Indulge in Levain-Style Red Velvet Cookies!

I’ll never forget the first time I tried a Levain cookie in New York! Standing in line on a chilly afternoon, I clutched a hot coffee, wondering if a cookie could really be worth the hype. By the time I finally got my hands on one of those oversized beauties, still warm and oozing with melty chocolate, I instantly understood why people travel across the city just for a bite!

Back home, I couldn’t stop craving that same magic. The crispy edges, the gooey centre, and the over-the-top size make one cookie feel like a full dessert! That’s how these Levain-style red velvet cookies came to life in my kitchen. They’ve got that same bakery-style thickness, but with a fun twist—the classic red velvet flavour paired with both white and semi-sweet chocolate chips. Trust me, one bite will take you right back to that same “worth the wait” feeling!

Why You’ll Love These Cookies!

These oversized, decadent red velvet cookies are inspired by the famed Levain Bakery, but made entirely from scratch at home! Each cookie is about 6 ounces, packed with both white and semi-sweet chocolate chips, and boasts a nostalgic gooey centre and craggy, irresistible exterior. Perfect for any celebration or as a thoughtful gift!

The Perfect Treat for Any Occasion

Whether it’s a birthday, an anniversary, or just a sweet craving, these cookies are the perfect treat! They’re not just cookies; they’re a delightful experience! Imagine sharing these with friends or surprising someone special. The joy they bring is unmatched!

Recipe Overview

Yield: Makes about 9 giant cookies (each roughly 6 ounces)

Prep Time: ~35 minutes (including chilling)

Bake Time: 8–11 minutes per batch

Total Time: ~46 minutes

Ingredients

• 1 cup cold unsalted butter, diced into cubes

• 1½ cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 teaspoons liquid red food colouring

• ¼ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon cornstarch

• ½ teaspoon salt

• 1 cup cake flour

• 1¾ cups all-purpose flour

• 2 cups white chocolate chips

• 1 cup semi-sweet chocolate chips

  
  

Instructions

1. Warm up the oven & prep your trays

2. Preheat to 410 °F (210 °C).

4. Line baking sheets with parchment or silicone and set aside.




5. Cream the butter and sugar

6. In a stand mixer with the paddle attachment, mix cold cubed butter and sugar on low speed for 30 seconds.

7. Raise to medium and beat for another 30 seconds.

9. Increase to high speed for a final 30 seconds, until the mixture becomes light and fluffy. Scrape the bowl as needed.




10. Incorporate eggs & flavourings

11. Add eggs one at a time, mixing well after each. Then blend in the vanilla extract.

13. Add red food colouring and cocoa powder on low speed, stirring until evenly combined.




14. Bring the dough together

15. Add baking soda, cornstarch, salt, cake flour, and all-purpose flour. Mix on low until a soft dough forms.

16. Fold in both types of chocolate chips until evenly distributed.

18. Chill the dough, uncovered, in the fridge for about 20 minutes.




19. Portion & shape

20. Use a kitchen scale to weigh out 6 ounces of dough per cookie.

21. Shape each portion into a rough, tall ball—avoid compacting or smoothing it.

23. Place them on a lined baking sheet, spaced about 3" apart. Only bake 4 at a time to keep the shape intact. Keep remaining dough chilled.




24. Bake

25. Bake one tray at a time on the centre rack for 8–11 minutes, until the tops look dry and matte, yet the centres are still slightly soft. For reference, the original baker took 9½ minutes.

27. Note: The cookies continue to set as they cool—don't overbake!




28. Cool completely

30. Let the cookies rest on the baking sheet for at least 30 minutes. This prevents them from falling apart—they’re very fragile right when they're out of the oven.

Tips & Notes

• For the cake flour, you can substitute using this hack: for each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. This mimics cake flour's lighter texture.

• The cornstarch lightens the cookie’s texture and contributes to the signature softness.

• A generous amount of chocolate chips helps both flavour and structural integrity, helping these massive cookies—and it’s totally intentional!

• Chilling the dough keeps the cookies from spreading too much and helps maintain that tall, rustic look.

• Because these are large, gooey cookies, baking only one sheet at a time ensures even results.

  
  

Conclusion

These Levain-style red velvet cookies are a must-try! They’re perfect for sharing or enjoying all to yourself. So, what are you waiting for? Get baking and indulge in these delicious treats! You won’t regret it!