Levain-Style Thick Chocolate Chip Cookies: The Ultimate Guide!
Picture this: You take a bite of a cookie so thick, so gooey, and packed with molten chocolate chips that it feels like pure indulgence. That’s exactly what these Levain-Style Thick Chocolate Chip Cookies deliver! If you’ve ever dreamed of making bakery-style cookies at home—big, bold, and irresistibly chewy—this is the recipe you need in your life.
Forget thin, crispy cookies. These are thick, melt-in-your-mouth, golden masterpieces with a perfect balance of crisp edges and a soft, pillowy center. Whether you’re baking for yourself, impressing guests, or just craving the ultimate chocolate chip cookie, this recipe will have everyone begging for more.
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Key Ingredients in Levain-Style Thick Chocolate Chip Cookies
- Cold Butter – The secret to those thick, chunky cookies. Unlike softened butter, cold butter keeps the dough from spreading too much in the oven.
- Cornstarch – Helps create that signature soft and chewy texture.
- Chocolate Chunks – Opt for high-quality semi-sweet or dark chocolate for maximum gooeyness.
- Walnuts (Optional) – Adds an irresistible crunch and enhances the deep chocolate flavor.
How to Make Levain-Style Thick Chocolate Chip Cookies
Making these cookies is easier than you think! The key is keeping the butter and eggs cold, mixing gently, and chilling the dough before baking. Here’s what you’ll do:
- Cream the cold butter and sugars just until combined.
- Mix in eggs and vanilla, then gradually add dry ingredients.
- Fold in chocolate chunks (and walnuts if using).
- Shape into large dough balls and chill for 30 minutes.
- Bake at a high temperature (400°F) until golden but still soft in the center.
- Let them rest (the hardest part!) before devouring.
Variations, Pairings & Serving Suggestions
- Double Chocolate – Replace 1/2 cup of flour with cocoa powder for an extra chocolatey version.
- Peanut Butter Twist – Swirl in 2 tablespoons of peanut butter before adding the dry ingredients.
- Pair with a Cold Glass of Milk – The ultimate cookie combo!
- Serving Suggestion – Warm these up and top with a scoop of homemade vanilla bean ice cream (game changer!).
- Serve with a Latte made from a Barista-Quality Espresso Machine for the full café experience at home.
Common Mistakes to Avoid
✔ Overmixing the Dough – This leads to dense, tough cookies. Mix just until combined.
✔ Skipping the Chilling Step – Chilling is non-negotiable for keeping the cookies thick and chewy.
✔ Baking Too Long – They may look underbaked at first, but they firm up as they cool!
✔ Using Warm Butter – The dough needs cold butter to prevent spreading.
Tips and Tricks for the Best Cookies Ever
✔ Use High-Quality Chocolate – Splurge on real chocolate chunks instead of chips for a richer texture.
✔ Weigh Your Ingredients – A kitchen scale ensures precise measurements and perfect results.
✔ Slightly Underbake for Gooey Centers – Cookies continue baking on the sheet after coming out of the oven.
✔ Stack and Store – Store in an airtight container with a slice of bread to keep them soft.
Final Thoughts on Levain-Style Thick Chocolate Chip Cookies
If you love bakery-style cookies, this Levain-Style Thick Chocolate Chip Cookie recipe is your new best friend. Thick, gooey, and ridiculously good, they’re perfect for any occasion (or no occasion at all—because let’s be real, you don’t need a reason to eat cookies!).
Levain-Style Thick Chocolate Chip Cookies
Ingredients
- 1 cup 226g unsalted butter, cold and cubed
- 3/4 cup 150g light brown sugar, packed
- 1/2 cup 100g granulated sugar
- 2 large eggs cold
- 1 teaspoon vanilla extract
- 3 cups 375g all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cups 340g semi-sweet chocolate chips or chunks
- 1 cup 120g walnuts, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the cold butter, brown sugar, and granulated sugar together until just combined.
- Add eggs one at a time, mixing just until incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Gently fold in chocolate chips and walnuts, if using. Do not overmix.
- Divide dough into 8 large portions (about 6 oz each) and place on the prepared baking sheet. Chill for 30 minutes.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain slightly underbaked.
- Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra height, shape the dough balls taller rather than wider.
- Dark chocolate chunks create deeper, richer flavor than regular chips.
- Chilling is key—don’t skip it!
- Use a cookie scoop for even-sized cookies.
- Reheat leftovers in the microwave for 10 seconds to restore gooeyness.
Levain-Style Thick Chocolate Chip Cookies FAQ’s
Why do Levain cookies stay so thick?
Cold butter and a high baking temperature keep them from spreading too much.
Can I make these without walnuts?
Absolutely! Just omit them or swap in another nut like pecans.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I use milk chocolate instead of semi-sweet?
Yes, but they’ll be much sweeter! Semi-sweet or dark chocolate is best for balance.
Why do I need to chill the dough?
Chilling helps solidify the butter, making the cookies thicker, chewier, and more flavorful.
How do I make these even gooier?
Bake them a minute less and let them cool on the tray for 15 minutes before digging in.
🛒 Recommended Kitchen Must-Haves
✔ Kitchen Scale – For precise flour and butter measurements.
✔ Cookie Scoop – Ensures evenly sized cookies every time.
✔ Baking Sheet & Parchment Paper – Prevents sticking and overbrowning.
✔ Stand Mixer – Makes creaming cold butter easier.
✔ Cooling Rack – Helps cookies set without getting soggy.
Ready for more? Try our Strawberry Kiss Cookies next.
