These Levain Bakery chocolate chip cookies are big, thick, and full of gooey chocolate goodness. They’ve got a crispy outside and a soft, chewy inside that will make you smile!
Honestly, who could resist a cookie like that? I always bake a batch and enjoy them warm, with a glass of cold milk. It’s the perfect treat for any day! 🍪🥛
Key Ingredients & Substitutions
Unsalted butter: Cold butter gives these cookies their unique texture. If you only have salted butter, reduce the added salt to 1/4 teaspoon to balance the flavors. I find that cubing the butter helps it mix in more evenly.
Granulated & brown sugars: This combination adds depth of flavor. For a healthier twist, you can substitute coconut sugar for the brown sugar. It gives a slight caramel taste which works wonderfully here.
Eggs: Fresh eggs are crucial for moisture and structure. You can substitute 1/4 cup of applesauce for each egg if you’re vegan or allergenic.
Chocolate chips/chunks: Semi-sweet chocolate is traditional, but feel free to mix in dark or milk chocolate for more sweetness. I like to use a mix for a richer cookie experience. If you’re dairy-free, go for vegan chocolate chips.
How Do I Get That Perfect Cookie Texture?
The key to getting the right texture lies in how you handle the dough. You might be tempted to overmix, but avoid that! Mixing just until combined helps keep the cookies thick and chewy.
- Use cold butter to create a rich dough without spreading too much while baking.
- When baking, put large dough balls (about 6 tablespoons) on the sheet; they’ll bake to a perfect size!
- For a nice finish, adding flaky sea salt before baking enhances the sweet taste beautifully.
- Let the cookies rest on the baking sheet after removing them from the oven. This helps them set and stay soft inside.
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 packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks (roughly chopped chocolate)
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Allow an additional 10 minutes for cooling on the baking sheet. So, in about 40 minutes, you’ll have delicious, bakery-style cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that your cookies bake evenly. Also, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugars:
In a mixing bowl, combine the cold cubed butter, granulated sugar, and brown sugar. Use a hand mixer or a stand mixer with a paddle attachment on medium speed to mix until well combined, but still slightly chunky. This texture gives the cookies their signature thick form.
3. Add the Eggs and Vanilla:
Add the eggs one at a time, mixing just until combined after each addition. Then pour in the vanilla extract and mix again until everything is well blended. The mixture should be creamy and slightly fluffy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures even distribution of the leavening agent and salt, which helps the cookies rise perfectly.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix; this will keep your cookies soft and chewy.
6. Fold in the Chocolate:
Now, gently fold in the chocolate chips or chunks throughout the dough using a spatula. This ensures that every bite is filled with gooey chocolate goodness.
7. Portion the Dough:
Using a large cookie scoop or an ice cream scoop, portion out the dough into balls of about 6 tablespoons each. Place them on the prepared baking sheet, leaving plenty of space between them, as they will spread while baking.
8. Sprinkle with Sea Salt:
If you like, sprinkle a little flaky sea salt on top of each dough ball. This adds a delightful contrast to the sweetness of the cookies.
9. Bake Your Cookies:
Bake the cookies in the preheated oven for 12-15 minutes. You’re looking for golden edges and a soft appearance in the middle. They will be thick and puffy, and that’s exactly what you want!
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. This helps them set before transferring them to a wire rack to cool completely.
11. Enjoy!
These cookies can be enjoyed warm for that gooey chocolate experience or cooled for a chewy texture. Either way, they are sure to delight your taste buds! Enjoy your delicious, homemade Levain Bakery-style chocolate chip cookies!
Can I Use Room Temperature Butter Instead of Cold?
It’s best to use cold butter in this recipe to achieve the signature thick and chewy texture. If your butter is at room temperature, the cookies may spread more during baking and not hold their shape. If you only have room temperature butter, chill the prepared dough in the fridge for about 30 minutes before baking.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your blend contains xanthan gum or another binding agent for the best results!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Use Different Types of Chocolate?
Yes! Feel free to mix and match different types of chocolate, such as dark chocolate or milk chocolate, to suit your preference. You can even add nuts or dried fruits for extra flavor and texture.
