Levain cookies are a staple for many who like a crispy outside but gooey middle when it comes to chocolate chip cookies. They’re thick and quite massive, and that’s definitely apart of the appeal. So for my Levain lovers, this is for you ᝰ.ᐟ

Today we’re making cookies inspired by the Levain Bakery chocolate chip cookies. These are large 160-gram cookies with a beautiful, crisp & golden exterior, but they quite literally melt in your mouth when you bite into them. I do love a thin and chewy chocolate chip cookie on most days, but every now and then, this cookie style sounds like heaven when I’m craving a sweet treat. I also personally think this is the superior cookie style to enjoy with ice cream on the side. Sometimes, thin chocolate chip cookies with ice cream just don’t cut it for me. I need a cookie that can keep up with the ice cream. Maybe that only makes sense in my head, but if you get it, I love you

Few Tips ᝰ.ᐟ

• cube your butter straight from the fridge. Cold butter is important for this recipe!
• if you haven’t yet, please invest in a food scale. You can find them at most grocery stores for around 20 bucks. Baking is much easier, and you’ll have more consistent results using a food scale!
• after adding flour, just mix until the dough comes together. Overmixing makes the cookie tough and less tender in the middle.
• I try to always be mindful of the fact that most people don’t want to have to refrigerate their cookie dough and want to bake them right away. But this is a recipe that is well worth the wait and truly does benefit from letting it rest in the fridge. I recommend overnight, but if you can’t get yourself to wait that long, please no less than one hour. It helps deepen the flavor and also improves the texture of the cookies.
• in this recipe, the cookies are baked until just set on the outside but still doughy in the center. The residual heat continues to cook them slightly after coming out of the oven. Also, the residual heat from the pan itself continues to cook the cookies after you take them out. Even if you think they could use more time, take them out of the oven. they will set fully after resting on the baking tray for 20 minutes.
• keeping the above in mind, I know it can be tempting to dive into the cookies right away, but letting them rest for at least 20 minutes before eating them is important. They’ll achieve their proper texture and full flavor after resting.

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Levain Chocolate Chip Cookies

160-gram cookies with a beautiful, crisp and golden exterior, and they quite literally melt in your mouth when you bite into them.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 225 grams cold salted butter, chopped I prefer kerrygold for baking (16 tbsp, or 1 cup)
• 160 grams light brown sugar 3/4 cup
• 100 grams granulated sugar 1/2 cup
• 2 large eggs cold
• 2 tsp vanilla extract
• 400 grams all-purpose flour 3 1/4
• 35 grams cake flour 1/4 cup
• 20 grams cornstarch 2 tbsp
• 1 tsp baking soda
• 1 tsp fine sea salt
• 350 grams semi- sweet chocolate chips

Instructions

 

• in a stand mixer fitted with the paddle attachment, beat the cold, cubed butter with the brown sugar and granulated sugar on medium speed for 5 full minutes until well combined and creamy.
• add the cold eggs one at a time, mixing just until incorporated. Add the vanilla extract and mix briefly again
• gather your all-purpose flour, cake flour, cornstarch, baking soda, and sea salt. Add to the butter mixture and mix on low speed just until the dough comes together. Do not overmix.
• add the chocolate chips and mix briefly on low until evenly distributed throughout the dough. its okay if there are a few streaks of flour still remaining
• using a scale, divide the dough into 160g portions. You should get 8 large cookies. Roll each portion into a ball
• now take your cookie dough ball, rip it in half, and press the two halves back together with the rough sides facing up. This helps create that signature craggy top like Levain Bakery cookies & it also gives the surface more texture so we can achieve a crispy top
• place the dough balls on a tray or plate and refrigerate for at least 1 hour (overnight is even better for flavor and texture)
• preheat your oven to 385°F (196°C). Line two baking sheets with parchment paper
• arrange dough balls on the prepared baking sheets, spacing them at least 3 inches apart (no more than 3–4 per sheet). Bake for 15 minutes, or until the edges are golden brown and the tops are just set but still slightly underdone in the center
• let the cookies sit on the baking sheet for 15–20 minutes. They’ll finish cooking and firm up as they cool
• and you're done !!

Keyword chocolatechipcookies, cookie recipe, levain bakery