Have you ever bitten into a warm, gooey chocolate chip cookie with a perfectly crisp exterior and wondered how bakeries achieve that magical texture? What if you could recreate those famous Levain Bakery Cookies in your own kitchen? These Thick Levain-Style Chocolate Chip Cookies will transform your home baking game with their impressive height, crispy edges, and undeniably soft centers that remain slightly underbaked to perfection.
Table of contents
Table of Contents
Ingredients List
- 1 cup (226g) cold unsalted butter, cubed
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs, cold from refrigerator
- 1 tablespoon pure vanilla extract
- 3½ cups (438g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) high-quality semi-sweet chocolate chips or chunks
- 1 cup (120g) walnuts, roughly chopped (optional)
Substitution tip: Replace walnuts with pecans or macadamia nuts for a unique flavor profile. For dairy-free options, use plant-based butter blocks (not spreads).
Timing
- Prep time: 15 minutes (no need to soften butter – saves 30 minutes compared to traditional recipes)
- Chilling time: 30 minutes (essential for height development)
- Baking time: 11-13 minutes
- Total time: 56-58 minutes
Step 1: Prepare Your Ingredients
Measure all ingredients before starting. Using cold butter is crucial to achieving the signature height of Thick Levain-Style Chocolate Chip Cookies. Pro tip: Cut the butter into ½-inch cubes for easier incorporation.
Step 2: Mix the Dough
In a stand mixer with paddle attachment, cream cold butter and both sugars on medium speed for 4 minutes until just combined (it will look less fluffy than traditional cookie dough). Add eggs one at a time, then vanilla, beating just until incorporated.
Step 3: Incorporate Dry Ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add to wet mixture and mix on low until barely combined, with some flour still visible. Don’t overmix – this keeps cookies tender!
Step 4: Add Mix-ins
Fold in chocolate chips/chunks and nuts (if using) by hand using a spatula. The dough will be quite thick and somewhat crumbly – this is exactly what you want!
Step 5: Form and Chill
Divide dough into 8 equal portions (about 6 oz/170g each) for authentic bakery size. Roll into rough balls and refrigerate for 30 minutes. This prevents excessive spreading during baking.
Step 6: Bake to Perfection
Bake at 410°F (210°C) for 11-13 minutes until edges are golden but centers appear slightly underbaked. Cool on baking sheet for 10 minutes before transferring to rack.
Nutritional Information
Per cookie (based on 8 large cookies):
- Calories: 680
- Protein: 9g
- Carbohydrates: 87g
- Fat: 36g
- Fiber: 3g
- Sugar: 54g
Healthier Alternatives for the Recipe
- Reduced sugar: Decrease both sugars by ¼ cup each
- Whole grain option: Replace up to 1 cup of all-purpose flour with whole wheat flour
- Gluten-free version: Use a 1:1 gluten-free flour blend with xanthan gum
- Vegan adaptation: Substitute cold vegan butter blocks and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg)
Serving Suggestions
Serve slightly warm with a glass of cold milk or coffee. For an elevated dessert experience, transform into cookie sundaes by topping with premium vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of flaky sea salt.
Common Mistakes to Avoid
- Using room temperature butter: Cold butter is essential for the signature height
- Overmixing the dough: This develops gluten and creates tough cookies
- Skipping the chill time: Results in flatter, less textured cookies
- Overbaking: These cookies should have underbaked centers – they will continue cooking after removal
- Making too small portions: The large size is key to achieving the crisp exterior/gooey interior contrast
Storing Tips for the Recipe
- Room temperature: Store in airtight container for up to 3 days
- Refrigerator: Extend freshness to 1 week
- Freezer: Freeze baked cookies for up to 3 months or shaped dough balls for up to 2 months
- Reheating: Warm in 300°F oven for 3-4 minutes or microwave for 10-15 seconds
Conclusion
These Thick Levain-Style Chocolate Chip Cookies deliver that coveted bakery experience without the trip to New York City. The careful balance of cold ingredients, minimal mixing, and precise baking time creates the perfect cookie architecture that’s crisp outside and tender inside. What cookie recipe will you retire now that you’ve mastered this ultimate version? Share your baking results in the comments below!
FAQs
- Can I make smaller cookies with this recipe?
Yes, divide into 16 portions instead of 8 and reduce baking time to 8-10 minutes. - Why are my cookies not as thick as shown?
Check that your butter was cold, you didn’t overmix, and you properly chilled the dough. Also ensure your baking soda is fresh. - Can I freeze the cookie dough?
Absolutely! Shape into balls, freeze on a tray until solid, then transfer to freezer bags for up to 2 months. Bake from frozen, adding 2-3 minutes to baking time. - Do I really need cornstarch?
Cornstarch contributes to tenderness, but you can omit it and add an additional tablespoon of flour instead. - How do I know when they’re done if centers look underbaked?
The edges should be golden brown while centers look slightly underdone. They’ll continue to cook from residual heat after removal from oven.