Levain-Style Thick Chocolate Chip Cookies are the ultimate indulgence. Known for their irresistibly thick, gooey centers and crispy edges, these cookies mimic the famous bakery’s masterpiece, but they’re homemade! Perfect for chocolate lovers, they pack a punch of flavor and texture in every bite. Get ready to impress your friends and family with these decadent, bakery-style treats.
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Ingredient Tips & Equipment Information:
- Ingredient Quality: For the best results, use high-quality butter and vanilla extract. The butter should be unsalted, and the vanilla extract should be pure—not imitation—for the fullest flavor.
- Required Equipment: You’ll need mixing bowls, a baking sheet, and parchment paper for easy cleanup. A cookie scoop or two spoons will help in portioning the dough evenly.
- Measuring Tips: Accurate measurements are essential. Be sure to spoon flour into your measuring cup and level it off to avoid overpacking.
How to Make Levain-Style Thick Chocolate Chip Cookies:
These cookies require minimal effort but a bit of patience while they bake. You’ll mix the dough, scoop large portions, and bake at a high temperature for a thick, chewy interior. Here’s how you can do it step-by-step.
Frequently Asked Questions:
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a heartier texture. However, it might change the flavor slightly.
Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free flour blend. Just be sure it contains xanthan gum to help with the structure.
How long will these cookies last?
These cookies stay fresh for about 3-4 days in an airtight container. You can also freeze them for up to 3 months – just make sure to thaw them at room temperature before serving.
More Tips for Making Levain-Style Thick Chocolate Chip Cookies:
- Decoration: Feel free to sprinkle a little sea salt on top before baking to enhance the flavor.
- Variations: Add in your favorite mix-ins, such as nuts or toffee bits, to give these cookies your personal twist.
- Food Pairings: These cookies go perfectly with a cold glass of milk or a cup of hot coffee for a treat that’s out of this world.
- Shortcuts: To save time, you can chill the dough overnight for a more concentrated flavor and even thicker cookies.
- Recipe Swaps: If you’re in the mood for a different flavor, you could swap chocolate chips for white chocolate, dark chocolate, or even peanut butter chips for variety.
Troubleshooting:
- Cookies Spread Too Much: Ensure the dough is chilled for at least 30 minutes before baking. This helps the cookies hold their shape.
- Cookies Are Too Flat: Your dough may be too warm. If this happens, refrigerate the dough for 10-15 minutes before baking.
- Burnt Edges: Try lowering your oven temperature by 10-15°F if your cookies are overbaking at the recommended time.
Recommended Equipment & Ingredients:
More Cookie Recipes:
Levain-Style Thick Chocolate Chip Cookies Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter at room temperature
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 ½ cups chocolate chips mix dark and milk chocolate for balance
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Scoop the dough into large portions, about 1/4 cup per cookie. Gently shape into balls and place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown and the centers are slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra thick cookies, you can chill the dough for 30 minutes before baking.
- Don’t overbake! These cookies will continue to cook on the baking sheet after you remove them from the oven.
