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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