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Levain Bakery Chocolate Chip Cookies

Levain Bakery Chocolate Chip Cookies
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Levain Bakery Chocolate Chip Cookies are thick, chunky cookies packed with rich melted chocolate chunks, a gooey center, and a crisp outside. This recipe combines simple pantry staples to create an extraordinary balance of sweet and salty flavors with a signature texture that satisfies every cookie lover’s craving. Adaptable with various mix-ins and dietary variations, these cookies deliver a bakery-style treat in your own kitchen.

Ingredients

Scale

Wet Ingredients

  • 1 cup (227g) unsalted butter, cold or room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 3 cups (375g) all-purpose flour (or gluten-free baking mix for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt

Add-ins

  • 1 1/2 cups (270g) mixed dark and semi-sweet chocolate chunks
  • 1 cup (120g) chopped walnuts (optional)

Instructions

  1. Creaming the Butter and Sugars: Start by softening your butter to room temperature, then beat it together with granulated and brown sugar until light and fluffy. This creates a smooth base that traps air, helping the cookies rise just right.
  2. Adding Eggs and Vanilla: Next, mix in the eggs one at a time, followed by pure vanilla extract. The eggs bring moisture and richness, while vanilla offers a warm, aromatic layer of flavor.
  3. Combining Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Sifting these ingredients helps evenly distribute the leavening agents and salt to every bite.
  4. Mixing Wet and Dry Ingredients: Slowly add the dry mix to your creamed butter mixture, folding it gently to maintain airiness without overworking the dough, which keeps the cookies tender.
  5. Adding Chocolate Chunks and Walnuts: Stir in generous amounts of chocolate chunks and walnuts if using. Large chunks create gooey pockets of melted chocolate, while walnuts introduce a satisfying crunch.
  6. Shaping and Baking: Form the dough into large, thick mounds of about 5 tablespoons each and place them spaced generously on a baking sheet. Bake at 375°F (190°C) for 12-15 minutes or until edges are golden brown but the centers remain soft.

Notes

  • Use cold butter to help achieve the right dough consistency and cookie texture.
  • Large dough balls are crucial for the signature thick, chunky effect.
  • Pull cookies out while centers look slightly underdone to maintain gooeyness.
  • Chilling dough at least 30 minutes improves flavor and firms up the butter.
  • Invest in high-quality chocolate chunks for better taste and melt quality.
  • For nut-free variation, omit walnuts without sacrificing texture.
  • Double chocolate variation: add cocoa powder and extra chocolate chunks.
  • For oatmeal chocolate chip version, incorporate rolled oats.
  • Vegan option: use plant-based margarine and flax eggs.
  • Gluten-free: swap all-purpose flour for gluten-free baking mix.
  • Store cooled cookies in airtight container up to 4 days, adding a slice of bread to keep moist.
  • Freeze dough balls up to 3 months; bake from frozen adding few extra minutes.
  • Reheat cookies briefly to revive gooey texture (10 seconds microwave or 5 minutes at 300°F oven).

Nutrition

Keywords: Levain Bakery, chocolate chip cookies, thick cookies, gooey cookies, chunky cookies, bakery-style cookies, chocolate chunks, walnut cookies, easy cookie recipe

Find it online: https://lillysplate.com/levain-bakery-chocolate-chip-cookies/