Ohhh yes ππͺ β the legendary Levain BakeryβStyle Chocolate Chip Cookies: huge, thick, gooey centers, crisp edges. This is the closest home-kitchen version.
Levain Bakery Chocolate Chip Cookies (Copycat)
Makes: 8 extra-large cookies
Prep: 15 minutes
Bake: 12β14 minutes
Ingredients
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1 cup cold unsalted butter, cubed
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ΒΎ cup brown sugar
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Β½ cup granulated sugar
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2 large eggs, cold
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1 tsp vanilla extract
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2Β½ cups cake flour
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2 cups all-purpose flour
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1 tsp cornstarch
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1 tsp baking soda
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1 tsp salt
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2Β½ cups chocolate chips or chunks (semi-sweet or dark)
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1Β½ cups walnuts, chopped (optional but traditional)
Instructions
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Preheat oven to 410Β°F (210Β°C). Line baking sheets with parchment.
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Cream butter & sugars
In a stand mixer, beat cold butter and sugars just until combined (not fluffy). -
Add eggs & vanilla
Mix in eggs and vanilla until just incorporated. -
Mix dry ingredients
In a separate bowl, whisk flours, cornstarch, baking soda, and salt. -
Combine
Add dry ingredients to wet and mix just until dough forms. -
Fold in chocolate & nuts
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Shape
Divide dough into 8 massive balls (about 6 oz / 170 g each).
Keep them tall, not flattened. -
Bake
Bake 12β14 minutes until lightly golden on top but still soft in the center. -
Cool
Rest on pan 10 minutes before moving.
Why This Works (Levain Secrets)
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Cold butter + high oven temp = thick cookies
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Cake flour keeps the inside tender
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Underbaking = gooey center
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Big dough balls = signature height
Pro Tips
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Donβt chill the dough
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Use chocolate chunks for molten pockets
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Cookies will look underdone β thatβs correct
Variations
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Double chocolate: Replace Β½ cup flour with cocoa powder
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Peanut butter: Add Β½ cup peanut butter, reduce butter slightly
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No nuts: Totally fine β still amazing
If you want, I can also give you:
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Levain-style oatmeal raisin
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Smaller bakery-size version
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Air fryer test batch
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Or help you troubleshoot texture issues