This copycat Levain Bakery cookie recipe is my husband's favorite

Levain Bakery cookies have set the gold standard for chocolate chip cookies, with their massive size and gooey centers. Like many, I fell in love with them after a trip to NYC and couldn't resist recreating them at home. These delightful cookies are perfect for satisfying intense chocolate cravings or impressing guests with their homemade charm. Plus, the recipe is simple enough to fit into a busy schedule!

These cookies are a treat all on their own, but if you're looking to elevate your cookie experience, consider pairing them with a cold glass of milk or a hot cup of coffee. For a more indulgent twist, serve them slightly warm with a scoop of vanilla ice cream on top. Whether it’s a cozy family night or a casual gathering with friends, these cookies are sure to be a hit.

Servings: 8 giant cookies

1 cup cold unsalted butter, cut into cubes
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips
1 cup toasted walnuts, chopped (optional)

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the cold butter, brown sugar, and granulated sugar until light and fluffy. This will take about 4-5 minutes.

Add the eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the chocolate chips and walnuts (if using).

Divide the dough into 8 large, rough mounds. Do not flatten them; keeping them tall and chunky helps achieve the gooey center.

Place the dough mounds on the prepared baking sheet, spacing them well apart. Bake for 12-15 minutes, until the edges are golden brown but the centers are still soft.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

For a nut-free version, simply omit the walnuts. You can also experiment with different types of chocolate – dark chocolate chunks, white chocolate chips, or even a mix can add unique flavors. If you're looking to make smaller cookies, adjust the baking time accordingly, keeping an eye on them to avoid overbaking. Happy baking!