These cookies are everything you want in a chocolate chip cookie and more: rich, buttery flavor, thick bakery-style texture, and gooey chocolate in every bite. Unlike thin or crispy cookies, these are decadently dense, almost like cookie dough baked just enough. They’re impressive to serve, easy to freeze, and completely irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cold unsalted butter, cut into cubes brown sugar granulated sugar eggs all-purpose flour cornstarch baking soda salt semi-sweet or dark chocolate chips chopped walnuts (optional but traditional)
Directions
Preheat the oven to 400°F (205°C). Line baking sheets with parchment paper.
In a mixing bowl, cream together cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in chocolate chips and chopped walnuts.
Portion dough into large balls (about 6 oz each or the size of a tennis ball) and place spaced apart on the baking sheet.
Bake for 10–12 minutes, or until the edges are golden but the centers look slightly underbaked.
Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Servings and timing
This recipe yields 8 large cookies. Prep time: 15 minutes Cook time: 10–12 minutes Cool time: 10 minutes Total time: About 35 minutes
Variations
No nuts: Omit the walnuts for a nut-free version—still delicious and gooey.
Milk chocolate: Use milk chocolate chips for a sweeter flavor.
Mini cookies: Make smaller cookies and adjust the bake time to 8–9 minutes.
Stuffed version: Add a cube of chocolate or Nutella in the center for a molten surprise.
Gluten-free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 3 days. To reheat, warm in a 300°F oven for 3–5 minutes or microwave for 10–15 seconds to restore gooey texture. Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.
FAQs
Why is the butter used cold?
Using cold butter helps keep the cookies thick and prevents them from spreading too much while baking.
Can I make these cookies smaller?
Yes, just divide the dough into smaller portions and reduce the baking time to 8–9 minutes.
Do I need to chill the dough?
Chilling is optional but not necessary for this recipe since cold butter and a hot oven keep the cookies from spreading.
What kind of chocolate chips are best?
Semi-sweet or dark chocolate chips are ideal to balance the sweetness and richness of the cookie.
Can I freeze the dough?
Yes, freeze dough balls on a tray, then transfer to a bag. Bake from frozen whenever you want fresh cookies.
Are walnuts required?
No, they’re traditional in Levain-style cookies but can be left out or replaced with other mix-ins.
How do I get the gooey center?
Bake until the edges are set but the center is still soft. Don’t overbake—residual heat finishes the cooking.
Can I use a hand mixer?
Yes, a hand mixer works, but due to the thick dough, a stand mixer is easier if available.
What makes these cookies different from regular chocolate chip cookies?
Their size, texture, and technique—using cold butter and high baking temperature—give them their signature thick and gooey texture.
Can I make them dairy-free?
Yes, use dairy-free butter and chocolate chips. Skip the nuts or use dairy-free alternatives if needed.
Conclusion
Levain Bakery Chocolate Chip Cookies are the ultimate indulgence for cookie lovers—crisp on the outside, gooey in the center, and bursting with rich chocolate and buttery flavor. Whether you follow the classic recipe or customize it to your taste, these cookies are guaranteed to impress. Perfect for sharing… or not.
Levain Bakery Chocolate Chip Cookies are thick, gooey, and packed with chocolate chips and walnuts, featuring a crisp exterior and a soft, melty center. This homemade version captures the iconic bakery-style cookie for the ultimate indulgence at home.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:35 minutes
Yield:8 large cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup (2 sticks) cold unsalted butter, cut into cubes
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet or dark chocolate chips
1 cup chopped walnuts (optional)
Instructions
Preheat the oven to 400°F (205°C). Line baking sheets with parchment paper.
In a mixing bowl, cream together cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in chocolate chips and chopped walnuts.
Portion dough into large balls (about 6 oz each or the size of a tennis ball) and place spaced apart on the baking sheet.
Bake for 10–12 minutes, or until the edges are golden but the centers look slightly underbaked.
Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Omit walnuts for a nut-free version.Use milk chocolate chips for a sweeter taste.Make smaller cookies and bake for 8–9 minutes if desired.Stuff the center with chocolate or Nutella for a molten variation.Freeze unbaked dough balls and bake directly from frozen.
