These Levain Bakery Chocolate Chip Cookies are thick and chewy with gooey melty centers. Quick and Easy to make but look and taste like you just snagged them from a gourmet bakery. They are cooked perfectly on the outside but slightly undercooked in the middle. That combo makes a cookie that is thick and chewy on the outer edge and gooey in the middle. Absolute heaven.
Honestly this recipe is one of the things that made me think to start this food blog. Every time I have made them I have been asked for the recipe. When I make them for family gatherings people quickly sneak one and hide it to be sure to get one.
There is something about making something special that people love. It’s just the best feeling.
These cookies are similar to the famous Levain bakery chocolate chip cookies in that they are indulgent with the slightly crisp outside and gooey centers. They are not straight copycats since Levain chocolate chip cookies contain walnuts. But that recipe inspired these bad boys. I loved the copycat Levain’s I tried but wanted no nuts and in my opinion a better ratio of chocolate and dough. I love chocolate, but in chocolate chip cookies I don’t want so much chocolate that it overtakes the dough.
The best copycat Levain bakery chocolate chip cookies I tried was from A Bountiful Kitchen. Her recipe is the one that inspired me and what I ended up adapting. If you would love a really close replica of the Levain Bakery chocolate chip walnut cookies here is a link to her yummy recipe A Bountiful Kitchen
Here in Utah there is gourmet cookie shops called Crumbl and Chip. Both serve up delicious cookies that everyone raves about. I have had people say that these remind them of Crumbl or Chip cookies as well. If you love to snag yourself those on occasion you will love these.
What makes these cookies stand out
Size- These cookies are big! 6 oz of cookie goodness to be exact. If you were to purchase a chocolate chip cookie from Levain Bakery, Crumbl or Chip they are all massive and come in around 6 oz. The size makes them feel indulgent and special. Just by looking at them they stand out more than the average chocolate chip cookie.
I have included instructions if you did want to make these smaller at 3.5 to 4 oz, if more of a regular chocolate chip cookie size is your jam.
Texture- The ingredients, the temp these are baked at, and the shape of the dough creates a crisp outside and gooey inside. If eaten when still a little warm Its kind of like having the cookie and melty chocolate cookie dough at the same time. If eaten completely cool they are no longer gooey in the middle but perfectly soft and chewy. Both textures are winners.
Special equipment and ingredients
You do need a kitchen scale, cake flour, and big baking style chocolate chips. All are important for this recipe.
If you don’t have a kitchen scale I highly recommend getting one, they are not super expensive and are so helpful with cooking and baking in so many instances. This is the exact scale I have had for several years and love. Bonus, It is under $25.00 dollars
Cake flour- You can find this by the all-purpose or bread flour in all grocery stores. Brands like Softasilk and King Arthur Cake Flour are common and good brands.
Baking style chocolate chips- These are important for the distribution of the chocolate through the cookie and makes the ratio of dough and chocolate at its best.
The only milk chocolate big baking chips I have easily found are the Guittard milk chocolate chips. The quality and size of these are my favorite. Unfortunately are not carried at all the grocery stores but you can find them at Target, Harmons, World Market, and of course Amazon. Ghirardelli grand chips come in semi sweet and are also so delicious. This brand I have seen at every major grocery store.
How to shape the cookie dough
Make sure the kitchen scale is set to the correct measurement, using your hands portion out the dough onto the scale. Once it shows 6 oz that is the right amount. The dough shouldn’t be rolled and compacted together to form a tight ball. Just form it together with your hands into a loose mound.
The dough should be a little bit taller than it is wide. For reference my dough is close to 3 inches tall. This is important so you get that thickness and great texture.
Tips for Success
- Get your oven preheated first thing! The oven needs to be nice and hot when the cookies go in to create the crust and keep the cookies from spreading too much. The oven should be heated for at least 15 minutes before you start baking.
- Do not over mix this dough, especially once all the dry ingredients are added. You shouldn’t be mixing over medium/low speed at any point in the process. Each time you do mix it shouldn’t take longer than 1 maybe 2 minutes.
- If you do not own a Kitchen Aid or Bosh where the speed can be turned low, mix this with a spatula or wooden spoon. Over mixing will result in a flat cookie.
- The butter should be cold but slightly soft. Usually, I take butter out of the fridge and put it in the microwave for about 5 seconds. The butter should still be cold but when you press on it, it should leave a little indent. Cut the butter into slices so that it is easier to incorporate.
- Portion out all dough balls and while cookies are baking keep the dough chilling in the fridge until ready to bake.
- Be careful not to over bake! Every oven cooks a little differently so keep an eye out and remove from oven when the tops are showing a little browning. Air on the side of under baking than over baking since these continue to cook once taken out of the oven.
- The cookies need to cool for around 10 minutes on the baking sheet before eating so they can firm up a little.
Levain Bakery Chocolate Chip Cookies
- 2 sticks or 1 cup butter
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/4 cups cake flour
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt or sea salt
- 1 bag or 1 1/2 cups milk or semi-sweet chocolate chips large baking kind
- Pre-heat oven to 400 degrees. Get this going first thing because you want it nice and hot when the cookies go in.
- First up is the butter. It should be still cold but slightly soft. You want to be able to press it and leave a small indent. I usually pull mine out of the fridge and microwave for 4 to 5 seconds. Cut into slices and put into bowl. Mix together a little.
- Add brown and granulated sugar and cream together. Just until the chunks of butter are not visible.
- Add vanilla extract and the eggs one at a time. Mix until just barely incorporated.
- Stop mixer and add all dry ingredients; cake flour, all purpose flour, baking soda, baking powder, and salt. Mix on low for under 30 seconds and then add chocolate chips. Finish mixing on low until just incorporated.
- By hand measure out dough on food scale. If going for the indulgent wow factor, measure out 6 oz and put 6 to a cookie sheet. Bake for 9-11 minutes. Or if you want more cookies and a more traditional size measure dough out to 3.5 to 4 oz. Place 8 to a cookie sheet and bake for 7-9 minutes.
- Bake on the middle rack in oven for 9-11 minutes. The cookies are done when the tops start to get a little brown. Do not over bake!
- Let rest on cookie sheet for 10 minutes and then dig in. Don’t worry they will still be gooey and delicious inside. If cooled all the way they will no longer be gooey but soft, chewy, and still extra delicious!
TIPS AND TRICKS
Making smaller cookies:
If you want a stand out, show off cookie, go with the 6 oz. But if that is bigger than you would like you can make these at 3.5 to 4 oz cookies which look more of the size of regular chocolate chip cookies. If you are making these for a gathering and need more bang for your buck the 3.5 to 4 oz would be perfect and are still amazing. Make them exactly the same way as the recipe states but just measure out 3.5 to 4 oz on the kitchen scale. Even though they are portioned smaller form the cookie dough so they are still tall, a little taller than they are wider.
When baking place 8 spread out on a cookie sheet and decrease the amount of baking time. Depending on your oven they will bake for around 7 to 9 minutes. Keep an eye on the first batch and pull them out when the tops get a little brown then you will know the best time for the rest of the cookies. Don’t over bake them, they will continue to bake a little even when out of the oven cooling.
Freezing before and after baking:
These work out great to be frozen and stored to have another time!
If freezing the dough; portion dough to 6 oz and store in ziplock bag or airtight container. When ready to eat, set out to thaw completely, but remain cold while oven preheats, then bake according to the recipe.
If freezing baked cookies; let cookies cool completely and place in ziplock bag or airtight container. When ready to eat pull out and completely thaw. If you want to enjoy them warm. Reheat them for 5 minutes in a 350 degree oven.
Cookies flattening to much when baking:
If the cookies are spreading too much when baking. Pre portion the dough out to 6 oz balls and let sit on baking sheet in the fridge for 15 to 20 minutes to chill before baking.
One thing that is great about these cookies is that they stay soft and chewy for several days after making them. Place in an airtight container or ziplock bag and leave out at room temperature.