Levain Bakery Chocolate Chunk Cookies: This is a phenomenal copycat version of the famed NYC bakery, Levain cookies. These are huge cookies and are filled to the brim with big, gooey, puddles of dark chocolate amidst chewy centers and slightly crispy edges. This Levain cookie recipe is perfect as perfect gets!

So to be honest, I have a perfectly perfect chocolate chip cookie recipe. For, oh I don’t know, 6 years, it’s the only recipe “plain” chocolate chip recipe I’ve needed. Sure, some peanutella stuffed cookies happened. And so did espresso dark chocolate coconut.

But I decided recently that it was time to branch out and try a few of the other recipes that people have been raving about for so long. I started with these giant dark chocolate chunk cookies.

This recipe is a copycat version of the famed NYC-based Levain bakery cookie. In my opinion, basically anything worthy of succeeding in NYC is worthy of going in my stomach.

New Yorkers are tough people to satisfy. I know – I used to be one of them.

While I didn’t make it to Levain when I was in the city with my girls last spring, I feel like after these cookies, I really need to commit to going the next time I’m down there.

Because, ummm…they’re pretty darn fantastic! It’s the combination of puddles of melted dark chocolate chunks, crisp exteriors, soft interiors, and a hint of richness from a higher brown sugar to white sugar ratio that make these cookies so great.

Compared to my long-time favorite recipe, this one yields a little bit more of a cake-like cookie – just a touch – but this didn’t turn me off at all. In fact, I “forgot” to freeze most of the dough before baking and ended up with a dozen Levain copycat giant dark chocolate chunk cookies.

Not that either one of us complained about this over the next few days. I don’t think you will either.

What to Serve with These Levain Cookies

Of course, the natural choice for cookies is an ice cold glass of milk.

But in my opinion, chocolate’s flavor is always enhanced with coffee. So, a big cup of hot coffee or a hot latte would be excellent with these cookies.

And in the warmer months, an iced latte is the way to go!

More Chocolate Chip Cookies

Levain Bakery Chocolate Chunk Cookies

Name: Levain Bakery Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 22 min
Total time: 2 h 37 min
Yield: 1
Cuisine: American
Ingredients: 3 cups plus 2 tbsp all-purpose flour; 1 tsp baking powder; ¼ tsp baking soda; 1 ½ tsp kosher salt; 1 cup unsalted butter, cold and cut into cubes; ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar; ½ cup granulated sugar; 2 eggs, cold, lightly beaten in a separate bowl; 1 tsp vanilla extract; 6oz bittersweet chocolate, roughly chopped (about 2 cups)

Yield: 1 dozen very large cookies

Active Prep Time: 15 minutes

Bake Time: 22 minutes

Inactive Prep Time: 2 hours

Total Time: 2 hours 37 minutes

Levain bakery cookies are super simple to make at home and these chocolate chunk cookies will knock your socks off! They're BIG cookies filled with puddles of dark chocolate with chewy centers and crispy edges. I dare you not to eat just 1!

Ingredients

3 cups plus 2 tbsp all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1 ½ tsp kosher salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 tsp vanilla extract
6oz bittersweet chocolate, roughly chopped (about 2 cups)

Instructions

Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until it starts to break down and reform into a misshapen ball, about 1 minute. Add the sugars to the bowl and beat for 2 minutes. Mix in the eggs and vanilla at medium-low speed until incorporated - the batter will be lumpy. Scrape down the sides and bottom of the bowl. With the mixer on low, gradually stir in the flour mixture. When no streaks of flour remain, stir the chocolate chunk in on low speed.
With a large cookie/ice cream scoop, divide the dough into 12 equal pieces and space them 2 inches apart on the prepared baking sheet. Don't shape the dough into round balls with your hands - you'll want them to look a little rustic. Refrigerate for at least 2 hours or up to 12 hours.
Preheat the oven to 375 F with a rack in the center of the oven.
Bake for 18-22 minutes, rotating the pan halfway through, just until the tops are golden brown and you can just about lift the edges up with a spatula without the cookie falling apart. Do not overbake - the cookies will continue to cook on the baking sheet while they cool. Transfer the baking sheet to a wire rack and allow the cookies to cool for 5 minutes before transferring them directly to the rack.

Notes

adapted from Broma Bakery

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