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Ultimate Gooey Levain Bakery Chocolate Chip Cookies

Levain Bakery Chocolate Chip Cookies - featured image
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A thick, gooey chocolate chip cookie inspired by Levain Bakery, featuring a crackly golden crust and melty chocolate pockets. This easy 3-step recipe delivers comfort and indulgence with simple ingredients and a perfect balance of texture.

Ingredients

Scale
  • 1 cup (227g) cold unsalted butter, cubed
  • 3/4 cup (150g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 3 cups (375g) all-purpose flour (or gluten-free 1:1 baking flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips and chunks
  • 1 cup (120g) roughly chopped walnuts or pecans (optional)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Prep your ingredients and workspace: Bring butter and eggs to room temperature. Line baking sheets with parchment paper or silicone mats. Preheat oven to 375°F (190°C).
  2. Cream the butter and sugars: Beat cold cubed butter with granulated sugar and brown sugar until fluffy but still firm, about 5 minutes.
  3. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract until dough is creamy and smooth.
  4. Mix dry ingredients: Whisk together flour, baking powder, baking soda, and coarse sea salt in a separate bowl.
  5. Combine wet and dry ingredients: Gradually fold dry mix into wet ingredients until just combined, avoiding overmixing.
  6. Add chocolate and nuts: Gently fold in chocolate chips and chunks plus nuts if using.
  7. Chill the dough: Cover and refrigerate for at least 2 hours, ideally overnight.
  8. Scoop and bake: Use a 1/4 cup cookie scoop to form large dough balls. Place on baking sheets spaced apart. Optionally sprinkle flaky sea salt on top. Bake for 12-15 minutes until edges are golden but centers look slightly underbaked.
  9. Cool properly: Let cookies rest on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is crucial for flavor development and to prevent spreading. Use cold butter cubes for thick, chunky cookies. Pull cookies from oven when edges are golden but centers still look soft for gooey perfection. Optional flaky sea salt on top enhances flavor. Dough can be frozen for up to 3 months and baked from frozen with slightly longer bake time.

Nutrition

Keywords: Levain Bakery, chocolate chip cookies, gooey cookies, thick cookies, easy cookie recipe, baking, dessert, chocolate chunks, nuts, homemade cookies

Find it online: https://blairrecipes.com/ultimate-gooey-levain-bakery-chocolate-chip-cookies-recipe-easy-3-step-guide/