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Levain-Style Chocolate Chip Cookies

Levain-style chocolate chip cookies - featured image
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These thick, gooey, bakery-style chocolate chip cookies are inspired by the famous Levain Bakery in New York City. Crisp on the edges and soft in the center, they’re loaded with chocolate chips and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 cup (120g) cake flour (or substitute with all-purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 3/4 cup (135g) dark chocolate chips (optional)
  • 1 cup (100g) walnuts, chopped (optional)

Instructions

  1. Preheat oven to 410°F (210°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and kosher salt. Set aside.
  3. In a stand mixer or with a sturdy spoon, combine cold cubed butter, brown sugar, and granulated sugar. Mix until just combined; butter should remain in small chunks.
  4. Add eggs one at a time, mixing gently after each addition. Scrape down the bowl as needed.
  5. Add the flour mixture to the butter mixture in two batches. Mix until just combined; do not overmix.
  6. Gently fold in semi-sweet chocolate chips, dark chocolate chips, and walnuts if using.
  7. Portion dough into 8 large balls (about 4oz/113g each) using a kitchen scale or ice cream scoop. Shape roughly; do not flatten.
  8. Place dough balls on parchment-lined sheets, spaced well apart. Bake for 10-12 minutes, rotating sheets halfway through.
  9. Let cookies cool on the sheet for 10 minutes, then transfer to a cooling rack.

Notes

Use cold, cubed butter for maximum thickness. Do not overmix the dough after adding flour. For nut-free cookies, omit walnuts or substitute with coconut flakes or sunflower seeds. If dough feels too soft, chill for 10-15 minutes before baking. Cookies firm up as they cool. Freeze dough balls for future baking; bake straight from frozen, adding 2 minutes to bake time.

Nutrition

Keywords: Levain cookies, chocolate chip cookies, bakery cookies, thick cookies, gooey cookies, New York cookies, homemade cookies, dessert, easy cookies, bake sale

Find it online: https://hungermind.com/levain-style-chocolate-chip-cookies-recipe-best-thick-and-gooey-bakery-cookies/