These Levain Bakery chocolate chip cookies are thick, gooey, and full of melty chocolate chunks. They are a real treat that makes everyone smile!
Honestly, who can resist a warm, fresh cookie? I love baking these to share, but secretly, I keep a few for myself. Because let’s face it, sharing is overrated! 😂
Making these cookies is so easy! Just mix the dough, scoop it out, and bake until golden. They’re perfect with a glass of milk or just as a sweet pick-me-up any time of day!
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of the cookies. While all-purpose flour works perfectly, you can substitute with a gluten-free blend if needed for those avoiding gluten. Just ensure it has a good structure.
Butter: Unsalted butter is great because you control the saltiness in your cookies. If you’re in a pinch, you can use salted butter; just skip adding extra salt in this recipe.
Chocolate chips: Semisweet chocolate chips give a classic flavor, but you can substitute with dark chocolate chips for a richer taste or milk chocolate for a sweeter cookie. Mixing different types is fun too!
Nuts: Chopped walnuts or pecans are optional but add a nice crunch. If you’re nut-free, feel free to skip them or use seeds like sunflower seeds for some texture!
How Do I Achieve That Perfect Gooey Center?
The secret to getting that gooey center lies in underbaking the cookies slightly! Here’s how to do it:
- Watch the baking time closely. These cookies should be golden brown around the edges, while the center should still look soft and slightly underbaked. This gives the perfect gooey texture.
- Let the cookies cool on the baking sheet for a few minutes — this helps them finish cooking and set up without completely hardening.
- Use a cookie scoop for evenly sized dough balls, which helps them bake uniformly. You can also slightly flatten them before baking for a more even cook!
Enjoy your cookies warm for that dreamy chocolate goodness or let them cool for a chewy bite. Either way, they’ll taste delicious!
Levain Bakery Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips (or a mix of semisweet and bittersweet)
- Optional: 1 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 12-15 minutes for baking. With a little patience during cooling, you’ll have warm, gooey cookies in about 30-40 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your cookies bake perfectly. Line your baking sheets with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mix adds the right structure and flavor to your cookies. Set this bowl aside for now.
3. Mix the Wet Ingredients:
In a large bowl, combine the melted butter with both the dark brown sugar and granulated sugar. Mix until it’s all well combined and smooth. Then, add in the egg, egg yolk, and vanilla extract, whisking until everything is blended nicely.
4. Combine the Mixtures:
Gradually fold the dry ingredient mixture into the wet mixture. Do this gently and stop as soon as you see no more flour. Overmixing can lead to tough cookies, so keep it light!
5. Add Chocolate Chips and Nuts:
Now, gently fold in the semisweet chocolate chips and any nuts you’re using. This is where the magic happens—the gooey chocolate and the crunch from the nuts!
6. Scoop the Dough:
Using a large cookie scoop (or a big spoon), scoop out around 6 big dough balls, roughly 1/3 cup each. Place them on your prepared baking sheets with enough space in between for them to spread out while baking.
7. Bake the Cookies:
Pop those trays in the oven and bake for 12-15 minutes. Keep an eye on them, and take them out when the edges are a lovely golden brown, but the centers look soft. Trust me, underbaking is key for that gooey center!
8. Cool the Cookies:
Let the cookies cool on the baking sheets for about 10 minutes. This cooling time lets them firm up a bit before transferring them to a wire rack to cool completely.
9. Enjoy:
Take your first bite of this heavenly treat! Enjoy them warm to savor that gooey chocolate, or let them cool to enjoy a chewier texture—either way, they’re absolutely delicious!
With a thick, soft interior, and oodles of melty chocolate, these cookies are sure to be a hit just like the famous Levain Bakery originals!
Can I Use Different Types of Chocolate Chips?
Absolutely! You can use semisweet, milk chocolate, or even dark chocolate chips based on your preference. Mixing different types, like semisweet and bittersweet, can enhance the flavor!
Is It Necessary to Chill the Cookie Dough?
No need to chill the dough for this recipe! The melted butter provides moisture, resulting in a soft, chewy cookie right from the start. However, if you prefer a slightly thicker cookie, you can chill the dough for 30 minutes before baking.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just let them thaw at room temperature or warm them in the microwave before enjoying!
Can I Make These Cookies Smaller?
Yes, you can definitely make smaller cookies if you prefer! Just adjust the baking time accordingly, checking them around 8-10 minutes. They will be crispier and bake more evenly with a reduced size!
