My Levain Cookie Obsession: A Personal Story

My love affair with Levain Bakery cookies began on a work trip to Chicago. A group of friends and I decided to treat ourselves, and Levain was our first stop. We ordered a variety of cookie flavors, paired them with Jeni’s Splendid Ice Creams, and devoured them back at our hotel. It was a night of pure indulgence, and I was instantly hooked!

The obsession didn’t end there. A few months later, I surprised my husband with a trip back to Chicago, determined to share all my favorite spots with him. Of course, Levain Bakery was at the top of the list. We indulged in my go-to flavors, and introduced him to the classic chocolate chip walnut cookie. It quickly became his absolute favorite.

Upon returning home, he challenged me to recreate the chocolate chip walnut Levain Cookie Recipe. After countless trials and tweaks, I finally perfected the copycat version. These cookies are enormous, incredibly thick, delightfully chewy, and undeniably delicious. The best part? They are surprisingly simple to make!

Key Ingredients for the Perfect Levain Cookie

The secret to authentic Levain Cookies lies in the quality and preparation of the ingredients. Here’s a breakdown of what you’ll need and some important tips:

Step-by-Step Guide: Baking Your Own Levain Cookies

Follow these simple steps to create incredible Levain Cookies in your own kitchen:

1. Melt the Butter: Melt the butter in a microwave or saucepan. Let it cool completely until it is no longer warm. This step is vital for achieving thick, chewy cookies.
2. Combine Wet Ingredients: In a large bowl, stir the cooled butter with the brown sugar until well combined. Add the egg and vanilla extract, mixing until smooth and creamy.
3. Incorporate Dry Ingredients: Add the baking soda, baking powder, and salt to the wet ingredients. Stir gently until just combined. Gradually add the all-purpose flour and cake flour, mixing until a thick dough forms. Be careful not to overmix.
4. Fold in the Mix-Ins: Gently fold in the chocolate chips and coarsely chopped walnuts until they are evenly distributed throughout the dough.
5. Portion the Dough: Use a large cookie scoop or a measuring cup (about ½ cup) to form large dough balls. The size of these cookies is part of what makes them special.
6. Chill the Dough: Cover the dough balls and chill them in the refrigerator for at least 45 minutes, or up to 24 hours. Chilling allows the gluten to relax and prevents the cookies from spreading too much during baking. For the best flavor development, an overnight chill is recommended.
7. Bake the Cookies: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the chilled dough balls on the baking sheet, leaving plenty of space between them. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers still appear slightly soft. Remember that the cookies will continue to set as they cool.
8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these decadent Levain Cookies while they are still slightly warm for the ultimate experience.

Tips for Storing Your Levain Cookies

While these cookies are best enjoyed fresh, here’s how to store them properly:

Freezing the Dough: The Secret to Long-Lasting Freshness

Baked cookies tend to dry out over time. To maintain that signature thick and chewy texture, freeze the dough instead. Simply shape the dough into balls, freeze them until solid, and then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.

When you’re ready to bake, simply place the frozen dough balls directly onto a baking sheet and bake as directed, adding a few extra minutes to the baking time until the edges are lightly browned and the centers are soft.

More Delicious Cookie Recipes to Try

If you loved this Levain Cookie Recipe, you might also enjoy these other amazing cookie recipes:

Detailed Levain Cookie Recipe

Ingredients

• 8 tablespoons unsalted butter, melted but not hot
• 1 cup light brown sugar, tightly packed (fresh/soft sugar)
• 1 large egg
• ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon fine sea salt
• 1 cup all-purpose flour
• ⅔ cup cake flour (see note 1)
• ⅔ cup chocolate chips (I like milk chocolate best, Levain uses a mix of semi-sweet & dark)
• ⅓ cup coarsely chopped walnuts (see note 2)

Instructions

1. Melt the butter in a microwave-safe bowl. Let it cool for about 5 minutes. Hot butter will melt the sugar and cause greasy cookies. Once cooled to room temperature, whisk or use an electric hand mixer to mix in the brown sugar until fully combined. Add the egg and vanilla and whisk until smooth and creamy.
2. Add the baking soda, baking powder, and salt and whisk until smooth. Add the properly measured cake flour and all-purpose flour, mixing just until combined. The dough will be thick, but should not be dry. Do not overmix. Gently fold in the chocolate chips and walnuts.
3. Use a ½ cup measuring cup to divide the dough evenly to form 5 large dough balls. Place on a parchment paper lined pan in the fridge for 1 hour.
4. Preheat the oven to 325°F (160°C). Line a sheet pan with a silicone baking mat and do not use foil. I have found parchment is too thin and can cause the bottoms to brown too quickly. Place 3 dough balls on the pan at a time, spacing them well apart. Bake for 13-20 minutes, erring on the side of underbaking for soft, chewy cookies. The cookies will continue to set as they cool. Visual cues: The tops should look set, not wet or gooey.
5. Remove the cookies from the oven and work quickly to gently press the edges of each cookie inward using the back of a metal spatula. If desired, press a few extra chocolate chips or walnuts onto the tops. Let the cookies cool on the pan for 10 full minutes, then transfer to a cooling rack with a metal spatula. If you like a salty-sweet finish, sprinkle a few flakes of salt on top while the chocolate is still soft.

Recipe Notes

• Note 1: Cake flour gives these cookies a softer, more tender crumb. Using both cake flour and all-purpose flour creates the bakery-style texture. Do not substitute or use homemade cake flour. It will not work the same. Too much flour leads to cakey/dry cookies. Don’t pack flour into the measuring cup and make sure to level off the top. If you have a food scale, swap to grams and use those measurements for accuracy.
• Note 2: I recommend toasting the walnuts first. Let them cool, then coarsely chop.
• Storage: These cookies are best fresh but will keep up to 1 week in an airtight container at room temperature. Rewarm in short 10 to 15 second bursts.
• Freezing: Freeze the dough, not the baked cookies. Freeze dough balls until solid, then store in an airtight container for up to 3 months. Bake from frozen, adding a few extra minutes until edges are lightly browned and centers are soft.