Levain Bakery Cookies Recipe

Right, let’s talk cookies. Not just any cookies, mind you, but those gloriously oversized, slightly underbaked, utterly irresistible Levain Bakery-style cookies. I’ve been trying to recreate these at home for ages, ever since my friend Sarah brought some back from her trip to New York. The kids, bless them, have been my willing (and brutally honest) taste testers. After what feels like a hundred batches, I think I’ve finally cracked it. This Levain Bakery-style cookie recipe will give you enormous, fudgy, chocolate-studded cookies that rival the real thing. And trust me, once you try them, you’ll never look at a regular cookie the same way again. Get ready for a bit of baking magic!

Why This Recipe Works

As a busy mum, I need recipes that deliver maximum flavour with minimal fuss. These Levain Bakery-style cookies do just that. Here’s why they’re perfect for family baking:

• Impressively Easy: Don’t let the size fool you. The method is surprisingly straightforward, even the kids can help.
• Family-Approved Deliciousness: My two are my harshest critics, and they give these cookies a double thumbs-up. The gooey centre and chunky chocolate win every time.
• Pantry Staples: You probably have most of the ingredients in your cupboard already, saving you a trip to the shops.

Now, I won’t lie, getting the texture just right took a few tries. But after tweaking the ratio of flour to butter, I’ve nailed that perfect balance of crispy edges and a soft, almost molten centre.

Ingredients

• 225g unsalted butter, very cold and cubed
• 200g granulated sugar
• 275g light brown sugar, packed
• 2 large eggs, cold
• 1 teaspoon vanilla extract
• 360g plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 225g dark chocolate chunks (or chips)
• 115g walnuts or pecans, roughly chopped (optional)

Ingredient Notes

Here are a few tips for getting the best results:

• Cold Butter is Key: This is crucial for achieving that signature Levain texture. Don’t be tempted to soften it! The cold butter creates pockets of air that puff up in the oven, giving you a lovely, slightly underbaked interior.
• Dark Chocolate: I always go for good quality dark chocolate (around 70% cocoa solids) for that intense flavour. But if you prefer milk chocolate, feel free to swap it in.
• Nutty Addition: The nuts are optional, but they add a lovely crunch and nutty flavour. Walnuts or pecans work beautifully.
• Flour Power: Plain flour (all-purpose) is just right here. You could get away with using self-raising, but the texture won’t be quite the same.

Step-by-Step Instructions

1. Get Started: Preheat your oven to 180°C (160°C fan/ Gas Mark 4). Line a baking sheet with parchment paper.
2. Cream the Sugars and Butter: In a large bowl, combine the cold, cubed butter with the granulated and brown sugars. Using an electric mixer (or some serious elbow grease!), beat until the mixture is combined and slightly crumbly. It won’t be smooth and creamy, and that’s absolutely fine. The cold butter is what gives these cookies their magic.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. The mixture will start to come together more.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
5. Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, which will result in tough cookies.
6. Fold in Chocolate and Nuts: Gently fold in the chocolate chunks and nuts (if using) until evenly distributed.
7. Shape the Cookies: Using your hands, form the dough into large balls (about ¼ cup each). Don’t flatten them! The cookies should be thick and lumpy. Place them on the prepared baking sheet, leaving plenty of space between each one.
8. Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centres are still slightly soft. They will continue to cook as they cool. Through trial and error, I’ve learned that slightly underbaking them is the key to the gooey centre.
9. 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 (if you can wait that long!). Serve warm, and enjoy!

My Kitchen Tips & Tricks

Here are a few extra tips to help you bake the perfect Levain Bakery-style cookies:

• Don’t Overmix: I can’t stress this enough. Overmixing leads to tough cookies. Mix until just combined, and then stop!
• Cold Ingredients are Essential: Cold butter and eggs are crucial for achieving the right texture. Don’t skip this step!
• Underbake Slightly: These cookies are best when they’re slightly underbaked in the centre. They should be soft and gooey, not dry and crumbly.
• Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before baking can help to prevent the cookies from spreading too much.
• Salt is Important: Don’t skip the salt! It helps to balance the sweetness and enhance the flavour of the chocolate.
• Kid-Friendly Tip: My little ones love helping to add the chocolate chunks. It’s a great way to get them involved in the baking process.
• If they Spread Too Much: If your cookies spread too thin, try chilling the dough longer or adding a tablespoon or two of extra flour.

Storage & Meal Prep

Here’s how to keep these cookies fresh (if they last that long!):

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the baked cookies for up to 2 months. Wrap them individually in cling film, then place them in a freezer bag. Thaw at room temperature before serving.
• Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature for about 15 minutes before baking.
• Reheating: To reheat the cookies, warm them in a preheated oven at 180°C (160°C fan/ Gas Mark 4) for a few minutes, or microwave them for a few seconds until heated through.

Substitutions & Variations

Want to tweak the recipe? Here are some substitutions and variations to try:

• Gluten-Free: I haven’t tried this recipe with gluten-free flour myself, but I’ve heard that using a good quality gluten-free blend can work well. Just be sure to add a bit of xanthan gum to help bind the dough.
• Dairy-Free: Use dairy-free butter and dairy-free chocolate chunks to make these cookies dairy-free.
• Nut-Free: Simply omit the nuts if you have a nut allergy.
• Chocolate Chips: Feel free to use milk chocolate chips, white chocolate chips, or a combination of all three!
• Seasonal Variation: Add a teaspoon of cinnamon and a pinch of nutmeg for a festive autumn or winter treat.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the dough, form into balls, cover tightly, and refrigerate. Bring the dough to room temperature for about 15 minutes before baking, and you’ll save yourself precious morning time.

How do I know when they’re done?

The edges should be golden brown, and the centre will still look slightly soft. Don’t worry, they’ll continue to cook as they cool on the baking sheet. Slightly underbaking is the key to that gooey centre!

Can I use different types of chocolate?

Definitely! I love using dark chocolate for that rich flavour, but you can use milk chocolate, white chocolate, or even a combination of all three. Experiment and see what you like best.

How should I store the leftover cookies?

Store them in an airtight container at room temperature for up to 3 days. They’re also delicious warmed up in the microwave for a few seconds.

Do children typically enjoy these cookies?

Oh, absolutely! My two are obsessed with them. The gooey centre and chunky chocolate are a winning combination. Just be prepared for sticky fingers!

Can I make these cookies smaller?

Yes, you can. Simply form the dough into smaller balls and reduce the baking time by a few minutes. Just keep an eye on them to make sure they don’t overbake.

What if my cookies are too flat?

This could be because your butter was too soft. Try using colder butter next time, and chilling the dough for longer before baking.

Serving Suggestions

These Levain Bakery-style cookies are fantastic on their own, but here are a few serving suggestions to elevate them even further:

• With a Glass of Milk: A classic pairing that never fails.
• Warm with Ice Cream: Top a warm cookie with a scoop of vanilla ice cream for an indulgent dessert.
• Alongside a Cup of Tea: A perfect afternoon treat with a proper cuppa.
• As a Gift: Package them up in a pretty box or bag and give them as a thoughtful homemade gift.

I usually serve one cookie per person, as they’re quite large. But let’s be honest, sometimes we all sneak a second one!

So there you have it – my take on the legendary Levain Bakery-style cookies. I know it might seem daunting at first, but trust me, they’re easier than you think. And the reward is oh-so-worth it: big, fudgy, chocolatey cookies that will impress your family and friends. These are perfect for rainy days, after-school treats, or simply when you need a little bit of comfort. Give them a go, and let me know what you think in the comments below. I’d love to hear your honest feedback, and don’t forget to check out my other recipes at FamiliesRecipes.com for more family-friendly baking inspiration. Happy baking, everyone!

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