Copycat Levain Bakery Chocolate Chip Cookies

We always get-together as a family during the winter holidays. When the girls were in college, we drove/flew them home so that we can spend some quality time together at home or on a vacation. For the first time in 25 years, Ashley is not going to be home for Christmas. Covid certainly threw a wrench into our holiday plans, but we are thankful that all of us made it to the end of 2020 safe and healthy.

Ashley requested for these copycat Levain Bakery cookies when she visited in November. She is the cookie monster among us, and I gladly obliged knowing that she will enjoy them. We both thought that the recipe needed a little bit more salt to up the taste. I baked these again on Monday and made sure that I added a sprinkle of kosher salt before they go in the oven.

These cookies are on their way to Seattle by Reindeer Express; keeping Ashley close in our hearts and thoughts even though she cannot be here in person. So glad that this nasty 2020 is coming to an end and we have hopes for a better 2021 with the vaccines in distribution. I’d love to serve these warm cookies, in person, and hope that we can get-together again as a family the next holiday season.


  • 1 cup (2 sticks) unsalted butter, softened and diced
  • 1/2 cup dark brown sugar 
  • 1/2 cup sugar
  • 2 large eggs
  • 1 cup cake flour (or 1 cup all purpose flour and substitute 2 Tbsp of all purpose flour with cornstarch)
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups walnut halves, coarsely chopped
  • 2 cups dark chocolate chips
  • Sprinkles of Kosher salt


  1. Preheat the oven to 400°F (200°C).
  2. Place butter into standing mixer and turn mixer on low.
  3. Add sugars and beat butter until smooth on medium speed, about 1 minute.
  4. Add the eggs and beat on medium speed just until incorporated with butter and sugars, about 30 seconds.
  5. Turn the mixer off. Add the cake flour, all-purpose flour, baking powder, baking soda and salt. Mix the wet and dry ingredients on low until blended.
  6. Pour the walnuts and chocolate chips into the batter, and stir with a rubber spatula until mixture is combined.
  7. Divide into 20 equal dough balls. Roughly shape the cookies with your hands. Do not flatten the dough.
  8. Space the dough balls at least 1-2 inches apart on the cookie sheet. Bake for 11 minutes. The cookies are done when the top and bottom parts are slightly golden. Do not over bake. Let cool for 15 minutes before serving.
  9. Serve the cookies warm (heat 10 secs in microwave if needed) with a scoop of vanilla ice cream. The edges are crusty and the center is soft. Heavenly.

Adapted from Dels cooking twist.

Print This Post Print This Post

No Comments

Leave a Comment

%d bloggers like this: