Levain Bakery Chocolate Chip Cookies

Melissa Stadler at ModernHoney.com has perfected the most popular Levain Bakery Chocolate Chip Cookie copycat recipe on the internet.

Google New York’s Levain Bakery Chocolate Chip Cookie and you’ll see superlatives like “New York’s most famous chocolate chip cookie,” and “most divine chocolate chip cookie in Manhattan.” These cookies are known for their heft – they’re chunky and giant at six ounces – and texture – crispy outside, gooey inside. These are destination cookies, if you will.

Thankfully, even though we’re in Houston, we are 30 minutes away from a pretty wonderful Levain Bakery Chocolate Chip Cookie. That’s because Melissa Stadler at ModernHoney.com put some serious time into perfecting what is by far the most popular Levain Bakery Chocolate Chip Cookie copycat recipe on the internet. Melissa is award-winning on her own, having graced the cover of Food Network Magazine and made the finalist list twice at the Pillsbury Bake-Off. She’s serious. You can trust this cookie recipe.

When you do, you’ll be treated to a giant, golden brown, molten cookie that is, as Melissa says, “still cookie perfection even after a few days.” Which is a good thing, because even though this recipe makes a whole eight cookies, you will have them for a while, because you will be sharing them with grateful friends. They’re that ginormous.

And that good.

Levain Bakery Chocolate Chip Cookies
As interpreted by Melissa Stadler at ModernHoney.com

1 cup cold butter, cut into small cubes
1 cup brown sugar
½ cup sugar
2 eggs
1 ½ cups cake flour
1 ½ cups flour
1 teaspoon cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
2 cups chocolate chips
2 cups walnuts, roughly chopped (I like to toast them)

Preheat the oven to 410 degrees and line two cookie sheets with parchment. Using a stand mixer, cream together the cold, cubed butter and both sugars for 4 minutes, or until creamy. Add the eggs one at a time, mixing well after each. 

Stir in the flours, cornstarch, baking soda, and salt. Mix until the wet and dry ingredients are just combined, to avoid overmixing. Stir in the chocolate chips and walnuts.

Separate the dough into 8 to 10 large balls and place on the prepared cookie sheets. Remember, these are giant cookies! You will fit 4 to 5 cookies on each cookie sheet. 

Bake for 9 to 12 minutes or until the tops are golden brown. Let the cookies rest for at least 10 minutes to set.