Levain Bakery Chocolate Chip Cookies

One rainy afternoon, I craved a bakery-style chocolate chip cookie—thick, gooey, and buttery—but didn’t have time to fuss. As a busy mom and ex-pastry chef, I needed something fast that still felt indulgent. Enter a simplified version of Levain Bakery’s iconic cookies.

I remember stepping into the bakery in New York, breathing in the scent of chocolate melting through dense, golden-brown dough. I wanted to recreate that moment for my family—without the long wait or complicated steps. These cookies are big, soft in the center, crisp at the edges, and dotted with generous chunks of chocolate. They feel like a hug from my past and a treat for now.

These “Levain-style” Cookies let me bring bakery magic into my home kitchen with fewer bowls and less mess. Every time the kids see me scoop dough, they cheer—the joy’s in every crackly top and chocolate ooze.

Short Description

Levain Bakery-style Chocolate Chip Cookies are thick, fudgy-centered cookies with crisp edges and heaps of chocolate chunks. Designed for home baking, they capture bakery quality with a simple method.

Ingredients You’ll Need

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt

For the Chocolate Chips

• 2 cups dark or semisweet chocolate chunks (use a good-quality bar chopped into pieces)

Step-by-Step Cooking Instructions

Step 1: Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats.

Step 2: In a mixing bowl, cream softened butter with granulated and brown sugar until light and fluffy, about 3–4 minutes using a hand mixer.

Step 3: Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Step 4: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add dry ingredients to the wet, mixing until just combined.

Step 5: Fold in chocolate chunks until evenly distributed throughout the dough.

Step 6: Scoop large cookie dough portions (about ½ cup each) onto prepared baking sheets—cookies will be oversized and thick.

Step 7: Bake one sheet at a time in the center of the oven for 10–12 minutes, until edges are golden brown but centers still look slightly underbaked.

Step 8: Let cookies cool on the sheet for 15 minutes before transferring to a wire rack to finish cooling (they’ll keep their gooey center).

Mistakes to Avoid & Solutions

1. Flat cookies
Using room-temperature butter ensures dough holds structure. Avoid over-creaming sugar and butter—mix just until fluffy.

2. Dry centers
Underbake slightly. When edges are set and golden, but centers still feel soft, that’s perfect. Let them cool on the pan so carryover heat finishes them gently.

3. Burning bottoms
If bottoms brown too quickly, bake on parchment, lower oven rack one level, or reduce temperature by 10°F next time.

4. Uneven chocolate distribution
Use chopped chocolate chunks instead of small chips—chunkier pieces spread more evenly and stay gooey.

5. Crumbly dough
If dough seems dry or too crumbly, add 1 tbsp milk and mix gently until cohesive.

Serving Suggestions & Pairings

These cookies are best enjoyed warm, with melty chocolate pools and a slightly crisp exterior. I like them with a cold glass of milk or a frothy cappuccino. They’re perfect for sharing at afternoon gatherings or tucking into lunchboxes.

Pairs well with:

• Cold milk or creamy hot cocoa
• Fresh raspberry or strawberry slices for a tart contrast
• A scoop of your favorite ice cream between two cookies for an ice cream sandwich

Variations and Customizations

Swap in 1 cup roughly chopped walnuts or pecans along with the chocolate for a nutty crunch and added texture.

Stir in 1 tsp cinnamon or ½ tsp espresso powder to the dough for warm, cozy depth that lifts the flavor profile.

Use white chocolate chunks or half-and-half dark and white for a sweeter, more complex cookie.

Add ½ tsp flaky sea salt on top of each dough mound before baking for a salty-sweet balance that brightens the chocolate.

Drizzle melted salted caramel over cooled cookies to take them from cozy to indulgent—perfect for special treat days.

Nutrition Information (per cookie, ½ cup dough)

• Calories: ~380 kcal
• Protein: 5 g
• Carbohydrates: 40 g
• Fat: 22 g
• Saturated Fat: 13 g
• Sugar: 24 g
• Fiber: 2 g

Frequently Asked Questions (FAQs)

1. Can I chill the dough?
Yes—chill for 30 minutes to enhance flavor and prevent spreading. Let sit 5 minutes before scooping.

2. Can I freeze raw dough balls?
Absolutely—freeze scooped balls on a tray, then store in a bag. Bake from frozen, adding a minute or two to bake time.

3. Why do my cookies flatten?
Too soft butter or over-creaming can cause spreading. Use properly softened butter and don’t overmix.

4. Can I use all chocolate chips?
Chunks create a better texture, but chips will work. You’ll lose some gooey heft.

5. How do I store leftovers?
Keep in an airtight container at room temperature up to 4 days. Reheat gently in the microwave for warm, gooey bites.

Final Thoughts

These Levain-style Chocolate Chip Cookies bring indulgent bakery flavor into our busy kitchen. They offer nostalgia from pastry days with an easy process I can whip up between errands. My family adores their thick, gooey texture, and I love the simplicity.

Give them a try—drop a photo, leave a note, and tag me. I’d love to hear how you make them yours. Cookie happiness awaits!