Levain Style Chocolate Chip Cookies - Big, Thick, and Gooey
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.
Ingredients
- 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
- 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.