Levain Bakery Chocolate Chip Cookies
These Levain Bakery-style chocolate chip cookies are thick, crispy on the edges, and irresistibly gooey in the center. Loaded with rich chocolate and crunchy walnuts, they deliver a bakery-quality treat right from your oven.
Ingredients
- 1 cup cold unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Heat the oven to 410°F (210°C) and line baking sheets with parchment paper.
- Mix Butter and Sugars – Beat cold, cubed butter with granulated and brown sugar until combined; the mixture will be grainy, not fluffy.
- Add Eggs and Vanilla – Mix in eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients – In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in Chocolate and Walnuts – Stir in chocolate chips and walnuts (if using). The dough will be thick and dense.
- Portion the Dough – Use an ice cream scoop to form large dough balls, spacing them apart on the baking sheets.
- Bake – Bake for 10-12 minutes until edges are golden but centers remain soft and slightly underbaked.
- Cool and Enjoy – Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm for the best gooey texture.