I thought I knew what a good cookie was until I had my first Levain Bakery cookie in New York. Those thick, gooey-centered monsters changed everything. They’re more like cookie pies than regular cookies—and I mean that in the best way possible.
When I got home, I became a little obsessed with recreating that famous Levain texture. After way too many test batches (my family wasn’t complaining), I figured out the trick: it’s all about the cold dough and high heat. Then I had another thought—what if I made them red velvet style?
Turns out, red velvet and that thick Levain shape are a perfect match. You get that slight cocoa flavor, the fun color, and all those melty chocolate chips in every massive bite. Fair warning: these cookies are serious business. They’re thick, they’re rich, and one cookie is basically a serving for two people. But when you want to impress someone or just treat yourself, nothing else really compares.
Why You’ll Love These Red Velvet Cookies
- Bakery-style thick cookies – These Levain-inspired cookies are big, thick, and indulgent, just like the famous New York bakery versions that everyone loves.
- Perfect chocolate combination – The mix of white chocolate and semi-sweet chocolate chips gives you the best of both worlds in every bite, complementing the subtle cocoa flavor beautifully.
- Eye-catching dessert – The bright red color makes these cookies stand out on any dessert table, perfect for holidays, Valentine’s Day, or whenever you want to impress.
- Simple ingredients – You probably have most of these pantry staples at home already, making this an easy recipe to whip up without a special grocery run.
What Kind of Chocolate Chips Should I Use?
This recipe calls for both white chocolate chips and semi-sweet chocolate chips, which creates a nice balance of sweetness and chocolate flavor. You can use any brand you like, though higher quality chocolate chips will give you better melting pockets and richer taste. If you’re not a fan of white chocolate, you can swap them out for more semi-sweet chips or even try milk chocolate chips instead. You could also use chocolate chunks instead of chips if you want those big, gooey chocolate pockets that Levain-style cookies are known for.
Options for Substitutions
These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:
- Butter: You can use margarine or a butter substitute, but stick with real butter if you can – it really makes a difference in getting that rich, bakery-style taste and texture.
- Cake flour: Don’t have cake flour? Make your own by taking 1 cup of regular flour, removing 2 tablespoons, and replacing it with 2 tablespoons of cornstarch. Sift it a few times to mix well.
- Red food coloring: You can use gel food coloring instead of liquid – just use about half the amount since gel is more concentrated. For a natural option, try beet powder, though the color won’t be quite as bright.
- White chocolate chips: Feel free to swap these with more semi-sweet chips, milk chocolate chips, or even cream cheese chips for an extra red velvet vibe.
- Semi-sweet chocolate chips: Milk chocolate or dark chocolate chips work just fine here. You could also chop up a chocolate bar for bigger chunks if you prefer.
- Vanilla essence: Vanilla extract works the same way. If you’re out, you can skip it, though it does add a nice background flavor.
Watch Out for These Mistakes While Baking
The biggest mistake with Levain-style cookies is underbaking them, which might seem counterintuitive, but these thick cookies need that high heat to create their signature crispy exterior while keeping the center soft and gooey – look for lightly golden edges and a slightly puffed top before pulling them out.
Skipping the 20-minute chill time is tempting when you’re eager to bake, but cold dough prevents the cookies from spreading too thin and helps them maintain that tall, bakery-style shape.
Another common error is not weighing your dough balls or making them too small – these cookies should be hefty at 6 ounces each (about the size of a tennis ball), which is what gives them that iconic thick, chunky texture.
Finally, resist the urge to move the cookies right after baking, as letting them cool on the pan for the full 30 minutes allows them to set properly without crumbling apart.
What to Serve With Levain Style Red Velvet Cookies?
These cookies are pretty rich and indulgent on their own, so they pair perfectly with a cold glass of milk or a hot cup of coffee. If you’re serving them at a party or get-together, consider setting out some vanilla ice cream so people can make cookie ice cream sandwiches – the cold ice cream against the soft, thick cookie is really good. For a fun dessert spread, you could also serve them alongside some fresh strawberries or raspberries, which complement the chocolate flavors nicely. And if you’re feeling extra, a mug of hot chocolate makes these cookies feel even more special, especially during the colder months.
Storage Instructions
Store: These cookies stay soft and chewy when kept in an airtight container at room temperature for up to 5 days. I like to toss a slice of bread in the container to help keep them extra moist. They’re honestly just as good on day three as they are fresh from the oven!
Freeze: You can freeze baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months. Or freeze the cookie dough balls on a baking sheet, then transfer to a freezer bag once solid. When you’re ready to bake, just add a couple extra minutes to the baking time.
Enjoy: If you’ve frozen baked cookies, let them thaw at room temperature for about 30 minutes. For an extra treat, warm them in the microwave for about 10 seconds to get that fresh-baked feel with melty chocolate chips.
| Preparation Time | 20-30 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
| Servings | 15 cookies |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5400-5900
- Protein: 45-55 g
- Fat: 260-290 g
- Carbohydrates: 750-800 g
Ingredients
- 1 cup + 2 tablespoons butter (Kerrygold unsalted recommended)
- 2 1/4 cups sugar
- 2 eggs (room temperature, about 70°F)
- 1 1/4 tsp vanilla essence
- 2 tsp red food coloring
- 1/4 cup cocoa (Hershey’s Special Dark recommended)
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 cup cake flour
- 2 cups all-purpose flour (King Arthur recommended)
- 2 cups white chocolate chips
- 1 1/4 cups semi-sweet chocolate chips (at least 60% cacao)
- 1/4 teaspoon espresso powder
Step 1: Prepare Mise en Place and Preheat
- 1 cup + 2 tablespoons butter
- 2 eggs
- 1/4 cup cocoa
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 cup cake flour
- 2 cups all-purpose flour
Remove butter and eggs from the refrigerator to bring them to room temperature (about 70°F for the eggs, soft to the touch for the butter)—this ensures proper emulsification and a better cookie texture.
Preheat your oven to 410°F and line your baking sheets with parchment paper.
Measure out all your dry ingredients (cocoa, baking soda, cornstarch, salt, cake flour, and all-purpose flour) into a small bowl, then whisk them together to distribute the leavening agents evenly.
This prevents lumps and ensures consistent rise across all your cookies.
Step 2: Cream Butter and Sugar to Build Structure
- 1 cup + 2 tablespoons butter
- 2 1/4 cups sugar
In a large mixing bowl, beat the softened butter and sugar together for 90 seconds on medium speed until the mixture is light, fluffy, and pale in color.
This creaming process incorporates air into the dough, which helps the cookies rise and achieve that signature Levain chewy-yet-structured texture.
Stop and scrape down the bowl halfway through to ensure even mixing.
Step 3: Build the Wet Base with Eggs, Vanilla, Color, and Cocoa
- 2 eggs
- 1 1/4 tsp vanilla essence
- 2 tsp red food coloring
- 1/4 cup cocoa
Add the room-temperature eggs to the creamed butter and sugar mixture one at a time, beating well after each addition to fully incorporate and emulsify.
Pour in the vanilla essence, then add the red food coloring and cocoa powder.
I like to add the cocoa with a little splash of vanilla to help it disperse evenly and prevent streaking.
Mix on medium speed for about 1-2 minutes until the mixture is smooth, deep red-brown in color, and fully combined—you should see no streaks of dry cocoa or white butter.
Step 4: Fold in Dry Ingredients and Chocolate Chips
- dry ingredient mixture from Step 1
- 2 cups white chocolate chips
- 1 1/4 cups semi-sweet chocolate chips
- 1/4 teaspoon espresso powder
Add the dry ingredient mixture from Step 1 to the wet mixture in two additions, folding gently with a spatula or mixing on low speed until just combined—don’t overmix, as this can develop gluten and make the cookies tough.
Once the dry ingredients are fully incorporated, fold in the white chocolate chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
I recommend adding a pinch of espresso powder at this stage for subtle depth that enhances the cocoa and red velvet flavor without tasting like coffee.
Step 5: Chill Dough for Optimal Texture
Transfer the dough to a bowl, cover it loosely with plastic wrap or a kitchen towel, and refrigerate for at least 20 minutes.
This resting period allows the flour to fully hydrate, the flavors to meld, and the dough to firm up, which prevents spreading and helps achieve that thick, chewy Levain-style cookie.
The chilling also makes the dough easier to shape into large, uniform portions.
Step 6: Shape and Bake Large Cookie Portions
- chilled dough from Step 5
Remove the chilled dough from the refrigerator and portion it into 6-ounce balls (about the size of a golf ball or slightly larger)—you should get about 12-15 cookies depending on exact sizing.
Place 4 balls per baking sheet, spacing them about 3 inches apart to allow for gentle spreading.
Bake at 410°F for 8-11 minutes, watching carefully: the cookies should look slightly underbaked on top with set edges and a fudgy center.
The baking time varies based on your oven and exact cookie size, so start checking at 8 minutes.
Step 7: Cool and Set for Optimal Texture
- baked cookies from Step 6
Remove the baking sheets from the oven and let the cookies rest on the pans for 30 minutes without moving them.
This crucial step allows carryover cooking to finish setting the centers while the edges set completely, creating that signature Levain contrast between a chewy interior and structured edges.
After 30 minutes, transfer the cooled cookies to a wire rack or serving plate.
The cookies will continue to firm up slightly as they cool completely to room temperature.
Jumbo Levain Style Red Velvet Cookies
Ingredients
- 1 cup + 2 tablespoons butter (Kerrygold unsalted recommended)
- 2 1/4 cups sugar
- 2 eggs (room temperature, about 70°F)
- 1 1/4 tsp vanilla essence
- 2 tsp red food coloring
- 1/4 cup cocoa (Hershey’s Special Dark recommended)
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 cup cake flour
- 2 cups all-purpose flour (King Arthur recommended)
- 2 cups white chocolate chips
- 1 1/4 cups semi-sweet chocolate chips (at least 60% cacao)
- 1/4 teaspoon espresso powder
Instructions
- Remove butter and eggs from the refrigerator to bring them to room temperature (about 70°F for the eggs, soft to the touch for the butter)—this ensures proper emulsification and a better cookie texture. Preheat your oven to 410°F and line your baking sheets with parchment paper. Measure out all your dry ingredients (cocoa, baking soda, cornstarch, salt, cake flour, and all-purpose flour) into a small bowl, then whisk them together to distribute the leavening agents evenly. This prevents lumps and ensures consistent rise across all your cookies.
- In a large mixing bowl, beat the softened butter and sugar together for 90 seconds on medium speed until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps the cookies rise and achieve that signature Levain chewy-yet-structured texture. Stop and scrape down the bowl halfway through to ensure even mixing.
- Add the room-temperature eggs to the creamed butter and sugar mixture one at a time, beating well after each addition to fully incorporate and emulsify. Pour in the vanilla essence, then add the red food coloring and cocoa powder. I like to add the cocoa with a little splash of vanilla to help it disperse evenly and prevent streaking. Mix on medium speed for about 1-2 minutes until the mixture is smooth, deep red-brown in color, and fully combined—you should see no streaks of dry cocoa or white butter.
- Add the dry ingredient mixture from Step 1 to the wet mixture in two additions, folding gently with a spatula or mixing on low speed until just combined—don't overmix, as this can develop gluten and make the cookies tough. Once the dry ingredients are fully incorporated, fold in the white chocolate chips and semi-sweet chocolate chips until evenly distributed throughout the dough. I recommend adding a pinch of espresso powder at this stage for subtle depth that enhances the cocoa and red velvet flavor without tasting like coffee.
- Transfer the dough to a bowl, cover it loosely with plastic wrap or a kitchen towel, and refrigerate for at least 20 minutes. This resting period allows the flour to fully hydrate, the flavors to meld, and the dough to firm up, which prevents spreading and helps achieve that thick, chewy Levain-style cookie. The chilling also makes the dough easier to shape into large, uniform portions.
- Remove the chilled dough from the refrigerator and portion it into 6-ounce balls (about the size of a golf ball or slightly larger)—you should get about 12-15 cookies depending on exact sizing. Place 4 balls per baking sheet, spacing them about 3 inches apart to allow for gentle spreading. Bake at 410°F for 8-11 minutes, watching carefully: the cookies should look slightly underbaked on top with set edges and a fudgy center. The baking time varies based on your oven and exact cookie size, so start checking at 8 minutes.
- Remove the baking sheets from the oven and let the cookies rest on the pans for 30 minutes without moving them. This crucial step allows carryover cooking to finish setting the centers while the edges set completely, creating that signature Levain contrast between a chewy interior and structured edges. After 30 minutes, transfer the cooled cookies to a wire rack or serving plate. The cookies will continue to firm up slightly as they cool completely to room temperature.