How to Make Thick, Levain-Style Chocolate Chip Cookies | Serious Eats

For those who reside neither in New York City nor on Instagram, Levain is a bakery that dishes up some of NYC's favorite chocolate chip cookies, so monstrously thick and chock-full of chocolate that you can hardly find the dough. Here, Stella Parks shows you how to get these Insta-famous cookies no matter where you are in the world, from the comfort of your own kitchen.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

[@jasonlinn]

Can I make a larger version of this cookie?

[@cristrivera]

Lol 😆😆

[@beautifulsky4481]

😂😂😂

[@FeatheredLegs]

😂

[@everythingbutthekitchensin951]

Got em '™️

[@oneitalia2312]

You're joking, right?

[@nirro6]

I just made these cookies, twice. So, you definitely need walnuts or some other nut in there for the purpose of keeping the structure intact of the cookie. I found out the hard way with just making chocolate chips and having only one cookie survive....I was very sad. But then I made them again with the walnuts and everything worked and now I'm not so sad anymore. These things are huge and delicious. Thank you Stella!

[@Jrfusion08]

There's a double chocolate chip recipe online that I make for these and they turn out fine. It adds in cake flour and cornstarch to help maintain the shape if you don't like walnuts.

[@thinderellaedwards1365]

JTyme08. I made these last week for a family party minus the nuts, a couple of people had nut sensitivities. I also tried the same recipe plus creamy peanut butter for a study group, people loved them! The only thing different in my recipe is the addition of a teaspoon of cornstarch.

[@victoriahollis3454]

@@thinderellaedwards1365 sorry for delayed reply just watched this how much peanut butter did you put in?

[@joshuagray1920]

JT08 please link me to it!!!

[@shedboi]

@@Jrfusion08 could I get a link please?

[@pitchsd]

I made these last night and baked a couple today and they’re just awesome, thanks! Such an easy recipe and not too many ingredients compared to other recipes for this thick style cookie.

[@andresguraieb1947]

I love you stella!! You're the absolute best

[@Josephfrom1990]

I'm so happy after watching this. The recipe is linked in the description too which makes me even happier. And the recipe also has metric measurements. Yayyyyyyy. Chonky bois for life.

[@srizualemgr]

I have been in this rabbit hole of finding the perfect levain cookies recipe, now I have about 5 different recipe I am going to start experimenting 😎👩🏻‍🍳🕵🏻

[@user-ub3yk2tm5u]

Cracked me up when you dropped the cookies dough on the cookie sheet. LOL you're good cunning love your video

[@sonjakodric]

Stella you are the best 👌

[@Billy123bobzzz]

Stella Parks! OMG! @BraveTart does it again with the world's most perfect cookie recipe! #ThisCookieSlays Thank you!

[@isaz597]

She left one chocolate chip lonely in the jar lol

[@Hihopeyouhaveawonderfulday]

Awesome, I can use these cookies as dumbbells.

[@mauhuff]

Ugh these look divine 🤤🤤 chocolates chip cookies are my fave food

[@bakinitright6637]

Food😂

[@user-vr2qp2hi8z]

This sounds like the perfect cookie for a vacation in a mountain cabin.

[@gab.lab.martins]

I like her. Smart and funny.

[@hallieelizabeth4990]

that amount of salt, that amount of vanilla, and the fact that she makes her own mix of chocolate chips and chunks from 8 different brands...... i stan.

[@rohanisonline2920]

Hallie Elizabeth and the way she uses grams for her recipes 🙏

[@wordsandtricks]

0:40 The Shea Couleé of cookies! :D I'm (pleasantly) surprised by how little butter it needs, like it comes out to just a tablespoon per cookie.

[@Flintster56]

One word,STELLA!!!!!!!!!!!!!!!!!!

[@FantasyGirl365]

Haha I love this lady! So funny 😆

[@Namast33]

I have eaten so many Levain Cookies there my favorite cookies of all time. I live in New York and whenever I get the chance I go there and buy a dozen they are expensive though they cost like $5 a cookie but it's worth it.

[@lostinmyspace4910]

Please get a job at Levain for a week, and get back to us!

[@kyleingram3678]

I kinda wanna eat the Hodge-Podge cookie more than the others 😁 it looks more textured

[@theresag1969]

New subscribers here. You got me at "Hello" with your chocolate chip cookies in front of you.

[@cristrivera]

" Three perfect angels and a hell spawn" 🤣🤣🤣🤣🤣🤣👹👹

[@homumu]

Is there any way to communicate directly with seriouseats? Many things to ask about previous stackedup recipes but no way to send message.

[@guitarkis4969]

This woman is too funny, love how she talks her way through assembly. Not my type of cookie however, but she looks like a lot of fun!

[@thehobbyist9215]

Watching this yummy right after jog 😂

[@richardwillis5033]

Thank you for the great tips on all your videos! I especially appreciate you said to toast pecans, but not needed for walnuts. I have just been generally toasting all nuts for better flavor. So this nuance was interesting to me. Also, BraveTart is great. I have made several recipes from it and they are all great.

[@carolynvermeulen9065]

Would Zulka pure cane sugar work or be toasted? Just use pure cane sugar now.

[@wkdemt6556]

This Cookie recipe is NOW my favorite. Already made 4 batches. Only thing had to cut the salt in half, was a little too salty. (yes I use unsalted butter) 2 teaspoons of the kosher a bit too much. Stella you Rock!! Oh and these cookies go great with Red Wine, just saying.

[@user-ub3yk2tm5u]

Good fun

[@2AKNOT]

Great video. Loved the baking science details and the tongue-in-cheek humor. You can tell a serious baker when they check the internal temperature of baked goods. Keep up the good work.

[@SpyralStormTeacup]

Can you please tell me where to get your badass ice cream shirt, omg 😍💜

[@deadpool-wp1eq]

What a lovely shirt. ❤

[@bobby_naur]

I'm one of those people that prefers a flatter cookie, Especially if its 6 oz lol. I like the "bad" one!

[@walklikearobot]

her regular choc chip cookie recipe + the thin tate's style recipe are both amazingg

[@micah1754]

Same here I think. I still want it gooey in the centre though. But I don’t like biting into something that looks like a big thick scone lol

[@peterlangendorff9846]

Please do the sugar cookie version of these!

[@madroneroc]

Love your shirt! where can I get one? 😊

[@jameslewis4059]

Didn't realise I was drooling. Lol.

[@bethbilous4720]

So you have a video for your biscotti recipe?

[@WildWildPigeon]

I use muscovado for this and nothing spreads. They come out amazing.

[@dickrohn]

Just stopped by to check out this recipe of yours and …. WOW!! I’m glad I pulled over! I’m impress that you put a tiny bit of nutmeg in; it does make a difference!

[@caseytrader7478]

STELLLAAAAAAAA!!!

[@_CoasterNinja]

STELLAAAAAAAAAAAAAAAAAAA!

[@454Casull]

I’m pretty sure they uploaded this video yesterday, removed it, and reposted it today. I was going crazy trying to find it.

[@devshorts4184]

where can I find the amounts used in this recipe?

[@caitiedidit]

I have made a Levain copycat recipe for years and I do 3oz cookies. They’re still huge but they are more manageable and taste just as good.

[@SaroshSohail]

Which recipe do you use?

[@InfoSopher]

2:57 Living dangerously.

[@BanilyaGorilya]

I thought my cookies were big. I pack 126 grams of dough into 5 inch tart pans and when they expand that get 1/2”-3/4” thick and takes on those nice ridges like a peanut butter cup.

[@Dive-Bar-Casanova]

Toasted Pecans instead of walnuts. Semi sweet ch chips.

[@mrm95]

My like was number 666. The hellspawn cookie made me do it!

[@riogrego1359]

How long did you bake it

[@giusybonimelli5331]

BRAVISSIMA👏👏👏 CON LA PLANETARIA È BELLISSIMO😍💓peccato non c'e' la traduzione in italiano per le dosi e gli ingredienti 🙏🙏🙏

[@ellacarson8005]

Love me a chonky cookie

[@marks5777]

I am allergic to nuts. Would they still come out nice and thick without them or should I consider adding rolled oats?

[@Maltcandyxp]

You can add anything chunky. Or consider adding some cornstarch

[@anem2434]

Is that the waitress from always sunny in Philadelphia?

[@imdarkme2150]

can i make it smaller (TRIGERD)

[@JoMamasHouse]

What temperature are they baked at?

[@PaulEgan1]

350F/180C recipe in the description.

[@cowabungacooking5817]

How can we make this if you don’t tell us the measurements?

[@peterlangendorff9846]

Are levain style like a Carol’s Cookie?

[@Frank-ez5wy]

“Just gonna over these in plastic, (wink right eye), see ya tomorrow. You have a gift, the God given gift of comedy. I think you should seriously consider stand up comedy. No joke.

[@itchylungs8345]

Am I the only person who makes 1 cookie every time with all the mixture? Than I cut it up like a pizza and pretend i won’t eat it all

[@lakshyabakshi4955]

not anymore you ain't

[@ayekantspeylgud]

A market near my house makes these. I had no idea they had a specific name, but that makes sense. I wonder who “stole it” from who though lol. Either way, I agree with the person who said she over baked them because the ones at the market are gooey and almost raw looking on top. Plus, they look like little round piles. In fact, any time they look fully cooked like hers, they look very over done compared to the others they set out.

[@fatmaaalaa]

For how long does it cook ?

[@hidereplies1425]

FaFo ALaa Here's the recipe. www.seriouseats.com/recipes/2019/04/super-thick-chocolate-chip-cookie-recipe.html

[@marks5777]

I like the look of the huge cookie, but I am allergic to nuts. In this case though, it looks like the nuts really add to the volume of the dough. Could something be substituted for the nuts?

[@Maltcandyxp]

Anything chunky. Or you could look for a recipe that uses cornstarch or add cornstarch in here

[@YeshuaKingMessiah]

Seeds and coconut

[@timothywang2121]

If i double the recipe, will it yield twice the amount with the same results?

[@micah1754]

Should do. It would be a huge dough ball to mix so may not work as well for that reason though

[@elainececil7529]

Where do you find toasted sugar?

[@l4d2_ellis20]

Elaine Cecil you make them yourself. The instructions are on the website.

[@cristianionascu]

I like the hell spawn best

[@pleasesircanihavesomemore2402]

These are so big I thought they were burger buns

[@bespi2827]

i honestly just want a not flat cookie

[@angelballerina4056]

We would die 😂

[@andyweinberg8100]

Pro-tip to get them to look even more like the Levain Bakery cookies: tear the ball of dough in half and place the halves, tear side up, on the baking sheet. That's why they look so crinkly and rustic.

[@azazelahh]

Tear and stack them tear side up before freezing?

[@trendthis364]

Anyone have the measurements for the ingredients and recipe?

[@RoxanneJ81]

If you click on "show more" you will find a link to the Serious Eats website. There you'll find the recipe.

[@alenkiu9886]

Has anyone tried this recipe? Is it as good as Levain Bakery cookies?

[@mogasawara]

I've never had Levain's original but this looked good so I wanted to try it (followed the recipe from the link). It turned out looking delicious but I have to say, I did not like how it tasted. I thought the ratio of sugar to flour was relatively low, but figured it'd make up with amount of chocolate chips. Nothing wrong with gooey chocolate and pecans but it had an odd salty flavor (hard to describe) that left me super disappointed. I ended up throwing it all away. I only tried it once so maybe I made an error with ingredients but I want to lean towards the recipe requiring too much salt, baking soda and powder. Good luck if you end up trying it!

[@ROyler-rs6nh]

Considering a version with chopped pretzels instead of walnuts...

[@shibainu9899]

that is such a good idea! i'm gonna do the same

[@bballerryday]

I do mini marshmallows, choc chips, and pretzels

[@YeshuaKingMessiah]

Add the pretzels too

[@n8phillips]

They looked overcooked. Also, what temperature and time did you cook them at?

[@wkdemt6556]

375 degrees for 18-22 min

[@ahlamk6829]

Can I replace the walnuts with something else, like almonds???

[@Appaddict01]

Ahlam K pecans

[@YeshuaKingMessiah]

Macadamia nuts Hazelnuts Whatever u want

[@Hirukaki]

wow those are huge! they're not cookies, they are hand-cakes!

[@beautifulsky4481]

Hockey pucks 😂

[@frakturobsession6044]

Jodie Foster, is that you?

[@lostee2001]

You're the flyest chef on KZbin!! You could have been black..or at least my Sister from another Mister!! And I LOVE ALL your recipes! Take care and thanks for sharing..💪💪👊👊

[@NoName-yl3pb]

Nuts inside

[@beautifulsky4481]

Can I make these cookies smaller?

[@l4d2_ellis20]

"The answer is NO!!!"

[@beautifulsky4481]

@@l4d2_ellis20 😂😂😂

[@c_rolla100]

Stella is fucking hilarious

[@yournamehere98]

I thought granulated sugar makes cookies spread out more?

[@Appaddict01]

Zapa Here’s a really good video on the topic. kzbin.info/www/bejne/pXTXZKuegKiLZ80

[@Gemma6043]

I chilled my for only 1 hour and 30 mins but they didn’t spread at all. Can someone please tell me why?

[@YeshuaKingMessiah]

90 min freeze is perfect U do not want them to spread!

[@j.bogota4094]

i need the quantities

[@ceecee8757]

 The official credit card of Serious Eats RECIPES MEAL DESSERTS COOKIES More Breadcrumbs Super-Thick Chocolate Chip Cookies Recipe STELLA PARKS 68 Rich, buttery, and giant chocolate chip cookies, loaded with crunchy walnuts or pecans. Published: April 18, 2019Last Updated: May 28, 2019 How to Make Giant, Levain-Style Chocolate Chip Cookies Play Video VIDEOS WATCH MORE VIDEOSREPLAY [Photograph: Vicky Wasik. Video: Serious Eats Team] This style of ultra-thick chocolate chip cookie, popularized by the NYC bakery Levain, requires a dough with less sugar than flour, and more chocolate chips than sugar. These ratios keep the cookies thick, not cakey, with a flavor defined by the chocolate itself, so be sure to use the best-quality chips you can find (see our guide to chocolate chips for recommendations). Why It Works A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick. Read more: How to Make Thick Chocolate Chip Cookies, à la Levain YIELD:Eight 6-ounce cookies ACTIVE TIME:15 minutes TOTAL TIME:13 hours RATED: SAVE Ingredients 4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C) 4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g) 3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g) 1/2 ounce vanilla extract (about 1 tablespoon; 15g) 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired) 1 3/4 teaspoons baking powder 1 teaspoon baking soda Pinch of grated nutmeg 2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge 10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal 15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note 8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g) Directions 1. To Prepare the Dough: Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. 2. Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous. 3. Divide dough into 8 equal portions (about 6 ounces/170g each) and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week. 4. To Bake: Adjust oven rack to middle position and preheat to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste. 5. Bake until cookies are puffed and lightly brown, about 22 minutes or to an internal temperature of between 175 and 185°F (79 and 85°C). The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency. 6. Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked (see Make-Ahead and Storage).

[@picroger4510]

Is Levain a famous restaurant/bakery known for cookies like this??

[@oh033]

Rogerio Riedo Picilli Mhm!

[@YeshuaKingMessiah]

In nyc Manhattan

[@sahira2525]

Where is the recipe?

[@paulmarchant3810]

Where is the recipe it is not on the video or you are not talking about the recipe how can I make it

[@OWOT-re5jf]

Possible to skip the nuts? Nice kitchen, funny pastry chef

[@sweeney60]

OWOT1966 they spread more without the nuts.

[@khyatisharma4049]

Nirro6 in the comment section recommended against skipping the nuts.

[@jasmintea8825]

Ugh in country they don't sell brown sugar

[@GuttsCL]

This is good but can be improved a LOT. Here are my notes in case anyone wants a 99,9% levain cookie at home: 1. Cold cold butter. Straight from the fridge. 2. Do not overmix butter and sugar. The goal is NOT to make a cream out of this ingredients. Just mix it up a little bit. 3. Order matters: butter, sugar and mix. Then, flour with chocolate chips/chunks and walnuts. Finally, eggs and vanilla. Again, DO NOT overmix. 4. Use two kinds of flour: AP (~60%) and cake (~40%). This helps because gluten content can cause a lot of trouble with your final product. 5. Dont press too much your cookie balls. Follow this tips and you'll see that classic "raw" interior / crispy outside on your cookie. If you dont believe me just look at 7:22, it is cooked throught and thats not a levain cookie.

[@YeshuaKingMessiah]

Use cake flour Freeze the balls for 90 min then bake

[@Frank-ez5wy]

After I left my comment I went back and Read the comment section. Some people are just plain mean or stupid. I think you’re a very talented gal. Write a book and get interviewed by Joe Rogan.

[@noaheverett7347]

Thiccccccccccccccookies

[@04slip]

Recipe

[@tungsten_core]

why is it so small

[@YeshuaKingMessiah]

Bwah haha

[@subzero4190295]

Can I make a cookie?

[@mrMITCH1914]

Kept in fridge not freezer correct

[@YeshuaKingMessiah]

Freeze for 90 min then bake Don’t keep ahead to bake Make, freeze, bake

[@natebaker72]

4:32 u forgot a chip😁

[@jimmyrrpage]

Damn I'm early! I mean, you probably *could* make these smaller, but like... why would you? That would defeat the purpose.

[@uyenhuynh1492]

But if you watch the Levain bakery video, they don't roll them before baking. They even said " no baseballs".

[@solarpony]

that stare into the lens and over-the-shoulder hair toss or lack thereof @6:22 so campy 😄

[@nicopico628]

I recommend watching joshua Weissman's video on these cookies, WAY better 🤤

[@tufacker]

I love me some Stella but I agree - I've made both recipes and Joshua's nails the Levain original. Follow Stella's instructions and use a thermapen to measure the firey innards. She likes them around 170-180, I found around 150-160 leaves them with the proper amount of goo and moisture the next day.

[@itamarolmert3549]

I tried both, Stella's are 100x better

[@ringdingersworldwide741]

#lightbrownsugarmatters