Levain Bakery Chocolate Chip Cookies
Thick, bakery-style chocolate chip cookies inspired by the famous Levain Bakery — crisp on the outside, gooey and soft in the center, and packed with melty chocolate chunks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 giant cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, cold
- 1 cup cake flour
- 1 3/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chunks
- 1 cup walnuts, roughly chopped (optional)
Instructions
- Preheat oven to 410°F (210°C) and line baking sheets with parchment paper.
- In a large bowl, beat cold butter, brown sugar, and granulated sugar until just combined (do not overcream).
- Add eggs one at a time, mixing lightly after each.
- In a separate bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in chocolate chips and walnuts (if using).
- Divide dough into 8 large balls (about 6 oz each) and place them spaced apart on baking sheets.
- Bake for 9–11 minutes, until edges are golden but centers look slightly underbaked.
- Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Use cold butter and eggs to help keep cookies thick.
- Do not overbake — the gooey center is the signature of Levain-style cookies.
- Best eaten warm; reheat for 10 seconds in the microwave to revive softness.
