Levain Bakery Chocolate Chip Cookies
Thick, bakery-style cookies inspired by Levain Bakery, loaded with melty chocolate chips and crunchy walnuts. Crispy on the outside, soft and gooey on the inside — perfect for serious cookie lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 410°F (210°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in the chocolate chips and chopped walnuts.
- Form the dough into large balls (about 6 oz or 170g each) and place on the baking sheet. Do not flatten.
- Bake for 9–11 minutes, or until the edges are golden but centers remain soft.
- Let the cookies cool on the pan for 10 minutes before transferring to a wire rack.
Notes
- Use cold butter to help keep the cookies thick and chewy.
- Don’t overbake — they should look slightly underdone in the center.
- Chilling the dough before baking is optional but can enhance flavor and texture.
- Walnuts are traditional in Levain-style cookies but can be omitted if desired.
