These Levain Bakery-style chocolate chip cookies are big, chewy, and loaded with chocolatey goodness! They have a crispy outside and a soft, gooey center that’s simply irresistible.
Every bite feels like a warm hug! I love enjoying them fresh out of the oven with a glass of milk—it’s the perfect treat for cookies lovers everywhere. 🍪🥛
Key Ingredients & Substitutions
Butter: Using cold, cubed unsalted butter helps create a rich flavor and a perfect chewy texture in the cookies. If you’re dairy-free, you can substitute with coconut oil or a vegan butter alternative.
Sugars: The mix of granulated and brown sugar adds sweetness and depth of flavor. For a healthier option, you could use coconut sugar, but the texture might vary slightly.
Chocolate Chips: I love using semisweet chocolate chips for that classic taste. If you’re a dark chocolate fan, feel free to substitute with bittersweet chocolate for a more intense flavor.
Nuts: Walnuts or pecans bring a nice crunch if you want them. If you prefer nut-free cookies, just leave them out, and it’ll still be delicious!
How Do You Achieve the Perfect Chewy Texture?
The key to get those thick chewy cookies is using cold butter and not overmixing. Here are some tips to get it right:
- Keep the butter cold before you start mixing, as this helps the cookies hold their shape.
- When mixing the dry ingredients with the wet ones, blend just until combined. Overmixing can lead to tough cookies.
- Scoop large dough balls (about 1/3 cup) to get that iconic Levain Bakery thickness. Don’t worry about flattening them!
- Bake until the edges are golden, but the centers look underbaked; they’ll set up as they cool.
Following these tips will help you bake cookies that are crispy on the outside and wonderfully soft and gooey on the inside! Enjoy baking your own delicious batch!
How to Make Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chopped bittersweet chocolate
- 1 cup walnuts or pecans, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 12 to 15 minutes of baking time. Don’t forget to let the cookies cool for about 10 minutes on the baking sheet before transferring to a wire rack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the cold cubed butter, granulated sugar, and light brown sugar. Use a hand mixer or mixing spoon to cream them together until the mixture is slightly fluffy, but remember—since the butter is cold, it will be chunkier than typical creaming!
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure each one is well incorporated. Then, stir in the vanilla extract until just mixed.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps ensure that the leavening agent is evenly distributed.
5. Mix Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined. Be careful not to overmix, as this can make the cookies tough!
6. Fold in Chocolate and Nuts:
Gently fold in the chocolate chips and the nuts (if you’re using them) using a spatula. Make sure they’re evenly distributed throughout the dough.
7. Scoop the Dough:
Using an ice cream scoop or large spoon, scoop out 6 large cookie dough balls (about 1/3 cup of dough each) and place them onto the prepared baking sheet. Make sure to space them well apart, as they will spread while baking.
8. Bake the Cookies:
Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown but the centers still look soft. This gives them that perfect chewy texture!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Dig into those huge, delicious cookies! They’re best enjoyed slightly warm or at room temperature—perfectly chewy, gooey, and just downright delightful! Enjoy your baking!
These cookies are generously sized with a crispy exterior and a soft, chunky inside loaded with melty chocolate chunks and optional nuts for an added crunch. They’ll definitely satisfy any chocolate chip cookie craving!
Can I Use Salted Butter Instead of Unsalted Butter?
Yes, you can use salted butter, but just reduce the salt in the recipe by about half to prevent the cookies from becoming too salty. Unsalted butter allows you to better control the flavor.
Can I Chill the Cookie Dough Before Baking?
Absolutely! Chilling the dough for at least an hour (or overnight) can help enhance the flavors and slightly change the texture, making the cookies even thicker when baked. Just let the dough sit at room temperature for a few minutes before scooping if it’s too hard to handle.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, you can freeze them. Just wrap them individually in plastic wrap and place in a zip-top freezer bag; they’ll last up to 3 months!
Can I Make These Cookies Without Nuts?
Yes! If you prefer nut-free cookies, simply omit the walnuts or pecans. The cookies will still be delicious and packed with chocolate flavor!
