Indulge in the iconic Levain Bakery Chocolate Chip Cookies Recipe, featuring thick, chewy cookies loaded with gooey chocolate chips. Perfectly baked for a bakery-style treat at home!
Thick, gooey, and packed with rich chocolatey goodness, these Levain Bakery-inspired cookies are the ultimate indulgence. With their signature oversized look and a balance of crispy edges and soft, gooey centers, they’re a chocolate chip cookie lover’s dream come true.
Why You’ll Love This Recipe
- Bakery Quality at Home: Recreate the famous Levain Bakery cookies without leaving your kitchen.
- Perfect Texture: A delightful contrast of crisp edges and a gooey, chewy center.
- No Waiting: Thanks to the use of cold butter, there’s no need to chill the dough before baking.
- Customizable: Add your favorite mix-ins like nuts or other types of chocolate.
- Quick and Easy: Ready in under 30 minutes for a sweet treat anytime.
Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Directions
- Prepare the Oven: Preheat your oven to 410°F (210°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat the cold, cubed butter with granulated sugar and brown sugar until creamy and smooth.
- Add the Wet Ingredients: Beat in the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Incorporate the Mix-Ins: Fold in the semi-sweet chocolate chips and walnuts (if using).
- Portion the Dough: Using an ice cream scoop or a large spoon, scoop mounds of dough onto the prepared baking sheets. Leave enough space between each cookie to allow for spreading.
- Bake to Perfection: Bake for 10–12 minutes, or until the edges are golden brown and the centers are slightly underbaked for that gooey texture.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Servings: 12 large cookies
- Calories per Cookie: ~450
Variations
- Nut-Free: Skip the walnuts and replace them with more chocolate chips or a different mix-in like dried cranberries.
- Dark Chocolate Delight: Swap semi-sweet chocolate chips for dark chocolate chunks for a richer taste.
- Peanut Butter Swirl: Add dollops of peanut butter to the dough before baking for an extra indulgence.
- Oatmeal Twist: Replace 1/2 cup of flour with rolled oats for added texture and flavor.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend for a gluten-free treat.
Storage and Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Reheating: Warm cookies in a 300°F (150°C) oven for 5 minutes to restore their gooey texture.
FAQs
1. Why use cold butter?
Cold butter helps the cookies retain their shape and achieve a thick, bakery-style texture.
2. Can I use salted butter?
Yes, but reduce the added salt to 1/4 teaspoon to balance the flavors.
3. Why is the oven temperature so high?
The higher temperature helps create a crispy exterior while keeping the inside soft and gooey.
4. Can I make smaller cookies?
Absolutely! Adjust the baking time to 8–10 minutes for smaller cookies.
5. How do I prevent my cookies from spreading too much?
Ensure the butter is cold and avoid overmixing the dough.
6. Can I use other types of chocolate?
Yes, milk chocolate, white chocolate, or dark chocolate chunks work beautifully.
7. Do I need to chill the dough?
No, the recipe is designed to skip chilling, thanks to the cold butter.
8. How do I know when the cookies are done?
Look for golden edges while the centers remain slightly underbaked for gooey perfection.
9. Can I make this dough in advance?
Yes, the dough can be stored in the refrigerator for up to 3 days or frozen for 3 months.
10. Can I substitute the walnuts?
Certainly! Pecans, almonds, or even toffee bits are great alternatives.
Conclusion
These Levain Bakery Chocolate Chip Cookies are a decadent treat that combines simplicity with indulgence. With their iconic texture and rich chocolatey flavor, they’re a surefire crowd-pleaser. Whether you’re sharing with friends or keeping them all to yourself, this recipe guarantees cookie perfection every time. Try them today for a taste of bakery magic at home!
Print
Levain Bakery Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
Bake the best Levain Bakery Chocolate Chip Cookies Recipe at home! Thick, chewy, and loaded with gooey chocolate chips for a perfect treat.
Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Prepare the Oven: Preheat your oven to 410°F (210°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat the cold, cubed butter with granulated sugar and brown sugar until creamy and smooth.
- Add the Wet Ingredients: Beat in the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Incorporate the Mix-Ins: Fold in the semi-sweet chocolate chips and walnuts (if using).
- Portion the Dough: Using an ice cream scoop or a large spoon, scoop mounds of dough onto the prepared baking sheets. Leave enough space between each cookie to allow for spreading.
- Bake to Perfection: Bake for 10–12 minutes, or until the edges are golden brown and the centers are slightly underbaked for that gooey texture.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Levain Bakery Chocolate Chip Cookies Recipe