These Levain Bakery-style chocolate chip cookies are thick, gooey, and packed with chocolate chips! They’re the ultimate treat for any cookie lover.
Honestly, who can resist a warm cookie straight out of the oven? I love enjoying them with a glass of milk. There’s just something about that melty chocolate that makes everything better! 🍪🥛
Key Ingredients & Substitutions
Unsalted Butter: Using cold butter is key for getting that flaky texture. If you don’t have unsalted, stick with salted butter but reduce the added salt slightly. I always keep my butter in the fridge until ready to use.
Sugars: The blend of granulated and brown sugar gives depth to the flavor. If you’re in a pinch, you can use coconut sugar or even a sugar substitute, but it may change the texture a bit. Dark brown sugar adds extra moisture!
Flour: Bread flour gives the cookies a chewier texture because of its higher protein content. If you only have all-purpose flour, that works too, but your cookies might be a bit softer.
Chocolate Chunks: I love using large chunks for that oozy chocolate experience. If you’re short on chocolate, mix in some milk chocolate or even dark chocolate for variety. You can also use dairy-free chocolate for a vegan version!
Nuts: Walnuts or pecans add a nice crunch, but they’re optional. If you prefer a nut-free cookie, just skip them. If you love the flavor, try toasting the nuts beforehand for extra nuttiness!
How Can I Get My Cookies To Stay Thick and Chewy?
The secret to achieving that thick and chewy texture lies in a couple of techniques:
- Start with cold butter right from the fridge. This helps keep the cookies thick as they bake.
- Don’t overmix the dough! Mix just until combined to ensure tender cookies without too much gluten development.
- Instead of flattening your cookie dough balls, leave them thick when scooping. This allows for that lovely height while baking.
- Keep an eye on your bake time. You want them golden on the outside and soft in the center; a couple of additional minutes can lead to crispiness.
Following these tips will have you baking perfect Levain-style cookies every time!
Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, cold and cut into chunks
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups bread flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chunks (large chunks preferred over chips)
- Optional: 1 cup walnuts or pecans, roughly chopped
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time, followed by 12-15 minutes of baking. Don’t forget to let those tasty cookies cool down for about 10 minutes before diving in. In total, you’ll be enjoying warm cookies in less than 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven warms up, line a couple of baking sheets with parchment paper to keep your cookies from sticking.
2. Cream the Butter and Sugars:
In a large bowl, use a mixer or just a good old wooden spoon to cream together the cold butter chunks with both the granulated and brown sugars. Mix until it’s just combined—don’t overdo it! You want to see some little lumps of butter to help make the cookies flaky.
3. Add the Wet Ingredients:
Next, add the eggs and vanilla extract into the mixture. Stir until everything is nicely combined. It’s okay if it’s a little chunky!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the bread flour, baking powder, baking soda, and salt. This step makes sure the leavening agents are evenly distributed in your dough!
5. Combine the Mixtures:
Now, gradually add the dry ingredients into your wet mixture. Mix gently until just combined. Remember, we want the cookies to be tender, so avoid overmixing.
6. Fold in the Chocolate and Nuts:
Grab those delicious chocolate chunks and nuts (if you decided to add them) and fold them into the dough. Make sure they’re spread out evenly throughout the mixture.
7. Form the Cookies:
Using a large ice cream scoop (about 1/3 cup), scoop out portions of dough and place them onto your prepared baking sheets. Leave plenty of space between each one since they’ll spread while baking.
8. Bake Them Up:
Pop the baking sheets in the oven and bake for about 12-15 minutes. You want them to be golden brown around the edges but still soft and gooey in the center. Make sure not to overbake them!
9. Cool the Cookies:
Once they’re done, let the cookies sit on the baking sheets for about 10 minutes. This helps them firm up a bit before you move them to a wire rack to cool down completely.
10. Enjoy!
Serve them warm or let them cool a bit longer—whichever you prefer. Enjoy your thick, melty Levain Bakery-style chocolate chip cookies!
These cookies are notable for their thick, cracked tops and soft, almost underbaked centers with big chunks of chocolate, just like the famous Levain Bakery cookies. Using cold butter chunks helps create the layers and texture that makes them unique!
Can I Use Different Types of Flour?
Yes! While bread flour provides a chewier texture, you can use all-purpose flour instead if that’s all you have on hand. Just keep in mind that the texture might be slightly softer.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This can help firm it up and make it easier to handle while scooping.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 2 months. Just thaw on the counter before enjoying!
Can I Use Chocolate Chips Instead of Chunks?
Certainly! While I recommend using large chocolate chunks for that gooey experience, chocolate chips will work just as well. Just note that they might melt differently and may not provide as much of that lovely melty texture.
