flattening them.
8
Bake for 9 to 12 minutes until the tops are golden brown and set.
9
Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack to finish cooling.

💡 Tips

Store these cookies in an airtight container at room temperature for up to three days. You can also freeze the raw dough balls and bake them straight from the freezer by adding an extra minute or two to the baking time.

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