Famous Copycat Chocolate Chip Cookie Recipes

I finally cracked a Chip City Cookies Copycat that will make you question every bakery in town.

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I’m obsessed with copycat cookies. I love tasting the difference between a Chewy Brown Butter Bakery Style Copycat and a Levain Style Giant, Chewy Copycat; each wrecks my diet in the best way.

I crave buttery, toasty notes and gooey dark pockets of chocolate so bad I’ll sneak one at midnight. And I keep a messy stack on the counter like proof that taste matters more than presentation.

These Gourmet Chocolate Chip Cookies Recipes and Viral Cookie Recipes feed my sweet tooth and my curiosity. Not classy.

Just damn delicious, every crumb worth the mess. I want more right now.

Ingredients

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Classic Toll House: Nostalgic, balanced sweetness with melty chips and optional nut crunch.
Levain Style Giant: Basically huge, gooey centers and crisp edges—very bakery-esque, dramatic bite.
Brown Butter Bakery Style: Plus toasty, nutty butter notes that make cookies taste grown-up and rich.
Thin and Crispy: Ultra-crunchy edges, caramelized sugars, light chew in the middle.

Ingredient Quantities

Classic Toll House Copycat
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts optional (walnuts or pecans)

Levain Style Giant, Chewy Copycat
- 2 1/4 cups bread flour (can use all purpose if needed)
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large egg yolks plus 1 whole egg
- 2 teaspoons vanilla extract
- 2 cups roughly chopped dark chocolate (60 70 percent) or chocolate chips
- Optional: flaky sea salt for sprinkling

Chewy Brown Butter Bakery Style Copycat
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups unsalted butter browned and cooled slightly
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups mixed chocolate chips and chopped chocolate

Thin and Crispy Copycat
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 to 2 cups chocolate chips

How to Make this

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1. Preheat oven and line sheets: For Classic Toll House preheat to 375 F; Levain style preheat to 375 F; Brown Butter Bakery style preheat to 350 F; Thin and Crispy preheat to 350 F. Line baking sheets with parchment or silicone mats.

2. Dry mixes: Whisk together the flours and leaveners for each version in separate bowls: Classic: 2 1/4 cups all purpose + 1 tsp baking soda + 1 tsp salt. Levain: 2 1/4 cups bread flour + 1/2 cup cake flour + 1 tsp baking powder + 1/2 tsp baking soda + 1 tsp fine sea salt. Brown Butter: 2 1/4 cups all purpose + 1 tsp baking soda + 1 tsp fine sea salt. Thin: 1 1/2 cups all purpose + 1/2 tsp baking soda + 1/2 tsp fine sea salt. Set aside.

3. Prepare fats and sugars (mix wet): Classic: cream 1 cup softened butter with 3/4 cup granulated and 3/4 cup packed brown until light, then add 2 eggs and 2 tsp vanilla. Levain: cut 1 cup chilled, cubed butter into the dry with a mixer or by hand until pea sized bits remain, then beat in 3/4 cup granulated and 3/4 cup dark brown until just combined, then add 2 egg yolks + 1 whole egg and 2 tsp vanilla. Brown Butter: brown 1 1/4 cups butter until nutty and amber, cool slightly, then beat with 3/4 cup granulated and 3/4 cup light brown, add 1 large egg + 1 yolk and 2 tsp vanilla. Thin: stir 1/2 cup melted cooled butter with 1/2 cup granulated and 1/2 cup light brown, then whisk in 1 large egg and 1 tsp vanilla.

4. Combine wet and dry: Fold each dry mix into its corresponding wet bowl until just incorporated. Do not overmix or you’ll get tough cookies. Scrape bowl sides and make sure no big streaks of flour remain.

5. Add chocolate and mix-ins: Classic fold in 2 cups semisweet chips and optional 1 cup chopped nuts. Levain fold in 2 cups roughly chopped dark chocolate or chips, keep chunks large for that rustic look. Brown Butter fold in 2 cups mixed chips and chopped chocolate. Thin fold in 1 1/2 to 2 cups chips evenly.

6. Portioning and shaping: Classic scoop about 1 to 1 1/2 tablespoon dough balls, spaced 2 inches apart. Levain style form very large rough 4 ounce (about 1/2 cup) scoops, keep dough mounded and rustic, they spread less if chilled. Brown Butter bakery scoop 2 to 3 tablespoon balls and slightly press tops. Thin and Crispy flatten slightly with your fingers for a thinner cookie.

7. Chill when needed: For Levain style chill scoops on tray for 30 minutes to 1 hour if you want thicker centers; for Brown Butter you can chill 30 minutes for chewier texture but it is optional. Classic and Thin usually bake fine without a long chill but 15 minutes helps control spread.

8. Bake and watch: Classic bake 9 to 12 minutes until edges are golden but centers still soft. Levain style bake 12 to 18 minutes depending on size until edges are set and center looks slightly underbaked, they finish while cooling. Brown Butter bakery bake 10 to 13 minutes until edges are golden and centers soft. Thin and Crispy bake 9 to 12 minutes until edges are deeply golden and centers are set. Ovens vary so check early.

9. Finish and season: Right out of the oven press a few extra chocolate chunks on top for looks. Sprinkle flaky sea salt on Levain or Brown Butter if you want that sweet salty contrast. Let cookies cool on sheet 5 minutes to set; transfer to a wire rack to cool completely for crispier cookies or eat warm for gooey centers.

10. Storage and tips: Store cooled cookies in an airtight container; add a slice of bread to keep them soft if you like. For chewier cookies use more brown sugar and a bit less baking soda, for crispier use melted butter and slightly longer bake. Don’t overbake if you want soft centers, because they keep cooking a bit after you pull them.

Equipment Needed

1. Oven (set to 350 or 375 F depending on the version)
2. Baking sheets (2 or more) lined with parchment or silicone mats
3. Mixing bowls (a few sizes, separate bowls for dry and wet mixes)
4. Whisk and rubber spatula (for mixing and scraping bowls)
5. Electric mixer or sturdy hand mixer (or a strong wooden spoon if you prefer)
6. Measuring cups and spoons (for dry and wet ingredients)
7. Cookie scoop (1 to 4 ounce sizes depending on cookie style)
8. Small saucepan (for browning butter) or microwave-safe bowl if melting
9. Cooling rack and sharp knife (for chopping chocolate into big chunks)

FAQ

Q: Which recipe should I pick for soft, classic chocolate chip cookies? A: Use the Classic Toll House Copycat. It gives that familiar soft-chewy center and slightly crisp edges, perfect for dunking in milk. You can skip the nuts if you dont like them.

Q: How do I get huge, gooey Levain-style cookies without burning them? A: Chill the dough at least 24 hours and bake at a slightly lower temp if your oven runs hot. Use a thick scoop and bake on a hot sheet for shorter time so outsides set but center stays gooey. Sprinkle flaky sea salt right after baking.

Q: Can I swap flours or use only all purpose for the Levain copycat? A: Yes. Bread plus cake flour mimics the texture, but you can use all purpose only. Expect a bit less chew or lift, but still tasty. If you only have AP, chill the dough longer.

Q: How do I make the cookies extra chewy or thin and crispy? A: For chewy, use more brown sugar, add an extra yolk, and bake slightly less. For thin and crispy, use melted butter, more granulated sugar, and spread dough thin on the sheet. Cooling on the pan helps them crisp.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop balls and freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen, add a couple minutes to baking time. Baked cookies freeze well too, thaw at room temp.

Q: Do I have to use unsalted butter and can I use salted instead? A: Unsalted is best so you control the salt level. If you only have salted butter, reduce added salt by about half and taste the batter idea isnt perfect but it works.

Famous Copycat Chocolate Chip Cookie Recipes Substitutions and Variations

Flour
- Use 1:1 gluten free flour blend for all purpose flour, but add 1/4 teaspoon xanthan gum per cup if your blend doesn’t already have it (texture will be a bit different).
- Replace bread flour with all purpose plus 1 tablespoon vital wheat gluten per cup for more chew if you have it.
- Swap cake flour for all purpose by removing 2 tablespoons per cup of AP flour and replacing with 2 tablespoons cornstarch, sift together for a lighter crumb.
Butter
- Use unsalted margarine or stick vegetable shortening 1:1 for softer spread but flavour won’t be as rich, add a pinch extra salt.
- Replace butter with equal amount of browned butter for deeper nutty flavor, or use half butter half oil for chewier cookies.
- For dairy-free, use solid coconut oil 1:1 and chill dough before baking so cookies don’t spread too much.
Eggs
- Replace 1 whole egg with 1/4 cup applesauce for a vegan or lower-fat option, cookies will be cakier and softer.
- Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes to gel, gives structure but slightly nutty taste.
- Swap an egg yolk for 1 tablespoon mayonnaise if you need extra fat and chew, weird but it works in a pinch.
Chocolate
- Use chopped chocolate bar (60 70% dark) instead of chips for bigger melty pockets and less uniform pieces.
- Swap semisweet chips for milk chocolate chips or chunks for a sweeter, creamier cookie.
- Use chopped roasted chocolate couverture or bittersweet for a more intense, less sweet flavor; adjust sugar slightly if desired.
- For nut-free crunch, replace chopped nuts with toasted oats or toffee bits for texture without the allergen.

Pro Tips

1) Use the right butter temp for the texture you want. Softened butter for pillowy, slightly raised cookies; melted or brown butter for thinner, crisper or nutty flavored ones. If you chill the dough it firms the fat and gives taller, chewier centers. Don’t skip a short chill on giant scoops.

2) Measure flours by weight or use the spoon and level method. Packing flour with the cup will make dense, dry cookies. If you only have AP flour but the recipe calls for bread or cake flour, swap a couple tablespoons of cornstarch for cake flour or add a tablespoon of vital wheat gluten for bread flour effects.

3) Keep chocolate chunks big and varied. Roughly chopping a bar gives melty pools and pockets of unmelted chocolate, which makes texture way better than uniform chips. Press a couple extra pieces on top right when they come out of the oven so they look bakery made.

4) Watch the bake time like a hawk and pull earlier for gooey centers. Edges should be golden, centers still a bit soft. Cookies continue to set on the sheet for 4 to 6 minutes, so resist the urge to leave them in until they look fully done. A little underbake beats overbake every time when you want that soft chew.

Famous Copycat Chocolate Chip Cookie Recipes

Recipe by Dan Coroni

0.0 from 0 votes

I finally cracked a Chip City Cookies Copycat that will make you question every bakery in town.

Servings

servings

Calories

160

kcal

Equipment: 1. Oven (set to 350 or 375 F depending on the version)
2. Baking sheets (2 or more) lined with parchment or silicone mats
3. Mixing bowls (a few sizes, separate bowls for dry and wet mixes)
4. Whisk and rubber spatula (for mixing and scraping bowls)
5. Electric mixer or sturdy hand mixer (or a strong wooden spoon if you prefer)
6. Measuring cups and spoons (for dry and wet ingredients)
7. Cookie scoop (1 to 4 ounce sizes depending on cookie style)
8. Small saucepan (for browning butter) or microwave-safe bowl if melting
9. Cooling rack and sharp knife (for chopping chocolate into big chunks)

Ingredients

Classic Toll House Copycat
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
1 cup chopped nuts optional (walnuts or pecans)
Levain Style Giant, Chewy Copycat
2 1/4 cups bread flour (can use all purpose if needed)
1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, chilled and cubed
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large egg yolks plus 1 whole egg
2 teaspoons vanilla extract
2 cups roughly chopped dark chocolate (60 70 percent) or chocolate chips
Optional: flaky sea salt for sprinkling
Chewy Brown Butter Bakery Style Copycat
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 1/4 cups unsalted butter browned and cooled slightly
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups mixed chocolate chips and chopped chocolate
Thin and Crispy Copycat
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter melted and cooled
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 to 2 cups chocolate chips

Directions

Preheat oven and line sheets: For Classic Toll House preheat to 375 F; Levain style preheat to 375 F; Brown Butter Bakery style preheat to 350 F; Thin and Crispy preheat to 350 F. Line baking sheets with parchment or silicone mats.
Dry mixes: Whisk together the flours and leaveners for each version in separate bowls: Classic: 2 1/4 cups all purpose + 1 tsp baking soda + 1 tsp salt. Levain: 2 1/4 cups bread flour + 1/2 cup cake flour + 1 tsp baking powder + 1/2 tsp baking soda + 1 tsp fine sea salt. Brown Butter: 2 1/4 cups all purpose + 1 tsp baking soda + 1 tsp fine sea salt. Thin: 1 1/2 cups all purpose + 1/2 tsp baking soda + 1/2 tsp fine sea salt. Set aside.
Prepare fats and sugars (mix wet): Classic: cream 1 cup softened butter with 3/4 cup granulated and 3/4 cup packed brown until light, then add 2 eggs and 2 tsp vanilla. Levain: cut 1 cup chilled, cubed butter into the dry with a mixer or by hand until pea sized bits remain, then beat in 3/4 cup granulated and 3/4 cup dark brown until just combined, then add 2 egg yolks + 1 whole egg and 2 tsp vanilla. Brown Butter: brown 1 1/4 cups butter until nutty and amber, cool slightly, then beat with 3/4 cup granulated and 3/4 cup light brown, add 1 large egg + 1 yolk and 2 tsp vanilla. Thin: stir 1/2 cup melted cooled butter with 1/2 cup granulated and 1/2 cup light brown, then whisk in 1 large egg and 1 tsp vanilla.
Combine wet and dry: Fold each dry mix into its corresponding wet bowl until just incorporated. Do not overmix or you'll get tough cookies. Scrape bowl sides and make sure no big streaks of flour remain.
Add chocolate and mix-ins: Classic fold in 2 cups semisweet chips and optional 1 cup chopped nuts. Levain fold in 2 cups roughly chopped dark chocolate or chips, keep chunks large for that rustic look. Brown Butter fold in 2 cups mixed chips and chopped chocolate. Thin fold in 1 1/2 to 2 cups chips evenly.
Portioning and shaping: Classic scoop about 1 to 1 1/2 tablespoon dough balls, spaced 2 inches apart. Levain style form very large rough 4 ounce (about 1/2 cup) scoops, keep dough mounded and rustic, they spread less if chilled. Brown Butter bakery scoop 2 to 3 tablespoon balls and slightly press tops. Thin and Crispy flatten slightly with your fingers for a thinner cookie.
Chill when needed: For Levain style chill scoops on tray for 30 minutes to 1 hour if you want thicker centers; for Brown Butter you can chill 30 minutes for chewier texture but it is optional. Classic and Thin usually bake fine without a long chill but 15 minutes helps control spread.
Bake and watch: Classic bake 9 to 12 minutes until edges are golden but centers still soft. Levain style bake 12 to 18 minutes depending on size until edges are set and center looks slightly underbaked, they finish while cooling. Brown Butter bakery bake 10 to 13 minutes until edges are golden and centers soft. Thin and Crispy bake 9 to 12 minutes until edges are deeply golden and centers are set. Ovens vary so check early.
Finish and season: Right out of the oven press a few extra chocolate chunks on top for looks. Sprinkle flaky sea salt on Levain or Brown Butter if you want that sweet salty contrast. Let cookies cool on sheet 5 minutes to set; transfer to a wire rack to cool completely for crispier cookies or eat warm for gooey centers.
Storage and tips: Store cooled cookies in an airtight container; add a slice of bread to keep them soft if you like. For chewier cookies use more brown sugar and a bit less baking soda, for crispier use melted butter and slightly longer bake. Don’t overbake if you want soft centers, because they keep cooking a bit after you pull them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.