These Levain Bakery Chocolate Chip Cookies are thick, soft, and packed with rich chocolate chips. They are the ultimate treat for cookie lovers!
Honestly, who can say no to a cookie that feels like a warm hug? I love enjoying them fresh out of the oven—just perfect with a glass of milk!
Key Ingredients & Substitutions
Unsalted Butter: Using cold butter is key for achieving that rich, thick texture. If you need a dairy-free alternative, try using coconut oil or a plant-based butter substitute.
Granulated Sugar & Brown Sugar: Both sugars add sweetness and moisture. You can swap brown sugar with coconut sugar for a more caramel-like flavor, but it might slightly alter the texture.
Flours: The mix of all-purpose and cake flour gives the cookies a tender texture. If you’re gluten-free, consider using a gluten-free flour blend that works for baking.
Chocolate Chips: I love using semisweet chocolate, but you could also try dark chocolate or even milk chocolate if you prefer. For a fun twist, mix in toffee bits or white chocolate!
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, simply leave them out or replace them with seeds like pumpkin or sunflower seeds for added texture!
How Do I Achieve the Perfect Cookie Texture?
Getting that thick, gooey texture requires some special attention. Here are some tips to help you nail it:
- Keep your butter cold—this ensures the cookies won’t spread too much while baking.
- Don’t overmix the dough! Mix just until the ingredients are combined. This keeps the cookies soft.
- Portion your dough into large balls (about 6 ounces) for that thick cookie experience—don’t skimp!
- If you like a slightly underbaked center, aim for golden edges while keeping the middle looking a bit less set. They’ll continue cooking as they cool down.
Letting the cookies cool on the baking sheet first helps them hold shape and finish baking without overdoing it.
How to Make Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, cold and cut into chunks
- 1 cup (220g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 2 large eggs
- 1 ½ cups (180g) all-purpose flour
- 1 ½ cups (180g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups (340g) semisweet chocolate chips or chunks
- 1 cup (120g) chopped walnuts or pecans (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 12-14 minutes for baking. Total, you’re looking at around 30 minutes, plus a little time for cooling. In no time, you’ll have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This is important to ensure your cookies bake evenly. While it preheats, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large bowl, use a mixer to beat together the cold butter pieces, granulated sugar, and brown sugar. You want the mixture to be creamy but still a bit chunky for that perfect texture.
3. Add the Eggs:
Crack in your eggs, adding them one at a time. Mix well after each addition, ensuring everything is combined smoothly. This helps incorporate air for a fluffy cookie!
4. Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. This ensures there are no lumps and helps mix everything evenly.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients into the wet mixture. Mix just until combined—over-mixing can lead to tough cookies, and we want them soft and chewy!
6. Fold in the Chocolate and Nuts:
Now, gently fold in the chocolate chips or chunks. If you’re using nuts, add them in as well. Distribute them evenly so every cookie gets a tasty bite!
7. Scoop the Dough:
Using a large ice cream scoop or your hands, portion out about 6-ounce (170g) balls of dough. Place them on the prepared baking sheets, making sure to leave space between each one.
8. Baking Time!
Bake the cookies in your preheated oven for about 12-14 minutes. You’re looking for golden edges, but the centers should still look slightly underbaked—this keeps them soft and gooey inside.
9. Cooling:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 10 minutes. This step is crucial! It allows them to set properly before transferring them to a wire rack to cool completely.
10. Enjoy!
These cookies can be enjoyed warm or at room temperature. They’re thick, gooey, and filled with scrumptious chocolate chunks, giving you a delightful taste of the famous Levain Bakery treat!
Enjoy your freshly baked, generously chunky chocolate chip cookies! They’re sure to impress!
Can I Use Half Butter and Half Shortening?
Absolutely! Using half butter and half shortening can help create a slightly different texture, as shortening can help the cookies hold their shape a bit more and remain softer. Just remember that butter adds flavor, so you’ll want to maintain at least some in the mix!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay fresher for longer, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months.
What If I Don’t Have Cake Flour?
No worries! You can make a substitute by measuring out 1 ½ cups of all-purpose flour and removing 3 tablespoons. Then add 3 tablespoons of cornstarch to the remaining flour. Mix together, and you’ll have a cake flour substitute that works great in this recipe!
Can I Make These Cookies Smaller?
Sure! If you prefer smaller cookies, just adjust the portion size to about 2-3 ounces each. Keep in mind that the baking time will be shorter, so start checking for doneness around 8-10 minutes. Enjoy your mini treats!
