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Thick Chewy Levain-Style Chocolate Chip Cookies

thick chewy Levain-style chocolate chip cookies - featured image
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These thick, chewy Levain-style chocolate chip cookies feature dense, gooey centers and a perfectly cracked crust, delivering bakery-quality results at home with simple ingredients and easy steps.

Ingredients

Scale
  • 1 cup (227g) cold unsalted butter, cut into cubes
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) roughly chopped chocolate chunks (mix of dark and milk chocolate)

Instructions

  1. Take the butter out of the fridge but keep it cold and cut into cubes. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat cold unsalted butter with light brown sugar and granulated sugar just until combined, about 2-3 minutes. Do not overmix; aim for a chunky texture.
  3. Add eggs and vanilla extract. Mix gently until the dough looks glossy and thick, not runny.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt.
  5. Gradually add dry ingredients to the wet bowl, folding gently with a spatula or low mixer speed to avoid overworking the dough. The dough should be dense and sticky.
  6. Fold in the chocolate chunks evenly throughout the dough.
  7. Cover and refrigerate the dough for at least 30 minutes, ideally one hour.
  8. Using a large ice cream scoop or two spoons, form dough balls about 4 ounces (115g) each. Place them on the baking sheet spaced about 3 inches apart.
  9. Bake for 12-14 minutes until edges are golden and set but centers still look soft and slightly underbaked.
  10. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling and firm up.

Notes

Keep butter cold to prevent spreading and maintain thickness. Do not overmix after adding flour to avoid tough cookies. Chill dough for at least 30 minutes to help cookies hold shape. Pull cookies from oven when edges are set but centers look slightly underbaked for perfect chewiness. Dough can be refrigerated up to 48 hours or frozen for longer storage. For dairy-free, substitute butter with coconut oil and use flax eggs. For gluten-free, use a gluten-free flour blend.

Nutrition

Keywords: Levain style cookies, chocolate chip cookies, thick chewy cookies, bakery style cookies, easy cookie recipe

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