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Ultimate Thick and Gooey Levain Bakery Copycat Cookies

Levain Bakery Copycat Cookies - featured image
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A homemade copycat recipe for Levain Bakery’s famous thick, gooey cookies with a crispy exterior and melty chocolate chunks. Perfect for indulgent treats with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 cup (120g) bread flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 ounces (340g) chocolate chunks or chips (semi-sweet or dark, 60-70% cocoa)
  • 1 cup (120g) chopped walnuts or pecans (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (226g) unsalted butter. Stir occasionally and watch for it to foam, then turn golden brown with a nutty aroma, about 5–7 minutes. Remove from heat and let cool slightly.
  2. Cream the sugars and butter: In a large bowl, combine 1 cup (200g) granulated sugar and 1 cup (220g) packed light brown sugar. Pour in the browned butter and mix with an electric mixer or wooden spoon until smooth and slightly fluffy, about 2 minutes.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 2 teaspoons vanilla extract. Mix well until fully combined.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (120g) bread flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Mix dry into wet: Gradually add the flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
  6. Fold in chocolate and nuts: Stir in 12 ounces (340g) chocolate chunks and 1 cup (120g) chopped walnuts or pecans, if using. Make sure they’re evenly distributed.
  7. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 24 hours (up to 48 hours). This step is crucial for developing flavor and the signature thick texture.
  8. Preheat and portion: When ready to bake, preheat oven to 375°F (190°C). Using a cookie scoop or large spoon, form dough into 4-ounce (115g) balls. Place them on a lined baking sheet with plenty of space (at least 3 inches apart).
  9. Bake: Bake for 12–14 minutes until edges are golden but centers still look soft and slightly underbaked. The cookies will firm up as they cool.
  10. Cool: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.

Notes

Chilling the dough overnight is crucial for flavor development and achieving the signature thick texture. Use a large cookie scoop (4 ounces) for the best thick, bakery-style cookies. Brown the butter carefully to avoid burning. If dough is too soft after chilling, freeze dough balls for 10 minutes before baking. Watch cookies closely during baking to maintain gooey centers.

Nutrition

Keywords: Levain Bakery cookies, thick cookies, gooey cookies, chocolate chunk cookies, copycat recipe, homemade cookies, bakery style cookies

Find it online: https://evabake.com/ultimate-thick-and-gooey-levain-bakery-copycat-cookies-recipe-for-perfect-homemade-treats/