These Levain Bakery-style chocolate chip cookies are thick, chewy, and loaded with gooey chocolate chunks. They’re the perfect treat for cookie lovers!
Honestly, who can resist a warm cookie right out of the oven? I mean, that melty chocolate is like a warm hug for your taste buds! 🍪❤️
Making these cookies is super simple, and they stay soft for days. I love enjoying them with a glass of milk or sharing them with friends for a little extra happiness!
Key Ingredients & Substitutions
Unsalted Butter: Using cold butter is crucial for keeping the cookies thick and chewy. If you’re in a pinch, you can substitute with margarine, but I personally prefer the flavor of butter.
Brown Sugar: The brown sugar adds moisture and depth. You can substitute with coconut sugar for a healthier twist, but it may change the flavor slightly.
Cake Flour: This gives the cookies a lighter texture. If you don’t have cake flour, you can use all-purpose flour, but the cookies may be a bit denser. You can also make cake flour by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.
Chocolate Chunks: Dark chocolate is my favorite for that rich taste. However, you can mix and match with semi-sweet or milk chocolate depending on your preference. White chocolate adds a different flavor as well!
Walnuts: I love the crunch they bring, but feel free to skip them or use pecans if you prefer. If you’re nut-free, just omit them!
What’s the Best Way to Ensure Thick Cookies?
To get those perfectly thick cookies, there are a few key steps to follow:
- Use cold butter to keep the dough from spreading too much while baking.
- Don’t overmix the dough once you add the dry ingredients. Just mix until combined.
- Bake large mounds of dough, about 1/4 cup each. This helps them stay thick and chewy.
- Lastly, don’t forget to let them cool on the baking sheet for 10 minutes. This helps them set nicely.
By following these tips, you’ll be able to enjoy cookies that are soft, thick, and delightfully delicious!
Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, cold and cut into chunks
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups dark chocolate chunks or chips (use a good quality chocolate)
- Optional: 1 cup walnuts, roughly chopped
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and then about 12-14 minutes of baking time. Make sure to let the cookies cool for about 10 minutes on the baking sheet before moving them to a wire rack. All in all, you’ll be tasting those amazing cookies in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, take your cold butter and beat it together with the light brown sugar and granulated sugar using a mixer. Mix it until it’s creamy and well combined. This might take a couple of minutes!
3. Add the Eggs:
Add the eggs one at a time to your butter-sugar mixture. Make sure to mix well after each egg until it’s completely integrated into the mix.
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt.
5. Mix Dry Ingredients with Wet:
Now, gradually add the dry ingredients to the butter mixture in the large bowl. Mix them together until just combined—don’t overdo it!
6. Fold in Chocolate and Nuts:
Next, gently fold in the dark chocolate chunks and the walnuts if you’re using them. This part is crucial for that delicious chocolatey goodness!
7. Shape the Cookies:
Using an ice cream scoop or a large spoon, drop large mounds of dough about 4 ounces (or 1/4 cup) onto your prepared baking sheet. Make sure they are spaced apart so they have room to spread.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-14 minutes, until the edges are just lightly golden. The centers will still be soft—that’s exactly what we want!
9. Cool and Enjoy:
Allow the cookies to cool on the baking sheet for about 10 minutes. Then, gently transfer them to a wire rack to cool completely. Enjoy your fresh, warm cookies with a big glass of milk!
These cookies are thick, soft in the middle, and have a crisp outer edge, just like the famous cookies from Levain Bakery. Enjoy every bite!
Can I Use Room Temperature Butter Instead of Cold Butter?
It’s best to use cold butter for this recipe to achieve the thick, chewy consistency of Levain cookies. If you only have room temperature butter, consider chilling the dough in the fridge for about 30 minutes before baking to help the cookies hold their shape.
Can I Substitute the Chocolate Chips?
Absolutely! You can use semi-sweet or milk chocolate chips, or even a mix of both. For a unique twist, try adding white chocolate chips or butterscotch chips as well!
How Do I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze them! Just wrap individual cookies in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
Can I Make These Cookies Without Nuts?
Of course! If you’re not a fan of nuts or have a nut allergy, feel free to omit the walnuts altogether. The cookies will still be delicious and packed with chocolate flavor!