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
Scale
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.
