If you can’t make it to their location to try one, Levain offers overnight shipping. But the cookies are only available through the end of fall. Because their days are numbered, I recreated them to indulge even after the season ends.

Essential Tips for Making Levain Cookies at Home

Recreating these cookies at home successfully involves splurging on the best chocolate and freshest spices you can get your hands on, as well as patiently waiting for the dough to chill.

The original fall cookies use large Valrhona chocolate callets, a form of chocolate specifically made for baking or melting. Don’t worry if they’re hard to find or too pricey, just use the best dark chocolate chunks you can. While it’s usually a good decision for chocolate chip cookies, chopping chocolate yourself isn’t ideal in this case. The small shards of chocolate melt into the dough and change the texture to flatter cookies. Chilling the dough overnight or at least six hours is essential. This gives the dough time to hydrate the flour and allows for the flavors to meld. Cold cookie dough also spreads less in the oven, making thicker, taller cookies.

Tips for Planning Ahead and Storage

Portioned, unbaked cookies can be kept in the refrigerator wrapped airtight for up to a week. For longer storage, freeze the unbaked cookies uncovered for 2 hours. Then store them in a tightly sealed container or zip top freezer bag for up to 6 months. Thaw overnight in the refrigerator, then bake as directed.

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The cookies are best the day they are made. Store them in an airtight container on the counter for up to 2 days. After 2 days they lose their texture. Did you love the recipe? Leave us stars below!