How to Make the Best Levain Cookie Recipe at Home

Ever wondered how to recreate those famously thick, gooey-centered cookies that have people lining up for blocks in New York City? The iconic levain cookie recipe has gained cult status for good reason – these aren’t your ordinary chocolate chip cookies. They’re a heavenly creation with crisp edges and an almost underbaked center that melts in your mouth. Today, I’m sharing my perfected homemade version that rivals the original, with expert tips to ensure success every time.

Ingredients

For the perfect levain cookie recipe, gather these ingredients:

• 1 cup (2 sticks) cold unsalted butter, cubed
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs, cold
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/4 cups cake flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips or chunks
• 1 cup walnuts, roughly chopped (optional)

Substitution options:

• For cake flour: Use 1 cup all-purpose flour plus 2 tablespoons removed, replaced with 2 tablespoons cornstarch
• For dairy-free: European-style plant butter works well, but reduce by 2 tablespoons
• For nut allergies: Replace walnuts with additional chocolate chips or dried cherries
• For chocolate variations: Try mixing milk, dark, and semi-sweet chocolate for depth of flavor

Timing

• Prep time: 20 minutes (plus 30 minutes chilling)
• Cook time: 11-13 minutes
• Total time: About 1 hour

This recipe is significantly quicker than many copycat recipes that require overnight chilling. My tested method requires just 30 minutes of chill time, saving you hours of waiting while still achieving that perfect texture.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start with cold butter straight from the refrigerator – this is crucial for the signature Levain texture. Cut it into small cubes to make mixing easier. Measure remaining ingredients and have them ready at your workstation.

Step 2: Cream Butter and Sugars

In a stand mixer fitted with the paddle attachment, cream the cold cubed butter with both sugars for 4 minutes until just combined but not overly fluffy. Unlike traditional cookie recipes, we don’t want to incorporate too much air.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, mixing for only 15 seconds after each addition. Add vanilla and mix just until incorporated. The mixture will look somewhat lumpy – this is perfect!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt. The cornstarch is my secret weapon for creating that tender interior while maintaining structure.

Step 5: Combine Wet and Dry Ingredients

Add the flour mixture to the butter mixture and mix on low speed just until a dough forms – about 20-30 seconds. Overmixing will develop gluten and result in tougher cookies.

Step 6: Add Mix-ins

Fold in chocolate chips and walnuts (if using) by hand using a spatula or wooden spoon. This gentle approach preserves those chunky pieces that make Levain cookies special.

Step 7: Shape and Chill

Divide the dough into 8 equal portions (about 6 ounces each) for bakery-sized cookies, or 12 portions for slightly smaller versions. Shape into rough balls – don’t smooth them too much as the craggy surface creates perfect texture. Chill for 30 minutes.

Step 8: Bake to Perfection

Preheat oven to 375°F. Place cookies 4 inches apart on parchment-lined baking sheets. Bake for 11-13 minutes until edges are golden but centers look slightly underdone. This is the key to the gooey interior!

Nutritional Information

Per cookie (based on 8 large cookies):

• Calories: 680
• Protein: 9g
• Carbohydrates: 77g
• Fat: 38g
• Fiber: 3g
• Sugar: 46g

Healthier Alternatives for the Recipe

For a lighter version of this levain cookie recipe:

• Reduce sugar by 25% for a less sweet but still delicious cookie
• Replace half the butter with mashed avocado for healthy fats
• Use almond flour in place of 1/2 cup of all-purpose flour for added protein
• For gluten-free: Use a high-quality cup-for-cup gluten-free flour blend, adding 1/4 teaspoon xanthan gum if your blend doesn’t include it
• For vegan options: Use plant butter and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg)

Serving Suggestions

These cookies shine when served:

• Slightly warm, about 10 minutes out of the oven
• With a cold glass of milk or almond milk for dipping
• Alongside a scoop of vanilla bean ice cream for an elevated dessert
• Cut in half and sandwiched with a thin layer of peanut butter for an indulgent treat
• On a dessert platter with fresh berries to cut through the richness

Common Mistakes to Avoid

• Using room temperature butter: The cold butter is essential for creating those thick cookies that don’t spread too much.
• Overmixing the dough: This develops gluten and results in tougher cookies.
• Making cookies too small: The large size is crucial for achieving the proper ratio of crisp exterior to gooey center.
• Overbaking: They should look slightly underbaked when you remove them from the oven.
• Not measuring flour correctly: Use the spoon and level method for accurate measurements.

Storing Tips for the Recipe

• Room temperature: Store in an airtight container for 2-3 days.
• Refrigerator: Keep for up to 1 week, but bring to room temperature before eating.
• Freezer (baked cookies): Wrap individually and freeze for up to 3 months.
• Freezer (dough): Shape into balls, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Conclusion

Mastering this levain cookie recipe brings the magic of New York’s famous bakery right into your kitchen. The perfect balance of textures—crisp edges giving way to that signature gooey center—makes these cookies truly special. What makes this recipe stand out is attention to detail: cold butter, minimal mixing, and precise baking time. Now it’s your turn to create these legendary treats! Try the recipe this weekend and tag us in your cookie creations on social media—we’d love to see your results!

FAQs

Can I make smaller cookies with this recipe?
Yes! You can make 16 cookies instead of 8, but reduce the baking time to 9-11 minutes. They won’t have quite the same gooey center-to-edge ratio but will still be delicious.

Why is my cookie dough crumbly?
This can happen if the butter is too cold or if there’s too much flour. Work the dough gently with warm hands to bring it together, or add 1-2 tablespoons of milk if needed.

Can I skip the chilling time?
I don’t recommend it. The 30-minute chill helps the flavors develop and prevents excessive spreading. If you’re in a hurry, even 15 minutes in the freezer is better than no chill time.

What’s the difference between Levain bakery cookie and regular chocolate chip cookies?
Levain cookies are much larger, with a higher ratio of flour and less sugar than traditional recipes. They’re also distinctively underbaked in the center, creating that iconic gooey texture.

Do I need a stand mixer for this recipe?
While a stand mixer makes the process easier, you can use a hand mixer or even mix by hand with some extra effort. If mixing by hand, let the butter warm slightly so it’s easier to work with.