Levain Bakery Copycat Recipe: Crispy Edges & Gooey Centers Every Time

There’s nothing quite like biting into a warm, gooey Levain Bakery cookie. Their thick, chunky texture and rich flavors have made them a favorite among dessert lovers everywhere. But what if you could whip up these delicious treats right in your own kitchen?

I’ve always dreamed of recreating that perfect balance of crispy edges and molten centers. After countless attempts and tweaking, I finally nailed a copycat recipe that brings the magic of Levain Bakery to your home. Whether you’re craving chocolate chip walnut or dark chocolate peanut butter chip, this recipe is sure to satisfy your sweet tooth.

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1⁄2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup chopped walnuts (optional)

Equipment Needed

To master this Levain Bakery copycat recipe, you’ll need the following equipment:

• Large Mixing Bowls

Perfect for combining your wet and dry ingredients separately before mixing them together.

• Stand Mixer or Hand Mixer

Essential for creaming the butter and sugars to achieve that rich, fluffy texture.

• Measuring Cups and Spoons

Ensure accuracy with both dry and liquid ingredients for the best results.

• Silicone Spatula

Ideal for scraping down the sides of your mixing bowls and folding in mix-ins.

• 3-Ounce Ice Cream Scoop

Helps portion out uniform dough balls for consistent cookie sizes and baking times.

• Heavy-Duty Baking Sheets

Durable sheets ensure even heat distribution and prevent cookies from sticking.

• Parchment Paper or Silicone Baking Mats

Provides a non-stick surface and makes cleanup a breeze.

• Cooling Racks

Allow your cookies to cool evenly, maintaining their desired texture.

• Kitchen Scale (Optional)

For precise measurement of ingredients, especially if you prefer using weight over volume.

With these tools at your disposal, you’ll be well-equipped to recreate those iconic Levain Bakery cookies right in your own kitchen.

Make-Ahead Instructions

Preparing your Levain-style cookies in advance can save you time and ensure you always have fresh treats ready to enjoy. Here’s how I master the art of making these cookies ahead of time.

Refrigerating the Dough

1. Shape the Dough: After mixing, use a 3-ounce ice cream scoop to portion the dough into balls.
2. Prepare for Storage: Place the dough balls on a baking sheet lined with parchment paper to prevent sticking.
3. Cover and Chill: Cover the baking sheet tightly with plastic wrap and refrigerate for up to 2 days.
4. Ready to Bake: Remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes before baking.

Freezing the Dough

1. Shape the Dough: Portion the dough into 3-ounce balls using your ice cream scoop.
2. Initial Freeze: Arrange the dough balls on a parchment-lined baking sheet and freeze until solid, approximately 1-2 hours.
3. Store Properly: Transfer the frozen dough balls to an airtight freezer-safe container or a zip-top freezer bag.
4. Freezer Duration: Keep the dough frozen for up to 3 months for the best quality.
5. Thaw Before Baking: To bake, move the desired number of dough balls to the refrigerator overnight or let them sit at room temperature for about 30 minutes before baking.

Storage Times

Following these make-ahead steps allows you to enjoy delicious Levain-style cookies whenever the craving strikes without the need for last-minute preparation.

Directions

Recreating Levain Bakery’s iconic cookies involves a few essential steps. Follow these directions to achieve the perfect balance of crispy edges and gooey centers.

Prepare Dough

1. Cream Butter and Sugars: In a large mixing bowl, use a stand mixer or hand mixer to cream together 1 cup (226g) of unsalted butter, 1 cup (200g) of brown sugar, and 1/2 cup (100g) of granulated sugar until light and fluffy, about 2-3 minutes.
2. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in 2 teaspoons of vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups (312g) of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain the dough’s integrity.
5. Fold in Mix-ins: Gently fold in 1 1/2 cups (270g) of semi-sweet chocolate chips and 1 cup (100g) of chopped walnuts if desired.
6. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 3 days. This step ensures the flavors meld and the dough is firm enough to shape.

Shape Cookies

1. Preheat Oven: Preheat your oven to 375°F (190°C). Ensure the oven rack is positioned in the center.
2. Prepare Baking Sheets: Line heavy-duty baking sheets with parchment paper or silicone baking mats for easy removal and even baking.
3. Portion Dough: Using a 3-ounce ice cream scoop, portion the chilled dough into uniform balls. This measures approximately 85g per cookie.
4. Arrange on Sheets: Place the dough balls on the prepared baking sheets, spacing them about 4 inches apart to allow room for spreading.
5. Optional Flattening: For a slightly flatter cookie, gently press the top of each dough ball with your fingertips or the back of a spoon.

Bake

1. Bake Cookies: Place the baking sheets in the preheated oven and bake for 15-18 minutes. The edges should be golden brown while the centers remain soft and gooey.
2. Cool on Sheets: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. This allows them to set and makes transferring easier.
3. Transfer to Cooling Racks: Using a spatula, carefully transfer the cookies to wire cooling racks to cool completely. This step ensures the cookies maintain their chewy texture without becoming soggy.

Cooling and Serving

Once your cookies emerge from the oven, proper cooling is essential to achieve that signature Levain Bakery texture. Here’s how I ensure each cookie reaches perfection:

1. Transfer to Cooling Rack

Using a sturdy spatula, carefully lift each cookie from the baking sheet. Place them onto a wire cooling rack to allow air circulation around all sides. This step prevents the bottoms from becoming soggy and maintains a crisp exterior.

1. Allow to Cool Completely

Let the cookies sit at room temperature for 15 to 20 minutes. This cooling period allows the centers to set, transforming from gooey to delectably chewy without losing their moistness.

1. Serve Warm or at Room Temperature

For the ultimate experience, enjoy the cookies slightly warm. If preferred, let them cool to room temperature before serving. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat.

1. Storage for Freshness

To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 3 months. When ready to enjoy, simply let them thaw or warm them briefly in the oven.

Cooling and Serving Timelines

Storage Tips

Ensuring your Levain-style cookies stay fresh and delicious is key to enjoying their perfect texture and rich flavor anytime. Here’s how I store these delectable treats to maintain their bakery-quality goodness:

Room Temperature Storage

For immediate enjoyment, keeping your cookies at room temperature is simple and effective.

• Airtight Container: Place the cookies in a large airtight container. Layer them with parchment or wax paper to prevent sticking.
• Storage Duration: Store the container in a cool, dry place for up to 3 days.
• Tips: Avoid stacking too many cookies to maintain their chewy centers and crispy edges.

Refrigeration

If you want to extend the shelf life beyond a few days, refrigeration is a great option.

• Container and Wrapping: Use an airtight container or resealable plastic bags. You can also wrap individual cookies in plastic wrap before placing them in the container.
• Storage Duration: Keep the cookies refrigerated for up to 1 week.
• Serving: Allow refrigerated cookies to come to room temperature before serving for the best texture.

Freezing

Freezing is perfect for long-term storage, allowing you to enjoy your cookies up to three months later.

• Preparation for Freezing:

1. Cool Completely: Ensure the cookies are completely cooled after baking.
2. Layering: Place parchment or wax paper between layers of cookies to prevent sticking.
3. Packaging: Use airtight freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.

• Storage Duration: Freeze the cookies for up to 3 months.
• Thawing Instructions:
• At Room Temperature: Let the cookies sit on the counter for about 1 hour.
• In the Oven: Preheat your oven to 350°F (175°C) and warm the cookies for 5-10 minutes to restore their fresh-baked texture.

Refreshing Stored Cookies

To bring back the original softness and crispness of your cookies after storage:

• Oven Method: Place cookies on a baking sheet and heat in a 350°F (175°C) oven for 5 minutes.
• Microwave Method: Microwave individual cookies on a microwave-safe plate for 10-15 seconds. Be cautious not to overheat, as this can make them too soft.

Storage Summary

Conclusion

Trying my hand at the Levain Bakery copycat recipe was so rewarding There’s something magical about biting into a warm cookie with a gooey center that reminds me of the original bakery’s treats

Sharing these homemade cookies with friends and family has been a joy Seeing their smiles and hearing their praise made all the effort worthwhile It’s amazing how a simple recipe can bring so much happiness

Whether you’re an experienced baker or just starting out I hope this recipe inspires you to create your own delicious versions Baking these cookies at home means you can enjoy them anytime and customize your flavors to your heart’s content