Thick, Chewy, and Gooey—Like a Warm Hug in Cookie Form 🍪
These Levain-Style Chocolate Chip Cookies are rich, bakery-inspired treats that deliver the perfect balance of crisp edges and soft, gooey centers. With cold butter, brown sugar sweetness, and a generous helping of chocolate chips (plus optional walnuts), they’re thick, chewy, and absolutely irresistible—just like the famous New York Levain Bakery originals.
A cookie so good it might just become your new favorite obsession!
Why You’ll Love This Recipe:
- 🧈 Cold Butter Magic: Ensures crispy edges and soft centers with golden caramelization.
- 🍫 Double Sugar Base: A blend of granulated and brown sugar gives depth and chew.
- 🥣 Thick Dough Perfection: Holds its shape while baking into a warm, melt-in-your-mouth texture.
- 🧁 Chocolate Chip Heaven: Loaded with semi-sweet chips for maximum gooey pockets.
- ⏱️ Quick & Easy: Ready from bowl to oven in under 30 minutes—ideal for last-minute cravings.
Ingredients (Makes 24 large cookies):
For the Dough:
- 1 cup (226g) cold unsalted butter , cubed (or margarine for dairy-free)
- 1 cup (200g) granulated sugar (or coconut sugar for deeper flavor)
- 1 cup (200g) light brown sugar , packed (or dark for richer taste)
- 2 large eggs , room temperature (or flax eggs for vegan option)
- 1 tsp vanilla extract , pure (for best aroma – or paste for extra richness)
- 3 cups (360g) all-purpose flour (or gluten-free flour blend with xanthan gum)
- 1 tsp baking powder (for lift and rise)
- ¼ tsp baking soda (to enhance spread and browning)
- ½ tsp salt (adjust if using salted butter)
- 2 cups (340g) semi-sweet chocolate chips (or chunks for fudgier bites)
- 1 cup chopped walnuts or pecans (optional – for nutty crunch)
Instructions:
Step 1: Preheat Oven & Prep Sheets
Preheat oven to 350°F (175°C) .
Line two baking sheets with parchment paper or silicone mats —set aside.
Step 2: Cream Cold Butter & Sugars
In a large bowl, beat:
- Cubed cold butter, granulated sugar, and brown sugar together until creamy (3–4 minutes with a stand mixer).
This method ensures a thick, bakery-style texture with crunchy edges.
Step 3: Add Eggs & Vanilla
Add eggs one at a time , mixing well after each addition.
Stir in vanilla extract until fully incorporated.
Tip: Use room-temp eggs to avoid lumps in the batter.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk:
- Flour, baking powder, baking soda, and salt until evenly combined.
Gradually add dry ingredients to wet, mixing on low speed until just incorporated.
Step 5: Fold in Chips & Nuts
Gently fold in:
- Chocolate chips
- Chopped walnuts (if using)
with a spatula—don’t overmix.
Let dough rest for 10 minutes before scooping (this helps prevent spreading).
Step 6: Scoop & Bake Like a Pro
Using a large cookie scoop or spoon , form rounded balls of dough (about 2 tbsp per cookie).
Place 2 inches apart on prepared baking sheets.
Bake at 350°F (175°C) for 10–12 minutes , or until golden around the edges but still soft in the center.
Let cool on the sheet for 3–5 minutes , then transfer to wire racks to finish cooling.
Each bite brings together:
- Crispy, caramelized cookie crust
- Silky, molten chocolate pockets
- Buttery, golden centers
- And that classic bakery-style charm
Tips for Success:
- 🥄 Use Cold Hands: Helps shape and press without sticking.
- 🧁 Don’t Flatten the Dough: Let them bake naturally for thick, gooey results.
- 🥟 Rest the Dough: Chill for 15–30 minutes for even thicker cookies.
- 🧂 Salt Hack: Sprinkle a pinch of sea salt on top before baking for sweet-salty flair.
- ❄️ Make Ahead Magic: Freeze unbaked dough balls and bake directly from frozen with 1–2 extra minutes.
Serving Suggestions:
- Pair with milk, coffee, or hot cocoa for full dessert mode.
- Great with ice cream sandwiches or crumbled over yogurt.
- Ideal for school lunches, weekend snacks, or late-night cravings .
Nutritional Information (per cookie, makes 24 – approximate):
(With regular butter and chocolate chips – per serving)
- Calories: ~150 kcal
- Protein: ~2g
- Carbohydrates: ~18g
- Fat: ~8g
- Fiber: ~0.5g
- Sugar: ~10g
These Levain-Style Chocolate Chip Cookies prove that homemade can rival any bakery classic. With their crispy shell, gooey center, and bold chocolate finish—they’re a must-bake for lovers of thick, comforting handhelds.
Additional Notes:
- Gluten-Free Option: Use GF flour blend with xanthan gum and ensure chocolate chips are GF-certified.
- Vegan Swap: Replace butter with coconut oil , eggs with chia/flax eggs , and use vegan chocolate chips .
- Storage Tip: Store baked cookies in an airtight container with a slice of bread to keep them chewy.
- Flavor Hack: Add a splash of espresso powder or cinnamon to the dough for extra depth.
- Meal Prep Friendly: Freeze unbaked dough balls for quick future batches.
Pro Tip: For a stuffed cookie twist , press a square of chocolate inside each ball before baking.
Serving Idea: Serve with a dollop of peanut butter or Nutella for luxury flair.
History Fun: Levain Bakery in NYC is known for its thick, hand-held chocolate chip cookies —this version recreates that iconic texture at home with simple steps.
Common Mistakes to Avoid:
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Problem
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Solution
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|---|---|
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Cookies Spread Too Much
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Keep butter cold and don’t overbake.
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Too Hard
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Don’t overcook—remove when centers are still soft.
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Dry Texture
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Avoid overmixing—fold gently and chill dough if too soft.
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No Gooey Center
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Use ahigh-fat doughandquality chocolate—no skim milk chips!
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Flat Cookies
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Check baking powder/soda freshness—use within expiration date.
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Optional Variations:
1. Double-Stuffed Chocolate Chip
Press a small cube of chocolate into the center of each dough ball before baking.
2. Levain-Style Pecan Chocolate Chip
Replace walnuts with candied pecans or toasted hazelnuts for different crunch.
3. Salted Caramel Levain
Drizzle warm caramel over cookies after baking and sprinkle with sea salt for sweet-salty magic.
4. Levain Cookie Sandwiches
Sandwich two cookies with vanilla ice cream, Nutella, or marshmallow fluff .
5. Chocolate Chunk Levain
Use dark chocolate chunks instead of chips for richer, more intense melting.
6. Oat Levain Cookies
Replace 1 cup flour with rolled oats for a heartier, rustic finish.
7. Coffee-Infused Levain
Mix 1 tsp instant espresso powder into the dry ingredients for deep chocolate notes.
Final Serving Touches:
- Serve warm from the pan
- Drizzle with melted chocolate or honey
- Pair with whipped cream or ice cream
- Top with candied fruit or sprinkles
These cookies aren’t just desserts—they’re experiences. So take a bite, close your eyes, and savor every chewy, chocolate-laden moment.
