Here’s a detailed, step-by-step recipe for Levain-Style Chocolate Chip Cookies — thick, gooey, and perfectly crisp on the outside. This version mimics the famous bakery-style cookies.
Makes 6 large cookies (about 4–5 inches each).
Ingredients
Dry Ingredients
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup vegetable shortening (or more butter)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips or chunks (mix semi-sweet and milk chocolate if desired)
- Optional: 1 cup walnuts or pecans, roughly chopped
Step 1: Preheat Oven
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or silicone mat.
Step 2: Mix Wet Ingredients
- In a large bowl, combine cold butter and shortening.
- Add granulated and brown sugar.
- Use a stand mixer or hand mixer on medium speed to cream until just combined (don’t overmix).
- Beat in eggs, one at a time, then add vanilla extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Step 4: Combine Wet and Dry
- Gradually add dry ingredients to wet mixture.
- Stir until just combined; dough will be thick and slightly sticky.
Step 5: Fold in Chocolate and Nuts
- Fold in chocolate chips/chunks and nuts (if using) evenly throughout the dough.
Levain-style cookies are meant to be very thick, so don’t worry if dough seems stiff.
Step 6: Shape Cookies
- Use a large ice cream scoop or your hands to form balls of dough about 6–7 ounces each (roughly the size of a baseball).
- Place on prepared baking sheet 3 inches apart.
These cookies are very thick and heavy; spacing is important to prevent sticking.
Step 7: Bake
- Bake 12–15 minutes.
- The tops should be golden brown but centers will look slightly underbaked — this keeps them gooey.
- Cool on the baking sheet for 10–15 minutes; cookies will firm up as they cool.
Tips for Best Results
- Cold butter: Helps create thick, tall cookies.
- Do not overbake: Levain-style cookies are soft in the center.
- Chunky chocolate: Gives the best gooey pockets.
- Size matters: These cookies are much larger than standard cookies.
- Chill dough (optional): 15–30 minutes in fridge makes dough easier to handle and improves texture.
Optional Variations
- Double Chocolate: Replace 1/4 cup flour with 1/4 cup cocoa powder.
- Salted Caramel: Fold in caramel chunks and sprinkle flaky sea salt on top before baking.
- Nutty Chocolate: Use a combination of chocolate chunks and toasted pecans or walnuts.