How to Make Thick, Levain-Style Chocolate Chip Cookies
How to Make Thick, Levain-Style Chocolate Chip Cookies is a medium American recipe that serves 8. 800 calories per serving. Recipe by Serious Eats on YouTube.
Prep: 24 hrs 20 min | Cook: 12 min | Total: 24 hrs 47 min
Cost: $9.23 total, $1.15 per serving
Ingredients
- unspecified Light Brown Sugar (Provides mild molasses flavor; do not substitute dark brown sugar as it makes cookies spread too much.)
- unspecified Granulated White Sugar (Optional if you don't have toasted sugar; not a deal‑breaker.)
- unspecified Salt (Enhances flavor; use fine sea salt.)
- unspecified Baking Powder (Leavens the cookie slightly.)
- unspecified Baking Soda (Works with the brown sugar for spread control.)
- 4 oz Unsalted Butter (One stick (quarter‑pound), softened to about 60‑65°F.)
- 1 Tbsp Vanilla Extract (Adds depth; use pure extract if possible.)
- 0.1 g Nutmeg (A pinch; makes butter taste more buttery. Too much will be noticeable.)
- 2 Eggs (Room‑temperature; cracked directly into the mixer (or into a bowl first).)
- unspecified All‑Purpose Flour (Provides structure; hydrate during chilling for chewiness.)
- unspecified Raw Walnuts (Chopped; can be swapped with pecans (toast first).)
- unspecified Chocolate Chips (mixed brands) (Blend of 8 different chocolate chip brands for flavor depth; more chocolate than butter and sugar combined.)
Instructions
Gather and Measure Ingredients
Measure all sugars, butter, vanilla, nutmeg, eggs, flour, leaveners, walnuts, and chocolate chips. Soften butter to about 60‑65°F.
Time: PT5M
Cream Butter with Sugars and Nutmeg
In the stand mixer on low speed, combine the softened butter, light brown sugar, and a pinch of nutmeg (≈0.1 g) until smooth, then increase to medium speed for a light, fluffy texture.
Time: PT3M
Add Eggs and Vanilla
Crack two eggs directly into the bowl (or into a small bowl first if preferred) and add the tablespoon of vanilla extract. Mix on low until just incorporated.
Time: PT2M
Incorporate Dry Ingredients
Gradually add the all‑purpose flour, baking powder, and baking soda on low speed until the flour is mostly incorporated. Scrape down the sides as needed.
Time: PT2M
Fold in Walnuts and Chocolate Chips
Switch to a spatula or low mixer speed and fold in the chopped raw walnuts and the mixed‑brand chocolate chips until evenly distributed.
Time: PT2M
Portion Dough into 6‑Ounce Balls
Using the kitchen scale, portion the dough into 6 oz (≈170 g) balls. Shape each ball smoothly to ensure even spreading during bake.
Time: PT5M
Chill Dough Overnight
Cover the dough balls with plastic wrap and refrigerate for 24 hours. This hydrates the flour and develops flavor while keeping the cookies thick.
Time: PT24H
Temperature: 40°F
Preheat Oven
When ready to bake, preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Bake Cookies
Place chilled dough balls on a parchment‑lined baking sheet, spacing them about 3 inches apart. Bake for 12‑15 minutes, or until the interior temperature reaches 170‑180°F (77‑82°C) on an instant‑read thermometer.
Time: PT12M
Temperature: 350°F
Cool and Serve
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 8 g
- Carbohydrates
- 100 g
- Fat
- 45 g
- Fiber
- 5 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Eggs, Milk, Tree nuts, Wheat
Ingredient Substitutions
- Instead of Light Brown Sugar: Dark brown sugar (use half the amount)
- Instead of Granulated White Sugar: Coconut sugar, Honey (reduce other liquids)
- Instead of Salt: Kosher salt (use slightly less)
- Instead of Baking Powder: Double‑acting baking powder
- Instead of Baking Soda: Potassium bicarbonate (use 1/4 tsp less)
- Instead of Unsalted Butter: Salted butter (reduce added salt)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract (use less)
- Instead of Nutmeg: Mace (use half amount)
- Instead of Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
- Instead of All‑Purpose Flour: Bread flour (for chewier texture)
- Instead of Raw Walnuts: Pecans, Almonds (chopped)
- Instead of Chocolate Chips (mixed brands): Chocolate chunks, Mini chocolate chips
Equipment Needed
- Mixing Bowl
- Stand Mixer with Paddle Attachment
- Kitchen Scale
- Measuring Cups and Spoons
- Spatula
- Wax Paper
- Plastic Wrap
- Baking Sheet
- Oven
- Instant‑Read Thermometer (optional)
Critical Steps — Do Not Skip
- Chill the dough overnight to develop flavor and control spread.
- Shape the dough into smooth 6‑ounce balls before chilling.
- Bake until internal temperature reaches 170‑180°F for proper doneness.
Chef Tips from the Video
- Weigh each dough ball (6 oz) for consistent size and bake time.
- Mixing several chocolate chip brands adds nuanced flavor and texture.
- Chilling the dough not only improves flavor but also makes the dough easier to handle.
Troubleshooting
Cookies spread too thin and become flat.
Ensure the dough is formed into smooth balls and chilled for the full 24 hours. A warm dough will spread more.
Cookies are undercooked in the center.
Check internal temperature with a thermometer; bake until it reaches at least 170°F. If the exterior browns too quickly, lower oven temperature to 325°F and add a few minutes.
Nutmeg flavor is noticeable or bitter.
Use only a pinch (≈0.1 g). If you suspect too much, omit the nutmeg entirely.
Storage
Refrigerator: Store baked cookies in an airtight container for up to 5 days.
Freezer: Freeze baked cookies (or unbaked dough balls) for up to 3 months; reheat at 300°F for 5‑7 minutes.
Room temperature: Do not leave at room temperature longer than 24 hours; they may become stale.
Make-Ahead Tips
- The dough can be chilled for up to 48 hours without loss of quality.
- Unbaked dough balls freeze well; bake from frozen, adding 2‑3 minutes to bake time.
Frequently Asked Questions
What is the cultural significance and history of Levan Style Copycat Chocolate Chip Cookies in American bakery culture?
Levan Style cookies originated from a famous New York bakery known for its massive, thick chocolate chip cookies that have become a cult favorite among locals and tourists. The bakery’s “monster” cookies are celebrated for their indulgent size and rich flavor, embodying the American love for oversized, comfort‑food desserts.
What are the traditional regional variations of giant chocolate chip cookies in New York City cuisine?
In New York City, some bakeries add ingredients like pretzel pieces, caramel swirls, or espresso‑infused chocolate to their giant cookies. Others stick to classic walnut and chocolate chip mixes, like the Levan style, emphasizing a buttery, thick crumb.
How is the authentic Levan Style cookie traditionally served in New York?
The authentic Levan cookie is typically served warm, straight from the oven, on a parchment‑lined tray. It’s often sliced in half for sharing, paired with a cold glass of milk or a cup of coffee to balance its richness.
What occasions or celebrations are giant Levan Style chocolate chip cookies associated with in American culture?
These oversized cookies are popular at birthday parties, holiday gatherings, and as a special treat for movie nights or game‑day snacks. Their impressive size makes them a show‑stopping dessert for any celebration.
How does the Levan Style cookie fit into the broader American dessert tradition?
The cookie reflects the American tradition of taking classic recipes—like the standard chocolate chip cookie—and amplifying them in size and richness. It showcases the country’s penchant for indulgent, comfort‑food desserts that are both nostalgic and novel.
What are the authentic traditional ingredients for Levan Style cookies versus acceptable substitutes?
Authentic ingredients include light brown sugar, unsalted butter, a pinch of nutmeg, raw walnuts, and a blend of multiple chocolate chip brands. Acceptable substitutes are dark brown sugar (use less), pecans instead of walnuts, and chocolate chunks or premium chips in place of the mixed brands.
What other American bakery treats pair well with Levan Style giant chocolate chip cookies?
They pair beautifully with classic American desserts such as vanilla ice cream, caramel sauce, or a slice of New York cheesecake. A strong coffee or cold milk also balances the cookie’s richness.
What makes Levan Style giant chocolate chip cookies special or unique in American bakery cuisine?
Their size—about six ounces per cookie—combined with a higher chocolate‑to‑butter ratio and the secret addition of a tiny amount of nutmeg creates a buttery, deep‑flavored crumb that stays thick and chewy, unlike typical thin, crisp cookies.
What are the most common mistakes to avoid when making Levan Style giant chocolate chip cookies?
Common mistakes include skipping the overnight chill, which leads to thin, flat cookies, over‑mixing the dough, which makes it tough, and adding too much nutmeg, which can become bitter. Also, failing to shape the dough into smooth balls results in uneven spreading.
Why does this Levan Style cookie recipe use a pinch of nutmeg instead of more traditional spices?
A minute amount of nutmeg enhances the buttery flavor of the softened butter without overpowering the chocolate. It adds a subtle warmth that complements the sweet and salty profile while keeping the cookie’s flavor balanced.
What does the YouTube channel Serious Eats specialize in?
The YouTube channel Serious Eats specializes in science‑based cooking tutorials, detailed recipe development, and deep dives into food culture. Their videos often explain the why behind techniques, helping home cooks achieve restaurant‑quality results.
How does the YouTube channel Serious Eats' approach to American bakery recipes differ from other cooking channels?
Serious Eats focuses on the chemistry of baking, providing precise measurements, temperature controls, and explanations of each step. Unlike many channels that rely on intuition, Serious Eats backs its recipes with testing and data, ensuring reproducibility.
Last updated: August 25, 2026
