Levain Bakery Chocolate Chip Cookie Copycat

Chocolate chip cookie
Levain Bakery Chocolate Chip Cookie Copycat

I will confess I have never actually had a cookie from Levain Bakery. 🙂 I see these big chocolate chip cookies all the time on pinterest though and they look so delicious. I thought I’d try making a variation on the common copycat recipe.

These are 6 oz of dough, so as you can see in the picture they pretty much fill a small plate. I’m fully capable of eating one myself, but probably shouldn’t. I assume these are meant to be shared. The ingredients in these is pretty standard for chocolate chip cookies, other than using some cake flour. Cake flour gives a softer texture to baked goods and helps to keep these very tender. Leaving the centers under baked also ensures a soft cookie.

The standard recipe for these includes walnuts. To be completely honest, I’m a bit of a chocolate chip cookie purist and I prefer them without nuts. Don’t get me wrong they are good with nuts! I just prefer not to interfere with the chocolate. I did decide to use pecans in these today though. Pecans are kind of my one exception for nuts in my cookies. I think these would be good with walnuts, they are good with pecans and I think they’d be good with no nuts too… so do what you like.

I used my kitchen scale to weigh these. As I have mentioned before, I use it so much. I love this one:

While writing this I realized I have yet to share my number one favorite chocolate chip cookie recipe. I will have to do that soon. I have tried so many variations and recipes over the years and my family always requests that next time I just make the usual ones. 🙂

Levain Bakery Chocolate Chip Cookie Copycat

Big, soft, tender, chewy chocolate chip and walnut cookies
Course Dessert


  • 1 cup cold butter cut into small pieces
  • 3/4 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup cake flour
  • 1 3/4 cup AP flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups pecans
  • 2 cups chocolate chips


  • Heat oven to 350 and line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer, add butter and sugars. Cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 3-4 minutes.
  • Scrape down sides and bottom of bowl. Add in eggs. Mix on medium speed until incorporated.
  • Add in cake flour, all purpose flour, cornstarch, baking soda, and salt. Mix on low until barely mixed.
  • Add in pecans and chocolate and mix on the lowest speed until mixed.
  • You can either divide dough into 8 equal pieces, or I weighed out the dough on my scale. Each dough ball should weigh 6 ounces. You should grab the dough by the handful until you reach 6 ounces and lightly form a very loose ball. Make sure to keep it loose as the cookies should be airy and not compact.
  • Place 2 on a sheet because they spread into big cookies.
  • Bake only one sheet at a time in the middle row of the oven, for about 12-13 minutes. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. Let cookies cool at least 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow inside of the dough to cook a little more. Make sure you don't move the cookies before they are set. They should still be gooey inside even after you wait 15 minutes. Cookies are best eaten warm.
Keyword Cookies, Dessert

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