Levain Bakery–Style Chocolate Chip Cookies

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🍪 Levain Bakery–Style Chocolate Chip Cookies
Thick. Gooey. Legendary. The cookie that broke the internet before the internet was even ready. 😍🤗

Before we bake, let me say this real quick👇
💬 If you love big, bakery-style recipes like this, show some love, save it, and keep coming back — that’s how I keep sharing my best recipes with you! ◼️Thank you◼️ 🥰

⬛️ 𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 👇💬

🍪 Introduction

Levain Bakery cookies aren’t just cookies — they’re an experience. Crispy on the outside, thick and soft in the middle, loaded with chocolate in every bite. These New York icons are famous for their massive size and gooey centers, and today you’re getting a true bakery-style version you can make at home — no chill time, no mixer drama, just pure cookie magic.

🧺 Ingredients

For the Cookies:

  • 1 cup cold unsalted butter, cubed
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, cold
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2½ cups chocolate chips or chunks (semi-sweet preferred)
  • 1½ cups walnuts, roughly chopped (optional but classic)

👩‍🍳 Instructions

  1. Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.
  2. In a large bowl, cream cold butter and both sugars together until just combined (not fluffy).
  3. Add eggs one at a time, mixing gently. Stir in vanilla.
  4. In another bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
  5. Slowly fold dry ingredients into the wet mixture. Do not overmix.
  6. Gently fold in chocolate chips and walnuts.
  7. Scoop large dough balls (about 170–180g each). Keep them tall, not flat.
  8. Place dough balls well apart on baking sheet.
  9. Bake 10–12 minutes, until golden on the outside but soft inside.
  10. Let cookies rest on the pan for 10 minutes before moving — they finish setting as they cool.

🔥 Methods & Pro Tips

  • Cold butter = thick cookies (this is the Levain secret)
  • Bigger dough balls = gooey centers
  • Slight underbaking keeps the middle soft
  • Use chocolate chunks for melty pockets

📜 History

Levain Bakery was founded in 1995 in New York City by two friends training for an Ironman triathlon. They wanted energy-packed cookies — and accidentally created one of the most famous cookies in the world. Their oversized chocolate chip walnut cookie became an NYC legend almost overnight.

🧬 Formation (Why This Cookie Works)

  • High flour ratio = structure
  • Cold butter = less spread
  • Short bake = molten center
  • Cornstarch = softness without cakeiness

This is controlled chaos, and it works beautifully.

❤️ Lovers of This Cookie

This cookie is for:

  • Chocolate lovers 🍫
  • Bakery-style dessert fans
  • People who want ONE cookie that feels like THREE
  • Anyone who believes cookies should be bold, thick, and unapologetic

🍪 Conclusion

These Levain-style chocolate chip cookies are not subtle — they’re rich, indulgent, and unforgettable. One bite and you’ll understand why people line up around the block for them.

💬 Love recipes like this? Stay connected, keep engaging, and I’ll keep bringing you BIG, bakery-worthy recipes every time.
◼️Thank you◼️ 🥰😍🤗

Want the double chocolate, peanut butter, or cookie freezer method next? 🍪🔥

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