Recreating The Levain Chocolate Chip Cookie
Recreating The Levain Chocolate Chip Cookie is a medium American recipe that serves 24. 250 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 1 hr 30 min | Cook: 20 min | Total: 2 hrs 5 min
Cost: $13.30 total, $0.55 per serving
Ingredients
- 2.5 cups Unsalted Butter (browned, then chilled and cubed)
- 3 cups Granulated Sugar (white sugar only, no brown sugar)
- 4 Large Eggs (room temperature)
- 1 tablespoon Vanilla Extract (pure vanilla)
- 360 g Cake Flour (sifted)
- 340 g All-Purpose Flour (sifted)
- 1 tablespoon Cornstarch (helps create a tender crumb)
- 1 tablespoon Salt (fine sea salt)
- 2 cups Semi‑Sweet Chocolate Chips (standard size chips, not chunks)
- 0.33 cup Chopped Walnuts (optional, for classic version; omit if allergic)
Instructions
Brown the Butter
Place 9 sticks (18 cups) unsalted butter in a large saucepan over medium‑low heat. Stir constantly, scraping the browned milk solids from the bottom, until the butter turns a deep amber color similar to a dark Guinness. This takes about 25 minutes.
Time: PT25M
Cool and Add Ice
Remove the pan from heat and let the butter sit for 5‑10 minutes to cool slightly. Then add a handful of ice cubes (about ½ cup) to stop the cooking process and re‑introduce the lost water. Do NOT stir vigorously; let the ice melt and steam off.
Time: PT10M
Solidify the Brown Butter
Pour the cooled brown butter onto a rimmed baking sheet, spread into an even layer, and place in the freezer for 30 minutes until fully solid.
Time: PT30M
Cube the Butter
Remove the solidified butter and cut into ½‑inch cubes. Transfer to the bowl of a stand mixer.
Time: PT5M
Cream Butter and Sugar
Add 3 cups granulated sugar to the butter cubes. Using the paddle attachment, beat on medium speed until the mixture is light and slightly fluffy, about 3‑4 minutes.
Time: PT5M
Incorporate Eggs and Vanilla
Add 4 large eggs, one at a time, beating after each addition. Then add 1 tablespoon vanilla extract and mix until just combined.
Time: PT3M
Combine Dry Ingredients
In a separate bowl whisk together 360 g cake flour, 340 g all‑purpose flour, 1 tablespoon cornstarch, 1 tablespoon salt. Sift the mixture into the wet ingredients and mix on low until just incorporated.
Time: PT5M
Add Chocolate Chips (and Optional Walnuts)
Fold in 2 cups semi‑sweet chocolate chips and, if desired, ⅓ cup chopped walnuts until evenly distributed.
Time: PT2M
Chill or Freeze Dough
Divide the dough in half. Place one half on a parchment‑lined tray, cover loosely, and refrigerate for at least 30 minutes. Freeze the second half for at least 30 minutes (or up to 2 weeks).
Time: PT30M
Shape Cookies
Using a 6‑oz cookie scoop, portion dough into large balls (≈6‑7 oz each). Lightly roll each ball on the parchment to create a rough, uneven surface.
Time: PT10M
Bake
Preheat a convection oven to 390°F (200°C). Bake the cookies on the middle rack for 10 minutes, or until the edges are deep golden and the tops show a slight crackle. Rotate the sheet halfway through.
Time: PT10M
Temperature: 390°F
Cool
Allow cookies to rest on the baking sheet for 2‑3 minutes, then transfer to a wire rack to cool completely.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Wheat, Soy (in chocolate chips), Tree nuts (if walnuts added)
Ingredient Substitutions
- Instead of Unsalted Butter: Melted coconut oil (for dairy‑free)
- Instead of Granulated Sugar: Coconut sugar, Caster sugar
- Instead of Large Eggs: Egg replacer (for vegan)
- Instead of Vanilla Extract: Maple extract, Almond extract
- Instead of Cake Flour: All‑purpose flour (use 1 cup less)
- Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
- Instead of Cornstarch: Potato starch
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Semi‑Sweet Chocolate Chips: Milk chocolate chips, Dark chocolate chips
- Instead of Chopped Walnuts: Pecans, Almonds
Equipment Needed
- Saucepan
- Stand Mixer
- Mixing Bowls
- Kitchen Scale
- Ice Cube Tray (optional)
- Spatula
- Parchment Paper
- Baking Sheet
- Cookie Scoop (6‑oz size)
- Freezer
- Refrigerator
- Oven (convection)
Critical Steps — Do Not Skip
- Browning the butter to a deep amber color without burning.
- Adding ice cubes after the butter has cooled to avoid dangerous steam eruptions.
- Chilling or freezing the dough before baking to achieve the crusty exterior.
- Baking at a high convection temperature (390°F) for a short time.
Chef Tips from the Video
- For an extra buttery flavor, let the browned butter sit at room temperature for 15 minutes before cubing.
- If you prefer a slightly chewier center, increase the white sugar to 3 ½ cups.
- A pinch of flaky sea salt sprinkled just before baking enhances the chocolate flavor.
Troubleshooting
Cookies spread too much and become thin.
Make sure the dough is thoroughly chilled or frozen before baking and use the high 390°F convection setting.
Cookies are pale and lack the signature crust.
Check that the butter was browned to a dark amber color and that the oven temperature is accurate; a lower temperature will not create the crackly top.
Cookie interior is dense and not soft.
Do not over‑mix the dough and keep the butter cold; also avoid adding baking soda or powder which creates lift.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a single layer, then transfer to a zip‑top bag for up to 2 months.
Room temperature: Best eaten the same day; can sit out for up to 4 hours.
Make-Ahead Tips
- Dough can be formed into balls, wrapped individually, and frozen for up to 2 weeks.
- Baked cookies freeze well; reheat in a 300°F oven for 5 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Lean Bakery's thick chocolate chip cookies in New York City cuisine?
Lean Bakery, founded in Brooklyn, became an institution for its oversized, crunchy‑on‑the‑outside, soft‑inside chocolate chip cookies. The bakery’s cookies are celebrated as a New York comfort food, often enjoyed with coffee or as a post‑workout treat, and have become a staple of Brooklyn’s modern bakery scene.
What are the traditional regional variations of thick chocolate chip cookies in American bakery culture?
Across the United States, thick cookies range from New York’s dense, buttery style to West Coast versions that use oat flour or almond flour for a softer crumb. Some regions add oatmeal, nuts, or caramel, but Lean Bakery’s signature is the massive size and a crusty exterior achieved by chilling the dough and baking at high heat.
How is the authentic Lean Bakery chocolate chip cookie traditionally served in Brooklyn?
At Lean Bakery the cookies are served fresh from the oven, still warm, on a simple paper plate. They are often enjoyed plain, with a sprinkle of flaky sea salt on top, or paired with a cold glass of milk or a latte.
What occasions or celebrations is the Lean Bakery style thick chocolate chip cookie traditionally associated with in New York culture?
These cookies are popular for birthday parties, office celebrations, and as a comforting treat after a marathon or triathlon—fittingly, the original recipe was created by the founders while training for endurance events.
What makes Lean Bakery's thick chocolate chip cookie special or unique in American bakery cuisine?
The cookie’s uniqueness comes from its massive size, a crusty, sugary shell, and a soft, almost scone‑like interior. This texture is achieved by using browned butter, no leavening agents, and a high‑heat, short‑time bake after chilling or freezing the dough.
What are the most common mistakes to avoid when making Lean Bakery style thick chocolate chip cookies at home?
Common errors include over‑browning or burning the butter, adding ice too early, skipping the chilling/freezing step, and using baking soda or powder which creates unwanted puffiness. Also, baking at a lower temperature will prevent the signature crackly crust.
Why does this Lean Bakery copycat recipe use no baking soda or powder instead of a leavening agent?
Lean Bakery’s cookies rely on the high oven temperature and the moisture retained in the chilled dough to create a crisp edge without rising. Adding leavening would make the cookies puffier and softer, which is not the texture the bakery is known for.
Can I make Lean Bakery style thick chocolate chip cookies ahead of time and how should I store them?
Yes. Form the dough into 6‑7 oz balls, wrap each tightly, and freeze for up to two weeks. Bake directly from frozen, adding a minute or two to the bake time. Store baked cookies in an airtight container in the refrigerator for up to five days or freeze for longer storage.
What texture and appearance should I look for when making Lean Bakery style thick chocolate chip cookies?
The cookies should have a deep golden, slightly cracked top with a shiny sugar crust, a firm, crunchy edge, and a soft, almost gooey interior. The chocolate chips should remain distinct and not melt completely into the dough.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish, hosted by Andrew Rea, specializes in recreating iconic dishes from movies, TV shows, and pop culture while also exploring classic recipes and cooking techniques for home cooks.
How does the YouTube channel Binging with Babish's approach to American bakery recipes differ from other cooking channels?
Binging with Babish combines cinematic storytelling with meticulous technique breakdowns, often testing multiple variations of a recipe (as seen with the Lean Bakery cookie) and explaining the science behind each step, which sets it apart from more straightforward tutorial channels.
Last updated: August 29, 2026
