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  • Writer's pictureFay Walsh

Levain STYLE Cookies

Updated: May 30, 2021

Our version of NYC's favorite gooey cookie.

Levain Bakery cookies might be the most perfect chocolate chip cookie in the world. What goes into these delectable morsels of perfection is a closely guarded secret, but we have been working on this recipe for a while and think this one might be the closest yet.

Cake Flour

You really can't skip on the cake flour. If you don't have cake flour on hand, order some. No way around it. I know it's sooo annoying.

Careful to Not Overmix the Ingredients

Less is more here! I would suggest only a couple pulses on a stand mixer once you introduce the eggs. Over-mixing is the worst thing you can do to a chocolate chip cookie.

Yes, You Need Corn Starch

The corn starch is really important for some reason - but I can't remember and I'm incredibly lazy so I won't look it up again, but feel free to investigate the science behind the chemistry.

Chill the Dough

60 mins before shaping. 30 mins after shaping. Don't skip this step.

Don't Use Vanilla Extract

Apparently, it's a no-no. I'm not sure why, but I made sure to add some fancy coarse salt (a bit more than called for) because I always do that and Tom hates it.


Levain Bakery Chocolate Chip Cookies

  • 1.5 cups (230g) cake flour

  • 2 cups (275g) all purpose flour

  • 1.5 tsp (5g) fancy salt (sub kosher if you must)

  • 2 tsp (8g) corn starch

  • 1/2 tsp (6g) baking soda

  • 1.25 cups (280g) unsalted butter

  • 1.25 cups (285g) brown sugar

  • 1/2 cup (115g) white granulated sugar

  • 2 eggs

  • 3 egg yolks

  • 2 cups (165g) walnuts

  • 1 lb (450g) dark chocolate chips (at least 63%)


  1. In a medium saucepan, brown unsalted butter over medium heat until it turns an amber color (about 4 mins) and set to the side to cool.

  2. Roughly chop your walnuts. Combine with chocolate chips and set aside.

  3. In a medium size bowl, combine cake flour, all-purpose flour, kosher salt, cornstarch, and baking soda. Whisk together.

  4. Using a stand mixer fitted with the whisk attachment, add light brown sugar and granulated sugar. Whisk together on medium speed then slowly stream in the butter.

  5. Once combined add in the eggs one at a time followed by the egg yolks. Pulse a few times to combine.

  6. Switch to the paddle attachment and mix in the flour mixture until just combined (do not over mix!)

  7. Add in rough chopped walnuts and chopped chocolate. Pulse twice.

  8. Place in a bowl, cover, and refrigerate for at least 45 minutes.

  9. Preheat your oven to 400F and arrange the bottom rack.

  10. Weigh each dough ball out to 6oz and place on a parchment lined baking sheet.

  11. Bake in a 400F for 10-13 minutes on the bottom rack.

  12. Set on a wire rack to cool before serving, but really you should eat them while gooey.

recipe inspired by Joshua Weissman

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