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A stack of large chocolate chip cookies, the top cookie is broken in half showing the melted chocolate chips.
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5 from 8 votes

Mini Levain Bakery Chocolate Chip Cookies

Levain Chocolate Chip Cookie Recipe is a homemade version of the famous Levain Bakery cookies. Delicious giant chocolate chip cookies with a crispy outside and gooey inside, these cookies are the best ever!
Servings: 15 cookies


  • 1 cup butter (cold, unsalted, two sticks)
  • 3/4 cup brown sugar (packed)
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 1/2 cups flour
  • 1 TBS cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 cups chocolate chips


  • Preheat the oven to 400 degrees.
  • Cut your butter into slices.
  • Place butter slices into a large mixing bowl and beat with mixer (stand mixer is preferred if you have it - use the paddle attachment) until it starts to smooth. 
  • Add in the sugars and beat for about 1-2 minutes until smooth.
  • Add in the eggs and beat until just incorporated.
  • Dump in the flour, cornstarch, baking soda, baking powder, and salt. 
  • Mix on low speed until the wet and dry ingredients are combined.
  • Pour in the chocolate chips and pulse the mixture 7 or 8 times until they are mixed evenly throughout the batter.
  • Measure out the batter to be 3 to 3.5 oz, grabbing and placing the dough with your hands. Don't pack it or roll the dough into a tight ball. 
  • Place 6 cookies per cookie sheet. (A silicone liner works great)
  • Place in the oven to bake for about 8 minutes, or until the cookie top and bottom are golden.
  • Allow the cookies to rest on the pan for about 10 minutes. (I know you'll want to bite into them sooner, but be patient or the cookie will fall apart.)
  • Store cookies in an airtight container, or ziplock bag for 1-2 days.