These Levain Bakery chocolate chip cookies are thick and soft with a golden outside and gooey inside. They are loaded with chocolate chips that melt in your mouth!
You know it’s a great cookie when your friends ask for the recipe! Making these is like a warm hug from your oven, and I love enjoying them with a glass of milk.
Key Ingredients & Substitutions
Unsalted butter: Cold butter is crucial for thick cookies. You can use salted butter, just reduce the added salt a bit. I find that it helps create a rich flavor while keeping the structure perfect.
Granulated and brown sugar: Together, they provide sweetness and a nice chewiness. If you’re looking for a healthier option, coconut sugar can work too, but it may change the flavor slightly.
All-purpose flour: Standard in many recipes, but gluten-free all-purpose flour can be substituted for a gluten-free version. Just be sure it includes xanthan gum for the best texture.
Baking powder: Essential for the rise. If you only have baking soda, you can double it, but remember to adjust the acid in your recipe accordingly.
Cornstarch: This is what gives the cookies a softer texture. If you don’t have cornstarch, you can leave it out, but the cookies may be a bit less chewy.
Chocolate chips: I love semi-sweet for that perfect balance of sweetness. You can mix in dark chocolate, milk chocolate, or even white chocolate if you prefer more sweetness.
How Do You Ensure Your Cookies Are Thick and Chewy?
The key to achieving that thick, chewy cookie texture lies in how you prepare the dough and the baking time. Here are some tips to get it just right:
- Use cold butter instead of softened. This helps the cookies maintain their structure while baking.
- Don’t overmix your dough. Once the dry ingredients are added, mix just until everything is combined.
- Chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Shape large mounds of dough (about 6 ounces each) to create those signature high, thick cookies.
- Keep an eye on your baking time. It’s better to slightly underbake them. They will continue to firm up as they cool.
Following these steps will help you create cookies that are perfectly thick, soft, and irresistibly delicious!
Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, cold and cut into pieces
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 2 large eggs
- 3 cups (375g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt (plus more for sprinkling)
- 1 1/4 teaspoons cornstarch
- 2 cups semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe will take about 20 minutes to prep, plus 12-15 minutes to bake. After baking, let the cookies cool for at least 10 minutes. In total, you’re looking at around 40-45 minutes from start to enjoying those warm cookies!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet:
First, preheat your oven to 375°F (190°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, cornstarch, and kosher salt. This mixture is what will help your cookies rise and give them that lovely texture. Set it aside while you work on the next step.
3. Cream Butter and Sugars:
In a larger bowl, grab an electric mixer and cream the cold butter pieces with both granulated and brown sugars. Mix until it’s well combined and slightly fluffy. Remember, keeping the butter cold is important to achieve that thick cookie form!
4. Add Eggs:
Add the eggs one at a time to the butter and sugar mixture. Mix lightly just until combined after adding each egg. This makes sure everything stays well mixed without overworking the dough.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring the dry ingredients into the wet mixture. Gradually mix in your flour mixture until everything is just combined. The dough should feel thick and a bit crumbly.
6. Add Chocolate Chips:
Gently fold in the chocolate chips or chunks until they’re evenly distributed throughout the dough. This is where you can get creative if you want to mix in different types of chocolate!
7. Form Cookies:
Using a large cookie scoop or your hands, form the dough into 6 large mounds (about 6 ounces each). Place them spaced apart on your baking sheet. Don’t worry about flattening them out; we want those thick cookies!
8. Bake:
Pop the cookies in the oven and bake for about 12-15 minutes. You’re looking for a beautiful golden color on the tops with crispy edges, while the centers should stay soft and gooey!
9. Cool Slightly and Sprinkle Salt:
Once they’re out of the oven, immediately sprinkle a pinch of kosher salt on each cookie. This adds a delicious contrast to the sweetness!
10. Cool:
Let the cookies cool on the baking sheet for at least 10 minutes. They’ll be very soft, so handle them carefully when moving them to a wire rack or plate.
11. Serve:
Now for the best part! Enjoy your cookies warm with a glass of milk, or let them cool to room temperature for a bit before digging in. Either way, they’re sure to be a hit!
This recipe perfectly captures the thick, soft, and slightly crispy cookies that Levain Bakery is famous for, providing you with an indulgent treat loaded with chocolate and a hint of sea salt on top. Happy baking!
Can I Use Softened Butter Instead of Cold Butter?
It’s best to use cold butter for this recipe! Cold butter helps the cookies maintain their thick shape and creates a nice texture. If you use softened butter, your cookies may spread too much and lose that signature Levain thickness.
What if I Don’t Have Cornstarch?
If you don’t have cornstarch, you can simply omit it from the recipe. However, for a slightly different texture, you might replace it with an equal amount of all-purpose flour, keeping in mind that it may affect the final chewiness.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough onto a baking sheet and freeze the mounds until solid. Once frozen, transfer them to an airtight container or freezer bag for up to 3 months. Just bake them straight from frozen, adding a minute or two to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge or freeze them to enjoy later. Just let them come to room temperature or warm them slightly in the microwave before eating!
