I Tried to Recreate Levain’s $5 Cookie at Home… and Wow

Ingredients

• 1 cup Unsalted Butter (softened to room temperature)
• 1 cup Brown Sugar (packed, dark or light brown sugar)
• 0.5 cup Granulated White Sugar
• 2 large Eggs (room temperature)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 2.25 cups All-Purpose Flour (sifted)
• 2 tablespoons Cornstarch (for extra chewiness)
• 1 teaspoon Baking Soda
• 0.25 teaspoon Salt (pinch, fine sea salt preferred)
• 2 cups Chocolate Chips (semisweet or dark, generous amount)
• 1 cup Walnuts (roughly chopped, toasted optional)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the dough.

   Time: PT10M

   Temperature: 350°F

2. Cream Butter and Sugars

   In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Beat on medium speed until the mixture is thick, light, and fluffy, about 3–4 minutes.

   Time: PT4M

3. Add Eggs and Vanilla

   Add the eggs one at a time, beating briefly after each addition, then pour in the vanilla extract and mix until just incorporated.

   Time: PT2M

4. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, cornstarch, baking soda, and salt.

   Time: PT2M

5. Mix Dry Into Wet

   Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Stop as soon as no flour streaks remain.

   Time: PT2M

6. Fold in Chocolate Chips and Walnuts

   Using a spatula, fold in the chocolate chips and chopped walnuts until evenly distributed.

   Time: PT2M

7. Portion the Dough

   Line the baking sheet with parchment paper. Scoop generous 2‑tablespoon mounds of dough onto the sheet, spacing them about 2 inches apart.

   Time: PT5M

8. Bake

   Bake the cookies for 10–12 minutes, until the edges are set and lightly golden while the centers still look soft and slightly under‑baked.

   Time: PT12M

   Temperature: 350°F

9. Cool

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

25g

Fat

10g

Fiber

1g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Brown Sugar: Turbinado sugar, Muscovado sugar
• Instead of Granulated White Sugar: Caster sugar, Superfine sugar
• Instead of Eggs: Egg replacer, Flax egg (2 tbsp flaxseed + 6 tbsp water)
• Instead of Vanilla Extract: Maple extract, Almond extract (use half amount)
• Instead of All-Purpose Flour: Bread flour (reduce by 2 tbsp), Gluten‑free flour blend (add xanthan gum)
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Salt: Kosher salt (use same amount)
• Instead of Chocolate Chips: Chopped chocolate, M&Ms
• Instead of Walnuts: Pecans, Almonds, No nuts

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Stand Mixer
• Spatula
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Cream butter and sugars until thick and fluffy – this creates the cookie’s airy structure.
• Do not over‑mix after adding the flour; excess mixing makes the cookies tough.
• Watch the bake time closely; cookies should be slightly under‑baked for a gooey center.

Chef Tips from the Video

• Use high‑quality semisweet chocolate chips for richer flavor.
• Toast walnuts lightly in a dry pan for extra aroma.
• For an extra‑chewy edge, bake the cookies on a lower rack.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Freeze baked cookies (or dough balls) in a zip‑top bag for up to 3 months.

Room temperature: At room temperature in a sealed tin for 3–4 days.

Make-Ahead Tips

• The dough can be refrigerated, covered, for up to 24 hours for deeper flavor.
• Shape dough into balls, freeze on a tray, then transfer to a zip‑bag; bake from frozen, adding 1‑2 minutes to bake time.

Frequently Asked Questions