Levain Bakery Copycat Cookies Recipe Easy Homemade with Extra Chocolate Chunks
These Levain Bakery copycat cookies are thick, gooey, and loaded with extra dark chocolate chunks, delivering a rich, buttery punch with a crisp exterior and moist center. Perfect for a comforting homemade treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 6-8 large cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) cold unsalted butter, cubed
- 1/2 cup (100g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (about 340g) extra dark chocolate chunks (60-70% cacao), roughly chopped
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat cold, cubed unsalted butter with granulated sugar and light brown sugar until fluffy and creamy, about 3-5 minutes.
- Beat in eggs one at a time, then add vanilla extract and mix until combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough will be thick and slightly sticky.
- Fold in the extra dark chocolate chunks and optional nuts if using.
- Shape the dough into 6-8 large balls (about 6 ounces or 170g each) and place them on the prepared baking sheets, spacing about 3 inches apart.
- Lightly sprinkle flaky sea salt on top of each dough ball.
- Bake for 12-14 minutes until edges are golden brown but centers remain soft and slightly underdone.
- Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
Use cold butter to keep the dough thick and chunky for the signature Levain texture. Avoid overmixing after adding flour to keep cookies tender and chewy. Chilling dough for 30 minutes helps if dough is too sticky. Bake one tray at a time for even results. Large chocolate chunks create gooey pockets. Let cookies rest on baking sheet before moving to avoid breakage.
Nutrition
- Serving Size: 1 large cookie (abou
- Calories: 375
- Sugar: 22
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
Keywords: Levain Bakery cookies, copycat cookies, chocolate chunk cookies, thick cookies, homemade cookies, easy cookie recipe, chewy cookies