Mock-Levain Bakery Chocolate Chip Cookies
Thick, chewy chocolate chip cookies inspired by the famous New York bakery's signature style. Built on a flour-butter base with cold eggs and two sugars for depth, studded with semi-sweet chocolate and optional nuts. The key is chilling the dough and using large balls on a high-heat oven for crispy edges and soft centers. Serve warm with coffee or milk for afternoon snacks or dessert. This version replicates Levain's oversized, underbaked texture without their proprietary technique.
Ingredients
- 1 cup butter, cold, no substitutescoconut oil (unrefined)1:1vegandairy-free
replaces cold butter; texture will be slightly less rich
Full guide → - 2 ½ cups all-purpose flourgluten-free blend1:1gluten-freegluten-free
choose a blend with xanthan gum for best structure
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅝ cup light brown sugar
- ⅝ cup white sugar
- 2 large eggs, coldflax eggs (2 tbsp ground flax + 6 tbsp water per egg)2 eggsvegan
mix and let sit 5 minutes before using; cookies will be slightly denser
Full guide → - 12 ounces semi-sweet chocolate chips
- ¾ cup walnuts or pecans(optional)
Instructions
- 1
Combine flour, baking powder, baking soda, and salt in a large bowl.
- 2
Cut cold butter into the flour mixture until it resembles coarse crumbs.
- 3
Add both sugars and stir well, breaking up any brown sugar clumps.
- 4
Add cold eggs and mix until dough forms.
- 5
Fold in chocolate chips and nuts if using.
- 6
Chill dough for one hour, keeping it cold while baking the first batch.
- 7
Heat oven to 400 degrees.
- 8
Divide half the dough into 7 large balls on an ungreased baking sheet.
- 9
Bake for 8 to 10 minutes, then rotate sheet front to back.
- 10
Continue baking until light golden brown on top, another 5 to 8 minutes.
- 11
Cool on sheet for a few minutes, then transfer to a wire rack to cool completely.
- 12
Repeat with remaining dough after baking sheet cools.
Tips
Keep dough and baking sheets chilled throughout the process to maintain cookie structure and prevent spreading during the high-heat bake.
Use a 375-degree oven and watch carefully if making smaller cookies, as they brown faster and may not rise as much.
Remove cookies when centers still look slightly underbaked for maximum chewiness once cooled.
Good to Know
Airtight container at room temperature for up to 5 days. Freezer-safe: freeze baked cookies for up to 3 months, or freeze raw dough balls and bake directly from frozen (add 2-3 minutes to bake time).
Prepare dough up to 24 hours ahead; keep chilled. Raw dough balls can be frozen for up to 1 month and baked straight from the freezer.
Serve warm or at room temperature with coffee, milk, or tea. Pair with vanilla ice cream for dessert.
Common Mistakes
Do not use warm or room-temperature butter to avoid greasy, flat cookies; keep all ingredients cold.
Do not skip the initial chill and per-batch chilling to avoid excessive spreading.
Do not open the oven door repeatedly during bake; rotate sheet only once to ensure even browning.
Substitutions
Dairy-Free Swaps
replaces cold butter; texture will be slightly less rich
Full guide →Vegan Options
mix and let sit 5 minutes before using; cookies will be slightly denser
Full guide →Gluten-Free Swaps
choose a blend with xanthan gum for best structure
FAQ
Can I use melted butter instead of cold?
The recipe specifically calls for cold butter with no substitutes. Melted butter will produce flat, greasy cookies rather than the thick, chewy Levain-style texture this recipe aims for.
What if my cookies spread too much during baking?
Ensure dough and baking sheets are fully chilled between batches. If spreading persists, reduce oven temp to 375 degrees and bake an extra 2-3 minutes. Avoid opening the oven door during the first 8 minutes.
How long can I keep baked cookies, and can I freeze them?
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months. You can also freeze raw dough balls and bake directly from frozen, adding 2-3 minutes to bake time.