These Levain Bakery chocolate chip cookies are thick, chewy, and packed with gooey chocolate goodness. They’re a sweet treat that feels like a warm hug!
I can’t resist making them on a rainy day—they just smell so good while baking! Pair them with a glass of cold milk for the perfect snack. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cookies. If you’re looking for a gluten-free option, try using a gluten-free flour blend. Just make sure it has xanthan gum for better structure.
Unsalted butter: I prefer unsalted for better control over the cookie’s saltiness. If you’re in a pinch, you can use salted butter and simply reduce the added salt slightly.
Brown sugar: The light brown sugar gives a slightly caramel-like flavor and adds moisture. Dark brown sugar works too; it’ll give the cookies a deeper flavor. You can also use coconut sugar for a healthier twist.
Chocolate chips or chunks: Semisweet chocolate is classic, but don’t hesitate to mix in milk chocolate or dark chocolate chips for variety. If you’re a fan of white chocolate, it pairs well too!
Walnuts: Using nuts is optional, but they add a nice crunch. If you’re nut-free, feel free to skip them or replace them with seeds like sunflower or pumpkin seeds for added texture.
Why Is Mixing Important and How Should I Do It?
Mixing the ingredients properly is crucial for the perfect cookie texture. Overmixing can lead to tough cookies, while undermixing means clumps of flour in your dough.
- When combining the wet and dry ingredients, mix just until you see no dry flour—stop there!
- Gently fold in your chocolate chips to avoid breaking them up in the dough.
- For best results, consider using a spatula for gentle mixing, which helps keep the dough light and fluffy.
How Do I Shape and Bake the Cookies Properly?
Shaping is key to achieving that iconic Levain look—thick and slightly domed. Here’s how to get it right:
- Use a large cookie scoop or measure out 6 tablespoons of dough. This makes sure they’re all even in size.
- Shape the dough into a ball gently, without overworking it.
- Place them on the baking sheet with plenty of space in between, as they won’t spread much during baking.
For baking, remember: every oven is different. Start checking at 12 minutes; you want golden edges and soft centers. Trust me, they will firm up as they cool outside the oven!
How to Make Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted and cooled
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (340g) semisweet chocolate chips or chunks (a mix works well)
- Optional: 1 cup (100g) chopped walnuts (if you like nuts)
How Much Time Will You Need?
This cookie recipe takes about 20 minutes of preparation time, plus 12-15 minutes of baking time. You’ll want to allow an additional 10-15 minutes for the cookies to cool down before enjoying them. Total: around 1 hour from start to finish, but so worth it!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is warming up, line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This mix helps ensure that the baking soda is evenly distributed in the flour, which is important for helping your cookies rise properly.
3. Blend the Wet Ingredients:
In a separate large bowl, use an electric mixer to blend the melted butter with both brown and granulated sugars until the mixture is smooth and a bit fluffy. This process helps create air pockets for a lighter cookie texture.
4. Incorporate the Eggs and Vanilla:
Add the eggs one at a time to the sugar mixture, making sure to fully mix each egg in before adding the next. Then, stir in the vanilla extract until well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until you see no flour. Be careful not to overmix; some lumps are okay!
6. Fold in the Chocolate and Nuts:
Gently fold in the chocolate chips or chunks, and the walnuts if you’re using them, ensuring they’re evenly distributed throughout the dough.
7. Shape the Cookies:
Using a large cookie scoop or your hands, form balls of dough roughly the size of a large fist, about 6 tablespoons each. Place them on the prepared baking sheet, leaving space between them, as they won’t spread much during baking.
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for 12-15 minutes. You want the edges to be golden brown, while the centers are still soft and slightly underbaked for that perfect chewy texture.
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
10. Store and Savor:
Enjoy your cookies warm! If you have any leftovers, store them in an airtight container for up to a week. These cookies are thick and indulgent, just like those from Levain Bakery!
Happy baking, and enjoy every gooey bite!
Can I Use a Different Type of Flour?
Yes! If you need a gluten-free option, you can substitute all-purpose flour with a gluten-free baking blend. Just make sure it’s one that includes xanthan gum to help with texture.
What Can I Substitute for the Butter?
If you want a dairy-free alternative, you can use coconut oil or a plant-based butter substitute. Just ensure it’s melted and cooled to the same consistency as regular butter for best results.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough balls by placing them on a baking sheet to firm up, then transferring them to an airtight container or freezer bag. They’ll keep for about 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If they become a bit hard after a few days, pop them in the microwave for 10 seconds to warm them up and restore some softness!