I still remember the first time I baked these Levain Bakery–style cookies at home: the outside browned to a light crisp while the centers stayed thick and almost molten. This recipe copies that iconic texture without a long ingredient list or exotic techniques. It’s perfect for when you want bakery-level, oversized cookies for a weekend treat, cookie swap, or a crowd-pleasing dessert that holds together for dunking in milk. For a slightly different approach to bakery-style cookies with a similar giant format, check out this bakery-style chocolate chip cookies recipe for comparison and tips.

Why you’ll love this dish

These cookies are all about contrast: a crisp, cracked exterior and a thick, gooey interior loaded with pockets of melted chocolate. The recipe uses a modest amount of butter and a mix of leaveners to create lift without spreading, while cornstarch keeps the crumb tender.

“Thick, bakery-sized cookies with a caramelized edge and a molten center. Perfect for sharing, and somehow every bite feels like the best part of the cookie.”

This is a go-to when you want an impressive dessert fast. Make them for weekend baking, a movie night, or to bring to friends. They scale well and chill time can be short when you’re pressed for time.

The cooking process explained

Short overview so you know what to expect:

• Whisk dry ingredients to distribute leaveners and cornstarch evenly.
• Cream cool butter with both sugars until light and fluffy.
• Add egg and vanilla, then gently fold in the dry mix and chocolate chips.
• Chill briefly to firm the dough, scoop large balls, and bake at 350°F (175°C) until the edges are set and the centers remain soft.
• Cool on a rack right away to stop carryover baking.

This yields large, bakery-style cookies. Expect about 8 very large cookies if you use a 6-ounce scoop.

What you’ll need

• 2 cups all-purpose flour (spoon into the cup and level for accuracy)
• 3/4 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1/2 cup unsalted butter, cool, not softened, but not cold either (see notes)
• 1/2 cup brown sugar plus 1 tablespoon (light or dark)
• 1/3 cup granulated sugar
• 1 large egg
• 2 1/2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Ingredient notes and small substitutions:

• Flour: for a firmer cookie, swap 1/4 cup of flour with bread flour; for a softer cookie, use all-purpose as written.
• Butter: if you only have cold butter, let it sit at room temperature for 10 to 15 minutes so it becomes cool and slightly malleable.
• Sugars: increasing brown sugar by a tablespoon deepens flavor and chew.
• Chocolate: mix chopped chocolate and chips for melty pockets and texture.

How to prepare it

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a medium bowl, whisk together 2 cups flour, 3/4 teaspoon baking soda, 1 1/4 teaspoons baking powder, 1 teaspoon cornstarch, and 1 teaspoon salt. Set aside.
3. In a stand mixer fitted with the paddle, add 1/2 cup cool unsalted butter, 1/2 cup brown sugar plus 1 tablespoon, and 1/3 cup granulated sugar. Cream on medium for about 2 minutes until light and fluffy.
4. Add 1 large egg and 2 1/2 teaspoons vanilla. Mix until smooth and fully incorporated.
5. Scrape down the bowl. On low speed, add the dry ingredients gradually. Increase to medium and mix just until combined. Do not overmix.
6. Fold in 1 1/2 cups semi-sweet chocolate chips on low speed until evenly distributed.
7. Cover the dough and chill in the refrigerator for at least 20 minutes, or up to overnight for deeper flavor and firmer dough.
8. Scoop dough using a 6-ounce scoop for large cookies. Roll gently into balls and place on the parchment-lined sheet, leaving room for light spreading.
9. Bake for 12 to 14 minutes if chilled. If dough was not chilled, bake a minute or two less. The edges should be golden and the centers still soft.
10. Remove from oven and transfer cookies to a cooling rack immediately to stop carryover baking. Serve warm or cooled.

Best ways to enjoy it

Serve these cookies warm with a glass of milk or a scoop of vanilla ice cream for a simple, decadent dessert. For parties, arrange cookies on a platter with small bowls of extra chips and sea salt for people to top their own. If you prefer a smaller cookie or a slightly different bake time, try this alternate bakery-style chocolate chip cookies recipe which experiments with scoop size and bake time.

Pairing ideas:

• Vanilla ice cream or salted caramel gelato
• Hot coffee or cold milk
• A plate with mixed cookie varieties for a dessert spread

Storage and reheating tips

• Room temperature: Store cooled cookies in an airtight container for up to 3 days. Place a slice of bread in the container to help retain moisture.
• Refrigeration: Not necessary for short-term, but you can refrigerate for up to 5 days.
• Freezing baked cookies: Freeze on a tray until firm, then transfer to a sealed freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5 minutes.
• Freezing dough: Shape dough balls on a tray, freeze until firm, then store in a freezer bag. Bake from frozen; add 2 to 3 minutes to baking time.
• Food safety: Always cool cookies completely before sealing containers. Keep eggs refrigerated before use and discard any dough left out overnight.

Pro chef tips

• Butter temperature matters: “Cool” butter means slightly firm but not rock hard. It creams faster than fully cold butter and keeps structure better than fully softened butter.
• Measure flour correctly: Spoon into the cup and level off to avoid dense cookies.
• Cornstarch is your secret for soft crumb: It tenderizes the dough and helps achieve that pillowy center.
• Don’t overmix after adding flour: Overworking develops gluten and gives a tougher cookie.
• Use a combination of chopped chocolate and chips: Chunks give pockets of molten chocolate while chips hold shape for texture.
• Adjust bake time: Remove cookies when the edges are set and centers still look slightly underdone for a gooey interior.

Creative twists

• Nutty: Fold in 1 cup chopped toasted walnuts or pecans.
• Salted chocolate: Sprinkle flaky sea salt on top right after baking.
• Double chocolate: Replace 1/4 cup flour with cocoa powder for deep chocolate flavor and swap half the chips for dark chocolate.
• Oat and spice: Add 1/2 cup quick oats and 1/2 teaspoon cinnamon for a cozy twist.
• Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Texture will differ slightly.

Common questions

How long does this recipe take from start to finish?

Active time is about 20 minutes to mix and scoop. Chill time is at least 20 minutes, and baking is 12 to 14 minutes. Expect roughly 1 hour total if you include brief chilling; overnight chilling is optional for better flavor.

Can I bake the cookies without chilling the dough?

Yes. If you skip chilling, bake immediately but watch the time. They may spread a bit more and require a minute or two less baking. Chilling firms the dough and improves flavor and texture.

Why is cornstarch included?

Cornstarch keeps the crumb soft and tender. It limits gluten formation and helps create that characteristic thick, pillowy interior while allowing the exterior to crisp.

How do I make smaller cookies with the same dough?

Use a 2- or 3-ounce scoop instead of 6 ounces. Reduce baking time by 3 to 5 minutes. Smaller cookies will bake through faster and be less gooey in the center.

Can I substitute brown sugar or use all granulated sugar?

Brown sugar adds moisture and a richer flavor due to molasses. You can swap 1 tablespoon brown sugar for granulated, but expect slightly less chew and depth. For best texture, keep the brown and granulated sugar ratio as written.

Is it safe to freeze raw cookie dough?

Yes, freezing raw dough balls is safe and convenient. Freeze them on a tray until firm, then store in an airtight container for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.

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