If you’ve ever bitten into a bakery cookie that was crisp on the outside and thick, gooey, and melty in the center, you know the magic of Levain-style cookies. These are not your average chocolate chip cookies—they’re oversized, chunky, and packed with texture. The dough bakes tall, the edges get golden and crackly, and the middle stays soft and almost fudgy.

They’re impressive on a plate and even better warm from the oven. If you love a dramatic, bakery-quality cookie at home, this recipe is the one to keep.

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What Makes This Recipe So Good

Close-up detail shot of a freshly baked Levain-style chocolate chip cookie torn open to reveal a mol

Thick, bakery-style texture: A mix of cold butter, minimal spreading, and a high dough mound gives you a towering cookie with a gooey center.
Perfect balance of textures: Crisp edges, soft middle, and chunky mix-ins make every bite feel special.
Easy technique: No special equipment beyond a mixer and a baking sheet. Chill time is minimal or optional if you work with cold butter.
Customizable: Add nuts, swap chocolates, or tweak the size without losing the signature style.
Reliable results: Clear cues for doneness and shaping help you nail the look and texture every time.

What You’ll Need

Cold unsalted butter (1 cup / 226 g), cut into cubes
Light brown sugar (1 cup packed / 200 g)
Granulated sugar (1/2 cup / 100 g)
Large eggs (2), cold
Vanilla extract (2 teaspoons)
All-purpose flour (3 cups / 360 g)
Baking powder (1 teaspoon)
Baking soda (1/2 teaspoon)
Kosher salt (3/4 teaspoon)
Cornstarch (2 teaspoons) for tenderness and height
Chocolate chips and chunks (2 to 2 1/2 cups / 340–425 g).
A mix of semisweet and dark works well.
Chopped walnuts or pecans (1 cup / 100 g), optional but classic

Instructions

Overhead “tasty top view” of a parchment-lined baking sheet holding 4 towering, just-baked cooki

Preheat and prep: Heat your oven to 410°F (210°C). Line two baking sheets with parchment paper. This higher temperature helps set the outer crust fast while keeping the center soft.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cornstarch.
Set aside.
Cream the butter and sugars: In a stand mixer with the paddle attachment, beat the cold cubed butter with brown and granulated sugar on medium-high until light and slightly fluffy, 2–3 minutes. Cold butter is key for less spread and more height.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Mix just until combined.
Scrape the bowl as needed.
Add dry ingredients: Add the flour mixture and mix on low until the dough just comes together. Do not overmix.
Fold in mix-ins: Stir in chocolate chips/chunks and nuts, if using. The dough will be thick and chunky.
Shape tall mounds: Divide dough into 8–10 large portions (about 4–5 ounces/110–140 g each). Keep them rough and tall—don’t roll smooth balls.
Taller mounds help preserve that gooey center.
Optional chill: If your kitchen is warm or you want extra height, chill the dough mounds for 20–30 minutes. Not required, but helpful.
Bake: Place 4–5 cookies per sheet, leaving space. Bake 9–12 minutes, until the tops are just set with light golden edges.
The centers should look slightly underdone.
Set and serve: Let cookies rest on the sheet for 10 minutes to finish setting, then move to a rack. Enjoy warm while the chocolate is melty.

Storage Instructions

Room temperature: Store in an airtight container for 2–3 days. Add a slice of bread to keep them soft.
Freeze baked cookies: Cool completely, then freeze in a single layer before transferring to a bag.
Rewarm at 300°F (150°C) for 4–6 minutes.
Freeze dough: Shape mounds and freeze on a sheet until solid. Transfer to a freezer bag. Bake from frozen at 400–410°F, adding 1–2 extra minutes.

Process action shot: tall, rough mounds of cookie dough (already shaped and ready to bake) arranged

Health Benefits

Portion control in a big cookie: These are rich and satisfying, so one cookie often does the job.
Enjoying a single, indulgent cookie can curb extra snacking.
Nuts add nutrients: Walnuts or pecans provide healthy fats, fiber, and some protein, which can help with satiety.
Dark chocolate perks: Choosing 60–70% dark chocolate offers antioxidants and a deeper flavor, so you may feel satisfied with less sweetness.
Balanced treat mindset: Enjoying desserts mindfully as part of an overall balanced diet supports a sustainable approach to healthy eating.

What Not to Do

Don’t use room-temperature butter: Soft butter makes the dough spread too much, flattening the cookies.
Don’t overmix the dough: Overworking flour develops gluten and leads to tough, cakey cookies.
Don’t make small, flat scoops: The signature style depends on tall, hefty mounds. Small scoops won’t deliver the gooey center.
Don’t overbake: Pull them when the edges are just golden and the centers look slightly underdone. They’ll continue to set as they cool.
Don’t skip the rest on the sheet: Immediate transfer can cause collapse and loss of that molten middle.

Alternatives

Flour: For a chewier bite, swap 1/2 cup of all-purpose flour with bread flour.
For a tender cookie, keep the cornstarch as written.
Sugar: Replace some granulated sugar with more brown sugar for extra moisture and caramel notes. For less sweetness, use darker chocolate instead of cutting sugar.
Mix-ins: Try a blend of semisweet, dark, and milk chocolate. Add toffee bits, peanut butter chips, or chopped chocolate bars for pools of melt.
No nuts: Skip nuts entirely or replace with extra chocolate.
If you want crunch without nuts, add cacao nibs.
Gluten-free: Use a 1:1 gluten-free baking flour that includes xanthan gum. Chill the dough mounds 30 minutes to help them hold shape.
Dairy-free: Use a plant-based butter that’s firm and not overly soft. Choose dairy-free chocolate chips.
Smaller cookies: Make 2–3 ounce portions and reduce bake time to 8–10 minutes.
Keep the tall shape.

FAQ

Why bake at such a high temperature?

Baking at 410°F sets the outside quickly, which keeps the middle thick and soft. The high heat also encourages those craggy, bakery-style tops without drying the center.

Do I have to use cold butter?

Yes, for best results. Cold butter prevents excessive spread and builds structure.

If you only have softened butter, chill the dough mounds at least 45 minutes before baking.

How do I know when they’re done?

Look for lightly golden edges and tops that are set but still pale. The centers should look slightly underbaked. They’ll finish cooking on the sheet during the 10-minute rest.

Can I make the dough ahead?

Absolutely.

Store dough mounds in the fridge up to 48 hours or freeze for up to 2 months. Bake straight from cold or frozen, adding a minute or two as needed.

What if I don’t have a stand mixer?

Use a hand mixer and a large bowl. Cut the cold butter smaller and cream a bit longer.

You can also mix by hand with a sturdy spatula, but it will take more effort.

Can I reduce the sugar?

You can trim granulated sugar by about 2 tablespoons without major changes. For bigger cuts, expect less spread and a drier texture. Using darker chocolate is a better way to reduce perceived sweetness.

How do I keep the cookies tall?

Make tall, rough mounds; don’t press them down.

Keep ingredients cold, avoid overmixing, and don’t overcrowd the pan. A short chill also helps.

Why add cornstarch?

Cornstarch tenderizes the dough and helps the cookies keep their height, giving you that soft, plush interior.

Wrapping Up

These Levain style chocolate chip cookies deliver everything you want in a bakery cookie—massive size, crispy edges, and a soft, gooey center. The method is simple, the ingredients are familiar, and the results feel special.

Keep the butter cold, shape the dough tall, and don’t overbake. With those tips, you’ll get show-stopping cookies that taste as good as they look. Enjoy them warm, share them generously, and expect requests for the recipe.