Copycat Chocolate Chip Levain Cookies

5 from 1 vote
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These are the BEST chunky chocolate chip Levain cookies with walnuts. My go-to recipe for soft and unbelievably easy cookies. Ready in under 20 minutes!

Copycat Levain Cookies up close in a baking tray.
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Why Make These Levain Cookies

These nutty, chocolate chip cookies on steroids. They bake up in about 12 minutes or less. Cookies loaded with chocolate chips, pecans and walnuts. Perfectly sweet, crispy on the outside and soft and chewy on the interior. These are kid approved! My sweet 7 year old neighbor made these with me while testing and she loved them. This is also a kid friendly recipe if you’d like to have your kids help in the kitchen.

Ingredients Needed

Levain Cookies ingredients on a counter in bowls and spoons.

All Purpose Flour. Gluten free all purpose flour will also work great.

Brown Sugar. Light or dark brown will work.

White Granulated Sugar. Both are needed!

Butter. This recipe has butter in it, you can use plant based butter as well.

Eggs.

Corn Starch & Baking Soda.

Vanilla Extract. For flavor.

Chocolate Chips. Any will do, I prefer semi sweet.

Walnuts & Pecans. I love this combo! But use what you have.

Steps To Make These Cookies

Steps to make levain cookies.

Step One. Set your oven to 400º. In a medium large bowl, whisk together flour, starch, baking soda, salt.

Step Two. In a stand mixer or with a hand mixer, cream together brown and white sugar with cold butter. The cold butter creates the chunky texture in the cookies. Once that’s creamed, add in the eggs and vanilla.

Steps to make Levain cookies.
Up close photo of the dough.

Step Three. Slowly mix the flour into the creamed sugar and egg mix in the stand or hand mixer. You make need to stop and scrape the sides a bit. Next, mix in the chips and nuts mix on low. Next, line a cookie sheet with parchment paper, make 2.5 inch – 3 inch sized cookie balls. Try not to overwork dough. Place them about 1.5 – 2 inches apart. Place in the center rack and back for 10 – 12 minutes or until the tops are slightly browning.

Step Four. Take the cookies out and let them cool for about 5 minutes then transfer to a cooling rack to prevent over cooking

Levain Cookies up close on a cooking sheet with salt sprinkles.

Tips & FAQ’s

How long will these cookies keep?

On the counter for 4 days covered, in the fridge in an airtight container for 7 days and freeze for up to 3 months.

Can I skip the nuts?

Yes, absolutely you can enjoy these nut free.

Can I make the cookies smaller?

Yes, this recipe makes 8-10 cookies but you can make them a little smaller. Just keep a close eye on them they will cook a little faster if they are smaller.

Can I make these gluten free and vegan?

You can make them gluten free with all purpose gf flour. You cannot make this particular recipe vegan but if you use plant based butter you can make these Levain cookies dairy free.

Can I make these cookies healthier?

YES! Simply replace 1/2 c of the butter with 1/2 cup of applesauce and only use one egg. Leave all the other ingredients the same and you will have HALF the calories of the regular recipe.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Levain Cookies on a cooking sheet.
5 from 1 vote

Copycat Levain Style Chocolate Chip Cookies

These are the BEST Chunky chocolate chip, walnut cookies. My go-to recipe for soft and unbelievably easy cookies. Impress your friends and family away with these lush Levain style cookies. Ready in under 20 minutes! 
Prep: 8 minutes
Cook: 12 minutes
Servings: 10

Ingredients 

  • 3 cup all purpose flour
  • 1 tsp corn starch or arrow root powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup brown sugar
  • ½ cup granulated white sugar
  • 1 cup cold butter, *see notes to make this healthier
  • 2 eggs
  • 1 tsp vanilla extract
  • cup chocolate chips
  • cup walnuts
  • ½ cup pecans, optional

Instructions 

  • Set oven to 400º. In a medium large bowl, whisk together flour, starch, baking soda, salt. 
  • In a stand mixer or with a hand mixer, cream together brown and white sugar with cold butter. The cold butter creates the chunky texture in the cookies. Once that's creamed, add in the eggs and vanilla. 
  • Slowly mix the flour mix into the creamed sugar and egg mix in the stand or hand mixer. You make need to stop and scrape the sides a bit. Next, mix in the chips and nuts mix on low. Next, line a cookie sheet with parchment paper, make 2.5 inch – 3 inch sized cookie balls. Try not to overwork dough. Place them about 1.5 – 2 inches apart. Place in the center rack and back for 10 – 12 minutes or until the tops are slightly browning. 
  • Take the cookies out and let them cool for about 5 minutes then transfer to a cooling rack to prevent over cooking 

Notes

*use plant butter if making dairy free
*Simply replace 1/2 c of the butter with 1/2 cup of applesauce (1/2 c butter + 1/2 cup applesauce)  and only use one egg. Leave all the other ingredients the same and you will have HALF the calories of the regular recipe.
*gluten free all purpose and arrow root powder will work if GF
 

Nutrition

Calories: 673kcal | Carbohydrates: 75g | Protein: 8g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 462mg | Potassium: 190mg | Fiber: 3g | Sugar: 42g | Vitamin A: 866IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 8 minutes
Cook Time: 12 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 673
Keyword: 20 minute
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