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!Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

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.

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

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.

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

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.

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

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.

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

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. 

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

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 Copycat Giant Dark Chocolate Chunk Cookies

Levain Bakery Chocolate Chunk Cookies

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!


  • 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)


  1. Line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. 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.
  4. 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.
  5. Preheat the oven to 375 F with a rack in the center of the oven.
  6. 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.


adapted from Broma Bakery

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Leave a Comment

  • Kayle (The Cooking Actress)
    February 12, 2015 at 6:02 PM

    I LOVE and 100% miss Levain! These cookies could help make up for it!

  • Carol at Wild Goose Tea
    February 13, 2015 at 4:10 PM

    GAD!!!! The chocolate is just oozing out of these cookies. Be still my heart.
    Chunks really do make a difference.

  • March 11, 2015 at 5:33 PM

    these were so good fresh that i can’t wait to make them at home! and i love how gooey/ost they are in the middle and crispy on the outside.

    • March 16, 2015 at 9:24 AM

      I’m DYING to try them from a Levain shop and can’t wait to make it back into the city again – they’ll be on my list for sure!

  • […] adapted from smells-like-home.com […]

  • Jackie
    March 27, 2017 at 7:28 PM

    Great tasting cookie but disappointed that temp was too hot and bottoms burned after 10 minutes. Suggest lowering to 350 degrees and cook time reduced to 15 mins, turning at 8 mins. Will try again 😉

    • Tara
      April 3, 2017 at 10:01 PM

      Huh, that’s interesting. I’ve made this recipe several times without this issue. Have you checked your oven temperature with an oven thermometer?

  • Robin
    August 11, 2018 at 6:13 PM

    Do these still seem raw when cut open after fully cooled? I haven’t tried your recipe yet but have been experimenting with my own. Various temps/times all produce the same result..beautiful outside and seemingly raw inside. I’ve let them cool for a little while but not a super long time. I’m wondering if I’m just being impatient and need to walk away for an hour!

    • Tara
      September 7, 2018 at 9:15 AM

      I’m so sorry for not responding sooner, Robin! It’s been a while since I’ve made these cookies so I don’t remember exactly if they were a bit undercooked when finished baking. I don’t think they were though. You can see a really good close up of the inside of the cookie in my post, which was taken while the cookie was still slightly warm. The insides should be a wee-bit on the cakey side – but not overly so – rather than the chewy side. In any event, they are freaking delicious! 🙂 Let me know how your experiementing goes – I’m interested to see how your versions go!

  • Erika
    March 25, 2020 at 8:43 PM

    Tasted great but didn’t really spread at all. Any thoughts as to why this happened?

    • Tara
      March 28, 2020 at 8:41 AM

      Have you checked your oven temperature with an oven thermometer? If the oven is running lower than the temperature shows, it could prevent the cookies from spreading. They’re supposed to be pretty thick cookies that just spread a little. If you make them again, you can also press the dough balls down a little with your hands before baking. That will help them to flatten out.

  • Luisa
    May 12, 2020 at 4:37 PM

    Thanks for the recipe! I replaced the eggs with 2 tablespoons soy flour and half a cup of soy milk and the butter with margarine for a vegan version! They were absolutely delicious and looked just like your cookies 🙂

    • Tara
      May 24, 2020 at 12:05 AM

      I LOVE hearing how adaptations like this work for my recipes! Thank you so much for taking the time to come back and leave a review, Luisa! So glad you loved these cookies as much as we do!