If you’re a cookie lover craving that perfect balance of chewy, gooey, and just a little crunchy, the Levain Bakery Chocolate Chip Cookies Recipe is an absolute must-try. These cookies are famously thick and packed with melty chocolate chips and a tender crumb that keeps you reaching for more. Every bite feels like a warm hug, making this recipe a treasured classic to have in your baking repertoire.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that each bring something special to the table. From the richness of cold unsalted butter to the aromatic vanilla extract, every component works together to create those signature Levain Bakery Chocolate Chip Cookies.
- Unsalted butter, cold and cubed: Keeps the dough thick and gives a rich, creamy flavor when baked.
- Brown sugar, packed: Adds moisture and a subtle caramel undertone that makes the cookies chewy.
- Granulated sugar: Balances sweetness and helps create a tender texture.
- Large eggs, cold: Provide structure and richness, enhancing the cookie’s tenderness.
- Pure vanilla extract: Infuses the dough with warm, inviting flavor that elevates every bite.
- All-purpose flour: The base for the dough, giving the cookies their classic chewy and soft texture.
- Baking powder: Helps with subtle lift and softness.
- Baking soda: Reacts with the acids in sugar for perfect rise and browning.
- Salt: Balances the sweetness and enhances flavors.
- Semi-sweet chocolate chips: The star ingredient, delivering gooey bursts of chocolate in every mouthful.
- Walnuts, chopped (optional): Adds a delightful crunch and nutty flavor, highly recommended if you want an extra texture dimension.
How to Make Levain Bakery Chocolate Chip Cookies Recipe
Step 1: Prepare Your Ingredients
Start by making sure your unsalted butter and eggs are cold; this helps keep the dough thick and yields those iconic thick cookie shapes. Pre-measure your sugars and sift together the flour, baking powder, baking soda, and salt to avoid any lumps and ensure even distribution of leavening agents.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the cold butter with the brown sugar and granulated sugar until just combined. Unlike typical cookie recipes where butter is softened or melted, here the cold butter keeps the dough chunky and perfect for large, thick cookies.
Step 3: Add Eggs and Vanilla
Beat in the cold eggs one at a time, followed by the vanilla extract. The cold eggs might make the dough look a bit curdled at first, but that’s exactly what you want for the texture Levain’s cookies are famous for.
Step 4: Incorporate Dry Ingredients
Gradually fold in the sifted flour mixture, stirring gently just until combined. Overmixing can lead to tougher cookies, so take care to preserve that tender crumb.
Step 5: Fold in Chocolate Chips and Walnuts
Finally, fold in the chocolate chips and chopped walnuts if using. Be generous here; the chocolate chips are what make these cookies irresistible!
Step 6: Shape and Bake
Form dough into large, roughly 6-ounce balls for that signature thick cookie. Place them on a parchment-lined baking sheet with some space in between—they won’t spread much. Bake at 375 degrees Fahrenheit for 15 to 18 minutes, until the edges are golden but the centers still look slightly underbaked for maximum gooeyness.
How to Serve Levain Bakery Chocolate Chip Cookies Recipe
Garnishes
A light dusting of flaky sea salt right after baking can elevate these cookies even further by balancing the sweetness and emphasizing the chocolate’s depth. For a fun twist, try a drizzle of melted dark chocolate or a sprinkle of finely chopped toasted nuts.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a cup of freshly brewed coffee. For an indulgent treat, serve alongside vanilla bean ice cream or a scoop of whipped cream for that classic cookie and cream combo everyone adores.
Creative Ways to Present
Try sandwiching two cookies around a scoop of ice cream for a heavenly dessert sandwich or break the cookie into bite-sized pieces and sprinkle over homemade banana pudding or chocolate mousse for extra texture and flavor dimensions.
Make Ahead and Storage
Storing Leftovers
Store your freshly baked Levain Bakery Chocolate Chip Cookies in an airtight container at room temperature. They generally stay soft and delicious for up to 4 days, allowing you to savor the magic anytime without baking again.
Freezing
You can freeze the unbaked dough balls wrapped tightly in plastic wrap and stored in a freezer-safe bag. When you want fresh cookies, simply bake from frozen, adding a couple of extra minutes to the baking time. This way, you can enjoy Levain Bakery Chocolate Chip Cookies Recipe whenever the craving hits.
Reheating
To enjoy leftovers fresh from the oven, pop cookies into a preheated oven at 300 degrees Fahrenheit for 5 to 7 minutes. This revives their soft, just-baked texture, making them taste like new.
FAQs
What makes Levain Bakery Chocolate Chip Cookies Recipe different from regular cookies?
The secret lies in using cold butter and eggs, which creates a dense, thick dough that bakes into large, chewy, and gooey cookies unlike your usual thin, crispy kind.
Can I substitute the walnuts for another nut?
Absolutely! Pecans or macadamia nuts both work beautifully, adding their own unique texture and flavor. You can also omit nuts altogether if you prefer a classic chocolate chip cookie.
Why do the cookies stay so thick and not spread much?
Using cold butter prevents the dough from spreading too quickly in the oven, resulting in those thick, tall cookies Levain Bakery is known for.
Is there a way to make the cookies vegan?
While this traditional Levain Bakery Chocolate Chip Cookies Recipe uses butter and eggs, you can experiment with vegan butter and flax eggs, but keep in mind the texture will differ from the classic version.
Can I use chocolate chunks instead of chips?
Yes! Big chocolate chunks can add a rustic, melty feel that works wonderfully in these cookies. It’s all about personal preference and experimenting to find your ideal bite.
Final Thoughts
This Levain Bakery Chocolate Chip Cookies Recipe truly captures the essence of indulgent baking—thick, chewy, and packed with rich chocolate and a hint of nutty crunch. It’s a recipe you’ll want to make over and over, whether for cozy nights in or sharing with friends who will definitely ask for the secret. Dive in, have fun baking, and get ready to fall in love with the best chocolate chip cookie experience you can create at home!
Print
Levain Bakery Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Levain Bakery Chocolate Chip Cookies are famously thick, gooey, and packed with chocolate chips and walnuts for a perfect balance of texture and flavor. These cookies have a slightly crisp exterior and a soft, fudgy interior, making them an irresistible treat for any cookie lover.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, cold
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate)
- 1 cup walnuts, chopped (optional but recommended for extra texture)
Instructions
- Prepare the dough: In a large bowl, cream the cold, cubed unsalted butter with brown sugar and granulated sugar until combined but still slightly chunky. Add the cold eggs one at a time and then mix in the vanilla extract thoroughly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix gently until just combined to avoid overworking the dough.
- Add chocolate chips and walnuts: Fold in the semi-sweet chocolate chips and chopped walnuts evenly throughout the dough to ensure every cookie has a good distribution of mix-ins.
- Portion the dough: Using a large cookie scoop or spoon, form dough balls roughly 6 ounces each for that signature thick and chunky Levain size. Place them spaced out on a parchment-lined baking sheet to allow for spreading during baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the cookies for about 12-15 minutes until the edges are golden brown but the centers are still soft. Avoid overbaking to maintain the gooey texture.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This resting time helps set the cookies without losing moisture inside.
Notes
- Use cold butter and eggs for the best texture to help create thick, fluffy cookies.
- Do not overmix the dough to keep cookies tender and soft inside.
- Adjust baking time if your cookies are smaller or larger. Larger cookies may need a few extra minutes.
- Walnuts are optional but highly recommended for added crunch and flavor.
- For a mix of chocolate chips, combine semi-sweet and milk chocolate for a sweeter and more varied chocolate taste.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
