These Levain Bakery chocolate chip cookies are thick, soft, and loaded with gooey chocolate. Each bite is a delicious treat that’s sure to please anyone with a sweet tooth!
Honestly, who can resist a cookie this good? I love to bake a batch and enjoy them warm right out of the oven – it’s a cozy win every time! 🍪❤️
Key Ingredients & Substitutions
Unsalted Butter: Using cold butter helps create a thicker cookie with a nice texture. If you’re looking for a dairy-free option, you can use a vegan butter substitute, or coconut oil, though it may alter the flavor slightly.
Sugars: The mix of brown and granulated sugar gives the cookies their chewy center and golden color. If you have only brown sugar, you can use it alone, but consider reducing the quantity slightly to avoid overly sweet cookies.
Egg Yolks: Just the yolks add moisture and richness. If you need an egg substitute, consider using a flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water for one yolk) or applesauce for a vegan version.
Chocolate Chips: Semi-sweet chocolate is traditional, but feel free to mix it up! Dark chocolate or milk chocolate can work just as well. You can even use a bit of chopped chocolate bar for more texture.
How Can You Achieve Perfectly Thick Cookies?
Getting those iconic thick Levain cookies is all about technique. Here’s how to make sure your cookies turn out perfectly:
- Cold Butter: Start with very cold butter, as this prevents the cookies from spreading too much while baking.
- Dough Balls: Form large, roughly 4-ounce dough balls. This not only gives a thicker cookie but also ensures a gooey center.
- Don’t Overmix: Mix until just combined—overmixing the dough can lead to denser cookies.
- Oven Temperature: Make sure your oven is fully preheated before baking. This helps the cookies rise quickly and stay thick.
- Cooling Time: Let them cool on the baking sheet for about 10 minutes. It allows them to set and enhances the soft texture.
With these tips, you’ll be able to whip up cookies that are both delightful to share and perfect to enjoy on your own!
How to Make Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, cold and cut into chunks
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chunks or chips (preferably semi-sweet or bittersweet)
- Flaky sea salt (for sprinkling on top, optional)
How Much Time Will You Need?
This recipe will require about 20 minutes for preparation and an additional 12–15 minutes for baking. After baking, allow about 10 minutes for cooling. In total, you’ll spend around 45–50 minutes before you can sink your teeth into these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While the oven heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Butter and Sugars:
In a large mixing bowl, combine the cold chunks of unsalted butter, packed light brown sugar, and granulated sugar. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium speed. The mixture should be combined yet still chunky, letting some chunks of butter remain for the perfect cookie texture.
3. Add Eggs and Vanilla:
Next, add in the egg yolks and vanilla extract. Mix again until everything is combined but remember, it shouldn’t be perfectly smooth! You want to see some lumps of butter.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the leavening agent (baking soda) is evenly distributed.
5. Mix Dry Ingredients into Wet:
Gradually add your dry ingredients to the butter mixture. Mix on low speed until just barely combined. Be careful not to overmix! The dough should still be a bit lumpy.
6. Fold in the Chocolate:
Using a spatula, gently fold in the chocolate chunks or chips until they are evenly distributed throughout the dough. This is where you can decide how loaded with chocolate you want your cookies to be!
7. Scoop the Dough:
Using a large cookie scoop or your hands, form balls of dough about 4 ounces each, which is roughly the size of a small baseball. Place these spaced out on the lined baking sheet.
8. Sprinkle with Sea Salt:
If desired, sprinkle a pinch of flaky sea salt on top of each dough ball. This will enhance the flavor and give you that signature Levain touch.
9. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 12–15 minutes. You want them to be golden brown on the edges but still soft and gooey in the center for that chewy texture.
10. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for at least 10 minutes. This allows them to set and makes transferring them to a wire rack easier.
11. Serve or Store:
These cookies are best enjoyed warm, so grab one while it’s still gooey! If you have leftovers, store them in an airtight container to keep them fresh.
Enjoy indulging in these larger-than-life cookies with a thick, crumbly exterior and a deliciously soft, melty chocolate center! Perfect for sharing or for savoring all by yourself!
Can I Use Room Temperature Butter Instead of Cold Butter?
It’s best to stick with cold butter for this recipe! Cold butter helps create a sturdier cookie that doesn’t spread too much while baking, giving you those thick and chunky Levain-style cookies.
Can I Substitute the Egg Yolks?
If you’re looking for an egg substitute, you can use flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water for each yolk) or 1/4 cup of unsweetened applesauce per yolk. Keep in mind that this may slightly change the texture of the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Different Mix-Ins?
Absolutely! Feel free to customize your cookies by adding nuts, dried fruits, or even different types of chocolate like white chocolate or milk chocolate. Just make sure to keep the total volume similar to the original chocolate chunks for balanced results!
