If you love warm cookies, these Levain Bakery Chocolate Chip Cookies are a dream! They are thick, soft, and packed with gooey chocolate chips, making every bite a treat.
Honestly, there’s nothing better than the smell of cookies baking in the oven. I like to enjoy mine with a glass of milk, or, let’s be real, maybe just by themselves! 🍪
Key Ingredients & Substitutions
Butter: Using cold unsalted butter brings the right texture. If you’re in a pinch, you can use margarine, but it might change the flavor a bit. I love the richness that butter adds!
Sugars: Combining granulated sugar and light brown sugar creates the perfect balance of sweetness and chewiness. If you’re looking for a healthier option, you can use coconut sugar instead.
Chocolate Chips: I’m a fan of semi-sweet chocolate chunks for that gooey finish. If you prefer dark chocolate, feel free to swap! You could also use milk chocolate if you like it sweeter or even mix different types.
Flour: All-purpose flour is essential for the structure. For gluten-free cookies, you could try a gluten-free flour blend, though the texture may vary slightly.
How Do You Get Perfectly Thick Cookies?
The key to those thick, bakery-style cookies is the right method! First, don’t overly cream the butter and sugars; the mixture should still be a bit chunky. Also, chilling the dough helps maintain thickness while baking.
- Use a big ice cream scoop to form large balls of dough—this leads to thicker cookies.
- Don’t flatten the dough; it’s supposed to be puffy when it goes into the oven.
- Lastly, keep an eye on the baking time. The cookies should look soft in the center when you take them out—this ensures a gooey texture!
How to Make Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, cold and cut into pieces
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks (use good quality chocolate)
Time Needed:
This recipe will take about 20 minutes to prepare and 12-15 minutes to bake, plus a little cooling time. In total, you can whip up these delicious cookies in around 40 minutes, including baking time!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 375°F (190°C). While that’s heating up, grab a baking sheet and line it with parchment paper. This will prevent the cookies from sticking!
2. Mix the Butter and Sugars:
In a large mixing bowl, take the cold, chopped butter and add granulated sugar and brown sugar. Using a mixer on low speed (or a good old-fashioned hand whisk), beat them together until the mixture looks a bit chunky and slightly creamy. Remember, it doesn’t need to be completely smooth.
3. Add Eggs and Vanilla:
Next, crack in those 2 large eggs and pour in the vanilla extract. Mix until everything is nicely combined—it’s okay if it’s not fully smooth; we want to keep that delicious chunky texture!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to ensure everything is evenly distributed.
5. Mix Dry with Wet Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring just until combined. We want to make sure not to over-mix, so it’s okay if there are a few flour streaks left.
6. Stir in the Chocolate Chips:
Now it’s time to fold in all that deliciousness—add the semi-sweet chocolate chips or chunks and mix them gently into the dough.
7. Scoop the Cookie Dough:
Using an ice cream scoop or a large spoon, scoop out dough balls about 1/4 to 1/3 cup in size. Place them on the prepared baking sheet, making sure to leave about 3 inches between each cookie. They will spread as they bake!
8. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 12-15 minutes. You’ll want the edges to be a lovely golden brown while the centers should look soft and puffy. Trust me, this will give you that gooey center!
9. Cool Down:
Once they’re done baking, take the cookies out of the oven and let them cool on the baking sheet for about 10 minutes. This allows them to set a bit more. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Now comes the best part! Enjoy these thick, gooey cookies warm or at room temperature. If you have any leftovers (which is unlikely!), store them in an airtight container for up to 3 days.
These Levain Bakery-style chocolate chip cookies are famous for their big, thick, and gooey texture with large chocolate chunks melted throughout. You’ll love how easy they are to make and even more how delicious they taste!
Can I Use Room Temperature Butter Instead?
It’s best to use cold, unsalted butter for this recipe to achieve the thick texture characteristic of Levain cookies. Room temperature butter can lead to flatter cookies. If you’re in a hurry, just leave the butter in the fridge until you’re ready to mix the sugars.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can freeze the cookies for up to 3 months. Just ensure they’re well-wrapped to prevent freezer burn!
Can I Add Nuts or Other Mix-ins?
Absolutely! Feel free to mix in some chopped nuts, like walnuts or pecans, or even dried fruits for added flavor. Just keep in mind that this may alter the classic taste a bit, but it can be a delicious variation!
How Can I Adjust the Sweetness?
If you prefer less sweetness, you can reduce the amount of sugar slightly, but not more than 1/4 cup total (1/8 cup from each type of sugar). Additionally, you might try using a darker chocolate, which will balance out the sweetness of the cookie.
