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Copycat Levain Chocolate Chip Cookies!

A classic New York staple is a Levain Bakery’s Chocolate Chip Cookie. They are hands-down the gooiest, chocolate-y, most delicious Chocolate Chip Cookie you’ll have in your entire life! We’re here to share the copycat recipe or out-of-staters!

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The recipe makes 15 to 18 cookies.


  • 1 cup cold butter or vegan margarine

  • 1 cup packed light brown sugar

  • ½ cup granulated sugar or ¾ cup Swerve or another natural no calorie sweetener such as Xylitol

  • 2 large or extra large cold eggs

  • 1½ cups cake flour

  • 1½ whole wheat pastry flour

  • 1 tsp corn starch

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • ½ tsp fine sea or kosher salt

  • 1 cup dark chocolate chunks or large chocolate chips

  • 1 cup semisweet or bittersweet chocolate chips, I used Lily’s Sweets Chips (These are sweetened with Stevia)

  • ½ to ¾ cup walnuts


  1. Preheat oven to 400 degrees, line a cookie sheet with a Silpat (highly recommended) or parchment paper. Set aside.

  2. In a large mixing bowl, using a hand held mixer or stand mixer, cream together cold butter or margarine with sugars until combined and creamy. Don’t over mix. We still want to keep the butter mixture on the cold side.

  3. Add in eggs one at a time along with vanilla extract.

  4. Combine flours, corn starch, salt and baking soda with a whisk to make sure there’s no lumps. Slowly add to butter mixture.

  5. Mix just until combined. Try not to overmix the batter.

  6. Finish mixing with a sturdy rubber spatula or wooden spoon. Dig down deep to incorporate all dry mixture from the bottom of bowl.

  7. Add in chips and chunks and walnuts if using. Mix gently yet firm to get all the yummy chocolate well incorporated.

  8. Using a large scoop, make large balls. If batter is too soft to roll in your hands. Scoop and place on cookie sheet. I only put 4 on a sheet.

  9. Place cookie sheet in freezer for up to 30 minutes. Take out and shape balls so that they are all the same size and uniform.

  10. Bake for 11-13 minutes on upper rack. After 5 minutes, turn pan around. Check after 11 minutes. Cookies should slightly spring back or still be a little soft in the middle. Take out and let cool on baking sheet for 10 minutes or so. Transfer over to a cooling rack. Let set up for another 10 minutes. Now it’s time to take a big gooey bite! Enjoy these amazing cookies!!


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