Big Chunky Chocolate Cookies (Copycat Levain Bakery)

These Chocolate Cookies Levain Bakery Style are just amazing. Big, chunky, delicious and very easy!

Big chocolate cookies held

To be fair, as I live abroad, I didn’t know per se the Levain Bakery fame. Which I found out later that their cookies are considered the best cookie in New York.

The original recipe was created by the famous (and amazing) Stella Park (known as Brave Tart). She commented on twitter working in a levain cookie.

And of course, I thought: ooooh, fermented cookie! Sounds different. Because levain is a type of wild ferment used in the bread making.

Then, when the article was live… I just got confused: where’s the ferment? Well, I had to try and made some modifications as well.

Raw cookie dough in close

Tips: How to Freeze Cookies

I gather some my own tips on how to freeze cookies, right?

  • Separate the unbaked cookie dough into the portion or size that the cookie will be baked, and place over lined baking sheet with plastic wrap or silicone mat to prevent sticking.
  • Freeze in the freezer, can cover lightly with plastic. The cookies should be frozen.
  • When the cookies are firm enough (hard), transfer to a plastic bag (like ziplock).
  • Seal the plastic bag tightly, removing as much air as possible.
  • Return to the freezer.
  • How long they can be kept will depend on your freezer, its condition and your recipe. If the freezer reaches 0F/-18°C (or lower) I would say about 6 months, but I prefer a maximum of 3 months.
  • The freezer shouldn’t be too full and the cookies far way from strong aromas. Since the dough has fat, it can absorb. Same goes the “fridge flavor”, you know?
  • Label it, Date it: when it was made and what it is.
  • I already tested for some recipes to freeze the baked cookie. Works? It works. Bu it was more work, as you need to be careful that the cookie doesn’t break and you can add moisture to the cookie when thawing.

The tips are overall, because each recipe will behave differently. So, you need to test your recipe if it accepts the freezing process.

Pinterest Banner: Chocolate Cookies

Big Chunky Chocolate Cookies (Copycat Levain Bakery)

Prep: 20 mins
Cook: 25 mins
Rest: 12 hrs
Servings: 8
Author: Vitor Hugo


  • 115 g unsalted butter (room temperature, 25-30°C)
  • 100 g muscovado sugar (or dark brown sugar)
  • 115 g granulated sugar
  • 6 g table salt (about 1 teaspoon)
  • 8 g baking powder (about 1-¾ teaspoon)
  • 0,1 g nutmeg (grated, just a small pinch)
  • 2 eggs (cold)
  • 10 mL vanilla extract (about 2 teaspoons)
  • 285 g all-purpose flour
  • 240 g peanuts (lightly toasted)
  • 425 g chocolate (mix between bittersweet and milk)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Mix butter, muscovado and granulated sugars, salt, baking powder and nutmeg in the bowl of a stand mixer using the paddle attachment for about 5 minutes.
  • Add eggs, vanilla and keep mixing for about 3 minutes.
  • Incorporate flour and mix for more 2 minutes.
  • Stir in peanuts and chocolate, it can be done with a spatula.
  • Divide the dough into about 8 equal pieces, they should have between 150-180g. Roll into large balls.
  • Place over lined baking sheets with plastic warp, reserve in the fridge for 12 hours (or 24 hours).
  • Preheat the oven at 250F/180°C. Line baking sheets with parchment paper.
  • Place 2-3 cookies per sheet, they'll spread during baking.
  • Bake in the 250F/180°C oven (normal, not fan assisted) for 25 minutes, or until tops are golden brown. They're big, so the internal temperature should register 185F/85°C.
  • Let it rest to just warm. They're better this way, enjoy!


  • Recipe adapted from Super-Thick Chocolate Chip Cookies Recipe da Stella Parks.
  • Peanuts: you can use any nuts of choice, the original uses walnuts.
    Chocolate: I used 50% bittersweet and 50% milk chocolate, so you can play around. But 100% milk chocolate could end up a very sweet cookies.
  • Cookies: you can freeze the raw cookie, but because they’re big when you’ll bake must be thawed in the fridge before.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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