These chewy chocolate chip cookies, inspired by Levain Bakery, are pure joy! With extra thick dough, they’re loaded with gooey chocolate bits and a slightly crispy edge.
Who can resist the warm, melty chocolate? 🍪 I love making a batch and sharing them—if I can resist eating them all first! They are so easy to whip up and always a crowd-pleaser!
Key Ingredients & Substitutions
Butter: Stick with unsalted butter, as it allows you to control the saltiness. Chilling the butter helps keep the cookies thick. If you’re in a pinch, you can use margarine, but it might alter the flavor.
Sugars: Both granulated and brown sugar create a wonderful sweetness. If you want a deeper flavor, you can substitute dark brown sugar for some or all of the light brown sugar.
Flour: All-purpose flour is a must for the right texture. In a gluten-free situation, you can try a 1:1 gluten-free flour blend, but results may vary.
Chocolate Chips: I love using semisweet chocolate chunks because they melt beautifully. Dark chocolate or milk chocolate chips work too, depending on your preference.
Nuts: Walnuts and pecans add crunch, but if you have nut allergies, you can skip them or add oatmeal instead for textural interest.
How Do You Make Sure Your Cookies Are Thick and Chewy?
The key to achieving that perfect Levain Bakery-style thickness lies in the mixing and baking method. Here are some essential tips:
- Start with cold butter; this prevents the cookies from spreading too much while baking.
- Mix the ingredients just until combined. Overmixing can lead to tougher cookies.
- Form large dough balls (about 5 tablespoons each). The bigger they are, the thicker they’ll be after baking.
- Don’t flatten the dough too much on the baking sheet, as thick cookies will retain their shape better.
- Keep an eye on the baking time! Remove them once the edges are golden, but the centers are still soft for that ideal chewy texture.
Following these tips will help you enjoy cookies that are both thick and delightfully gooey—just like those from Levain Bakery!
Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
For the Chocolate Chips:
- 2 cups semisweet chocolate chips or chunks (roughly chopped chocolate bars work best)
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and 12-15 minutes of baking time. Be sure to let the cookies cool for a few minutes before enjoying them. In total, set aside around 40-45 minutes for some tasty cookie magic!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 375°F (190°C). While that’s heating up, take a moment to line your baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and makes cleanup a breeze!
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the cold, cubed butter with both the granulated and brown sugars. Beat them together until just combined. Don’t worry if the mixture isn’t creamy – the cold butter helps to keep the cookies dense and chewy!
3. Add Eggs and Vanilla:
Next, crack in the eggs, adding them one at a time. Mix them gently into the dough. Now, stir in that lovely vanilla extract for a wonderful flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure even distribution of the leavening agents.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the wet mixture. Gently stir until everything is just combined. You don’t want to overmix, as this can change the texture of your cookies.
6. Fold in the Chocolate Chips:
Time for the stars of the show! Fold in your semisweet chocolate chips and optional nuts until they are generously distributed throughout the dough.
7. Shape the Cookies:
Using a large cookie scoop or your hands, form dough balls that are about 5 tablespoons each. You’re aiming for thick, large cookies – just like those iconic Levain Bakery cookies!
8. Bake the Cookies:
Place the dough balls on your prepared baking sheets, leaving enough space between each one. Gently flatten the tops but keep them thick. Bake them for about 12-15 minutes. The edges should be golden brown, while the centers remain soft and chewy.
9. Cooling Time:
Once they’re out of the oven, let the cookies rest on the baking sheet for 5-10 minutes. This helps them finish baking inside and makes sure they stay nice and thick!
10. Enjoy!
Transfer the cookies to a wire rack to cool completely. Serve them warm for a gooey treat or store in an airtight container for up to 3 days. If they last that long, reheat them slightly to enjoy the melty chocolate goodness!
This recipe yields thick cookies that are crunchy on the outside and delightfully gooey on the inside, just like the famous Levain Bakery cookies! Enjoy every delicious bite!
How Can 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 longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe container.
Can I Use Room Temperature Butter Instead?
It’s best to use cold butter for this recipe to achieve those thick and chewy cookies. However, if you’re in a pinch, you can use softened butter, but be aware that it may change the texture slightly, leading to a less dense cookie.
Can I Substitute Different Types of Sugar?
You can substitute light brown sugar with dark brown sugar for a deeper flavor, or use a mix of both. Just remember that sweeteners like coconut sugar or honey will alter both the taste and texture. If using honey, reduce the liquid slightly in the recipe.
What if I Don’t Have Parchment Paper?
If you don’t have parchment paper, you can lightly grease your baking sheet with cooking spray or butter, although it’s recommended to use parchment for better results with non-stick. Alternatively, a silicone baking mat works just as well!
