Levain-Style Thick Chocolate Chip Cookies
These Levain-style cookies are thick, gooey, and packed with chocolate chips, featuring a crisp exterior and a soft, chewy center.
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.