Mini Levain Bakery Chocolate Chip Cookies
Levain Chocolate Chip Cookie Recipe is a homemade version of the famous Levain Bakery cookies. Delicious giant chocolate chip cookies with a crispy outside and gooey inside, these cookies are the best ever!
Servings: 15 cookies
Calories: 453kcal
Equipment
Ingredients
- 1 cup butter (cold, unsalted, two sticks)
- 3/4 cup brown sugar (packed)
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all purpose flour
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 cups chocolate chips
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet or two with parchment paper.
- Cut your butter into slices. Add the butter slices into a large bowl (or stand mixer) with the sugars, and mix for a couple minutes until smooth. Scrape the bottom and sides of the bowl as needed. 1 cup butter, 3/4 cup brown sugar, 1/2 cup white sugar
- Add in the eggs and vanilla extract and mix until combined. 2 large eggs, 1 tsp vanilla extract
- Dump in the flour, cornstarch, baking soda, baking powder, and salt. Mix on low speed until the wet and dry ingredients combine into a soft dough. 2 3/4 cups all purpose flour, 1 TBS cornstarch, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- Add in the chocolate chips and fold them into the dough until they are evenly mixed throughout. 3 cups chocolate chips
- Measure out the batter to be 3 oz, grabbing and placing the dough with your hands. Don't pack it or roll the dough into a tight ball. Place 5 to 6 cookies per cookie sheet.
- Bake in the preheated oven for 8-10 minutes, or until the cookie top and bottom are golden. The tops won't look done.
- Remove from the oven and let the cookies rest on the baking pan for about 10 minutes. Transfer to a cooling rack to continue cooling completely, or for another 10 minutes to enjoy warm.
Video
Notes
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- Use Cold Butter: Unlike most recipes, you are going to keep your butter cold, and cut it into slices before mixing. The cold butter will remove the need for chilling your dough, and help keep the thick Levain-style cookies.
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- Don't Skimp: These cookies are loaded with chocolate chips. If you don't use a full 3 cups of chocolate chips you will need to add nuts, or extra flour to make up for the difference.
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- Chill the Dough: I can usually bake these immediately and they turn out thick, but if you bake a test cookie and it spreads more than you like, scoop the dough into the portions, and place them on a pan and chill in the fridge for 1 hour. They may spread if your kitchen is extra warm, or you overworked the dough.
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- High Oven Temperature: I know 400 F seems high, but this allows the outside of the cookies to crisp up first, and helps the cookies rise taller, without giving them more time to spread as they cook. This will also keep the centers nice and gooey, which we love!
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- Don't Over Bake the Cookies: The centers of the cookies will look slightly underdone. The cookies will keep baking a little on the pan, and as they cool down. If you want them extra gooey, eat the cookies warm, they'll get more solid as they cool.
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- More Like Levain: The original Levain recipe has no vanilla, if you want to leave it out, you can just skip it, no need for substitutes. Remove 1/2 cup of the chocolate chips, and add in 1 cup of chopped walnuts.
- Storage Instructions: Let the cookies cool to room temperature and then you can store them in an airtight container for up to 4 days. For longer storage you can freeze the cookies on a baking sheet for 1 hour, then transfer to a freezer safe container and store in the freezer for up to 3 months. The cookies should be thawed at room temperature before enjoying.
- Frozen Cookie Dough: You can also freeze the unbaked cookie dough balls. Bake the balls directly from frozen by adding 1 to 2 minutes to the total baking time.
Nutrition
Calories: 453kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 286mg | Potassium: 79mg | Fiber: 2g | Sugar: 40g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2mg