Levain Bakery Chocolate Chip Crush Cookies

If you’ve ever dreamed of biting into the legendary, sky-high cookies from New York’s famed Levain Bakery, this recipe is for you! These Levain Bakery Chocolate Chip Crush Cookies are unbelievably thick, crisp on the outside, and irresistibly gooey and melty in the center.

Packed with massive pools of chocolate chips and crunchy walnuts, every bite is pure cookie heaven. They’re a bakery-style treat that’s shockingly easy to recreate at home—no stand mixer or fancy skills required!

Perfect for impressing at bake sales, holidays, or whenever you’re craving the ultimate chocolate chip cookie fix. This recipe is inspired by my obsession with all things Levain, and trust me—once you try them, you’ll never look at regular cookies the same way.

Why You'll Love This Recipe

• Bakery-style cookies in your own kitchen – Get that iconic Levain look and taste without a plane ticket to NYC.
• Ultra-thick, gooey, and packed with chocolate – These cookies deliver the perfect balance of chewy and melty.
• Simple ingredients, big results – No fancy tools or ingredients required, just classic pantry staples.
• Perfect for sharing (if you can bear to part with them!) – Oversized cookies that wow at any party or potluck.

Key Ingredients for Levain Bakery Chocolate Chip Crush Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Cold Unsalted Butter

Starting with cold butter cuts down on spreading in the oven, giving these cookies their signature thick, chunky texture. Dice the butter into small cubes so it creams easily. If you only have salted butter, reduce the added salt slightly.

Brown Sugar

Brown sugar brings deep, caramel-like flavor and keeps the centers fudgy and moist. I love using dark brown sugar for extra richness, but light brown sugar will work in a pinch. If you’re out, you can substitute with granulated sugar, but the cookie will be less chewy.

Cake Flour

Cake flour is the secret weapon for that tender, almost cake-like crumb inside. It has less protein than all-purpose flour, resulting in a softer, lighter texture. If you don’t have cake flour, substitute with all-purpose—but the cookies will be a bit denser.

Semi-Sweet Chocolate Chips

Levain-style cookies are all about the chocolate puddles! Use good-quality semi-sweet or dark chocolate chips for the best melt and flavor. Chopped chocolate bars or chunks are fantastic for bigger pockets of gooey chocolate. Milk chocolate is also an option for a sweeter cookie.

Walnuts

Toasted walnuts add crunch and toasty, nutty notes that balance the rich dough. Roughly chop them for the best texture. You can swap for pecans, macadamias, or omit entirely for nut allergies—the result will still be delicious.

Instructions for Levain Bakery Chocolate Chip Crush Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Cream the Butter and Sugars

Start by beating the cold, cubed butter with both sugars until the mixture is light, fluffy, and fully combined—about 3-4 minutes. A stand mixer works great, but a hand mixer and a strong arm will do the trick! Scrape down the sides of the bowl to ensure all the butter is incorporated.

Add the Eggs

Mix in the eggs one at a time, beating just until smooth after each addition. Don’t overmix here—the dough should look creamy and thick.

Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. This ensures that everything is evenly distributed and prevents uneven pockets of leavening.

Mix the Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture. Mix on low speed or with a spatula just until you no longer see streaks of flour. The dough will be thick and a bit stiff.

Fold in Chocolate Chips & Walnuts

Gently stir in the chocolate chips and walnuts until evenly distributed. Be sure not to overmix—just fold until combined for the best texture.

Portion and Chill

Scoop the dough into 8 large balls (about 6 ounces each—these are giant cookies!). Place on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes, or up to 12 hours. Chilling helps the cookies keep their height.

Bake to Perfection

Preheat your oven to 400°F (200°C). Arrange the chilled dough balls on a parchment-lined baking sheet, leaving plenty of space between each. Bake for 16-18 minutes, until the edges are deeply golden but the centers look slightly underbaked. The cookies will continue to set as they cool.

Cool and Enjoy

Let the cookies cool on the baking sheet for at least 15 minutes before moving. Serve warm for maximum gooeyness and enjoy every decadent bite!

Recipe Variations

Swap the Nuts

Not a fan of walnuts or baking for someone with a nut allergy? Leave them out entirely, or substitute with pecans, hazelnuts, or even macadamia nuts for a fun twist.

Chocolate Overload

Try using a mix of semi-sweet, milk, and dark chocolate chips for extra chocolate flavor. For a gooey surprise, add a few chunks of chocolate bar or caramel bits to the dough.

Make It Gluten-Free

Use your favorite 1:1 gluten-free baking flour in place of both the all-purpose and cake flours. The cookies will still turn out tall and delicious.

Dairy-Free Option

Swap the butter for vegan butter sticks and use dairy-free chocolate chips. The result is still decadent, rich, and totally satisfying.

Mini Cookies

Prefer smaller treats? Use a standard cookie scoop to portion out the dough for 24 “normal” sized cookies. Just bake for 9-11 minutes instead.

Serving Suggestions

These cookies are absolutely stunning served warm with a tall glass of cold milk or a robust cup of coffee. For an over-the-top dessert, sandwich a scoop of vanilla ice cream between two cookies and finish with a sprinkle of flaky sea salt. They also make an impressive gift packed in a cookie tin with a festive ribbon!

Storage and Reheating

Store leftover cookies in an airtight container at room temperature for up to 4 days—they stay chewy and delicious! For gooey centers, reheat cookies in the microwave for 10-15 seconds. You can also freeze baked cookies (or unbaked dough balls) for up to 2 months. Bake frozen dough straight from the freezer; just add 1-2 minutes to the baking time.

Frequently Asked Questions About Levain Bakery Chocolate Chip Crush Cookies (FAQ)

Q: Can I freeze the dough ahead of time?
A: Absolutely! Freeze the portioned cookie dough balls on a baking sheet until solid, then transfer to a zip-top bag. Bake from frozen, adding 2-3 extra minutes.

Q: Why is my dough so thick and hard to mix?
A: That’s totally normal and helps create thick, bakery-style cookies. Cold butter and extra flour make the dough stiff—use a sturdy spatula or your hands if needed.

Q: Can I make these cookies without nuts?
A: Yes! Simply leave out the walnuts. The cookies will still be thick and gooey, just with a bit less crunch.

You’re just a few steps away from bakery-level cookie bliss! These Levain Bakery Chocolate Chip Crush Cookies are the ultimate treat for any cookie lover. Give them a try, and don’t forget to let me know how they turned out—leave a comment or rating below, and share your cookie masterpieces with friends and family!