Levain Bakery-Style Super-Thick Chocolate Chip Cookies

There’s nothing quite like biting into a Levain Bakery-Style Chocolate Chip Cookie. Known for their massive size, gooey center, and rich flavor, these cookies are a dream for anyone who loves their chocolate chip cookies ultra-thick and decadent. With the perfect balance of crispy edges and a soft, melty interior, these cookies are a must-bake for anyone who takes their cookies seriously.

I tried recreating Levain Bakery’s iconic cookies at home, and after a few trials (and a lot of taste-testing!), this recipe hits all the right notes. These cookies are quick to make, require no chilling, and bake up beautifully thick.

Let’s get baking and create your very own Levain Bakery-Style Chocolate Chip Cookies!

Quick Overview in Todd Wilbur’s Style

These Levain Bakery-Style Super-Thick Chocolate Chip Cookies are massive, gooey, and packed with chocolate chips. With a crisp exterior and melty interior, they’re the ultimate cookie indulgence, perfect for when you’re craving bakery-style treats at home.

Why You’ll Love These Cookies

Thick, Gooey, and Bakery-Worthy

• Super-Thick Texture: Achieved with the perfect mix of ingredients and baking technique.
• No Chilling Required: Get your cookies ready faster without sacrificing quality.
• Loaded with Chocolate: Every bite is packed with melty chocolate chips.
• Perfectly Crisp Edges: Contrasts beautifully with the soft, gooey center.

What You Need for Levain Bakery-Style Chocolate Chip Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, cold and cubed
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, cold
• 2¾ cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 cups semi-sweet or dark chocolate chips
• 1 cup chopped walnuts (optional, for authentic Levain-style)

How to Make Levain Bakery-Style Chocolate Chip Cookies

Step 1: Preheat the Oven

1. Preheat your oven to 410°F (210°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Butter and Sugars

1. In a large mixing bowl, beat the cold, cubed butter with the brown sugar and granulated sugar until creamy, about 2–3 minutes.

Step 3: Add the Eggs

1. Beat in the eggs, one at a time, until well combined.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 5: Add Chocolate and Nuts

1. Fold in the chocolate chips and walnuts (if using). The dough will be thick and chunky.

Step 6: Form the Cookies

1. Divide the dough into 6–8 large portions (about 6 ounces each). Shape them into rough balls, leaving them tall rather than flattened.

Step 7: Bake the Cookies

1. Place the cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart.
2. Bake for 9–12 minutes, or until the edges are golden brown and the centers look just set.

Step 8: Cool and Serve

1. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature for maximum gooeyness.

Tips for Perfect Levain Bakery-Style Cookies

1. Use Cold Butter: This helps the cookies maintain their thick, chunky shape.
2. Don’t Overbake: The centers should look slightly underbaked when you take them out—they’ll set as they cool.

Substitutions and Variations

• Nut-Free: Skip the walnuts or substitute with pecans or hazelnuts.
• Chocolate Variety: Mix semi-sweet, dark, and milk chocolate chips for extra richness.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute.

Make a Healthier Version

• Reduce Sugar: Use ½ cup brown sugar and ¼ cup granulated sugar for less sweetness.
• Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for added fiber.

Frequently Asked Questions for Levain Bakery-Style Cookies

1. Can I make smaller cookies?
   Yes, adjust the size and bake for 7–9 minutes.
2. Can I make the dough ahead of time?
   Absolutely! Store it in the fridge for up to 3 days or freeze for up to 3 months.
3. What’s the best way to store these cookies?
   Keep in an airtight container at room temperature for up to 3 days.
4. Can I skip the cornstarch?
   Cornstarch helps create a soft, tender texture, but you can omit it if needed.
5. Why is the butter cold?
   Cold butter prevents the cookies from spreading too much during baking.
6. What if I don’t have baking powder?
   You can use an extra ¼ tsp of baking soda as a substitute.
7. Can I use other mix-ins?
   Absolutely! Try dried cranberries, toffee bits, or peanut butter chips.
8. What’s the yield for this recipe?
   This recipe makes 6–8 large cookies or 12 smaller ones.
9. Can I make these without a stand mixer?
   Yes, a hand mixer works fine—just ensure you cream the butter and sugars thoroughly.
10. What if my cookies spread too much?
    Chill the dough for 30 minutes before baking to help them hold their shape.
11. Can I add a pinch of sea salt on top?
    Yes! A sprinkle of flaky sea salt enhances the chocolate flavor.
12. Can I reheat these cookies?
    Reheat in a 300°F oven for 3–5 minutes for a freshly baked texture.

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Closing Thoughts

And there you have it—Levain Bakery-Style Super-Thick Chocolate Chip Cookies, the ultimate indulgence for cookie lovers. These thick, gooey cookies are guaranteed to impress, whether you’re baking for friends, family, or just yourself.

Happy baking, and enjoy every bite! 😊🍪