Sink your teeth into the chewy wonder that is the Levain-style chocolate chip cookie—chunky, melty, and thick with indulgence. These bakery-style cookies boast a golden, crisp outside with a gooey, soft center that makes every bite feel like a warm hug. Whether I’m baking for a crowd or just treating myself, this recipe never fails to impress.
Why You’ll Love This Recipe
I love how this recipe takes classic cookie ingredients and turns them into a decadent dessert that feels truly luxurious. The use of cold butter and high oven temperature is a game changer, delivering bakery-quality cookies right from my kitchen. With minimal effort and familiar ingredients, I get towering cookies that stay soft in the center and slightly crisp around the edges.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cold unsalted butter
granulated sugar
light brown sugar
large eggs
vanilla extract
all-purpose flour
cornstarch
baking soda
salt
semi-sweet chocolate chips
walnuts (optional)
Directions
Cream the butter and sugars: I start by beating cold, cubed butter with granulated and brown sugar until fluffy—this sets up the signature thickness.
Add eggs and vanilla: I add eggs one at a time, blending well before stirring in the vanilla extract.
Mix the dry ingredients: In a separate bowl, I whisk together the flour, cornstarch, baking soda, and salt.
Combine wet and dry: Slowly, I mix the dry ingredients into the butter mixture, just until combined to avoid overworking the dough.
Fold in chocolate chips and walnuts: I stir in lots of chocolate chips and, optionally, walnuts for added crunch.
Shape and chill: I form large dough balls (about 1/3 cup each), place them on a baking sheet, and chill for at least 30 minutes.
Bake: I bake at 410°F for 9–12 minutes, until the tops are golden and the centers look slightly underdone. Resting them on the baking sheet lets the centers finish cooking while staying gooey.
Servings and timing
This recipe yields about 8–10 large cookies.
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 9–12 minutes
Total time: Approximately 1 hour
Variations
I love experimenting with this recipe. Sometimes I swap out the semi-sweet chips for dark chocolate chunks or mix in white chocolate for contrast. Chopped pecans or macadamia nuts are great if I want a nutty twist. For a flavor surprise, I’ve even added a touch of espresso powder or cinnamon.
Storage/Reheating
Storing: I keep leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, I store them in the fridge for up to a week.
Freezing: I freeze shaped dough balls on a tray, then transfer them to a freezer bag. Baked cookies also freeze well—just wrap them tightly and thaw at room temperature.
Reheating: To bring back that just-baked goodness, I microwave a cookie for about 10–15 seconds or reheat in the oven at 300°F for 3–4 minutes.
FAQs
Why do I need to use cold butter instead of softened?
Cold butter helps the cookies keep their shape and prevents them from spreading too much. It’s what gives them that thick, bakery-style look and texture.
Can I skip the walnuts?
Definitely. I often leave them out when baking for nut-free friends, and the cookies are still just as rich and delicious. Pecans also work great as a substitute.
What’s with the high baking temperature?
Baking at 410°F sets the edges quickly while keeping the center gooey. It’s how I get that contrast of crisp and soft in every bite.
How do I get perfectly gooey centers?
I pull the cookies from the oven when the edges are golden but the centers still look soft. They continue baking from residual heat and turn out perfectly gooey.
Can I make the dough ahead of time?
Yes! I often chill the dough overnight or freeze it for longer storage. It’s perfect for baking fresh cookies anytime without starting from scratch.
Conclusion
These Levain-inspired chocolate chip cookies are a dream for anyone who craves thick, gooey, and chocolate-loaded treats. I love how easy they are to make and how impressive they are to serve. Whether it’s for a party, a gift, or just a sweet night in, these cookies deliver every time. Happy baking!
