Copycat Levain Cookie Showdown is all about bringing those famous, ultra-thick bakery cookies into your own kitchen. These cookies are crisp and golden on the outside, but soft, gooey, and almost brownie-like in the center. Packed with melty chocolate and crunchy walnuts, each bite feels rich, indulgent, and totally “worth it.”

This recipe uses cold butter, a mix of flours, and a short bake time at high heat to keep the centers soft and thick while the edges set. The dough is scooped into big, chunky mounds—no flattening—so the cookies stay tall and dense, just like the originals.

Perfect for bake sales, special occasions, or those days when you want a seriously next-level cookie, this Copycat Levain Cookie Showdown will have everyone debating which bite is best: the crispy edge, the gooey center, or the big chocolate-walnut pockets.

Why You’ll Love This Recipe

Bakery-Style Thickness – Big, chunky cookies with tall, thick centers.
Crispy Meets Gooey – Golden edges with soft, slightly underbaked middles.
Loaded with Mix-Ins – Tons of chocolate and walnuts in every bite.
Show-Stopper Treat – Perfect for impressing guests or treating yourself.

Ingredients

For the Copycat Levain Cookies:

1 cup (225 g) unsalted butter, cold and cut into small cubes
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, cold
1½ tsp vanilla extract

Dry Ingredients:

2¼ cups all-purpose flour
½ cup cake flour (optional but recommended for tenderness)
1 tbsp cornstarch (skip if using only all-purpose flour)
1 tsp baking powder
½ tsp baking soda
¾ tsp salt

Mix-Ins:

2 cups semi-sweet chocolate chips or chunks
1½ cups chopped walnuts (toasted for best flavor, optional but classic)

Instructions

Chill the Ingredients
Make sure the butter and eggs are cold from the fridge. You want the dough to stay cool so the cookies hold their height.

Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugars
In a large mixing bowl (or stand mixer with paddle), beat the cold cubed butter, brown sugar, and granulated sugar on medium speed until just combined and slightly creamy, about 2–3 minutes. It won’t be as fluffy as with softened butter, and that’s okay.

Add Eggs and Vanilla
Add the eggs one at a time, mixing just until incorporated after each.
Mix in the vanilla extract. Scrape down the sides of the bowl.

Add Dry Ingredients
Add the flour mixture to the bowl and mix on low speed just until no dry streaks remain. The dough will be thick.

Fold in Mix-Ins
Using a spatula or the mixer on low, fold in the chocolate chips and walnuts until evenly distributed.
Cover the bowl and chill the dough for at least 45–60 minutes (longer if your kitchen is warm) for best thickness.

Preheat the Oven
When ready to bake, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

Shape the Cookies
Scoop large mounds of dough, about ⅓–½ cup each (roughly 110–140 g per cookie).
Roll very lightly, keeping them a bit rough and craggy on the outside.
Place them well spaced on the baking sheets (about 4–6 cookies per sheet—they’re big). Do not flatten; they should be tall.

Bake
Bake one tray at a time at 400°F (200°C) for 10–12 minutes, or until the tops are lightly golden and the edges are set but the centers still look slightly underdone.
They will continue to set as they cool.

Cool & Serve
Let the cookies cool on the baking sheet for at least 10–15 minutes before moving—they’re very soft when hot.
Serve warm for maximum gooeyness, or at room temperature for a firmer center.

Nutritional Information

(Approximate per cookie, 1 of 10 large cookies)

Calories: ~520
Protein: 8g
Fat: 32g
Carbohydrates: 52g
Sugar: 32g
Fiber: 3g

Tips for Success

Keep Everything Cold – Cold butter + a brief chill help the cookies stay thick and tall.
Don’t Overbake – Pull them when the edges are set but centers still look soft. They’ll finish on the pan.
Weigh the Dough – Using a scale keeps all cookies the same size and ensures even baking.
Let Them Rest – Cooling on the pan helps the middle set while staying gooey.

Why This Recipe Works

Starting with cold butter and a hot oven helps the outside of the cookies set quickly while the inside stays soft and thick. A combination of flours (plus cornstarch) keeps the crumb tender without spreading too much. Lots of chocolate and walnuts make every bite interesting—melty, crunchy, and rich.

These Copycat Levain Cookie Showdown treats give you everything you want from those famous bakery cookies: a dramatic size, crisp edges, gooey centers, and enough chocolate to make each cookie feel like its own dessert.