These Levain Bakery chocolate chip cookies are thick, gooey, and packed with chocolate! They have a crispy outside and a soft, melty center that everyone loves.
Honestly, it’s hard to eat just one! I like to bake a batch and share with friends, though I often keep a few for myself because who can resist these cookies? 😋
Key Ingredients & Substitutions
Unsalted Butter: Cold and cubed butter is crucial for creating the right texture. If you’re out of unsalted, you can use salted butter, but cut back on added salt in the recipe.
Sugars: Using a mix of granulated and brown sugar gives the cookies a nice balance of sweetness and chewiness. You can substitute coconut sugar for brown sugar if you’re aiming for a more natural option.
Chocolate Chips: I love using a mix of semisweet chips and chunks. You can use dark chocolate or milk chocolate for a different flavor. If you’re dairy-free, look for chocolate chips made without milk.
Nuts: The optional walnuts or pecans add a wonderful crunch. Feel free to skip them for a nut-free version or use sunflower seeds if you need a substitute!
How Can I Achieve the Perfect Cookie Texture?
Getting that iconic Levain cookie texture requires some attention. Here are my top tips:
- Use cold butter for mixing, as it helps create a thicker cookie that doesn’t spread too much.
- Do not overbeat the butter and sugars; a little texture is great! This keeps your cookies soft inside.
- Shape the dough into large balls without flattening them. They will spread as they bake, resulting in thick, gooey goodness.
- Watch your baking time closely. The cookies should look golden around the edges but still soft in the center. They’ll firm up as they cool!
How to Make Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chunks (a mix of sizes works well)
- Optional: 1 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and 12-15 minutes for baking. Overall, you’ll have delicious, warm cookies in about 30-35 minutes. Don’t forget to let them cool for a bit before digging in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). To get your cookies baking perfectly, line two baking sheets with parchment paper and set them aside.
2. Cream the Butter and Sugars:
In a large bowl, combine the cold, cubed butter with both the granulated and brown sugars. Using a mixer, cream them together until they’re just combined. Avoid overmixing; a little bit of texture is perfect!
3. Add the Eggs:
Next, add the eggs one at a time, mixing gently after each addition to blend them well into the butter-sugar mixture.
4. Prepare the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that your dry ingredients are evenly mixed before adding them to the wet mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until everything is combined. Be careful not to overmix!
6. Fold in Chocolate Chips:
Now comes the best part! Gently fold in the chocolate chips or chunks, and if you’re using them, the chopped nuts. Make sure they are evenly distributed throughout the dough.
7. Shape the Cookies:
Divide the dough into large, rough-shaped balls, about 6 tablespoons of dough each. It’s important not to flatten them! This will give you those thick cookies we love.
8. Bake the Cookies:
Place the dough balls spaced apart on your prepared baking sheets. Bake in the preheated oven for 12-15 minutes. They should look golden around the edges but soft in the center.
9. Cool and Enjoy:
Once they are done, remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes. Then, transfer them to a wire rack to cool completely (if you can wait that long!).
These cookies are best enjoyed slightly warm, with the chocolate still melty in the center. Follow these steps, and you’ll have that iconic Levain texture and flavor. Enjoy every bite!
Can I Use Different Types of Sugar?
Yes! You can substitute coconut sugar for brown sugar for a more natural option. Just keep in mind that different sugars can alter the flavor slightly, but it will still be delicious!
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours. Just scoop the dough balls onto the baking sheet and chill them covered. You may need to add a minute or two to the baking time if baking from chilled.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before enjoying!
What If My Cookies Are Too Flat?
If your cookies spread too much, it might be due to using softened butter instead of cold butter or overmixing the dough. Make sure to use cold, cubed butter and gently mix the ingredients!
