Levain Bakery Inspired Cookie


You’ve asked for it☺️ PS:the original recipe still is good if you like less sweet and scony texture, my hubs absolutely love the old recipe.

Updated Recipe****

Yield:4 big cookies


1/2 cup + 3 Tbsp cold Butter cut into cubes

1/2 cup Brown Sugar

1/4 cup White Sugar

1 Egg

1cup Ap Flour

1/2 cup Cake Flour

1 tsp Cornstarch

1/2 tsp salt

1/2 tsp Baking Soda

1 & 1/4 cup Semi Sweet Chocolate Chips

1 cup chopped Walnuts


1. Preheat oven to 400F. Sift all the dry ingredients and set aside.

2. Cream butter and sugars together until light in color about 3 minutes.3. Add in the egg and mix until well combined.

4. Add in the dry ingredients, Chocolate and nuts and mix until it comes together. Do not over mix.

5. Form in 4 big small balls. Arrange in the pan, an inch an half apart.

6. Refrigerate the balls for 15 minutes before baking.

7. Bake for 14 minutes, turning the pan halfway.

** Note: know the strength of your oven, if you have a strong convection oven, you might want to lower the temp.

8. Enjoy!!! ☺️☺️

Our Family eats clean during the week, literally eats grass, super clean and workout on the 5 days we work. But on the weekend, it’s a different story. We eat whatever the hell we want and we don’t give a crap. I’m no perfect, I fell off the wagon quite a few times. Like I would meal prep on Monday but not eat  it because I decided I would wanna eat a cookie. Well Levain Bakery’s Instagram account is to blame for a couple of times I was really bad. Yes, I follow them on Instagram. If you don’t, you should. They only sell the best cookie in the world and being located in NYC, I think that is legit. And since NYC is quite far, economically, I cannot afford to try it =(. But you know what, experimenting in my kitchen will get me a couple of blocks close. Don’t get me wrong, I have not tried it so I’m not sure if this recipe is even close, but I did my research. From what I’ve read, its normally a chewy cookie on the outside, but when you bite into eat, it’s moist and rich on the inside. Esthetically, it’s massive. It’s probably as big as a newborn’s head.

With this recipe, there are 4 points that I think it’s different from a basic b*tch chocolate chip cookie recipe. and here there are:

  1. The Flour:  Well as you can see (if you already have googled Levain’s cookie.) Levain’s cookie is massive. You would think just add more flour to your chocolate chip cookie recipe and it should add more volume to your cookie. Not quite accurate. Adding more flour means  more “bready” consistency. So instead, I added cornstarch to the recipe. I don’t know the science behind it but cornstarch will add that volume to your cookie without extra gluten Development.
  2. The butter: Normally, chocolate cookie recipe calls for melted butter. This makes your cookie flat and perfectly round. For this recipe, we do not want that. We are kind of like using a pie crust technique by using cold butter with this recipe.
  3. The Portion. No scooper allowed on this recipe. Be bold. Be a nomad lol. It’s a huge cookie. So make an almost 3/4 of a cup cookie portion, Make it round like a ball and don’t flatten it.
  4. The temperature. We are gonna be cooking at a higher temperature with a shortened cooking time.

With all those points mentioned, here is the recipe I came up with. By the way, my husband is obsessed with this recipe and if you know Jack, he does not like anything sweet, so that should something, right?

Yield 8 Massive cookies
2 &3/4 cup All purpose flour + 1 tbsp for walnuts & chocolate

1/4 cup Cornstarch

1/2 tsp Salt

1/2 tsp Baking soda

2 cups Semi sweet chocolate chips

2cups chopped wallnuts

1 cup cold butter, cut into cubes

1 cup brown sugar

1/2 cup white sugar

2 Large eggs


    1. Preheat oven to 400f or 204C.
    1. Sift all the dry ingredients, flour, salt & baking soda, set aside.
    1. In a bowl, toss the chocolate chip ,1tbsp flour & wallnuts & set aside.
    1. In a large bowl, cream the butter and brown & white sugar together.
    1. Add in the sifted dry ingredients until just combined.
    1. Fold in the chocolate chips and the walnuts mixture.
    1. Form 8 big balls. The dough will be dry but that’s what we are looking for.


  1. Bake for 6 minutes and turn the pan and then bake for an  additional 6 minutes (total of 12 minutes)
  2. Let it cool down on a rack.
  3. Enjoy! =)



22 thoughts on “Levain Bakery Inspired Cookie

  1. i can’t wait to try this. i’ve been to NYC countless times but i didn’t hear about Levain bakery until I got back in Toronto. but I really wanna try this recipe and looking forward to visit the bakery soon. thank you for this:)


  2. I tried this recipe yesterday and I’m very disappointed, I don’t know if it’s my flour which was the only thing that was slightly different (it’s a more organic flour and a little coarser I believe than regular white flour). But the whole thing was tasteless and very crumbly (I know this is what it should be but after baking it had the exact same crumbly consistency, not really doughty). I love levain’s cookies, maybe adding one more egg to get a more uniform dough would be a little better, also it strangely wasn’t sugary at all (and normally I tend to put less sugar than the recipes, here I did the same and it was a little bland).
    Maybe I’ll retry this after, maybe it was my flour or something else, I’d like to see how it was for others !


  3. ı tried many recipes for make a levain bakery cookies. Your recipes have too much cornstarch so ıt makes the outside crunchy. Levain used cornstarch or not what dou you think.


  4. Hey! I’ve been trying to reach that dry consistency that you pointed, on YouTube, but everytime time that I add in the dry ingredients, the recipe ends up more wet than dry…. What do you recommend me doing?


  5. Hi Shiela!
    First of all, thank you for sharing this amazing recipe. I tried it last week and I think the texture and flavour came out just as supposed to. The only thing I would change is the amount of sugar-I’ll give it a second go, reducing it a bit. But that’s just me.. 😉
    I have a question though. When eating the cookie, I kept tasting the sugar crystals. The sugar didn’t seem to fully incorporate to the mixture, but gave that crunchy effect instead. Any ideas why?
    Note: I divided the dough to 2 batches. The first one I baked at 210 C and the second at 200 C. Same outcome as far as the sugar goes.


  6. Hello! Sorry for my English is bad. I would like to know what you mean by ‘turn the pan’ we take out the tray and put them back on the contrary?


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