The first time I tried Levain Bakery cookies, I was in awe. The shear size of them made my jaw drop. Biting into it, I was in chocolate chip cookie heaven. Being from Boston, it was a rare treat and the first destination whenever I visited New York City. Flash forward to spring 2020. Bored at home. I decided I must create a similar version I could make myself. Drawing inspiration from other like-minded home bakers, I baked and baked. Dropping them off at friends' doorsteps, some say I saved them from going completely insane.

Now, I want to give you a fool-proof recipe that everyone will love so you too can brighten someone's day. Who doesn't love a thick, gooey and oh so satisfying chocolate chip cookie?

Levain Bakery Inspired Chocolate Chip Cookies

  • Prep Time:1 hr
  • Cook Time:12 mins
  • Total Time:1 hr 12 mins
  • Servings:12
  • Easy


  • 2 EGGS room temp*
  • 1 CUP BUTTER room temp cut into cubes*
  • 1/2 CUP SUGAR
  • 1 1/2 CUPS CAKE FLOUR*
  • 1 1/2 CUPS AP FLOUR
  • 3/4 TSP SALT
  • optional WALNUTS
Emma Stoloff
  • Step 1

    Gather ingredients together. Line two baking sheets with parchment paper and preheat oven to 410°F.

    Emma Stoloff
  • Step 2

    Whisk the dry ingredients in a medium sized bowl.

    Emma Stoloff
  • Step 3

    In a separate larger bowl using a handheld mixer, stand mixer with paddle attachment or wooden spoon, beat the butter and sugars until fluffy. Beat in eggs one at a time.

    Emma Stoloff
  • Step 4

    Stir dry ingredients into wet until combined. Fold in chocolate chips. Try not to overmix!

    Emma Stoloff
  • Step 5

    Refrigerate for 1 hour (or freeze for 30).

    Emma Stoloff
  • Step 6

    Scoop into about 2-3 TBS balls. Bake for 9-12 minutes.

    Emma Stoloff
  • Step 7

    Let sit for at least 10 minutes before stuffing your face. ENJOY!

    Emma Stoloff


*Make sure to use room temperature eggs. To save time, you can place the eggs in a container and cover with warm water. Let sit for a few minutes.