These Levain Bakery Chocolate Chip Cookies are chunky, gooey, and bursting with rich chocolate. They’re a dream for any cookie lover, and just the right size for sharing—or not! 😄
What I love most is that you can enjoy them warm right out of the oven. Just a quick bake, and they’re perfect! Who can resist that melty chocolate goodness? I know I can’t!
Key Ingredients & Substitutions
Unsalted Butter: Using cold, cubed butter is crucial. This helps create the thick texture we love. If you prefer a dairy-free version, substitute it with coconut oil or vegan butter.
Granulated and Brown Sugar: This combo gives the cookies their sweetness and chewiness. For a healthier option, use coconut sugar, but it may change the color and flavor slightly.
Chocolate Chips: I recommend a mix of semisweet chocolate chunks and chips for the best melt and texture. If you’re a fan of dark chocolate, feel free to switch to dark chocolate chips!
Flour: All-purpose flour works well here. If you need a gluten-free version, use a 1:1 gluten-free flour blend, but it might affect the cookie’s texture a bit.
How Do I Achieve the Perfect Cookie Texture?
A big challenge is mastering the cookie dough to get that perfect thick and gooey texture. Here are some tips:
- Do not soften the butter too much; it should be cold. This helps the cookies hold their shape
- Mix until just combined—overmixing can create tough cookies. It’s okay if there are a few small lumps.
- Shape dough into large balls (about 6 ounces each). This size is key for that bakery-style thickness.
- Be mindful of baking time—let them bake until the edges are golden and the center looks slightly underbaked. They will continue cooking as they cool.
By following these tips, you’ll have cookies that are soft on the inside and perfectly crisp on the edges, just like those from Levain Bakery!
Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Dry Mixture:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Mix-ins:
- 2 cups semisweet chocolate chips or chunks (preferably a mix of large chunks and smaller chips)
- Optional: 1 cup chopped walnuts (if you want a nutty version)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and 12-15 minutes of baking time. Make sure to let your cookies cool for 5-10 minutes after baking, so they can set perfectly. In total, you’re looking at approximately 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven heats, grab your baking sheets and line them with parchment paper to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the cold, cubed butter, granulated sugar, and brown sugar. With a hand mixer or a wooden spoon, cream them together until just combined. It’s okay if you still see some small chunks of butter; this will help make the cookies thick and chunky.
3. Add Eggs and Vanilla:
Add the eggs and vanilla extract to the butter and sugar mixture. Mix until everything is just combined—don’t overmix!
4. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix gently until everything is incorporated. Remember, it’s okay if the dough looks a bit chunky—overmixing can make the cookies tough!
6. Fold in Chocolate Chips and Nuts:
Now, fold in the chocolate chips or chunks and the walnuts if you’re using them. Make sure they are evenly distributed throughout the dough.
7. Shape the Cookies:
Using a large scoop or your hands, form the dough into big balls (about 6 ounces each). Place them on the prepared baking sheets, leaving about 3 inches of space between each cookie. They will spread while baking!
8. Bake the Cookies:
Pop them in the oven and bake for 12-15 minutes, or until the edges are golden brown, but the centers look slightly soft. Don’t worry; they will continue to cook a bit as they cool.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5-10 minutes. This step is important for them to set properly. Once cooled, transfer them to a wire rack or enjoy them while they’re still slightly warm!
Now, you’ve got yourself some delicious, thick, gooey Levain Bakery-style chocolate chip cookies. Enjoy every bite! 🍪
Can I Use Room Temperature Butter Instead of Cold Butter?
It’s best to use cold, cubed butter for this recipe. Cold butter helps create the thick, chunky texture that Levain cookies are known for. If you only have room temperature butter, chill the cookies for 30 minutes before baking to help them hold their shape.
How Can I Make These Cookies Chewy?
For chewier cookies, ensure that you bake them just until the edges are set but the centers are still soft. Allowing them to cool on the baking sheet will also help them retain some softness while they finish baking.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls for up to 3 months. Place them on a baking sheet to freeze individually, then transfer to an airtight container. When you’re ready to bake, just pop them in the oven directly from the freezer, adding a couple of extra minutes to the baking time.
What Should I Do If I Don’t Have Baking Powder?
If you’re out of baking powder, you can substitute it with a mixture of 1/2 teaspoon baking soda plus 1 teaspoon of cream of tartar. Just be sure to mix in the baking soda with the dry ingredients to maintain the cookies’ rise!
