Some days call for an outrageously large, bakery-style cookie — the kind that fills the palm of your hand. These gluten-free Levain-style chocolate pecan cookies deliver just that: crisp edges, a gooey chocolate interior and a satisfyingly chunky texture. Each unbaked cookie weighs about 6 oz, so a kitchen scale is the only scoop you need. The dough combines plenty of chocolate and toasted pecans for deep, layered flavor.
Recipe Ingredient Notes
Gluten-free flour: I recommend Cup4Cup multipurpose gluten-free flour for this recipe because it already contains xanthan gum, but this recipe also works with other reliable gluten-free blends such as Bob’s Red Mill 1-to-1 or a homemade blend. If your chosen blend does not include xanthan gum, add 2 teaspoons of xanthan gum to the dry ingredients.
Chocolate: This recipe uses a generous amount of chocolate — about 425 grams (15 oz) total. I like a combination of dark chocolate chunks, chopped milk chocolate and small chocolate chips. Using different chocolate types creates varied flavor pockets and textures because they melt and set at different rates, giving the cookie those irresistible gooey and fudgy spots.
Nuts: Toasted pecans are used here for a warm, buttery note. You can substitute walnuts, macadamia nuts, or any preferred nut. If you prefer no nuts, add 50 grams extra flour to keep the dough balance.
Salt: Finish each cookie with flaky sea salt for contrast. Different salts vary in density and saltiness, so adjust amounts if you use a different brand than the one listed in the original notes.
Can I make this with regular all-purpose flour?
Yes. Substitute the gluten-free flour with 275 grams of regular all-purpose (wheat-containing) flour — or use equal parts all-purpose and cake flour if you prefer a slightly lighter crumb.
How to successfully make Levain-style cookies
- Chill the dough: This recipe performs best after at least 12 hours in the refrigerator and can rest up to 48 hours. Chilling lets the flour hydrate and reduces spreading during baking.
- Portion size: Use a kitchen scale to portion the dough. The classic Levain look comes from very large portions (about 6 oz), but you can make smaller cookies (3 oz) if you prefer — just reduce baking time accordingly.
- Finishing salt: Sprinkle flaky sea salt on the dough balls just before baking so the salt adheres and creates those bright, savory bursts.
- Oven technique: Start baking at 375°F (190°C) for a short time, then reduce the oven temperature to 350°F (175°C) to encourage a crisp, deeply browned edge while keeping the center soft and gooey.
- Underbake slightly: These cookies are best when slightly underbaked in the center to preserve that melty interior.
- Fresh is best: They taste best the day they’re baked. Freeze any leftover portioned dough for quick baking later.
FAQ for Gluten Free Levain Style Bakery Cookies
Can I make these with regular all-purpose flour?
Yes — use 275 grams of regular all-purpose flour in place of the gluten-free blend.
Can I make this vegan?
Some readers have successfully used dairy-free margarine to make a dairy-free version. Results will vary when replacing eggs; you may need to experiment with egg replacers to achieve the same texture.
Can I leave out the pecans?
Yes. Replace the 150 grams of pecans with an additional 50 grams of flour to maintain the dough balance.
Can I reduce the chocolate?
Yes. You can reduce total chocolate from 425 grams to 300 grams with no adjustment to other ingredients.
Can I freeze the baked cookies?
Yes. Freeze baked cookies on a sheet until solid, then wrap or store in a freezer-safe bag. Thaw at room temperature or warm briefly in the microwave (10–20 seconds) for a fresh-baked taste.
How should I store portioned dough?
Flash-freeze portioned dough on a baking sheet, then transfer to a sealed bag. Frozen dough keeps up to three months. Bake from frozen — preheat the oven, place frozen dough on parchment, and add a few extra minutes to the bake time as noted below.
How do I bake frozen cookie dough?
Preheat the oven to 375°F (190°C). Place frozen dough on a parchment-lined sheet and bake at 375°F for about 13 minutes, then lower the oven to 350°F and bake another 7–11 minutes until edges are crisp and the center remains slightly underdone.
Note about salt
Different salts measure and taste differently. If you substitute a different kosher salt brand, adjust the quantity to taste: some brands have denser, smaller granules and will deliver more salt per teaspoon.
Baking by weight
I develop recipes by weight because it’s more accurate. A digital kitchen scale is the best investment for consistent results, especially with gluten-free flours that vary widely in density.
Note about ovens and temperatures
These instructions assume a conventional oven with the rack in the middle. If you use a convection oven, reduce temperature or monitor baking closely because convection heat can dry baked goods quickly.
Substitutions and modifications
Any ingredient or technique substitutions may change the final texture and flavor. The recipe below reflects the tested version; small adjustments should be made carefully and may require additional testing.
📖 Recipe
Gluten Free Levain Bakery Cookies
Yield: 8 large cookies. Prep time: 30 minutes (+12 hours chill). Bake time: about 15 minutes.
These bakery-style cookies have crisp, caramelized edges and a molten chocolate center. They combine multiple types of chocolate and toasted pecans for depth and texture.
Ingredients
- 300 grams gluten-free multipurpose flour (Cup4Cup recommended)
- 30 grams cornstarch
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 113 grams unsalted butter, room temperature
- 100 grams light brown sugar
- 115 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons kosher salt
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 425 grams mixed chocolate (chunks, chopped bars and mini chips)
- 150 grams toasted pecans, chopped
Instructions
Make the dough
- Whisk the gluten-free flour, cornstarch, baking powder and baking soda in a bowl and set aside.
- In a mixer fitted with the paddle attachment, cream the butter with both sugars, vanilla and salt on low until combined, then increase to medium and beat until light and fluffy (about 4–6 minutes).
- With the mixer on low, add the egg and then the egg yolk, mixing until fully incorporated. Scrape the bowl as needed.
- On low speed, add the dry ingredients and mix just until combined. Fold in the chocolate and toasted pecans.
- Portion the dough into 6 oz (about 170 g) rounds using a kitchen scale. Place portions on a parchment-lined tray, cover and refrigerate for at least 12 hours (up to 48 hours).
Bake the cookies
- Preheat the oven to 375°F (190°C).
- Place 4 cookies on a parchment-lined baking sheet. Sprinkle each with flaky sea salt.
- Bake at 375°F for 10 minutes, then rotate the tray and reduce the oven temperature to 350°F (175°C).
- Continue baking for another 6–9 minutes, until the edges are crisp, the cookies look puffy, and the centers still appear slightly underbaked for a gooey finish.
- Let cookies cool on the sheet for 5–10 minutes before transferring to a wire rack. They’re best warm and fresh.
- Repeat with the remaining dough or freeze portions for later baking.
Notes
- If replacing gluten-free flour with regular all-purpose flour, use 275 grams.
- Chilling the dough is key to limiting spread and developing flavor; don’t skip it.
- Reduce chocolate to 300 grams if you prefer fewer chocolate pockets — no other adjustments needed.