Levain Bakery-Style Chocolate Chip Cookies (Soft, Moist, and Huge)
These Levain Bakery-Style Chocolate Chip Cookies are thick, gooey, and packed with melty chocolate chips in every bite. With crisp golden edges and a soft, tender center, they’re a bakery-worthy treat you can make at home.
Ingredients
- 1 cup unsalted butter cold, cubed (2 sticks)
- 2 large eggs room temperature
- 1¼ cups brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon espresso powder optional, recommend
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 cup milk chocolate chips about 6 ounces
- 1 cup semi-sweet chocolate chips about 6 ounces
- walnuts, pecans optional, about 1 cup
Instructions
- Start with unsalted butter straight from the fridge. Cube it and add it to a large mixing bowl with brown sugar and granulated sugar. Cream together using a stand or hand mixer on medium speed for 3–5 minutes until incorporated. You might still see a few slivers of butter, but that's okay.
- Once creamed, add the eggs and vanilla extract to the bowl. Beat on medium speed for about 2 minutes or until just incorporated.
- Add baking soda, salt, espresso powder (if using), and cornstarch with 1 cup of flour. Beat until it starts to get incorporated. Gradually add the remaining 2 cups of flour; mix until a dough forms. Once fully mixed, fold in the milk chocolate chips, semi-sweet chocolate chips, and chopped nuts if using. Mix just until evenly distributed.
- Scoop out 12 large cookies. Shape them into tall scoops, not small little balls. Think of shaping them like an oval, pointy side up. When you shape them taller, they retain their thickness, and it helps them spread less. Place them onto a baking sheet lined with parchment paper. Chill in the fridge for 2+ hours, covered in plastic wrap.
- Preheat your oven to 350°F and place the oven rack in the middle. Place 6 cookies per baking sheet and bake for 13-15 minutes or until the edges are golden. Once done, remove immediately from the oven. Top with extra chocolate chips for an extra melty look and taste, and a sprinkle of flaky sea salt.
- Use a cookie cutter, a large cup, or a bowl to shape the cookies back into a perfectly round circle if necessary.
- Let them cool in the pan for 3-5 minutes before transferring to a cooling rack and letting them cool completely before serving.
Notes
- Use cold butter straight from the fridge to help create that signature thick, bakery-style texture. Don’t soften it!
- Shape cookies tall, not round. Taller dough mounds spread less in the oven, resulting in thick, gooey centers with crisp edges.
- Chill the dough for at least 2 hours. This solidifies the fat and prevents over-spreading, while deepening the flavor.
- Use a large cookie cutter or round object to swirl around freshly baked cookies and shape them into perfect circles.
- Don’t overbake! The cookies will look slightly underdone in the center; this is exactly what gives them their gooey texture once cooled.
Nutrition
Calories: 532kcalCarbohydrates: 69gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 69mgSodium: 187mgPotassium: 211mgFiber: 2gSugar: 41gVitamin A: 520IUCalcium: 53mgIron: 3mg
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