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Copycat Levain Bakery Chocolate Chip Cookies

May 13, 2020

If you know, you know. If you don’t know, make them, you’ll know.

Copycat Levain Bakery Chocolate Chip Cookie

Mike Bakes NYC
Prep Time 10 mins
Cook Time 15 mins
Chill 30 mins
Total Time 55 mins
Course Dessert


  • 115 g Cold butter 1/2 cup
  • 1/2 cup Dark brown sugar
  • 1/4 cup White sugar
  • 1 Large cold egg or two small
  • 1/2 tsp Vanilla extract
  • 1.5 cup All purpose flour
  • 1/2 tsp Cornstarch
  • 1/4 tsp Baking soda
  • 1/2 tsp Sea salt
  • 1 cup Semi sweet chocolate chips


  • In a bowl beat the sugars and butter together for around 5 mins until light and fluffy
  • Add eggs, and vanilla. Beat together making sure to scrape sides
  • Add the dry ingredients and using a rubber spatula fold them until well incorporated. You might feel it's a bit dry but keep folding they will all come together nicely
  • Fold in chocolate chips and if you want some crushed walnuts
  • Chill in fridge for 30 min or more
  • Once ready to bake, preheat oven to 190C, once it's hot, scoop out the cookie dough and place on a baking sheet that's been placed on a baking tray
  • 12 mins into baking check them, you do not want them overcooked. Once the sides become golden brown remove them from the oven, set them aside until they completely cool down before you devour them


Author used cake flour, i don’t have access to it and didn’t feel like making it but feel free to google Cake flour and replace 3/4 of the flour with it.
If you want to use walnuts, toast them first 
Do not use room temperature eggs or butter. STRAIGHT from fridge.
You can make large cookies, or medium sized ones. For larger cookies push baking time to 15 min

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  • Reply Cherine Daoud May 13, 2020 at 6:57 pm

    heat up and down in the oven? Fan on?


    • Reply Mrs.Clueless May 14, 2020 at 2:12 pm

      Down with fan on 🙂

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