These Levain Bakery chocolate chip cookies are thick, gooey, and packed with melty chocolate. They have a crispy edge and a soft center that makes them oh-so-delicious!
Baking these cookies is always a fun treat! I love them warm from the oven—just try not to eat them all at once! 🍪😋 Nothing beats that fresh cookie smell filling the house!
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over the cookie’s saltiness. If you’re short on butter, coconut oil can be a great substitute, offering a unique flavor!
Sugars: Both brown and granulated sugar are essential for sweetness and texture. If you need a healthier option, you can swap in coconut sugar or a sugar substitute like Stevia, though it may alter the texture a bit.
Eggs: Two large eggs add moisture and richness. For a vegan version, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) or applesauce instead.
Chocolate Chunks: Semi-sweet is my choice, but you could mix it up with dark chocolate, milk chocolate, or even white chocolate for a fun twist. Always chop them chunky for that gooey center!
How Do You Keep Your Cookies Thick and Chewy?
To achieve those signature thick and chewy cookies, focus on a few important steps:
- Keep the butter cold. Cold butter helps maintain structure during baking. You want chunks, not cream!
- Don’t over-mix. Combine your dough just enough so all ingredients are incorporated to prevent tough cookies.
- Shape large dough balls. Aim for about 6 tablespoons per cookie and don’t flatten them too much. They will puff up while baking.
- Watch the baking time. Pull them out when the edges are golden but the center remains soft. They’ll firm up as they cool!
With these tips, you’ll create cookies that stay thick and chewy, just like those from Levain Bakery!
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 brown sugar (light or dark)
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet or bittersweet chocolate chunks (roughly chopped)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare your cookie dough and about 12-15 minutes of baking time. After that, let the cookies cool for about 10 minutes before serving, so all in all, about 40 minutes to enjoy these delectable treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to make cleanup easy and prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the cold butter chunks with both the granulated and brown sugars. Use a hand mixer or a wooden spoon to mix until just combined but still slightly chunky—don’t over-soften the butter!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, blending each until incorporated. Then, pour in the vanilla extract and give it another mix to combine.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well blended. This helps evenly distribute the leavening agents and salt in your dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix gently until just combined—you don’t want to overwork the dough!
6. Fold in Chocolate Chunks:
Using a spatula, carefully fold in the chocolate chunks, making sure they’re evenly distributed throughout the dough.
7. Shape the Cookies:
Using an ice cream scoop or a large spoon, scoop out about 6 tablespoons of dough for each cookie. Form them into very large balls. The dough will be thick and sticky—this is what you want!
8. Prepare for Baking:
Place the dough balls onto the lined baking sheet with enough space between each to allow for spreading. You don’t need to grease the pan since the cookies have enough butter.
9. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes. Keep an eye on them; the edges should be golden brown, while the centers will still look soft and gooey.
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. They will firm up as they cool!
11. Serve and Enjoy:
These cookies are best served warm or at room temperature. If you have any leftovers (though I doubt it!), store them in an airtight container to keep them fresh.
These cookies are thick, crispy on the outside, and chewy with melty chocolate on the inside — just like those famous ones from Levain Bakery! Enjoy every bite!
Can I Use Softened Butter Instead of Cold Butter?
It’s best to stick with cold butter for this recipe! Cold butter helps create the thick, chewy texture characteristic of Levain cookies. If you use softened butter, the cookies might spread too much during baking.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the shaped dough balls before baking. Just place them on a baking sheet in the freezer until frozen solid, then transfer them to an airtight container or freezer bag. When you’re ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.
What If I Don’t Have All-Purpose Flour?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend if you need a gluten-free option. Alternatively, you can use cake flour for a lighter texture, but do keep in mind it may affect the cookies’ thickness slightly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can also refrigerate them for up to a week, though they may lose some of their soft texture.
