Dessert

Levain Bakery-Style Chocolate Chip Cookies Recipe

Bylilan Sage January 11, 2026January 11, 2026

Introduction

These Levain Bakery-Style Cookies are thick, gooey, and packed with rich chocolate chunks. Known for their signature tall and chunky shape, they offer a perfect balance of crisp edges and soft, melty centers that make every bite irresistible.

Three large chocolate chip cookies with golden-brown edges and soft, slightly cracked surfaces are stacked loosely on a white plate with a rough edge. Each cookie has several thick chocolate chunks scattered on top, adding dark brown contrast to the light cookie dough. The plate sits on a white marbled textured surface with a beige and blue striped cloth napkin nearby. In the background, there is a large amber glass bottle and a clear glass filled with milk. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cold unsalted butter (cut into cubes)
1 cup light brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 cup cake flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips or chocolate chunks

Instructions

Step 1: In a large bowl or stand mixer, beat the cold, cubed butter with both sugars until everything’s well combined and just a little fluffy — not whipped, just blended.
Step 2: Add in the eggs and vanilla, mixing until smooth.
Step 3: Toss in the flours, cornstarch, baking powder, baking soda, and salt. Mix until everything just comes together. Overmixing is the enemy of gooey centers!
Step 4: Fold in your chocolate chips or chunks.
Step 5: Divide the dough into 8 big mounds, about 4 ounces each. Keep them tall and chunky — this is key for that signature Levain look. Press a few extra chocolate pieces on top for good measure.
Step 6: Bake at 410°F for 10–12 minutes, just until the edges are golden but the centers still look a little underdone. Trust the process!
Step 7: Let the cookies rest right on the baking sheet to finish setting — that’s where the magic happens and the middles stay perfectly gooey.

Tips & Variations

Use cake flour and cornstarch for extra tenderness and a soft crumb.
For a nutty twist, fold in ½ cup chopped walnuts or pecans along with the chocolate.
Make sure your butter is cold to help create the thick, chunky texture.
Try mixing different types of chocolate chunks for varied flavor and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them soft and fresh. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. To reheat, warm them in a low oven or microwave for a few seconds to restore gooeyness.

How to Serve

The image shows a close-up of six round, soft chocolate chip cookies with a golden brown top layer. Each cookie's surface is dotted with thick, rectangular dark brown chocolate chunks that are slightly melted, creating a smooth and glossy texture contrasting with the more matte cookie dough. The cookies have a slightly raised, puffy shape with soft, uneven edges and small cracks indicating a tender, baked texture. They rest closely together on a flat, light brown parchment paper which sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use room temperature butter instead of cold butter?

Using cold butter helps achieve the thick, chunky texture that defines these cookies. Room temperature butter may result in flatter cookies, so it’s best to stick with cold butter cut into cubes.

Why do the centers look underdone when I take the cookies out of the oven?

The centers stay slightly underdone intentionally to ensure they stay soft and gooey as they cool on the baking sheet. Removing them too late can lead to firmer centers once cooled.