What makes Levain Bakery Chocolate Chip Cookies different from regular cookies?

Levain Bakery Chocolate Chip Cookies are known for their thick and gooey texture, which sets them apart from traditional cookies. They’re giant, loaded with chocolate, and have a crispy outside while remaining soft and chewy inside. This unique combination creates a delightful experience with every bite!

Can I make these cookies without chilling the dough?

Absolutely! One of the best features of this recipe is that it uses no chill cookie dough. You can mix, scoop, and bake right away, making it a quick and easy treat for those busy days when you need a sweet fix.

How do I store leftover cookies?

To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and chewy for a few days. If you want to keep them longer, you can freeze them. Just make sure to wrap them well to prevent freezer burn!

Can I substitute the chocolate or nuts in this recipe?

Definitely! You can use any type of chocolate you prefer, whether it’s dark, milk, or even white chocolate. If you’re not a fan of nuts, feel free to leave out the walnuts or replace them with something like dried fruit or coconut for a different twist.

What’s the best way to enjoy these cookies?

These cookies are best enjoyed warm, straight from the oven! Pair them with a glass of cold milk or a scoop of ice cream for an indulgent treat. You can also sprinkle a little sea salt on top for that gourmet touch that elevates the flavor!

Easy Levain Bakery Chocolate Chip Cookies

Description

A delicious and easy recipe for Levain Bakery-style chocolate chip cookies that are thick, gooey, and loaded with chocolate.

Ingredients

115 grams (1/2 cup or 1 stick) unsalted butter, COLD, roughly chopped
190 grams (1 cup) brown sugar
1 teaspoon vanilla extract
1 large egg, cold
245 grams (1 and 3/4 cup) plain flour or all purpose flour
1 tablespoon cornflour or cornstarch
1/2 teaspoon baking soda
Pinch of salt, optional
225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
50 grams (1/2 cup) walnuts, roughly chopped
Sea salt flakes

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Instructions

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
Add flour, cornflour, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate and walnuts and beat briefly.
Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely. Sprinkle sea salt flakes on top.

Notes

For a richer flavor, use dark chocolate.
Ensure the butter is cold for the best texture.
Do not overmix the dough to keep the cookies soft and chewy.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American