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Breaking a Levain cookie in half in hands

Levain Bakery Chocolate Chip Cookies

Our ooey, gooey copycat Chocolate Chip Levain Cookies recipe makes the best homemade cookies ever! Huge, cakey, and filled with chocolate chunks and walnuts.
Course Dessert or snack
Cuisine American
Keyword chocolate chip walnut cookies, homemade chocolate chip cookies, homemade cookies recipe, levain cookies, levain cookies recipe
Prep Time 10 minutes
Cook Time 14 minutes
Resting Time 15 minutes
Total Time 39 minutes
Servings 9 cookies
Calories 829kcal
Author Isabel Laessig


  • 3 baking sheets lined with parchment paper
  • Hand mixer or stand mixer
  • ¾ cup measure


  • 2 sticks unsalted butter cold, cut into small cubes; equal to 1 cup
  • ½ cup lightly packed brown sugar
  • ½ cup granulated white sugar
  • 2 large eggs room temperature
  • 1 tsp. vanilla
  • cup cake flour
  • cup all-purpose flour
  • 1 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups walnuts roughly chopped
  • 2 cups chocolate chunks not chocolate chips!


  • Preheat oven to 400°F and line 3 baking sheets with parchment paper.
    Add butter to a large mixing bowl and beat with electric mixer (stand mixer or hand mixer) for about 2 minutes, or until fluffy. Scrape down the sides of the bowl with a spatula.
    Beating butter in a glass bowl
  • Add brown sugar and white sugar and continue to beat until mixed through. Scrape down the sides of the bowl to bring everything to the center.
    Sugar beaten with butter in a bowl
  • Add eggs and vanilla and beat until mixed through and smooth.
    Vanilla and eggs mixed into cookie dough in the glass bowl
  • Set your mixer to low speed. Add cake flour and mixed through.
    Once completely incorporated, add all-purpose flour and mix through.
    Finally, mix in cornstarch, baking soda, and salt. Scrape down the sides of the bowl and bring everything to the center with your spatula.
    Dough formed for levain cookies
  • Add chocolate chunks and walnuts and mix with your spatula until evenly distributed through the dough.
    Levain cookies recipe dough in a glass bowl
  • Measure your dough into 6 oz. balls using a ¾ cup measure (make sure it's greased) or weigh using a kitchen scale. Don't try to eyeball it - they are bigger than they sound!
    Place on baking sheets and bake for 14 minutes or until golden brown on top. Remove from the oven and let them rest 15 minutes so they have time to set. Enjoy!
    Placing levain cookies recipe dough on a baking sheet



  • If you want to heat the leftover cookies up, don't do it in the microwave! They'll harden up. Preheat your oven to 350°F instead and heat the cookies for about 5 minutes until they're warmed through.
  • These cookies are huge! Only place four cookies per baking sheet. 
  • Use chocolate chunks, not chocolate chips. Trust me on this one - chocolate chunks are so much better than chips for cookies!


Calories: 829kcal | Carbohydrates: 78g | Protein: 13g | Fat: 53g | Saturated Fat: 23g | Cholesterol: 98mg | Sodium: 389mg | Potassium: 410mg | Fiber: 6g | Sugar: 38g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 5mg