Prep Time: 15 minutes
Chill Time: 30 minutes (optional but recommended)
Cook Time: 12 minutes per batch
Total Time: ~1 hour (including chilling)
Difficulty Level: Moderate
Yield: 8 large cookies
Description
These Levain Bakery-style chocolate chip cookies are thick, chewy, and loaded with gooey chocolate chunks. With crispy edges and a soft, slightly underbaked center, they’re the ultimate indulgence. This recipe replicates the famous New York bakery’s iconic cookies with a perfect balance of sweetness and richness.
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 1 cup (227g) | Unsalted butter, cold and cubed | Keeps dough thick |
| ¾ cup (150g) | Light brown sugar, packed | Adds moisture & chew |
| ½ cup (100g) | Granulated sugar | For crisp edges |
| 2 large | Eggs | Room temperature |
| 1 tsp | Vanilla extract | Enhances flavor |
| 3 cups (360g) | All-purpose flour | Spooned & leveled |
| 1 tsp | Cornstarch | Softens texture |
| 1 tsp | Baking soda | Helps with spread |
| ½ tsp | Baking powder | Adds lift |
| 1 tsp | Salt | Balances sweetness |
| 2 cups (340g) | Semi-sweet chocolate chips or chunks | More is better! |
| 1 cup (120g) | Walnuts or pecans (optional) | For extra crunch |
Instructions
Step 1: Prep & Mix Wet Ingredients
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Cold Butter Trick: Use cold butter straight from the fridge (Levain’s secret for thick cookies).
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Cream Butter & Sugars: In a stand mixer with a paddle attachment, beat cold butter, brown sugar, and granulated sugar for 2-3 minutes until slightly creamy (don’t overmix).
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Add Eggs & Vanilla: Mix in eggs one at a time, then vanilla.
Step 2: Combine Dry Ingredients
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Whisk Dry Ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
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Mix Gradually: Slowly add dry mix to wet ingredients on low speed until just combined (~1 minute).
Step 3: Fold in Chocolate & Nuts
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Add Mix-Ins: Fold in chocolate chips and nuts (if using) with a spatula.
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Chill Dough (Optional): For thicker cookies, chill dough for 30 minutes (or up to 48 hours for deeper flavor).
Step 4: Shape & Bake
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Preheat Oven: 375°F (190°C). Line baking sheets with parchment paper.
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Portion Dough: Use a 1/2-cup measuring cup (or scale to 6 oz per cookie) for bakery-sized cookies. Roll into tall, rough balls (don’t flatten).
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Bake: 12-14 minutes until edges are golden but centers look underbaked.
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Cool: Let rest on baking sheet for 5 minutes, then transfer to a wire rack.
Baking Tips
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Underbake Slightly: They’ll firm up as they cool.
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High-Quality Chocolate: Chopped chocolate bars > chips for melty pockets.
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Room Temp Eggs: Prevents dough from seizing.
Nutritional Information (Per Cookie)
| Calories | Fat | Carbs | Protein | Sugar |
|---|---|---|---|---|
| 580 kcal | 32g | 68g | 7g | 42g |
Note: Nutrition varies based on exact ingredients and size.
Storage & Serving
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Room Temp: 3 days in an airtight container.
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Freeze Dough: Shape balls, freeze, and bake from frozen (+1-2 mins).
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Reheat: 10 sec in microwave for gooey revival.
Enjoy your Levain Bakery-style chocolate chip cookies—thick, rich, and utterly irresistible! 🍪🔥
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