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Levain Bakery Chocolate Chip Cookies

Thick Chewy Levain Bakery Chocolate Chip Cookies You’ll Love

These Thick Chewy Levain Bakery Chocolate Chip Cookies are an indulgent treat, perfect for gatherings or cozy nights, capturing the essence of the beloved New York bakery.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 115 g Unsalted Butter cold; substitute with vegan butter for dairy-free
  • 190 g Brown Sugar can be replaced with coconut sugar
  • 1 teaspoon Vanilla Extract use pure for optimal taste
  • 1 Large Egg cold; swap for a flax egg for vegan
  • 245 g All-Purpose Flour use gluten-free flour for gluten-free
  • 1 tablespoon Cornflour optional but highly recommended
  • 0.5 teaspoon Baking Soda essential for the perfect texture
  • pinch Salt optional; omit if using salted butter
For the Mix-Ins
  • 225 g Dark or Milk Chocolate chopped; can switch to white chocolate
  • 50 g Walnuts chopped; can be omitted or replaced with pecans
For Finishing
  • Sea Salt Flakes to sprinkle on top before serving

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking Trays
  • Parchment paper
  • spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
  2. In a mixing bowl, beat the cold unsalted butter and brown sugar together until creamy, about 2-3 minutes.
  3. Add the cold large egg and vanilla extract to the butter-sugar mixture and mix gently until well incorporated.
  4. Gradually add the all-purpose flour, cornflour, baking soda, and optional salt, mixing until a soft dough forms.
  5. Gently fold in the chopped chocolate and walnuts, ensuring even distribution throughout the dough.
  6. Scoop about two tablespoons of dough for each cookie and place them on the prepared baking trays.
  7. Bake for 12-14 minutes until golden brown on the edges but still soft in the center.
  8. Let the cookies cool for a few minutes on the trays before transferring them to a wire rack and sprinkle sea salt flakes on top.

Nutrition

Serving: 1cookieCalories: 240kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Use cold butter and eggs to maintain cookie thickness. Proper flour measuring is crucial for texture. Chilling dough enhances thickness and chewiness.

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