🍪 Levain-Style Chocolate Chip Cookies (Thick & Gooey!)
Crispy on the edges, underbaked in the center, and absolutely loaded with melty chocolate — these giant cookies are bakery-worthy and dangerously addictive.
📋 Recipe Overview
• Prep Time: 15 minutes
• Chill Time (optional): 30–60 minutes
• Bake Time: 10–12 minutes
• Yield: 8 jumbo cookies
🧈 Ingredients
• 1 cup (226g) cold unsalted butter, cut into cubes
• ¾ cup (150g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, cold
• 1½ cups (190g) all-purpose flour
• 1½ cups (190g) bread flour (for extra chewiness)
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 2 cups (340g) semi-sweet chocolate chips or chunks
• 1 cup (100g) chopped walnuts (optional but recommended)
🍪 Instructions
1. Cream Butter and Sugars
• In a large bowl or stand mixer, beat cold cubed butter, brown sugar, and granulated sugar on medium-high speeduntil light and creamy (about 3–4 minutes).
• Scrape down sides as needed.
2. Add Eggs
• Add cold eggs one at a time, mixing just until incorporated. Do not overbeat.
3. Mix Dry Ingredients
• In a separate bowl, whisk together all-purpose flour, bread flour, baking powder, baking soda, and salt.
• Gradually add dry mixture to the wet ingredients. Mix on low until a stiff dough forms.
4. Add Chocolate & Nuts
• Stir in chocolate chips and walnuts (if using) by hand or on low speed.
5. Portion and Chill
• Scoop the dough into large mounds — about 6 oz (170g) each (roughly the size of a baseball).
• Place on a baking sheet lined with parchment paper.
• Chill for 30–60 minutes (optional but improves structure and flavor).
6. Bake
• Preheat oven to 400°F (200°C).
• Bake 4–6 cookies at a time, spaced well apart, for 10–12 minutes.
• Cookies should be golden on the outside but soft and gooey in the middle.
• Let rest on the pan for 10 minutes before moving.
💡 Tips for Success
• Cold butter and cold eggs are key for a thick texture.
• Don’t overmix — especially after adding flour.
• Use bread flour for the best chewy bite, but you can use all AP flour in a pinch.
• Try mixing dark and milk chocolate chunks for flavor depth.
• Don’t overbake! Slight underbaking gives that signature Levain texture.
🔁 Variations
• 🍫 Double Chocolate: Replace ½ cup flour with cocoa powder.
• 🥜 Peanut Butter Chip: Swap walnuts for roasted peanuts.
• 🧂 Sea Salt Finish: Sprinkle with flaky salt before baking.