Oh my goodness, friends, let me tell you about these absolutely show-stopping Levain cookies! If you’ve ever walked past a Levain Bakery and caught a glimpse of those massive, gooey, chocolate-chip-studded cookies in the window, you know exactly what I’m talking about. These aren’t your average chocolate chip cookies – they’re thick, they’re chewy, they’re loaded with mix-ins, and they’re absolutely divine. The best part? You can make them right at home!
I absolutely fell in love with these cookies the first time I had one, and I’ve been perfecting this recipe ever since. The secret is really in the technique and the ingredients. We’re using both butter and cream cheese for that incredibly rich, tender crumb. The cookie dough is chilled overnight, which helps develop flavor and prevents them from spreading too much in the oven. And the baking method – oh, it’s crucial! We bake them low and slow at a lower temperature, which keeps the centers soft and gooey while the edges get golden and crispy.
What I love most about this recipe is how customizable it is. While I’m sharing my favorite version loaded with dark chocolate and milk chocolate chunks, you could easily swap in white chocolate, macadamia nuts, dried cranberries, or whatever your heart desires. These cookies are absolutely perfect for special occasions, but honestly, I find myself making them just because I need that moment of pure joy that comes from biting into a warm, chewy, chocolate-filled cookie.
The technique might seem a bit involved, but trust me, it’s worth every single step. Once you master this recipe foundation, you’ll be making these all the time. I also love pairing these with a tall glass of cold milk or a warm cup of coffee. For more inspiration on creating bakery-quality treats at home, check out this helpful guide on mastering techniques.
Let me walk you through exactly how to make these magical cookies. The dough comes together quickly in a stand mixer, and most of the time is actually just waiting – which means you can prep these one day and bake them the next. I promise you, the anticipation is half the fun! For more baking inspiration, don’t miss this amazing resource and this detailed walkthrough. And if you want to learn more about cookie science and techniques, Serious Eats has an incredible cookie guide, plus Bon Appétit’s chocolate chip cookie recipe is absolutely legendary. Check out New York Times’ classic take for even more inspiration!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 1 cup dark chocolate chunks
- 1 cup milk chocolate chunks
- 1/2 cup walnuts or pecans, roughly chopped (optional)
- Fleur de sel or sea salt for topping
Instructions
- In a small bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside and let this mixture sit for a few minutes to fully combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and cream cheese. Beat on medium speed for about 3-4 minutes until the mixture is light, fluffy, and pale in color.
- Add the granulated sugar and brown sugar to the butter mixture and beat on medium speed for another 2-3 minutes until well combined and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Pour in the vanilla extract and beat until the mixture is smooth and fully incorporated.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until the dough comes together. Do not overmix at this stage, as this can result in tough cookies.
- Remove the dough from the mixer and fold in the dark chocolate chunks, milk chocolate chunks, and chopped nuts (if using) by hand using a rubber spatula or wooden spoon.
- Divide the dough into 12-14 equal portions and roll each portion into a ball. You can use a 2-ounce cookie scoop to make this easier and more uniform.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 3 inches apart.
- Cover the baking sheet tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This step is crucial for developing flavor and preventing excessive spreading during baking.
- When ready to bake, preheat your oven to 325°F (163°C). This lower temperature is key to achieving the signature gooey center.
- Remove the dough balls from the refrigerator and place them on baking sheets lined with parchment paper, spacing them about 3 inches apart.
- Bake for 18-22 minutes, until the edges are golden brown but the centers still look slightly underdone and soft to the touch.
- Remove from the oven and immediately sprinkle the top of each warm cookie with a pinch of fleur de sel or sea salt.
- Let the cookies cool on the baking sheet for 5 minutes to set slightly, then transfer to a wire cooling rack.
- Serve warm or at room temperature. These cookies are best enjoyed within 2-3 days of baking, but they can be stored in an airtight container for up to 5 days.
Pro Tips
TEMPERATURE MATTERS: The lower baking temperature of 325°F is crucial for achieving that signature Levain texture – crispy edges with a gooey, underbaked center. Your oven temperature accuracy is important here, so consider using an oven thermometer to verify.
CHOCOLATE QUALITY: Use good-quality chocolate for the best results. I recommend Belgian or Swiss chocolate chunks rather than standard chocolate chips, as they melt more luxuriously and taste noticeably better.
EGG YOLKS: Using only egg yolks instead of whole eggs contributes to the rich, tender crumb. The fat in the yolks creates that wonderful texture without adding excess moisture.
CREAM CHEESE SECRET: The cream cheese adds subtle tang and richness that elevates these cookies beyond a standard chocolate chip cookie. It also contributes to a tender crumb and helps the cookies stay soft longer.
CUSTOMIZATION OPTIONS: Feel free to mix and match your mix-ins. Try white chocolate and cranberry, dark chocolate and sea salt, milk chocolate and macadamia nuts, or even dark chocolate with a sprinkle of espresso powder for added depth.
STORAGE: Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough balls for up to 3 months – just add a few extra minutes to the baking time when baking from frozen.
WARMING UP: If your cookies have hardened slightly, you can refresh them by wrapping them individually in foil and warming them in a 300°F oven for about 5 minutes.
DOUGH BALLS: For the most uniform cookies, use a 2-ounce cookie scoop. This ensures even baking and beautiful presentation.
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