10 Copycat Recipes That Are Big, Thick, and Chunky

Ever looked at those colossal, perfectly domed chocolate chip cookies from Levain Bakery and thought, “How do they do that?” You’re not alone! We’ve all succumbed to the allure of those massive, gooey, and gloriously thick cookies. Achieving that bakery-level perfection at home can feel daunting. But, the truth is, with a few simple tweaks and a little understanding of the science behind baking, you can recreate those crave-worthy cookies right in your own kitchen. This is your ultimate guide to 10 copycat recipes that are big, thick, and chunky, focusing especially on the beloved Levain Bakery chocolate chip cookie aesthetic, and beyond. Get ready to bake some truly memorable treats!

Ingredients List

Let’s be honest, a killer cookie starts with killer ingredients. Here’s a breakdown of what you’ll need, with some wiggle room for personal preferences:

All-Purpose Flour: (3 ½ – 4 cups) – The backbone! We might adjust slightly for thickness.
Unsalted Butter: (1 ½ – 2 cups, softened) – Seriously softened. Don’t rush this – it’s crucial.
Granulated Sugar: (1 – 1 ½ cups) – For sweetness and browning.
Brown Sugar: (1 – 1 ½ cups, packed) – Adds moisture and chewy goodness. Dark or light, your call!
Large Eggs: (2) – Binding agents and richness.
Vanilla Extract: (2 tsp) – Because life’s too short for imitation vanilla.
Sea Salt: (1 tsp + extra for sprinkling) – Enhances all the other flavors.
Chocolate Chips: (1 ½ – 2 cups) – Semi-sweet, dark chocolate, milk chocolate, or a mix! Go wild. Milk chocolate for the Levain vibe, dark chocolate for a slightly richer experience.
Walnuts or Pecans (optional): (½ – 1 cup, chopped) – Do you prefer a walnut chocolate chip cookie? This is your chance to shine!
Cornstarch (essential for thickness!): (2 tbsp) – The key ingredient for that almost cake-like interior.

Substitutions:

Butter: While we don’t recommend it for perfect texture, you can use a plant-based butter alternative, but be aware the outcome might vary.
Sugar: Honey or maple syrup can be used in small amounts (reduce the granulated slightly), but it will impact the browning and texture.
Chocolate Chips: Chop up a good-quality chocolate bar for a more intense chocolate flavor!

Timing

Okay, let’s talk time. We want to manage expectations, because these cookies are worth the wait!

Prep Time: 20-30 minutes (including creaming butter & sugar).
Chill Time: Minimum 30 minutes (longer is better – overnight is fantastic!). This is crucial for preventing spreading.
Bake Time: 11-15 minutes (keep a close eye!)
Total Time: 90 minutes, which is significantly less than many of the “master” recipes out there! The chilling time offsets the bake time, allowing for a leisurely process.

Step-by-Step Instructions

Alright, let’s get baking! Follow these steps carefully—your cookie destiny depends on it.

Step 1: Cream the Butter and Sugars: In a large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 3-5 minutes – don’t skimp on the time! Think “almost-too-fluffy.”

Step 2: Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Step 3: Dry Ingredients – The Key to Thickness: In a separate bowl, whisk together the flour, cornstarch, and salt. Don’t overmix – we want all that fluffy texture to remain.

Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! A few streaks of flour are ok.

Step 5: Fold in the Chocolate & Nuts (if using): Gently fold in the chocolate chips and chopped walnuts (or pecans, if you’re a fan). Don’t overmix – this will deflate the dough.

Step 6: Chill, Chill, Chill!: Cover the dough and refrigerate for at least 30 minutes, or preferably longer (up to 24 hours). This is the most critical step in achieving that signature Levain Bakery thickness. The chilling relaxes the gluten and firms up the butter, preventing excessive spreading.

Step 7: Scoop & Bake: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop generous portions of dough (about ¼ – ⅓ cup each) onto the prepared baking sheet, leaving plenty of space between each cookie. They’ll spread!

Step 8: Sprinkle with Sea Salt: Lightly sprinkle each cookie with sea salt. It’s the perfect finishing touch.

Step 9: Bake to Perfection: Bake for 11-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them—they can go from perfect to burnt in a heartbeat!

Step 10: Cool and Devour: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or not! Warm cookies are amazing too).

Calories: 300-350
Fat: 18-22g
Saturated Fat: 10-14g
Cholesterol: 40-50mg
Sodium: 100-150mg
Carbohydrates: 35-45g
Fiber: 1-2g
Sugar: 20-25g
Protein: 3-4g

Disclaimer: Nutritional information is an estimate and will vary depending on ingredient brands and portion sizes.

Healthier Alternatives for the Recipe

Okay, so these aren’t exactly health food. But you can still make a few tweaks to lighten things up:

Reduce Sugar: Subtract a tablespoon or two of granulated sugar without sacrificing too much flavor.
Whole Wheat Flour Blend: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber.
Dark Chocolate: Use dark chocolate chips with a higher cocoa percentage for antioxidants.
Less Butter: (Proceed with caution!) Substitute a portion of the butter with unsweetened applesauce to reduce fat.
Stevia/Alternative Sweeteners: Experiment with stevia, but be aware that it can impact the texture.

Serving Suggestions

These cookies are delicious on their own, but here are a few ideas to elevate them:

Warm with Ice Cream: A classic pairing for a reason!
Drizzled with Caramel: Because why not?
Paired with Coffee or Tea: The ultimate comfort combination.
Crumbled on Yogurt: A sweet and satisfying breakfast topping.
Cookie Sundaes: Get creative with toppings – nuts, whipped cream, fruit, and more!

Common Mistakes to Avoid

Let’s save you some baking headaches:

Softened Butter Isn’t Soft Enough: Seriously, the butter needs to be truly softened.
Overmixing the Dough: Leads to tough, flat cookies. Gently combine until just mixed.
Not Chilling the Dough: This is the biggest culprit for spreading! Don’t skip this crucial step. 80% of failures come from this.
Overbaking: Keep a close eye on the cookies—they should be slightly soft in the center.
Incorrect Oven Temperature: Make sure your oven is properly calibrated – an oven thermometer is a good investment.

Storing Tips for the Recipe

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Freezer: Freeze unbaked cookie dough balls for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Freezer Cookies: Baked cookies can be frozen for a month, ready to satisfy every craving

Conclusion

Baking big, thick, and chunky cookies that rival the best bakeries is totally achievable! By following these tips and tricks, you’ll be whipping up batches of deliciousness in no time. Don’t be afraid to experiment with different chocolate types and nut combinations to create your signature cookie. Happy baking!

Now, tell us – are you ready to tackle these 10 copycat recipes? Share your baking triumphs (and even your fails!) in the comments below, describing your favorite Levain bakery chocolate chip cookies variations! We’d love to hear about it and also check out our guide to brownie recipes for another treat.

FAQs

Q: My cookies spread too much, even after chilling! What’s going on?

A: Make absolutely sure your butter is properly softened. Also, ensure you’re not using a dark baking sheet, which absorbs more heat and can cause excessive spreading. And don’t overmix!

Q: Can I make these gluten-free?

A: While it’s tricky to replicate the exact texture, you can try using a good-quality gluten-free flour blend designed for baking. Be prepared for some experimentation.

Q: How long can I chill the dough?

A: Up to 24 hours is ideal. Any longer and the flavors might start to blend too much. Still safe if it is beyond this point! Just be sure to thaw the dough before baking.

Q: Why is cornstarch so important for thickness?

A: Cornstarch inhibits gluten development, which results in a more tender, less chewy cookie. It also absorbs moisture, contributing to that signature cake-like interior. Don’t skip it!