These Levain Bakery chocolate chip cookies are soft, thick, and filled with big, gooey chocolate chunks. They’re a treat that’s hard to resist!
Every time I make these, my kitchen smells amazing, and I can hardly wait for them to cool down. Just a heads up: save some for later, if you can! 😋
What I love is how easy they are to whip up. Just mix, scoop, and bake! Trust me, your taste buds will thank you, and you’ll be the baking star of your home!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. You can replace it with a gluten-free blend for a gluten-free option, but results might vary a bit.
Unsalted Butter: Cold butter is key for that rich, flaky texture. If you’re out, you can use margarine, but the flavor won’t be the same. For a dairy-free option, try coconut oil or a plant-based butter.
Brown Sugar: Light brown sugar gives a nice caramel flavor. If you want a deeper taste, go for dark brown sugar. You can also substitute half with maple syrup, though this affects texture and moisture.
Chocolate Chunks: High-quality semisweet chocolate is a must for those melty pockets of goodness. You could use milk chocolate or dark chocolate, depending on your preference. Even swapping for white chocolate can be fun!
How Do You Get the Perfect Cookie Texture?
To achieve that desired Levain cookie texture, follow these tips carefully. First, using cold butter is essential—it helps to create that chewy center with a crisp edge. When mixing in the sugars, beat them just until combined, keeping some texture rather than making it too creamy.
- Mix the batter slowly—overmixing can lead to tough cookies.
- Be liberal with your cookie dough balls; about 6 tablespoons each will give you those thick cookies.
- Give plenty of space on the baking sheet since they spread during baking.
With all these steps, you’ll find the cookies come out perfectly soft and gooey in the middle. Make sure to enjoy them warm for the best experience!
Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (170g) unsalted butter, cold and cut into chunks
- 1 cup (220g) packed light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 8 ounces (225g) high-quality semisweet chocolate chunks or chips
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe will take around 20 minutes to prepare and about 12-15 minutes to bake. Allow some extra time for the cookies to cool down before indulging. In total, plan for about 40-50 minutes from start to finish, and you’ll be rewarded with delicious cookies that are best enjoyed warm!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper. This way, your cookies won’t stick when they’re baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures your cookies rise perfectly.
3. Cream the Butter and Sugars:
In a large bowl, combine the cold butter, light brown sugar, and granulated sugar. Beat with a mixer or a wooden spoon until just combined, keeping the mixture coarse and chunky. You’re aiming for small butter pieces to give great texture to your cookies!
4. Add the Wet Ingredients:
Next, mix in the egg, egg yolk, and vanilla extract. Stir until this mixture is just combined. Over-mixing here can toughen your cookies, so stop as soon as it looks well mixed.
5. Combine Everything:
Gradually fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon until it’s just combined. Remember, no overmixing!
6. Fold in Chocolate Chunks:
Now, gently fold in the chocolate chunks or chips to ensure even distribution throughout the dough—this is where all that chocolatey goodness comes from!
7. Shape the Cookies:
Using an ice cream scoop or your hands, form large balls of dough, about 6 tablespoons (100g each). These cookies are meant to be big and thick!
8. Arrange on Baking Sheet:
Place only 3 dough balls on your prepared baking sheet, giving them plenty of space to spread while baking. Remember—they stay thick but spread out a bit!
9. Bake Until Perfect:
Bake the cookies for 12-15 minutes. You’re looking for golden brown edges with soft, puffy centers. They might look a little underdone in the middle, but they’ll continue cooking once you take them out!
10. Add the Finishing Touch:
If you like, sprinkle a little flaky sea salt on top of the cookies as soon as they come out of the oven for a sweet and salty contrast!
11. Cool Down:
Let the cookies cool on the baking sheet for about 10 minutes. This cooling time is crucial as they’ll firm up a bit while staying gooey inside.
12. Enjoy!
These cookies are best enjoyed warm from the oven, but you can store them in an airtight container for up to 3 days—if they last that long!
These Levain Bakery-inspired cookies are known for their crispy exterior and melting chocolate center, sure to impress anyone who tries them!
Can I Use Substitute Ingredients?
Yes! If you’re out of all-purpose flour, you can use a gluten-free flour blend, but the texture may vary slightly. For butter, you can substitute with margarine or coconut oil for a dairy-free option, though the flavor will be different.
How Do I Ensure My Cookies Are Thick and Chewy?
Ensure your butter is cold and not fully softened; this helps maintain thickness while baking. Also, be generous with the size of your dough balls (about 6 tablespoons each) and avoid overmixing to keep the cookies tender.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just scoop the dough onto the baking sheet and bake directly from the fridge, adding a minute or two to the baking time if needed.
What’s the Best Way to Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them for up to a month. To enjoy, simply thaw at room temperature or reheat briefly in the oven!
