Famous for being extra thick and oversized, with crisp edges and a soft, gooey center! More like a dessert than a cookie!
Extra Thick, Extra Chocolatey, Extra Everything!
My husband called me and said he had an idea. He suggested we do something different and go shoot pool and play arcade games on a school night, so I was hesitant. But I decide to let go and embrace the spontaneous idea. Our son was pleasantly surprised with the activities and all of us had a blast!
Trying new and different things and being spontaneous is good! Especially when you try making these Levain Bakery Chocolate Chip Cookies! It’s so much fun to watch eyes light up when people see how big and feel how heavy these are!
If you aren’t quite ready for these and would like ‘normal size cookies,’ try making The Best Soft Chocolate Chip Cookies, Best Chocolate Chip Cookies, Chewy Chocolate Chip Cookie Bars, or Cake Mix Chocolate Chip Cookie Bars!
What You’ll Love About this Recipe:
- Outrageously Thick – These are not flat, crispy cookies – you get tall, bakery-style cookies that feel almost like a dessert all on their own!
- Loaded with Chocolate in Every Bite – No skimping here – each cookie is packed with big pockets of melted chocolate, not just a few scattered chips.
- Bakery Quality at Home – You get a famous experience without waiting in line or hopping on a plane to NYC!
- Pure Comfort – Cozy, rich, and nostalgic – these are the cookies you make when you want something extra special!
Ingredients You’ll Need:
- 1 cup Cold Butter, Cut into Small Chunks
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 tsp Vanilla
- 2 Eggs
- 1 1/2 cups Cake Flour
- 1 1/2 + 1/3 cups Flour
- 1 tsp Cornstarch
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 3 1/2 cups Mini Chocolate Chips
How to Make Levain Bakery Chocolate Chip Cookies at Home
- Preheat oven to 410 degrees. Line 2 cookie sheets with parchment paper and set aside.
- Using an electric mixer, cream together 1 cup (2 sticks) of cold butter cut into small chunks, 1 cup brown sugar, and 1/2 cup sugar together until creamy. Add 1 tsp vanilla and 2 eggs, one at a time, mixing well after each one.
- In a separate bowl, mix together 1 1/2 cups cake flour, 1 1/2 cup + 1/3 cup flour, 1 tsp cornstarch, 3/4 tsp baking soda, and 3/4 tsp salt together. Once well combined, slowly pour into batter while continuing to mix. Mix until just combined.
- Pour in 3 1/2 cups mini chocolate chips and mix in.
- Separate dough into 8 balls of cookie dough and place 4 on each cookie sheet.
- Bake for 9 minutes.
- Let the cookies rest until cooled.
FREQUENTLY ASKED QUESTIONS
What makes Levain Bakery Chocolate Chip Cookies different?
These cookies are famous for being extra thick and oversized, with crisp edges and a soft, gooey center. They’re more like a cookie meets dessert than a classic flat cookie.
Why didn’t my cookies stay thick?
This usually happens if the butter was too soft, the dough was overmixed, or the cookies were too small. Be sure to measure the flour carefully.
Can I reheat cookies?
Definitely! Warm a cookie in the microwave for 10-15 seconds to bring back that gooey, bakery-fresh texture.
Tips:
- Size – These cookies are MASSIVE! Laying two cookie sheets out is important, because as you put the 4 balls of cookie dough on each one it will help you divide the dough evenly between the 8 dough balls.
- Chocolate Chips – Instead of 3 1/2 cups mini chocolate chips, you can swap with 2-3 cups chocolate chips.
More Cookie Recipes:
- Chocolate Zucchini Cookies
- Pillsbury Peanut Butter Blossoms
- Snicker Surprise Peanut Butter Cookies
- 30 Cake Mix Cookies
- Pecan Sugar Cookies
- Hot Cocoa Cookies
- Best Chocolate Chip Cookies
- Banana Pudding Cookies
- Toffee Butter Pecan Cake Mix Cookies
- Brownie Mix Cookies
- Soft & Chewy M&M Cookies
Levain Bakery Chocolate Chip Cookies
Famous for being extra thick and oversized, with crisp edges and a soft, gooey center! More like a dessert than a cookie!
Ingredients
- 1 cup (2 sticks) Cold Butter, Cut into Small Chunks
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 tsp Vanilla
- 2 Eggs
- 1 1/2 cups Cake Flour
- 1 1/2 + 1/3 cups Flour
- 1 tsp Cornstarch
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 3 1/2 cups Mini Chocolate Chips
Instructions
- Preheat oven to 410 degrees. Line 2 cookie sheets with parchment paper and set aside.
- Using an electric mixer, cream together butter and sugars. Add vanilla and eggs, one at a time, mixing well after each one.
- In a separate bowl, mix together flours, cornstarch, baking soda, and salt together. Once well combined, slowly pour into batter while continuing to mix. Mix until just combined.
- Pour in chocolate chips and mix in.
- Separate dough into 8 balls of cookie dough and place 4 on each cookie sheet.
- Bake for 9 minutes.
- Let the cookies rest until cooled.
